Scottish deserts are often rich and highly calorific. This article describes some of the famous desserts/sweets associated with Scotland.
Clootie Dumpling. Cloot means a piece of cloth. Clootie Dumpling is wrapped in cloth during cooking (boiling), hence the name. Clootie Wells are places of healing in Scotland Ė people bring a piece of cloth from an ill person as an offering of healing. Key ingredients for Clootie Dumpling include suet, flour, oatmeal, sultanas and currants. The cloth is boiled before being spread with flour. The combined ingredients are then wrapped in the cloth and boiled for several hours. The dumpling can be dried in the oven before serving with cream, custard or ice cream.
Cranachan. Cranachan, a dessert often served in tall glasses, has endless variations. It may include cream, honey, oats (usually toasted), raspberries and whisky. Cranachan is often created to individual specification with each ingredient being offered in a separate dish, allowing diners to build up their own unique dessert.
Deep Fried Mars Bars. The deep fried Mars Bar (Mars Bar dipped in batter and deep fried) proclaims itself a Scottish invention. In actual fact I have yet to come across a fish and chip shop that sells this product, but this could be because I donít live in a city. Should you wish to try this delicacy yourself you could always take a Mars Bar to your local fish and chip shop and ask them to batter and deep fry it for you.
Puff Candy. Made from sugar, golden syrup and bicarbonate of soda puff candy is a delicious honeycomb mixture (if you have ever eaten a Crunchie bar think of it as the Crunchie without the chocolate. The sugar and golden syrup are simmered, the bicarbonate of soda added then the mixture is spread on to a thin baking tray to cool. It can be difficult to get the final sweet out of the baking tray, so the pieces are often roughly broken with a small hammer or rolling pin.
Tablet. Scottish Tablet is made with butter, condensed milk, milk and sugar. The ingredients are combined, boiled, stirred and beaten (the latter being a key part of the success of the mixture) before being spread on a baking tray or plate to harden. Lines are scored on the tablet mixture whilst it is still hot to ensure eatable size pieces. Tablet is harder than fudge which uses similar ingredients.