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Selkirk bannock with whisky syrup

Selkirk bannock with whisky syrup

Make this indulgent treat to celebrate Burns Night – the Scottish fruit bread is delicious with the whisky syrup

  • Feeds 6Feeds 6
  • Ready in 1 hour

Each serving contains

  • Energy
    1744kj 416kcal
  • Fat
    High 28%
  • Saturates
    High 64%
  • Sugar
    High 31%
  • Salt
    Med 8%

% of adult’s reference intake | Carbohydrates per serving : 51g


  • 250ml Co-op whole milk
  • 100g Co-op unsalted butter
  • 500g strong white bread flour, plus extra for dusting
  • 75g Fairtrade caster sugar
  • 250g sultanas
  • 7g sachet Co-op instant dried yeast
  • 1 tsp salt
  • 1 tsp oil, for greasing
  • 6 tbsp Co-op mascarpone, to serve
  • For the whisky syrup:
  • 100ml maple syrup
  • 2 tbsp Co-op blended Scotch whisky
  • 10g Co-op unsalted butter


  1. Pour the milk into a medium pan, add the butter, then heat gently until the butter has melted
  2. Put the flour, sugar, sultanas, yeast and salt in a bowl, keeping the yeast and salt separate
  3. Pour in the milk mixture, then stir until you have a smooth dough
  4. Turn out onto a floured surface and knead for about 5 mins, until elastic
  5. Transfer to an oiled bowl, cover and leave to rise in a warm place for an hour, or until doubled in size
  6. Knock back the dough on a floured surface, shape into a round loaf and transfer to a greased baking tray
  7. Cover loosely with oiled cling film and leave to rise again for between 30 mins and 1 hour
  8. Preheat the oven to 180°C/fan 160°C/Gas 4
  9. Bake the loaf for around 45 mins, until it’s golden and makes a hollow sound when you tap it on the bottom
  10. Leave to cool before cutting into slices

For the whisky syrup

  1. Heat the maple syrup, whisky and butter in a small pan over a medium heat
  2. Simmer for 2-3 mins to cook off the alcohol, then set to one side
  3. To serve, griddle or toast slices of the Selkirk bannock, then top with a spoonful of mascarpone each and a drizzle of the whisky syrup