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Aberdeen Crulla and chocolate whisky dipping sauce


  • 50g/2oz butter
  • 50g/2oz caster sugar
  • 1 egg
  • 225g/8oz self raising flour
  • ¼ teaspoon salt
  • ½ teaspoon ground ginger
  • 1tablespoon buttermilk or Greek yogurt
  • Oil for frying
  • Icing sugar to dust
  • 200g/7oz dark chocolate (70% cocoa solids)
  • 90g/3oz milk chocolate
  • 2 tablespoons golden syrup
  • 250ml/8fl oz double cream
  • 1 tablespoon whisky


  • Cream the butter and sugar till lightweight and downlike. Beat the egg and add a touch at a time.
  • Sift the flour, salt and ginger into the mixture and mix. Add the milk or Greek yoghourt to form a reasonably stiff dough.
  • Pull the dough into items and roll into long factor strings concerning the scale and length of a pencil.
  • Take three of those items and pinch along the highest then plait/braid the three strands along. Pinch the tip along to prevent it unravelling. do that with all the dough. this can be a good job for youngsters to assist with.
  • Heat the oil (use one thing tasteless like oil for this) in an exceedingly deep pan and thoroughly drop by the crulla a pair of at a time. Fry for 2-3 minutes either side until golden.
  • take away with slotted spoon and dry on room paper. dirt with a touch powdered sugar to serve.


  • heat everything (apart from the whisky) in microwave or in an exceedingly little pot on the stove, till it's all liquefied and mixed along, stir within the strong drink.
  • Serve in an exceedingly little entremots and simply remove items of Crulla and dip them into that sweet goodness, yum American state yum!

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