BURNS NIGHT RECIPES

Burn’s Night is on 25th January to celebrate the birth of Robert Burns the Scottish poet and lyricist who is widely regarded as the national poet of Scotland. Celebrations are worldwide for Burns night with an initial speech by the host. The haggis is then “addressed” with a poem then a toast with a “wee dram” of Whisky before supper commences. A typical supper would be Cock-a-Leekie soup and bread followed by the haggis served with tatties and neeps (potato and turnip). The dessert would perhaps be a Whisky trifle followed by oat cakes and cheese. Further toasts follow with one for the Queen before a recital of a ‘Rabbie Burns’ poem then a toast to Robert Burns is due The host then holds a toast to the speaker and the men drink a toast to the women’s health – a ‘Toast to the Lassies’! Then there is there ‘Toast to the Laddies’. Other toasts and speeches usually follow (for anyone sober enough) then Robert Burn’s songs are sung.

It all sounds brilliant and makes me want to move up to the Isle of Bute for the week or maybe even the Orkney’s! Sadly I will be in the south for Burn’s night but will enjoy the festivities with the following recipe ideas:

It may be best to serve a lovely basket of freshly baked, sliced bread and rolls with your Cock-a-Leekie soup to soak all the Whisky up. Wright’s Oat & Linseed produces a great flavour to accompany the oatcakes served later.

Slices of a whisky drenched Ginger cake makes a great winter trifle or you could make a Clootie type of dumpling for a real taste of Scotland.

I can’t resist showing you Edith’s Thistle Cakes as they are such a great idea to celebrate the great Scottish poet. Edith made the thistle from fondant and lustre dust using a cake decorating mould and the tartan is printed rice paper. The base cake is Ginger from our mix – or any of our mixes will complement this lovely idea. Once the cakes had cooled the centre is taken out with a cupcake corer, then the hole is filled with a little vanilla buttercream and a whisky liqueur chocolate, finally push the cake centre back in, cover with a thin layer of vanilla buttercream and decorate with tartan topper and fondant thistle. Special thanks to Edith for letting us share one of her many ideas.

More of Edith’s cupcakes to celebrate Burns Night are here and these are again made with our Ginger cake mix and brushed with Scotch Whisky (somewhat generously) while the cakes are still hot from the oven. Her butter cream has a shimmering gold course sugar – butter bling! These are topped with a rice paper image of Robert Burns – how could you resist them until Burn’s Night?

Deb the Bread