Bangor Nipple Tipple Surprise

Bangor Nipple Tipple Surprise Suitable For Vegetarians suitable for vegetarians Biscuit Threat Moderate moderate biscuit injury risk

2006, Chef Andrew

Bangor Nipple Tipple Surprise

Ingredients used in Bangor Nipple Tipple Surprise

INGREDIENTS:

  • Irn Bru
  • reduced sugar frosties
  • raspberry yoghurt
  • strawberry yoghurt
  • chocolate marshmallow tea cakes
  • value tea bags
  • Scotch whisky*

METHOD:

Heat up 100ml Irn-Bru until lukewarm. Add 1 tea bag and set aside to infuse for 3 minutes. Coarsely crush 100g Frosties in a bowl and add 200g each of raspberry and strawberry yoghurt. Remove the teabag and slowly add the warmed infusion to the yoghurt mix, stirring continuously. When fully mixed, leave to cool for 5 minutes. Stir in a dram of whisky. Pour the mixture into individual serving bowls, and garnish the centre of each with a milk chocolate tea cake. Chill in the refrigerator for 10 minutes before serving. Serve, acting surprised.

*Note that the whisky is not in the picture of the ingredients above because the other contestants were drinking it at the time.

Bruce: "Doesn't taste awful, but pretty bad"

Al: "What, exactly, was the surprise?"

Find Me Another Random Recipe!