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Remove wrapper and chill the chocolate bar by keeping it in the fridge, but don't freeze it. Mix the flours and bicarbonate of soda (baking soda) together. Add milk (traditional) or beer (which gives a lighter result) until you get a batter with the consistency of thin cream. Heat the oil to 375. Coat chocolate bars completely in batter. Carefully lower into hot oil and fry until golden brown.
Dissolve gelatin in 1/4 cup very warm water and allow standing until mixture is clear allow to cool. Beat salt, vanilla and milk at medium to fast speed until ingredients triple in bulk. While still beating gradually add sugar followed by gelatin. Use ice cream maker or place in container and freeze for several hours stirring occasionally
Origin: adapted from traditional Scottish recipe.
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