Whilst I am definitely a “do it from scratch” sort of a baker, sometimes you don’t want shop-bought but you can’t be bothered baking – this recipe fills this space for you!!!! The results are fantastic.
Wot u need 1 packet Betty Crocker cake mix (Velvety Vanilla is good) 2 x 400g tin sliced apples 1-2 tsps sugar
Wot u do Mix pack as per instructions. Add apple to baking dish, sprinkle with sugar and cover with cake mix. Bake for 20 mins. You only need around 2 cms of cake mix on top.
I use little Chinese takeout dishes to bake these pies. You could use a single dish.
Trying to describe Scottish tablet (or just “tablet” as we Scots call it) is difficult. Folk may say it’s like fudge – it isn’t; or that it’s like toffee – it isn’t; in all honestly, it’s a unique sweet with a unique texture and flavour – and it really is distinctly Scottish. Tablet is a creamy brittle, grainy (but never and uncooked sugar grain) sweet that is quite delicious. It is a BUGGER to make, but easy if you follow the rules here.
In Scotland, we make tablet around Christmas and New Year and it’s often given as a small gift or treat. It’s also widely available all year round and can be served with a coffee or tea at the end of a meal in restaurants, or just as a wee treat with a quick cuppa! All you need is a very small piece – it is super-unhealthy but super delicious 🙂
My Tablet
I believe the only way to get your tablet right every time is to use a probe or sugar thermometer (both found for only a few quid) but my old granny would be turning in her grave with this advice. I have fantastic memories of the tablet being tested on a little saucer left in the fridge with some cold water on it – the tablet was set when a small amount placed on the saucer left a wrinkly streak after you had ran your pinkie finger through it!I also beat the mix using a wee hand mixer – my granny used a wooden spoon and elbow grease!
IMPORTANT NOTICE: This tablet contains extremely hot molten sugar, reaching high temperatures. Under no circumstances should children be allowed to participate, and a deep pan, preferably aluminium or copper-bottomed (not non-stick), must be used to prevent any possibility of the liquid boiling over. I recommend using an aluminium preserving pan.
Wot u need 900 g caster sugar 250 mls full cream or semi-skimmed milk 110 g butter 397g tin condensed milk
Wot u do Add the sugar and milk to your pan (on medium/low) and stir for around four mins till dissolved and the mix reaches about 55 degrees c. Add the butter and allow to dissolve (around four mins). Add the condensed milk and stir continuously till you reach 120 degrees centigrade (I cooked on medium heat for 10 mins and medium/high for five mins – 15 mins in total). Take off the heat and leave for 5 mins to cool very slightly.
Beat, using a hand mixer, on medium/high for around 8 mins (or use a wooden spoon for double the time). You will know your tablet is good to set when big thick ribbons appear when you run your mixer blades through the mix. Then VERY quickly transfer to tour dish and allow to settle – slow this step down and the tablet will set in the pot and be no good to anyone!
Leave for 10 mins and make guide marks with a knife to make cutting the set tablet easier. Leave overnight in the fridge. Cut into 6 cms square pieces. The dish I use is a disposable aluminium foil tray 28×18 cms inch in size and this made around 24 tablet pieces and there is no need to grease or add paper to the dish. If you use a baking tin grease the bottom and line with baking paper.
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