Use a pot large enough to fully contain the bowl with enough space round the edge to top up the water when cooking. Put the bowl into the pot and pour in water about two thirds up the bowl. Leave sufficient room to ensure that the water does not spill into the pudding mix when boiling. The links above take you directly to easy recipes for a Burns Night menu and we do recommend a fine malt whisky or two!

The macaroni pie is a distinctly Scottish invention famed for its cheesy topping and pastry base and sides, filled with macaroni pasta.We'll sell about the equivalent of 17 cans a second, which is a huge volume to keep up with," says brand manager Martin Steele, who's serving as our tour guide. For the filling: Combine white chocolate and double cream over a double boiler until combined. Let cool and mix in 4 tbsp Irn-Bru. Use a piping bag to fill each sandwich

Here we take a look at a range of ways to introduce Irn-Bru into everyday treats. Irn-Bru shortbread Ingredients The photo above shows haggis, neeps and tatties, which is the Scottish name for potatoes. These are also traditionally served cut up, boiled and mashed. They are a favourite on Burns Night.Below is the traditional starter, main and pudding menu to enjoy on Burns Night on the 25th January as we celebrate Scotland's Bard, Robert Burns.

The inner ingredients stay nicely moist due to the cheese topping, whilst the crust of the pastry stays firm but crumbly to the taste. As Scots prepare to vote on independence next month, the fizzy fervor for this fluorescent fluid may offer some insights into Scottish nationalistic tendencies. When asked why they're so crazy for this Scottish soda, people most often reply, "Because it's Scottish." Cover the doughnuts with a kitchen towel and let them rise in a warm place until they are puffed up about 45 minutes. Grady explains that she's English, "and so everything I see of English culture, we're kind of shy about it. Whereas they're just loud and proud."Sift the icing sugar into a large bowl, add the butter and mix on a slow-medium speed with a clean tea towel over your mixer to prevent your kitchen filling with icing sugar! Glucose Syrup, Sugar, Citric Acid, Palm Oil, Colour: Paprika Extract, Flavouring, Emulsifier: Soya Lecithin. People call Irn Bru Scotland's other national drink, after whisky," says Sara Grady of the market research firm Datamonitor Consumer. "Whereas I think Coke prides itself on being a brand that's the same all over the world, Irn Bru appeals to people because it's so Scottish." Cut the doughnuts with a doughnut cutter, or with 2 different sized round cutters. If you’ve lost the smallest cutter, like all reasonable human beings do, a round cap from a spice jar is perfect.