Boil until the Irn-Bru reduces to around a 10th of it’s original volume. It took around 2.5 hours for 2 litres to reduce down to 200ml but obviously the less Irn-Bru you use, the less time it’ll take. Save the doughnut holes. Knead scraps together, being careful not to overwork the dough, and repeat the process of rolling it out and cutting the doughnuts. These people are not outliers. Even the first person we stop at random on a Glasgow street professes a seemingly unnatural passion for the brew. Sift the flour, sugar & baking powder into a large bowl. Add the butter and mix on a medium speed until the mixture resembles a sandy consistency. The photo above shows haggis, neeps and tatties, which is the Scottish name for potatoes. These are also traditionally served cut up, boiled and mashed. They are a favourite on Burns Night.

Cover the doughnuts with a kitchen towel and let them rise in a warm place until they are puffed up about 45 minutes. ToffeeWorld | Toffee Heaven Ltd Cannot Guarantee The Accuracy Of the ingredients, Dietary and nutritional information provided. Pipe on to your cupcakes when they're completely cool and sprinkle with a little blue sugar if desired. Irn-Bru pancakes Cover the bowl with greaseproof paper and tie with string. The paper needs to be loose to allow the pudding to expand slightly. Bill puts two folds at right angles in the greaseproof paper. Tie the edge of the greaseproof paper tightly around the lip of the bowl and tie a string loop handle across the top to allow the bowl to be lifted into and out of the cooking pot. At the Irn Bru factory just outside Glasgow, visitors must wear protective earphones. The rattling sound is constant as 96,000 cans an hour fly down the line.

Glucose Syrup, Sugar, Citric Acid, Palm Oil, Colour: Paprika Extract, Flavouring, Emulsifier: SoyaLecithin. A rich and luxurious dessert to round off a fine evening would be Cranachan followed by coffee and Shortbread. Buy your Irn-Bru. It must be the full sugar version (such as 1901) as the diet ones won’t reduce to a syrup. I used a 2 litre bottle which gave me enough to experiment but a 500ml would suffice (& save time) if you’re only using it for one batch of cupcakes. Below is the traditional starter, main and pudding menu to enjoy on Burns Night on the 25th January as we celebrate Scotland's Bard, Robert Burns.

Cover the bowl with a large kitchen towel, and leave it in a warm place to let it rise until it doubles in size, about 1 hour. The macaroni pie is a distinctly Scottish invention famed for its cheesy topping and pastry base and sides, filled with macaroni pasta.When the doughnuts are ready and the oil is hot, carefully add the doughnuts to the oil, a few at a time without overcrowding your deep-fryer or pot. Peter Gilchrist of food blog Tenement Kitchen went viral with these amazing looking doughnuts, which you can make at home. Ingredients