For dessert … deep-fried butter balls

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Chefs have created a calorific treat to rival the deep-fried Mars Bar – deep-fried butter balls.

The snack, already popular in the United States, has been given a Scottish twist as it is cooked in Irn-Bru batter.

Edinburgh bar The Fiddler’s Elbow is serving the pudding for what is thought to be the first time in Scotland.

The sticky dessert, called Braveheart Butter Bombs, is served with an Irn-Bru ice-cream and coulis.

While critics have dubbed deep-fried butter a “coronary on a plate”, the chefs said it should be safe in moderation.

The dishes have been devised by Simon Robertson, The Fiddler’s Elbow head chef, with the help of Paul Fitchie, a former chef with Harvey Nichols.