Burns Night Supper
Victoria's Cake Boutique
Victoria's Cake Boutique
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Ingredients

  • Shortbread
  • 6 oz/ 150 g softened unsalted butter.
  • 6 oz/ 150 g plain flour.
  • 3 oz/ 75 g caster sugar.
  • A splash of vanilla extract.
  • 8 oz/ 200 g good quality dark chocolate.
  • 4 tbsp milk.
  • 5 oz/ 125g soft unsalted butter.
  • 3 eggs 5 oz/ 125 g caster sugar.
  • 5 oz/ 125 g plain flour, sifted.
  • An exta 1 oz/ 25 g of caster sugar.
  • 50 ml Drambuie.
  • 450 ml double cream.
  • 10 oz/ 250 g good quality dark chocolate.
  • 3 oz/ 75 g softened butter.
  • 50 ml Drambuie.
  • Icing sugar, sifted, to taste.
  • 4 sheets of leaf gelatine.
  • 200 ml Crabbies green ginger wine.
  • 50 ml whisky.
  • 1 tbsp caster sugar.
  • 3 oz/ 75g porridge oats.
  • 6 oz/ 150g raspberries, washed.
  • 7 tbs whisky.
  • 2 tbsp light muscovado sugar.
  • 4 tbps of runny Scottish heather honey.
  • 600 ml large pot of double cream.

Instructions

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