This version has a bit of a twist because it has a healthy dram of whisky thrown in, so it’s probably not great to spread on your morning toast, especially if you have a hangover. Scotch whisky marmaladeĪ staple food source of bears from deepest, darkest Peru (Google it if you’re not from the UK), marmalade is one of Britain’s favourite breakfast condiments. Serve warm with double cream or vanilla ice cream.Pop the dish into an oven and bake for 45 minutes to an hour until the bread starts to break through the custard top.Beat the milk, eggs, vanilla, milk, sugar and whisky together till you get a smooth consistency, then pour into the dish over the sandwiches.Put the sandwiches into a large baking dish in rows.Place the other slices on top to make marmalade sandwiches.Butter the bread on both sides and spread marmalade on 4 of the slices.4 tablespoons of chunky orange marmalade.8 slices of thick white bread with crusts removed.The strong seaweed notes of Islay whiskies aren’t going to cut it in this dish I’m afraid. Scotch whisky works surprisingly well with the sweetness of the marmalade, but only if you use something like a fruity Speyside variation. Bread and butter pudding.Ĭheap and easy to make, this pudding is a variation that doesn’t use currants, preferring the rich taste of chunky marmalade instead for an adult version of the popular post-WWII dessert. I cover marmalade in the next recipe, but this one concentrates on my favourite dessert as a child. Marmalade and Scotch whisky bread and butter pudding
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Let’s start this list of Scotch whisky recipes with the easiest one to make – whisky sauce. All world-class staples of the Scottish diet and all in plentiful supply. Oats, barley, honey, cream, harvest fruits and Scottish beef and salmon. Traditional meals need traditional ingredients, and here in Scotland we’ve got them by the bucket load.
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This is a country where temperatures plummet in winter and barely rise above 20 ☌ in summer, leading to centuries of cooking involving simple meals designed to do nothing more than insulate bodies with a warm layer of human blubber.īut times are-a-changing, and restaurants up and down the land are successfully taking those old recipes and giving them a modern twist that rivals the cuisine of any other country. Traditional Scottish food isn’t regarded as the height of culinary sophistication I’m afraid, but to be fair there’s a good reason for it. What do you think of when someone mentions Scottish food? Cardiac-arresting Mars bars dipped in batter? Diabetes-inducing squares of tablet fuelling hyperactive children? Or do you think of dollops of stovies splatted on a plate, steaming away and looking pretty much inedible? Traditional recipes that use Scotch whisky