Buchanan's Iron Brew Humbugs Bag 180g

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When the doughnuts are ready and the oil is hot, carefully add the doughnuts to the oil, a few at a time without overcrowding your deep-fryer or pot.

In a pot, bring a litre of Irn Bru to the boil and then simmer for around 20 minutes without a lid. Add the warm 200ml of Irn-Bru syrup firstly by mixing in a tablespoon to temper (Don’t worry if it curdles; it won’t affect the yeast). Cover the bowl with a large kitchen towel, and leave it in a warm place to let it rise until it doubles in size, about 1 hour. The photo above shows haggis, neeps and tatties, which is the Scottish name for potatoes. These are also traditionally served cut up, boiled and mashed. They are a favourite on Burns Night. I was brought up about 10 minutes away from the factory, so maybe they put something in the water," she says.

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About 15 minutes before the doughnuts are done rising, heat oil in a deep-fryer or large heavy-bottomed pot to 190°C. Fry the mixture on a medium heat for three minutes, or when the pancake is cooked, and then flip and fry the other half for the same amount of time. For the best results only flip your pancake once.

People call Irn Bru Scotland's other national drink, after whisky," says Sara Grady of the market research firm Datamonitor Consumer. "Whereas I think Coke prides itself on being a brand that's the same all over the world, Irn Bru appeals to people because it's so Scottish."

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There can only be one choice for the main, the puddin' of the Chieftain race, Haggis which we'd suggest serving with mashed tatties (potatoes) Sift the icing sugar into a large bowl, add the butter and mix on a slow-medium speed with a clean tea towel over your mixer to prevent your kitchen filling with icing sugar!

In a large bowl, mix together the sugar, Irn-Bru, cream and salt until smooth. I’ve never achieved a lump-free icing sugar without the use of a stand mixer or whisk. Grady explains that she's English, "and so everything I see of English culture, we're kind of shy about it. Whereas they're just loud and proud."We're proud of what we have. That's why it outsells Coca-Cola," says Fergus. "Because we're so proud of our own products." Cut squares of parchment paper for the doughnuts to rise on. This makes everything so much easier when it comes time to individually dropping them in the oil. Glucose Syrup, Sugar, Citric Acid, Palm Oil, Colour: Paprika Extract, Flavouring, Emulsifier: SoyaLecithin. When the bottoms of the doughnuts are golden, about 45 seconds, flip the doughnuts over using a spatula. Cook until the other side is also golden. The inner ingredients stay nicely moist due to the cheese topping, whilst the crust of the pastry stays firm but crumbly to the taste.