Raspberry Cranachan (Raspberry Pudding - Scotland)

4 teaspoons medium oatmeal
4 teaspoons vanilla essence or Drambuie
10 fluid ounces double cream (chilled)
2 tablespoons castor sugar
8 ounces fresh raspberries
Mint leaves (to decorate)

Toast oatmeal lightly in a heavy skillet.

Whip vanilla essence (extract) and Drambuie until soft peaks form, adding sugar slowly. Fold oatmeal into cream with half of the raspberries. Decorate with remaining raspberry and mint.