This traditional Cranachan recipe is simple yet delicious! It mixes fresh ingredients with classic Scottish flavours like whisky, honey, and oats. The perfect Scottish dessert!
No maple syrup on these Scottish pancakes; only a spoonful of sugar and some lemon juice for a topping. But wait until you taste them!
I score the tablet and then break of the squares to give a smooth top half and natural bottom half to the pieces When I was little I have fond memories of my Mum making tablet. Ooooh scraping the pan when the tray was setting! Now for anyone who has not heard of tablet, it has nothing to do with anything a chemist might sell or dispense. It’s a sort of hard-ish fudge, totally addictive. I have heard and seen it sold at cake stalls as Swiss Milk Tablet as well just tablet, I can only think this is due to the condensed milk in the recipe. Newly on to boil Now I started making tablet, fudge, toffee, boiling sweets and all manner of confectionery about 22 years ago. My maternal Grandfather made tablet for my Mum, she in turn made it for me, and now I make it for my family. It is something much like bread making – you get a feel for doing it, and learn to know what it should look like, at its various stages. The end result should be solid, but not rock hard, sugar-y but absolutely not gritty and a good fudge colour. Half way through, getting darker Last weekend one of my cyber cooking friends Sal, tried another friend Rita’s recipe for tablet. I had not made it for a few years, and it only took one look at Sal’s pictures to instil in me the burning desire to make tablet again, an hour later it was made. Perfect I tried Rita’s recipe – thank you very much Rita, and it is a first class recipe. The vanilla extract is added at the beginning, and this gives it a fudgy taste with a fully rounded vanilla flavour coming through. This is not good for you teeth, but still I give it to you here highly recommended! Sweet joy -a trayful! Rita’s Tablet 2lbs Granulated Sugar. 1 cup (8 fl oz) Milk 2 oz Butter. (Cut in to small chunks) 1 teaspoon Vanilla Extract 1x 397g tin Nestles Condensed Milk (1)First, grease an 8 inch by 10 inch Swiss Roll tray with butter. Have a glass of cold water waiting in the fridge. (2)Put all the ingredients (except the condensed milk) in to a heavy based pan (I use my biggest Le Crueset), and melt really slowly until there are no grains of sugar left. Avoid stirring vigorously as you will push grains of sugar up the sides of your pan and end up with a gritty tablet. (3)Once it has melted, add the tinned condensed milk, and take to a rolling boil. Boil for around 20 minutes, being very careful not to burn and / or boil over. Test a drop of the mixture in a glass of cold water. It should ball, not dissolve. If it dissolves, boil another few (3 to 5) minutes and test again. Once the soft ball stage has been achieved, take it off the heat. (4) Now beat the mixture with a wooden spoon until it starts to thicken - you will feel it thicken as you beat. This takes a few minutes. Once thickened, pour in to your prepared tray, than leave to set. Mark it before it is totally set and cold. Will make for easier breaking / cutting later. My Note: If you have never made this kind of thing before, please be warned that boiling sugar is extremely hot, and can give you a nasty burn. Due care and attention is needed at all stages!
Outlander: Brianna's Bridies recipe inspired by the Outlander book series. Brianna's bridies are from the fourth book, Drums of Autumn, by Diana Gabaldon.
This clootie dumpling reminds me so much of my husband’s Granny Alice MIlne, she was a lovely lady and treated us to many a plate of Traditional Scottish Broth and a slice of her clootie dump…
This traditional Cranachan recipe is simple yet delicious! It mixes fresh ingredients with classic Scottish flavours like whisky, honey, and oats. The perfect Scottish dessert!
Perfectly crumbly, irresistibly buttery and wonderfully delicious, Scottish Shortbread has been a favorite treat for centuries!
These few dozen Scottish recipes are not only delicious, they are as authentic as they can get.
A Scottish Bridie is simple hand-held meat pie made in a horseshoe shape. It usually contains beef, and sometimes onion, and a few various seasonings. Forfar Bridies are named after the town of Forfar, in Angus, where it’s said a baker called Mr Jolly invented them around the late 19th century in Back Wynd, which is now known as Queen Street (story as told in The Scots Kitchen).
Scottish Potato Soup, otherwise known as Tattie Soup, is a heart-warmingly delicious but simple recipe that is perfect for a winters day!
Cock-a-leekie soup is an old fashioned Scottish soup that is so comforting and easy to make. Our recipe is made with rice and a special secret ingredient that will have you coming back for seconds.
Butteries, also known as Rowies or even Aberdeen rolls, originated in the northeast of Scotland as an alternative bread roll for fisherman to eat while out at sea. If you’ve never tried a buttery, it’s a bit of a cross between a roll and a croissant, as they’re made with layers of pastry and a butter and lard mixture that give them a flakey texture. Some say they look a bit like a squashed croissant. It doesn’t sound particularly appealing but they really are delicious!
This traditional Scottish Bannocks (or Oatcakes) has an interesting twist: the addition of yogurt. Try it out and decide for yourself if they taste better.
Outlander: Brianna's Bridies recipe inspired by the Outlander book series. Brianna's bridies are from the fourth book, Drums of Autumn, by Diana Gabaldon.
These classic Scottish bread rolls are so easy to make - with only one kneading required. They are soft with a distinctive floured finish and are excellent for all manner of fillings, but especially bacon or cheese and salad. These baps are quite wide without much height, and they must only be baked for a maximum of 10 minutes in order to maintain their soft texture. Preparation time includes the proving and kneading time. They are best eaten on the day that they are made - they are delicious toasted the next day however.
Real Scottish shortbread, made a little bit more special with edges coated in demerara sugar.
A very traditional Scottish dessert made with oats, cream, whisky and raspberries. Very delicious, if you haven't already guessed!
Forfar bridies could almost be described as Scottish Cornish pasties. This page looks at precisely what Forfar brides are and provides a tasty recipe for making them at home.
Browse recipes from HOW TO BAKE by Paul Hollywood
I love how the “Reading and Refreshments” feature on my family’s writing blog, where we read aloud a book together and then review it on the site along with a recipe for a food mentioned in the sto…
Scottish Tablet is a bit like fudge but with a harder, and with a slightly grainy texture that melts in your mouth. It's a must-try if you visit Scotland, but now you can make your own at home with Aunt Grace's Scottish tablet recipe too!
Adapted from a Favourite Sweets and Toffee Scottish recipe book compiled by Carol Wilson, this is a traditional Scottish candy that is very sweet. Also, thanks to Ochil Fudge Factory for tips on tablet making.
Butteries, also known as Rowies or even Aberdeen rolls, originated in the northeast of Scotland as an alternative bread roll for fisherman to eat while out at sea. If you’ve never tried a buttery, it’s a bit of a cross between a roll and a croissant, as they’re made with layers of pastry and a butter and lard mixture that give them a flakey texture. Some say they look a bit like a squashed croissant. It doesn’t sound particularly appealing but they really are delicious!
17 Enticing Australian Recipes ideas to create. Best easy traditional popular food and gluten free, with pavlova and honey joys and more.
