Sunday, 27 July 2014

Scottish baking selection



This small Scottish baking selection has some well known favourites including Scottish tablet, just like your Granny used to make. Also included are traditional fudge and Hokey Pokey (Honey Comb) Since i haven't posted any blogs for a while due to major changes, this post will make up for that at least a little bit. I have plenty of Scottish Baking projects piling up in my latest projects folder so if time permits i will post these in due course. Getting back to this post the tablet and fudge recipes are very straight forward but if you haven't attempted them before they can be a little difficult to get right. The trick with the tablet, fudge and Hokey Pokey is getting the timing and the temperature right, you will have to be quick once you get to the transferring to tin stage. Essential tools are a decent sugar thermometer and a heavy based pan, if your making up larger batches for events then its worth investing in a large maslin pan...Below are the step by step stages for Scottish Tablet.

Ingredients and equipment for Scottish Tablet
Scottish Tablet ingredients
150ml water
150ml milk (semi skimmed or full fat)
125g butter (salted or unsalted)
900g caster sugar
200ml condensed milk

Scottish Baking - Scottish Tablet (updated 27th July 2014)




Scottish Baking - Hokey Pokey


Hokey Pokey or Honeycomb is really popular on bonfire night and is great with ice cream. It is so easy to make but a word of warning keep the kids a safe distance away until after its cooked. Start by having your bicarbonate of soda ready in a small container and line a baking tin with baking parchment or grease some aluminium foil. There are three ingredients which are sugar, syrup and the magic bit... Bicarbonate of soda. Its really quick to make unlike the tablet.


So put you sugar and syrup into a heavy based cooking pot (large pot at least 8" to 10" diameter) and melt down on a low heat until completely combined. Now bring up to the boil, unlike the tablet do NOT stir, just leave to boil. Let it boil away for about three minutes or until a lovely maple syrup colour. Now quickly take off the heat and with a whisk at hand put your bicarbonate of soda into the boiling syrup and quickly whisk, the mixture will immediately whoosh up and triple in size. Now pour into your prepared baking tray and leave to set. Once completely cooled break up into shards. You can use with ice cream or make chocolate dip... everyone will love it. Its also great for using with no bake cakes by giving it a lovely crunchy texture.






Scottish Baking - Classic Fudge


This recipe is taken from the carnation milk people so you can pop over to see for yourself... check out the comments. Prepare your baking tray - lightly grease then line with baking parchment.  The recipe is 1 can of condensed milk (usually 397g), 150ml of milk, 450g Demerara sugar, 115g butter preferably unsalted although it doesn't really matter. This is one you have to keep an eye on. So put all your ingredients into a heavy based cooking pan at least 8" in diameter and melt down, stir on a low heat until the sugar has dissolved. Keep stirring..Bring to the boil for about 30 seconds then reduce heat by half and simmer for 10 to 15 minutes stirring continuously. Remove from the heat and beat for another 10 minutes until it starts to thicken then pour into your prepared baking tray. Allow to cool completely then cut up and portion. You can add nuts or dried fruit just before you start the final beating off the heat.



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