Deep Fried Mars Bar
Served with ripple ice-cream made with Irn-Bru
Cooking Time
4 hours
Preparation Time
20min
Ingredients
500ml double cream
2 vanilla pods
50g granulated sugar
sunflower cooking oil
3 x large egg yolks
200g plain flour
2 x 62.5g Mars Bars
2 x 330ml cans Irn-Bru
5 blackberries
5 raspberries
2 sprigs of mint
For the Irn-Bru ripple ice cream:
Probably the best known recipe using the ginger phenomenon and a very different flavour if you’re a little nervous about trying Irn-Bru in your cooking.
Slice the vanilla pods lengthways, gently scrape out the seeds and reserve. Place the pod shells in a pan.
Add 500ml of double cream to the pan with the vanilla pods. Bring to a boil, then remove from the heat and stir in 50g of sugar until dissolved.
Pour the mixture into the bowl with the egg yolks, whisking continuously until mixture is thick and creamy. Run the mixture through a sieve to get out any lumps, and then stir in the reserved vanilla seeds. Transfer it to a large freezer-proof container.
Leave to cool for 20 minutes before putting it in the freezer for 4 hours (stirring occasionally). Alternatively, churn in an ice cream maker until the required consistency.
Pour one 330ml can of Irn Bru into a pan and bring to the boil. Simmer until it has reduced to around 100ml, this will take about 20 minutes. Put the reduced Irn Bru in the fridge to cool until it reaches a lukewarm temp.
When the ice cream mixture has almost set, remove it from the ice cream maker, mix it up a bit and pour in the reduced Irn Bru, stirring gently to create a marbled or ripple effect.
Put back in the freezer for at least an hour, or until ready to serve.
For the deep fried Mars Bar:
Unwrap the room temperature Mars Bar and cut each one into 16 pieces.
Put 200g of plain flour into a bowl and pour in 220ml Irn Bru, stirring gently until it forms a batter that clings to the spoon. Don’t worry about lumps, and if it’s too thick or thin then just add more flour or Irn Bru until you get the right consistency.
Add sunflower or vegetable oil into a medium or large heavy bottomed pot until it’s 2 inches deep. Heat the oil on high heat. Test to see if it’s hot enough by dropping a small blob of batter into the oil, if it sizzles and floats, it’s hot enough.
Drop the Mars Bar pieces into the batter and scoop up with a spoon ensuring there is excess batter on the spoon. Gently drop into the hot oil, allowing the excess batter to dribble on top. Fry them for 20 seconds. It will be ready when it floats and has a golden tinge. When cooked, remove with a slotted spoon and place on a piece of kitchen roll to drain excess fat. The Mars Bar pieces can be cooked like this one at a time or in small batches.
Best served up together with optional chocolate sauce
Irn Bru Pound Cake
Cooking Time
1hour 10mins
Preparation Time
10 min
Ingredients
4 eggs, beaten
1/2 cup shortening
3 cups sugar
1/2 cup butter
3 cups flour
1 teaspoon vanilla
1 teaspoon lemon extract
6 ounces irn bru
A nice simple cake recipe that uses our other national drink, to get a nice fluffy texture.
First up, pre-heat the oven to 180˚.
In a large mixing bowl, add the eggs, shortening, sugar and butter and beat together until fluffy and well combined. You can also use a food processor if you’re feeling extra lazy.
Sift the flour into the egg mixture and stir until combined.
Its time to add the Irn-Bru to the mixture, along with the teaspoon of vanilla and Lemon extract.
Finally pour the mixture into a buttered cake pan lined with wax paper and bake it for 1 hour and 10 minutes, or until a toothpick inserted into the centre comes out clean.
1
Irn Bru Jelly,
Ingredients
275 ml/1/2 pint Irn Bru
1 x 11g sachet gelatine
2 tbsp fresh orange juice
1 tbsp water
1 small tin/170g evaporated milk
If you prefer, you can use three quarters of a pint of Irn Bru and leave out the milk.
Another simple recipe, but a refreshing change from a traditional Jelly.
Firstly pour the Irn Bru into a bowl to let the bubbles die down.
Put the orange juice and water into another bowl and sprinkle over the gelatine before placing it in a pan of hot water to heat gently until the gelatine is melted.
Next strain the melted gelatine through a sieve into the Irn Bru, mixing all the
time.
Add the evaporated milk and with an electric whisk, beat the mixture until
very frothy.
Finally, pour everything into a dish and put in the fridge to set.
Best served with ice cream or the Irn-Bru sorbet.
GAMMON IN IRN BRU
Ingredients
Ham
2kg mild-cure gammon
1 onion peeled and cut in half
2 litre-bottle Irn Bru
The glaze
Handful cloves
1 heaped tbsp black treacle
2 tsp English mustard powder
2 tbsp demerara sugar
This is a surprising recipe that probably doesn’t spring to mind to many but chefs swear by using fizzy drinks when cooking ham and Irn-Bru fits the bill perfectly.
First thing to do is put the gammon in a pan, skin side down, add the onion and then pour over the Irn Bru. Bring it to the boil, reducing down to a good simmer before covering with the lid and cooking for just under 2 1/2 hours.
Meanwhile preheat oven to 240C/gas mark 9.
Once the ham’s had its time, take it out of the pan (but don’t throw away the liquid great stock for soups or gravy) and let cool a little for ease of handling.
Next remove the skin, leaving just a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove.
Then carefully spread the treacle over the skin taking care not to dislodge the cloves and gently pat the mustard and sugar onto the sticky fat.
Finally cook in a foil lined roasting tin for approximately 10 minutes or till the glaze is burnished and bubbly.
Best served as part of a Sunday roast.
FUSION 
Leave a comment