Some Scottish Staples Trivia Quiz

Answer: Stovies

The Scottish dish Stovies is made from potatoes, onions, and leftover meat, usually beef, lamb or corned beef. Everything is cooked slowly in one pot until it's soft and full of flavour. The potatoes soak up the juices from the meat, making it rich and tasty.

Some people add carrots or gravy, and it's often served with oatcakes or pickled beetroot. It's a warm, filling meal that's perfect for cold days and uses up whatever's in the kitchen.

The name stovies comes from the cooking method, 'to stove' means to stew slowly. The potatoes aren't really boiled or roasted; they're cooked low and slow in a covered pot with minimal liquid (sometimes just the fat from the meat, or a bit of stock), so they steam and absorb all the flavours. The result is a thick, hearty mixture.

Answer: Dundee cake

Dundee Cake is a traditional Scottish fruit cake that's rich, and full of flavour. It's made with currants, sultanas, and sometimes cherries, all mixed together with a hint of orange zest. What makes it stand out is the neat circle of blanched almonds arranged on top before baking. Unlike heavier fruitcakes, Dundee Cake is lighter and less sweet, making it a perfect accompaniment to a cup of tea. It's often eaten at Christmas.

It's named after the city of Dundee, where it was first popularised and is believed to have been developed by Janet Keiller of the Keiller family, who were also known for their marmalade.

According to legend (not fact), it was created for Mary Queen of Scots, because she didn't like glacé cherries in her cakes. It was specially made for her as a fruit cake that used blanched almonds, not cherries. That's why the top of the cake is decorated with almonds.

Answer: Cranachan

Cranachan is a Scottish dessert that's made from a mix of whipped cream, toasted oats, fresh raspberries, honey, and a splash of whisky, all layered or folded together to create a rich, creamy treat with a nutty crunch.

It was originally a harvest celebration dish, closely tied to the raspberry season in Scotland. Cranachan was once made with crowdie cheese instead of cream. Nowadays, it's often served in elegant glasses, making it a favourite for festive occasions like Burns Night or Hogmanay.

Answer: Haggis

Haggis is Scotland's most renowned dish. It's a savoury pudding made from a mixture of sheep's pluck (heart, liver, and lungs), finely minced with onion, oatmeal, suet, and spices. This mixture is traditionally encased in the animal's stomach (though modern versions often use synthetic casings) and then boiled until rich and tender.

Despite its humble ingredients, haggis is celebrated for its deep, peppery flavour and satisfying texture. It's normally served with 'neeps and tatties' (mashed turnips and potatoes) and often accompanied by a dram of whisky.

Haggis is famously honoured during Burns Night suppers, where it's ceremoniously piped in and addressed with Robert Burns' poem 'Address to a Haggis'.

Answer: Arbroath smokies

Arbroath smokies are hot-smoked haddock prepared using a traditional method unique to the town of Arbroath, on Scotland's east coast. The process dates back to the late 19th century and has earned Protected Geographical Indication (PGI) status, meaning only haddock smoked in Arbroath using the authentic technique can be called 'smokies'.

Fresh haddock are salted overnight and then tied in pairs by the tail then hung over wooden sticks and smoked in small barrel-like kilns using hardwood fires. The fish are cooked over a short, intense heat, which gives them a golden-brown colour, flaky texture, and deep, smoky flavour, far richer than standard smoked fish.

Smokies are often eaten warm, straight from the kiln, or served with buttered bread, potatoes, or in chowders.

Answer: Cullen Skink

Cullen Skink is a hearty Scottish soup that hails from the fishing town of Cullen in Moray, on Scotland's northeast coast. It's made with smoked haddock, potatoes, and onions, simmered together in a creamy broth that's rich and deeply flavourful.

The dish is known for its distinctive smokiness, thanks to the use of Arbroath smokies or other cold-smoked haddock. The fish is gently poached, then flaked into the soup, which is thickened with mashed potatoes and enriched with milk or cream.

Some versions add leeks or parsley for extra depth. Cullen Skink is often served as a starter but is hearty enough to stand alone as a main course.

Answer: Rumbledethumps

Rumbledethumps is a traditional Scottish dish from the Borders region, known for its simplicy. It's made by combining mashed potatoes, cooked cabbage (or sometimes kale), and onions, then baking the mixture until golden and slightly crispy on top. Some versions include a layer of grated cheese for extra richness.

The name 'rumbledethumps' is thought to mimic the sound of the ingredients being mashed and mixed together. It's similar to Irish colcannon or English bubble and squeak, but with its own Scottish twist. Often served as a side dish or a vegetarian main, it's a celebration of humble ingredients turned into something satisfying. Perfect for cold nights.

Answer: Scotch Pies

A Scotch pie, a staple of Scottish cuisine, is a small, double-crust meat pie filled with minced mutton or beef, seasoned with pepper and spices. It's encased in a sturdy, hot water crust pastry that's designed to be eaten by hand, often while standing at football matches or outdoor events.

The pie's distinctive shape, shallow with a raised crust rim, makes it perfect for stacking or topping with accompaniments like mashed potatoes, baked beans, or gravy. It's served hot or cold, and its peppery filling gives it a satisfying flavour that's deeply tied to working-class traditions and Scottish comfort food.

Scotch pies are often found in bakeries, chip shops, and stadiums across Scotland, and they've even inspired national competitions to crown the best pie makers.

Answer: Cloutie Dumpling

Cloutie dumpling is a traditional Scottish steamed pudding, rich with dried fruits, spices, and a hearty dose of nostalgia. The name 'cloutie' comes from the cloth (or 'clout') in which the mixture is wrapped before boiling. This method gives the dumpling its skin and dense, moist texture.

The ingredients include flour, suet, breadcrumbs, dried fruits like raisins and currants, spices such as cinnamon and nutmeg, sugar, and sometimes treacle or golden syrup. Once mixed, the dough is placed in a floured cloth, tied securely, and simmered for several hours. After cooking, it's often dried in the oven to form a slightly crisp outer layer.

Cloutie dumpling is usually served sliced, either warm with custard or cold with butter. It's often eaten at festive gatherings like Hogmanay and Burns Night.

Answer: Bannocks

Bannocks are Scottish flatbreads with deep historical roots, often associated with rural life, seasonal festivals, and ancient customs. Made from simple ingredients like oatmeal, barley flour, or wheat flour, they're cooked on a griddle (or girdle) rather than baked in an oven.

Their texture is dense and hearty, with a rustic flavour that reflects Scotland's agricultural heritage. They can be sweet or savoury, served with butter, cheese, or jam, and enjoyed as part of breakfast or afternoon tea.

Historically, bannocks were made to mark special occasions, like Beltane or Lammas, and were sometimes infused with symbolic meaning or used in folk rituals. Variations include Beremeal bannocks from Orkney, made with an ancient barley grain, and Selkirk bannocks, which are more like rich fruit breads.