175g digestive biscuits
150mls whipping cream
Half a small tin condensed milk
The juice & finely grated zest of 1 lemon
A dash of Benromach Single Malt Whisky
40g pinhead oatmeal, toasted
Place biscuits in a freezer bag and crush carefully with a rolling pin until they resemble breadcrumbs. Place in a bowl.
Melt butter in a pan and add to crumbs. Stir thoroughly to coat crumbs and press into the base of an 8” pie plate dish. Place in fridge for 10minues.
Meanwhile, whip cream until thick and gently fold in condensed milk, lemon juice, zest, whisky and half the rasps.
Pour into chilled biscuit case and chill until set.
Scatter evenly with oatmeal and decorate with fruit to finish.