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This steamed fruit pudding, wrapped in a cloth, has been a celebratory treat for birthdays, Hogmanay and Christmas for centuries.
Compare two Scottish classics: a creamy smoked haddock chowder and a hearty chicken and leek broth with prunes.
Learn how to handle yeasted dough for bannocks, rolls and loaves, with tips on warmth, timing and texture.
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Using cooked beetroot and oats, this meat-free version keeps the peppery taste and crumbly texture of the original.
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How the Clearances Shaped Scottish Food Culture
Swede, carrot, parsnip and kale form the backbone of warming soups, roasts and stews as the nights draw in.
