Fair fa’ your honest, sonsie face, great chieftain o’ the puddin-race!
I had Burns Night dinner with my Scottish brother-in-law, and he cooked up the traditional meal of haggis, neeps and tatties, with a whiskey and mustard sauce. The photo doesn’t do justice to the meal, which was extremely tasty, and represents everything good about the term comfort food. Haggis has an unfair reputation of being inedible, whereas it is not much different then a decent black pudding, like a Clonakilty. The running order for a traditional Burns Supper involves music, poetry, singing and most importantly, the Address to the Haggis. Details of all the key elements can be found on the BBC website here.
For dessert I brought over Cranachan, which is a traditional Scottish pudding. In a dry frying pan I heated 100g of porridge oats with 25g of brown sugar until the sugar melted and coated the porridge, stirring constantly to make sure it didn’t all stick together in one lump. I sprinkled some of the toasted oats into the bottom of four glasses, pureed 100g of rasperries and drizzled that over the porridge, spooned over a whiskey and honey sauce (75ml of whiskey, 5-6 tablespoons of honey, heated together in a pan), added a few rasperries, covered it in a layer of whipped cream, and then built up the same again on top of the cream.
Some hae meat and cannae eat, And some wad eat that want it, But we hae meat and we can eat, And sae the Lord be thankit.