A Burns Night Supper

Burns Night Supper

by Sharon Maher

in Drink, Entertaining, Food, Recipes, Supper

After living in Scotland for several years Burns Night is always a special time and a great excuse to have a get together for friends and family to celebrate the life and work of  Robert Burns.

A Burns Night Supper always includes haggis, whisky, singing, dancing, plus a lot of fun and laughter.

When:   On the 25 January


Starting with drinks and nibbles: Blinis are great to serve with drinks and here are a few ideas for toppings:

Scrambled egg and black pudding

Whisk 2 eggs with a little cream, melt a knob of butter in a non-stick pan, pop the egg mixture in, whisk until the eggs are lightly scrambled. Season with a twist of freshly ground black pepper. Divide the scrambled egg evenly between the blinis, there should be enough for approximately 12 small blinis. Crumble some slices of cooked black pudding and sprinkle on top of  the scrambled egg before serving.

Smoked Salmon blinis

Mix cream cheese with a little grated lemon rind and pop a small amount on to each blini, top off with a small piece of smoke salmon,  a small sprig of dill and a twist of freshly ground black pepper.

Smoked mackerel and horseradish

Flake some ready cooked smoked mackerel fillets, spread on the blini, add a dash of creamed horseradish and a twist of freshly ground black pepper.

For  the main course: Haggis with neeps and tatties


For the haggis

  • 1 kg  Waitrose haggis

For the neeps and tatties

  • 250g diced turnip
  • 200g butter
  • 1 tbsp double cream
  • a pinch of salt and pepper
  • 450g potatoes, quartered
  • 200ml Waitrose gravy, to serve


  1. For the haggis, follow the cooking instructions.
  2. For the neeps, add the diced turnip to a pan of boiling salted water, and cook until tender, it will take around 25 minutes. Drain well, and return to the pan, add half of the butter and all of the cream and mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.
  3. At the same time bring the potatoes to the boil in a separate pan of salted water, then reduce the heat and simmer until tender, it will take around around 25 minutes, or until tender. Drain well, then return to the pan, add the remaining butter and mash until smooth. Season, to taste, with salt and freshly ground black pepper. Set aside and keep warm.
  4. To serve, cut the haggis open and place on a large serving dish, spoon the neeps and tatties alongside.
  5. Serve the gravy separately.

For dessert: Cranachan

Cranachan is a old Scottish dessert. It is made from oats, cream, whisky and fresh raspberries.


  • 570ml double cream
  • 100g porridge oats or pinhead oatmeal
  • 5 tbsp Whisky
  • 6 tbsp heather honey
  • 450g raspberries


  1. Lightly toast the oats in a large frying pan over a mediumn heat.
  2. Whip the cream until it is soft peaks, gently fold in the whisky, honey, oatmeal and raspberries. Keep a few raspberries, oats and honey back to decorate.
  3. Serve in dessert glasses, layering the cream, oats and raspberries.
  4. Decorate with a few raspberries, a dribble of honey and a sprinkling of toasted oats.

For drinks: Whisky

Traditionally whisky would be served, either a single malt such as Lagavulin 16 year old Islay Malt Scotch Whisk, which has a rich smooth taste with hints of sherry and vanilla or a 12 year old  blended scotch like Chavis Regal which has creamy, honey apple and butterscotch notes.

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– who has written 97 posts on Norah Sleep Living.

Sharon loves to write about homes, interior design, food, fashion, style and things that inspire her in life. Find her on Facebook, Instagram, Twitter, and Pinterest.

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