How to Make Chocolate Haggis

We must thank one of our favourite people for allowing us to share this recipe with you. Linda Frazier, former President of the St Andrew’s Society of Tallahassee told us about this delicious variation of traditional haggis based on Scottish Tiffin during our Tartan Tour of Florida at the very start of 2020, not long before travel began being restricted. When Anna and I returned from Florida we made sure to share the recipe with the rest of the tartan team and luckily for us, Tasmin from our Customer Experience department gave it a shot! It really was delicious and went down a treat here at ScotlandShop HQ, safe to say it didn't last long!

Ingredients:

• 2⁄3 cup (50 g) Sultanas
• 3 Tbsp Scotch Whisky
• 7 Tbsp unsalted Butter
• Pinch of salt
• 7⁄8 cup (100g) Cocoa Powder
• 1 Egg
• 7⁄8 cup (100g) Caster Sugar
• 1 cup (150g) Chopped up shortbread
• 2⁄3 cup (50g) Chopped Mixed Nuts
• Powdered sugar to dust

Method:

1. Place the sultanas and whisky in a small bowl and leave to soak whilst you prepare the remaining ingredients.
   
2. Melt the butter in a pan, then sieve in the cocoa powder and stir until you have a smooth paste.
3. In a separate bowl whisk the sugar and egg together until pale and creamy.
4. Place the shortbread in a sealable plastic bag and bash it with a rolling pin. You want a mixture of chunks and crumbs.
5. Combine the chocolate mix with the sugar/egg mix and stir in the shortbread, chopped mixed nuts and the whisky soaked sultanas, plus any remaining Whisky.
6. Lay out a double thickness of plastic wrap and tip the chocolate mixture out onto it forming a haggis shape.
7. Roll up and continue to manipulate into shape tying a knot at each end of the plastic wrap.
8. Chill in the fridge overnight to set then remove the plastic wrap and rub the outside with powdered sugar.
9. Slice and enjoy with a dram!