Sticky Toffee Pudding for a Burns Night Supper

The 25th of January marks the annual celebration of Scotland's national poet - Robert Burns. Traditionally, haggis suppers are served up and down the country near this date in honour of the bard himself.

This year, poor weather didn't stop residents of the west side of Shetland from making their way to the Skeld Hall, where a full spread was put on in true Scottish style.

Louise Robertson and her team of volunteers were very busy in the kitchen preparing a wide variety of dishes for all tastes, featuring, of course, haggis, neeps and tatties.

First, to get our tastebuds going, there was a selection of delicious oatcake canapés.

This was followed by a wee dram to toast the haggis. The haggis itself was piped in by Mr. Brian Chittick, while Mr. Jimmy Mercer skillfully and with great gusto recited Burns' famous Address to a Haggis.

Our meal was absolutely superb, with a traditional haggis being the star of the show. A gluten free and vegetarian haggis were also available, and children were given the option to have sausages and beans with their tatties instead.

Bashed tatties and neeps, braised red cabbage and the most gorgeous whisky and peppercorn sauce (I did try and get you the recipe for this - but it was made up on the spot by the cook, and she couldn't remember what she'd done!) were also served.

For afters - a selection of desserts including a Scottish berry, apple and pear crumble with custard (I had this - gorgeous!) and sticky toffee pudding (our youngest had this - he devoured every bite except for the one he let me try). There was also ice cream and jelly and gluten free options - a mini pavolva with cream or an apple and pear crumble. Something for everyone.

Louise Robertson very kindly gave me the recipe for the sticky toffee pudding she made on the night, so I can share it with you now.

A great big well done to everyone who volunteered and made this night something rather special.