While blending, sprinkle in the homemade metamucil. While blending, pour in the melted coconut butter. In a high-speed blender or food processor, add the cottage cheese, vanilla paste, sweetener, and matcha powder. Let it cool, and then it is ready to be cut up into little squares for you to share!įor my version of Scottish tablet, I decided to add vanilla bean to spice things up a little bit. Line an 8 brownie pan with parchment paper both ways. Add sweetened condensed milk and stir together. Place white chocolate baking chips in a microwave safe bowl. Then roll the pan so that the mixture spreads evenly across the bottom of the cake pan. Prepare a 7×11 or 8×8 baking dish by lining with parchment paper. You can scrape the mixture off the pan to get everything into the cake pan. Don't delay, or the mixture will set in the cooking pan. If it's chewy, you keep on stirring.īut if it's ready to remove from the heat, move quickly and pour the mixture into the cake pan. If it's a slightly sugared texture, it's ready to remove from the heat. If you can see the grooves from the knife in the mixture, then that's perfect!Īlso do a little taste test. Sure, it will take 20 minutes of stirring to get there, but stay resilient!Īt this point, you can spoon a teaspoon out onto some baking paper and use a knife to spread it. Your delicious mixture will start to thicken and become caramel colored. Once at a boil, turn the heat down to medium-low, but don't you stop stirring! Stirring is pretty much the most important part of this Scottish tablet. Stir them together and bring the mixture to a boil. Then on the stovetop, put a large non-stick pan on medium-high heat.Īdd the sugar, water, vanilla seeds, butter, and condensed milk. Just line it with baking paper so it's all ready for the last step. You can use a non-stick rectangular baking tin, or get creative and use some other shape. This is the pan you'll use to create the shape of the tablet at the end. Well you're in for a treat because Scottish tablet isn't too hard to make (apart from the arm workout). I have fond memories of stirring Scottish tablet as a child, and it almost seemed magical to me back then, watching it slowly turn from a light cream color to a golden caramel. If you want to try your hand at making Scottish tablet, be warned you may get a sore arm from stirring, because it really does need careful supervision to ensure it doesn't stick to the bottom of the saucepan. So, what does it taste like? It's somewhat like a caramel sauce turned into fudge.Īnd when it's cooking it smells absolutely divine. While traditionally it was made with sugar and cream, the modern version uses condensed milk and sugar, which is what my family recipe is based on. Scottish tablet is a Scottish confection that has a long history that was first documented in The Household Book of Lady Grisell Baillie in the 18th Century. 3 cups (18 ounces) chopped white chocolate or white choco 1 can (14 ounces) sweetened condensed milk 1 tablespoon vanilla bean paste or 1 tablespoon vanilla. Remove from the oven, cool for 15 minutes, and serve warm.Christmas just isn't Christmas in my family without Scottish tablet. The top of the cake will be golden brown, with some bubbles from the pudding around the edges. If using ramekins, divide the batter evenly among each.īake the cake(s) for 25 minutes (for either size), or until a toothpick inserted in the center of the cake comes out clean. Pour the batter into the prepared pan over the sauce. Add to the dry ingredients and mix just until moistened. In another bowl, whisk together the egg, milk, butter, and vanilla. To make the cake: In a large bowl, whisk together the flour, sugar, baking powder, and salt. Pour the mixture into the prepared pan, or divide it evenly among the ramekins (set them on a parchment-lined baking sheet first). It will thicken slightly but no more than that. Heat, stirring occasionally, just until the mixture simmers, about 3 minutes. Add the remaining milk, sugar, split vanilla bean and its seeds (or vanilla bean paste), and salt. To make the pudding: Placed the cornstarch in a saucepan and add 2 tablespoons of the milk, stirring until no lumps remain. Butter an 8" square pan, or eight 8-ounce ramekins.
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