Peter Gilchrist of food blog Tenement Kitchen went viral with these amazing looking doughnuts, which you can make at home. Ingredients We're proud of what we have. That's why it outsells Coca-Cola," says Fergus. "Because we're so proud of our own products." 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. 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.

Glucose Syrup, Sugar, Citric Acid, Palm Oil, Colour: Paprika Extract, Flavouring, Emulsifier: SoyaLecithin. We'll sell about the equivalent of 17 cans a second, which is a huge volume to keep up with," says brand manager Martin Steele, who's serving as our tour guide.

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The links above take you directly to easy recipes for a Burns Night menu and we do recommend a fine malt whisky or two! There can only be one choice for the main, the puddin' of the Chieftain race, Haggis which we'd suggest serving with mashed tatties (potatoes) Here at Scottish Recipes we are often asked what are neeps, haggis and tatties. Below we'll explain and show the difference between turnips, swedes and neeps as well as what tatties are. The inner ingredients stay nicely moist due to the cheese topping, whilst the crust of the pastry stays firm but crumbly to the taste. Use a pot large enough to fully contain the bowl with enough space round the edge to top up the water when cooking. Put the bowl into the pot and pour in water about two thirds up the bowl. Leave sufficient room to ensure that the water does not spill into the pudding mix when boiling.

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 sweets are approx 3cm x 1.3 x 1.2cm and weigh approx 8-9g per sweet and you get approx 26-28 sweets per 227g Weigh-Out Bag (Half a Pound) Please notecolours, wrappers, taste, and texture may all vary per batch and sometimes some sweets may not have as much of a chewy centre as others or even none.

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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. For the filling: Combine white chocolate and double cream over a double boiler until combined. Let cool and mix in 4 tbsp Irn-Bru. Use a piping bag to fill each sandwich

If the doughnut sinks to the bottom, your dough is under-proved and you need to wait a little longer. Here we take a look at a range of ways to introduce Irn-Bru into everyday treats. Irn-Bru shortbread Ingredients About 15 minutes before the doughnuts are done rising, heat oil in a deep-fryer or large heavy-bottomed pot to 190°C. In some ways, I guess you could say that while Coca-Cola embodies the American dream, Irn Bru could be the Scottish version of that," she says.

During the mixing process, you may need to stop the mixer and scrape down the sides. If the dough is too wet to handle, add in flour 1 tablespoon at a time. Gradually add half the milk to the mixture. Whisk the egg & syrup into the remaining milk and again gradually add to the other ingredients. Mix until only combined - do not over mix! 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. I was brought up about 10 minutes away from the factory, so maybe they put something in the water," she says. 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.