IRN-BRU Xtra Ice-Cream Limited Edition Flavour Summer Special, 8x330ml

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Adrian Troy, marketing director at A.G. Barr, said: “The Scottish summer is one of life’s true luxuries - you wait all year for it to arrive and it’s gone before you know it.

Tropical came top in an online poll with 5,300 votes, followed by Ice Cream with 4,000. While Candy Floss and Marshmallow missed out with 2,400 and 1,000 votes respectively. Add in about half of the flour and mix until combined. Add in the remaining flour and mix until combined. About 15 minutes before the doughnuts are done rising, heat oil in a deep-fryer or large heavy-bottomed pot to 190°C. If the doughnut sinks to the bottom, your dough is under-proved and you need to wait a little longer. Barr’s exotic efforts to heat up soft drinks sales for this summer Flavours in the sun: Barr is keen to push sales this summer with new launches.

Fizz up your everyday

Another classic ad, which this time, pokes fun at the Americana-style commercials that were prevalent at the time, summed up hilariously with the line "It's not a drink from those crazy Yanks, because it's made right here you know it's tougher than tanks".

Cut squares of parchment paper for the doughnuts to rise on. This makes everything so much easier when it comes time to individually dropping them in the oil. Cut the doughnuts with a doughnut cutter, or with 2 different sized round cutters. If you’ve lost the smallest cutter, like all reasonable human beings do, a round cap from a spice jar is perfect. Using a stand mixer fitted with the dough hook, beat together the yeast mixture, the eggs, butter, sugar and salt until combined.For the filling: Combine white chocolate and double cream over a double boiler until combined. Let cool and mix in 4 tbsp Irn-Bru. Use a piping bag to fill each sandwich In a pot, bring a litre of Irn Bru to the boil and then simmer for around 20 minutes without a lid.

Gradually add half the milk to the mixture. Whisk the egg & syrup into the remaining milk and again gradually add to the other ingredients. Mix until only combined - do not over mix! Add the warm 200ml of Irn-Bru syrup firstly by mixing in a tablespoon to temper (Don’t worry if it curdles; it won’t affect the yeast). As iconicas whisky and as famous as haggis, Irn-Bru, is widely enjoyed not just in the land of its birth but also across the globe - including being used in recipes. The flavour innovation was inspired by a poll run by the iconic Scottish brand in 2020, where Irn-Bru fans whittled four novel flavours down to just two. IRI data reported that Irn-Bru Xtra delivers a 12% increase in sales value over the summer months in particular and is currently outperforming across the low-calorie carbonate market.Pipe on to your cupcakes when they're completely cool and sprinkle with a little blue sugar if desired. Irn-Bru pancakes So in advance of bakingthese little Scottish cupcakes, you’ll need to prep your own Irn Bru Syurp as follows… When the doughnuts are ready and the oil is hot, carefully add the doughnuts to the oil, a few at a time without overcrowding your deep-fryer or pot. Buy your Irn-Bru. It must be the full sugar version (such as 1901) as the diet ones won’t reduce to a syrup. I used a 2 litre bottle which gave me enough to experiment but a 500ml would suffice (& save time) if you’re only using it for one batch of cupcakes.

Boil until the Irn-Bru reduces to around a 10th of it’s original volume. It took around 2.5 hours for 2 litres to reduce down to 200ml but obviously the less Irn-Bru you use, the less time it’ll take. Cover the bowl with a large kitchen towel, and leave it in a warm place to let it rise until it doubles in size, about 1 hour. Turning the tables on the muscled hunk and making him the butt of the jokes, the ad created a monster in sleazy lothario Raul - don't worry though he gets what's coming to him and it isn't an attractive Scottish girl's phone number. There can be fewer scarier subjects for a father than the man who is dating their daughter especially when they represent something you dislike. Still, Irn-Bru gets you through. In a large bowl, mix together the sugar, Irn-Bru, cream and salt until smooth. I’ve never achieved a lump-free icing sugar without the use of a stand mixer or whisk.When the butter & sugar start to come together, gradually add your Irn Bru syrup a spoonful at a time. Continue to mix until completely combined and of a light & fluffy consistency. If you want a deeper orange colour then you can add a dab of orange food colouring also.