Scots Tablet

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 2lb granulated sugar
  • ⅔ pint single cream
  • Flavouring


    Put the sugar and cream into a heavy pan. Bring gradually to boiling point, stirring all the time. Boil for a few minutes, but do not boil hard. Test for setting, until the mixture forms a soft ball when a little is dropped into cold water. Add the chosen flavouring. Put the pan into a basin of cold water and stir quickly with a spoon, scraping down the edges of the pan as the mixture begins to solidify round the edge. When the mixture is looking a little grained, pour it into a buttered tin. This is a little tricky and practice will make perfect. If the mixture is too highly grained, it will not pour out flat, and if it is too thin, the tablet will be sticky. When firm, mark into bars with a knife or cut into circles with a pastry cutter.

    Favourite tablet flavourings are: cinnamon; desiccated coconut; chopped dried figs; ground and chopped preserved ginger; lemon essence; orange juice and rind; peppermint oil; vanilla essence; chopped walnuts.