Heat a dry frying pan over medium heat. Add the pinhead oatmeal and stir constantly for 4 to 5 minutes until golden brown and nutty-smelling. Watch them carefully - they catch quickly.

Pour the toasted oats onto a plate and spread them out to cool completely. This takes about 10 minutes. Do not skip this step.

In a small bowl, stir together the Scotch whisky and honey until the honey has dissolved into the whisky.

Pour the cold double cream into a large bowl. Whip with an electric hand mixer or whisk until soft peaks form - the cream should hold a shape when you lift the beaters but still look silky, not grainy.

Pour the whisky-honey mixture into the whipped cream. Fold gently with a spatula in 3 to 4 slow strokes until just combined. Don't overmix.

Set aside a small handful of raspberries and a tablespoon of toasted oats for garnish.

Fold the remaining raspberries and most of the toasted oats into the cream mixture with 2 to 3 light folds. You want streaks of raspberry and oats visible, not fully mixed.

Spoon the cranachan into 4 serving glasses. Top each with a few reserved raspberries, a pinch of toasted oats, and a small drizzle of honey. Serve immediately.