Nelly Elliott

Newcastle based person, she/her, mama, creative, colourful, caffeinated, plus-size fashion lover, lefty feminist killjoy #funbutmakeitfashion


Whiskey Flavoured Scottish Tablet.

Today is St Andrews Day in Scotland. I have Scottish grandparents and red hair so I think of myself as a honorary Scot, or at least I do on St Andrews Day and Burns Night so I can justify eating vast quantities of Haggis and Shortbread.

Yesterday at work we had a little celebration at lunch time, we ate haggis pies (pictured above) and everyone brought something Scottish in to share. Someone had already chosen to bring Shortbread so I decided to try something new and make Tablet.

I scoured the internet for a recipe and found one that looked relatively easy, although after I began cooking I realised there were glaring holes in the recipe which left me wondering if what I was doing was at all right, I ended up goggling furiously towards the end looking for pictures of what my tablet should look like.

I shouldn't have worried as it all turned out fine in the end.

whiskey scottish tabletwhiskey scottish tablet

This recipe made about 100-130 small squares, I used a 39cm x 27cm x 2.5cm baking tray and it only filled half of it, but the consistency of the tablet meant I could mould it into one end of the tin quite easily.

print recipe
Whiskey Scottish Tablet
  • 150ml Semi-skimmed Milk
  • 500g Granulated Sugar
  • 397g tin Condensed Milk
  • 2 teaspoons Whiskey or Bourbon (could sub for vanilla or other flavouring)
  • Greaseproof Paper (Enough to line a shallow 25mm tin)
Pop the sugar and milk into a large heavy bottomed saucepan, I used my biggest pan as the temperature gets pretty high so any splashes would be seriously painful. Bring to the boil for around 5-6 minutes until the sugar is dissolved. I stirred it occasionally. (I wasn't sure if I was suppose to stir it at this stage, but it didn't do any harm)Add the tin of condensed milk (slowly to avoid splashing) and stir constantly for 20 minutes. It is important to not stop stirring.After 20 minutes it should have thickened and turned a caramel colour, add the whiskey and stir for another 30 second to combinetake off the heat and stir quickly for a minute or so, as it will start to thicken and harden as it cools.pour into a shallow baking tin, which should be lined with grease proof paper. It will be hardening fast so smoosh it in and push it right into the corners.leave it for around 15 minutes to cool and set, then lift the tablet out of the tin (using the greaseproof) and chop into small squares. It is ready to serve immediately, or store it in an airtight container, it should keep for 2-3 weeks (if it lasts that long!)

I scheduled this post for this morning, then woke up to the awful news of the helicopter crash in Glasgow. I just wanted to add that my thoughts are with those involved xx


  1. Hari OM
    Indeed, a tragedy in that city - but bless you for taking up your Scottishness!! With blessings of St Andrew to you. YAM xx


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