A Paisley-based baker has shared the ultimate recipe for Irn Bru fans - and we’re itching to get into the kitchen and try it out.
Peter Gilchrist of food blog Tenement Kitchen came up with the recipe for ‘Reed-Heeds’ - the Irn Bru version of blondies or brownies - using Gie It Laldy’s genius chocolate invention.
As reported on Glasgow Live back in June, the gift shop now sells Irn Bru chocolate, complete with purple tartan wrapping and the word ‘Fannybaws’ across the front. So far, so Glasgow.
Irn Bru bakes, however, raise the bar - and Tenement Kitchen’s recipe turns out some stunning (and very orange) cakes.
Peter very kindly shared his recipe with Glasgow Live, along with the video tutorial above.
Please let us know if you give it a go - and if you happen to drop some by at Glasgow Live HQ, we won’t complain …
Ingredients:
- 2 cans Irn Bru
- 100g of Iron Brew Choccy (plus 100g for chunks - or use standard chocolate chips)
- 100g butter
- 160g golden caster sugar
- 2 eggs
- 75g plain flour
- 1 teaspoon vanilla extract
Method:
- Pour two cans of Irn Bru into a medium saucepan and reduce for 45 minutes at a medium to low heat. You must not use diet Irn Bru or it’ll just evaporate, instead of reducing into a thick syrup. Allow to cool.
- Melt the white chocolate with the butter and allow to cool slightly.
- Beat the eggs with the sugar and then beat in the Irn Bru chocolate mixture.
- Sift in the flour and mix well, adding the vanilla and a tablespoon of the Irn Bru syrup. Fold in chocolate chunks, if using. Pour into a lined 20cm square baking tin.
- Bake for 20 to 25 minutes at 180C / Gas 4.
- Allow to cool and cut into squares.
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