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Aberdeen Crulla & Whisky Chocolate Dipping Sauce

Prep Time20 mins
Cook Time3 mins
Total Time23 mins
Course: baking
Author: Karon


  • 50 g/2oz butter
  • 50 g/2oz caster sugar
  • 1 egg
  • 225 g/8oz self raising flour
  • ¼ teaspoon salt
  • ½ teaspoon ground ginger
  • 1 tablespoon buttermilk or Greek yogurt
  • Oil for frying
  • Icing sugar to dust
  • 200 g/7oz dark chocolate 70% cocoa solids
  • 90 g/3oz milk chocolate
  • 2 tablespoons golden syrup
  • 250 ml/8fl oz double cream
  • 1 tablespoon whisky


  • Cream the butter and sugar until light and fluffy. Beat the egg and add a little at a time.
  • Sift the flour, salt and ginger into the mixture and combine. Add the buttermilk or Greek yogurt to make a fairly stiff dough.
  • Pull the dough into pieces and roll into long thing strings about the size and length of a pencil.
  • Take 3 of these pieces and pinch together the top and then plait/braid the 3 strands together. Pinch the end together to stop it unravelling. Do this with all the dough. This is a great job for children to help with.
  • Heat the oil (use something unflavoured like vegetable oil for this) in a deep pan and carefully drop in the crulla 2 at a time. Fry for 2-3 minutes each side till golden.
  • Remove with slotted spoon and dry on kitchen paper. Dust with a little icing sugar to serve.
  • Warm everything (apart from the whisky) in microwave or in a small pot on the stove, until it is all melted and mixed together, stir in the whisky.
  • Serve in a small side dish and just tear off pieces of Crulla and dip them into that sweet goodness, yum oh yum!