Tag Archives: Burns Night

Drunken Hot Toddy Sponge Pudding

These lovely, easy little puddings are elevated to new heights with the introduction of the whisky-based drunken sauce. Perfect for a cold winter’s evening or to conclude a Burns Night Supper.

Serves 4

What you need…

4 x 180ml pudding moulds, liberally buttered

for the sauce

150 golden caster sugar

150ml double cream

150ml whisky

for the sponge puddings

115g salted butter, softened

75g golden caster sugar

40g runny honey

Zest of 1 large lemon

2 eggs, beaten

115g self-raising flour

What to do…

First to the sauce: place the sugar in a large saucepan (copper if you have it) over a high heat. Melt the sugar, swirling the pan rather than stirring the sugar to ensure the sugar caramelises evenly. Once the sugar has turned into a wonderful golden syrup, pour in the cream slowly, stirring it in as you go: the mixture will become volcanic – spitting in a frenzied fashion – don’t be alarmed: just lean back and keep stirring. Then add the whisky and stir until the sauce starts to bubble – simmer for a couple of minutes to cook off the alcohol (otherwise your sauce will blow your head off and be quite bitter if you’ve used cheap whisky!) Set aside.

Preheat your oven to 180°c / 350°f /gas 4.

Into your food processor tip the butter and sugar and whizz until pale and fluffy. Add the honey and lemon zest and whizz again until evenly mixed. Whilst still whizzing gradually pour in the eggs, incorporating each bit before adding any more. Tip in the flour and whizz to mix.

Into each pudding mould pour 2 tablespoons of the whisky sauce. Then divide the pudding batter evenly between the four moulds. Pop onto a baking tray and bake for 25 minutes or until an inserted skewer comes out dry.

Invert the little lovelies out into bowls or largish plates so that much sauce can be indulged in! If you fancy being totally indulgent, serve with double cream as well as the whisky sauce. It’s certainly the best hot toddy I’ve ever had!!!

Inspired by…

John Whaite

How Easy…

The sauce requires steady nerves whilst you’re judging when it is sufficiently converted from sugar to syrup and then again when it performs its volcanic eruptions, but actually it’s all quite straight forward.

 

 

Haggis, Neeps and Tatties with Whisky Sauce and Asparagus Parcels

Burns Night Supper! Over the years, we’ve been to many a Burns night bash and the food has ranged from appalling to mediocre – rarely better than that. And until this evening, I always thought that whisky was harsh and horrible: a horror that needed to be dispensed with in the name of tradition as fast as possible. Tonight however, we stayed in and did this fabulous take on the Burns Night fare. The haggis dish was waaaaaaay better than I could possibly have hoped for and met with considerable enthusiasm all around the table. We are DEFINITELY having this again – I would recommend it highly, Burns Night or not. And then there was the whisky. I unearthed a bottle that has remained untouched since John’s 60th birthday and WOW! sheer nectar. That said, it was a Knockando Single Malt, aged 12 years. It was a gift – I’m not looking up the cost but it finished off this delightful meal perfectly!

Serves 4

What you need…

for the asparagus parcels

One flat baking tray, lightly oiled

8 asparagus spears, trimmed

2 slices prosciutto di parma

Sea salt and black Pepper

Just a little Parmesan cheese, grated

for the whisky sauce

Knob butter

1 shallot, finely chopped

2 tablespoons whisky (any old blended, not the Knockando!!!)

2 teaspoons wholegrain mustard

200ml water

1 beef stock pot (I use Knorr)

80ml double cream

Sea salt and black pepper for seasoning

for the haggis

1 x cookie cutter (slightly larger than the diametre of the haggis) lightly oiled

1 Haggis (I love the ‘Simon Howie, the Scottish Butcher’, it’s slightly spicy and very yummy).

8 potatoes, peeled and halved

125g butter

Splash milk

4 turnips, peeled and halved

6 carrots, peeled and cut into chunks

What to do…

To prepare the asparagus parcels, poach the asparagus in boiling, salted water for 2 minutes. Drain and cool to the point that they are easy to handle.

Lay out one slice of Parma ham. Sprinkle with salt, pepper and Parmesan and then cut in half lengthways.

Using one ‘half slice’ of Parma ham, place two asparagus spears at one end and roll up so the Parma ham is the wrapping around your asparagus. Place on your baking tray. Repeat with the remaining asparagus and Parma ham so that you have four asparagus bundles – one each – they’re just a garnish, really.

Pop them in the fridge until you are nearly ready to serve.

You can also pre-prepare the sauce. Using a balloon whisk dissolve the stock pot into the water. Set aside. Melt the butter over a moderate heat and gently fry the shallots for 10 minutes. Add the wholegrain mustard and mix in well. Pour in the beef stock and bring to the boil. Add the whisky, boil for another minute to remove the alcohol and then turn the heat down and simmer gently for 10 minutes. Remove from the heat. Allow to cool for a few minutes, then gradually stir in the cream. Set aside until nearly ready to serve.

To cook the haggis, follow the boiling instruction that comes with it. In my case, it is simply to pop the haggis into a saucepan, bring to the boil and simmer gently for 45 minutes – couldn’t be easier.

Preheat your oven to 200°c / 400°f / gas 6.

In one saucepan, bring your potatoes to the boil in salted water and then simmer for 20 minutes or until soft. Likewise, in another saucepan, bring your turnips and carrots to the boil and then simmer for 20 minutes or until soft.

To the potatoes, add 75g butter and the splash of milk and either mash or use a handheld electric whisk to cream the potatoes. Taste and season until it suits you. Pop the lid on to keep warm.

To the turnips and carrot, add 50g butter and similarly, mash or cream with a whisk. Taste and season until it suits you. Pop the lid on to keep warm.

Pop your asparagus in the oven for 4-5 minutes whilst you assemble the dish.

Put your whisky sauce on a moderate heat to warm through.

Drain the haggis and cut it into nice chunky slices.

For each serving, place your cookie cutter, in the centre of the plate and squash into it the creamed potato, filling the cookie cutter two thirds of the way up. Top up with the turnip and carrot mixture. Gently lift the cookie cutter away, wipe over with kitchen roll and run olive oil around the inside again with your finger and repeat the process for each of the other servings. Top your stacks with a chunky slice of haggis and then an asparagus parcel.

Pour the sauce into a jug and serve at the table. Enjoy this wonderful dish of haggis, neeps and tatties with whisky sauce and asparagus parcels with or without any of the other traditions. We just needed an excuse to find a great haggis recipe – enjoy!

Tip…

Rather than finely chopping shallots, I use Cooks’ Ingredients Handful of Chopped Shallots. Frozen and in a foil bag, I just shake into the saucepan roughly the right quantity – dead easy!

Inspired by…

Well…. a bit of a collection of ideas thrown together. I saw an image of one version of the ‘stack’ on the Ocado website and that was enough to get me going. I already had the recipe for the asparagus parcels (previously blogged as a canapé) and the sauce is my own – made up on the spur of the moment and I have to say, rather lovely!

How easy…

Very easy! All the elements kinda cook themselves. I like that the prep on the asparagus and sauce can be done in advance so you’re not juggling like crazy at the end.