Buchanan's Iron Brew Humbugs Bag 180g

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I was brought up about 10 minutes away from the factory, so maybe they put something in the water," she says.

These sweets are approx 3cm x 1.3 x 1.2cm and weigh approx 8-9g per sweet and you get approx 26-28 sweets per 227g Weigh-Out Bag (Half a Pound) Here at Scottish Recipes we are often asked what are neeps, haggis and tatties. Below we'll explain and show the difference between turnips, swedes and neeps as well as what tatties are. In a large bowl, mix together the sugar, Irn-Bru, cream and salt until smooth. I’ve never achieved a lump-free icing sugar without the use of a stand mixer or whisk. Boil until the Irn-Bru reduces to around a 10th of it’s original volume. It took around 2.5 hours for 2 litres to reduce down to 200ml but obviously the less Irn-Bru you use, the less time it’ll take. Using a stand mixer fitted with the dough hook, beat together the yeast mixture, the eggs, butter, sugar and salt until combined.Sift the flour, sugar & baking powder into a large bowl. Add the butter and mix on a medium speed until the mixture resembles a sandy consistency. There can only be one choice for the main, the puddin' of the Chieftain race, Haggis which we'd suggest serving with mashed tatties (potatoes)

The macaroni pie is a distinctly Scottish invention famed for its cheesy topping and pastry base and sides, filled with macaroni pasta. Add in the yeast and give it a gentle stir. Let the mixture sit until there is some foam on top, about 5 minutes.

Much of the world treats Scottish icons as kitsch. Kilts. Haggis. Bagpipes. But for Scots, these are potent symbols of national pride. One of Irn Bru's advertising slogans is "Made in Scotland, from girders." Girders, as in the steel beams that hold up buildings. Cover the bowl with greaseproof paper and tie with string. The paper needs to be loose to allow the pudding to expand slightly. Bill puts two folds at right angles in the greaseproof paper. Tie the edge of the greaseproof paper tightly around the lip of the bowl and tie a string loop handle across the top to allow the bowl to be lifted into and out of the cooking pot. 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.