FAIR fa’ your honest, sonsie face,
Great chieftain o’ the pudding-race!
So said Robert Burns of the haggis. Good word ‘sonsie’, it really should be used more. You can get a sonsie vegan haggis in many shops now to serve with neeps and tatties.
You could make some sonsie Cranachan for afters, recipe taken from our cakes and puddings page.
This is often served at Burn’s Suppers in Scotland.
Ingredients: half a cup of porridge oats; 1 small box of soya cream; a tablespoon of Agave Nectar; 1 tablespoon of whisky (or whisky flavouring if you don’t take alcohol); 1 punnet of fresh raspberries
Lightly toast the oats in a frying pan on the stove. Remove from heat and pour in the cream – it will bubble and thicken a bit with the heat. Stir well and add the agave and whiskey, and mix in. Add most of the rasps, keeping a few back for garnish. Place in dishes and chill in the fridge until pudding time.
Other Scottish recipes that might be of use or preferable to haggis:
- Scotch Broth
- Balmoral Pie can be found on the main courses page (scroll down a bit). It’s a lovely dish of beans and sausages topped with mash.
- Skirlie is traditional oatmeal stuffing.
- Scottish Macaroons are a feast of sugar and potato.
Whatever you do, have an honest, sonsie time this Burns Night 😀
Experience a perfect Scottish escape with THE MERMAID AND THE BEAR! Exchange 21st century lockdowns for 16th century witchcraft accusations! Live in a castle, visit the stone circle and taste the Twelfth Night Cake…