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A collection of genuine SCOTTISH RECIPES.

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ABERNETHY BISCUITS

Ingredients.

8 oz plain flour.
3 oz caster or granulated sugar.
3 oz butter.
One tablespoon milk.
One egg.
Half a teaspoon (level) baking powder.
Half a teaspoon (level) of Caraway seeds.

Directions.

Knead the flour and baking powder with the butter until it is thoroughly mixed. Add the sugar and Caraway seeds and continue to mix. Beat the egg and add the tablespoon of milk. Mix everything together until it becomes firm dough.

Roll the mixture on a floured surface until it is about 1/4 inch thick. Cut out with a three-inch plain cutter, rolling the trimmings to make more, as required. Jab the top of the biscuits with a fork then place on greased baking trays. Bake in a pre-heated oven at 375F/190C/Gas Mark 5 for 10-12 minutes until golden brown.

Remove and leave on tray to cool. Now you can either eat them, or store them in your favourite sweetie tin!

BREAD AND BUTTER PUDDING

Ingredients.

8 slices bread.
4 cups milk.
4 eggs. (lightly whisked)
1 teaspoon vanilla.
Half cup sugar.
Half cup raisins.
Half teaspoon cinnamon.
Quarter teaspoon salt.
Butter. (softened for spreading)

Directions.

Preheat oven to 325°F/160C/Gas mark 3. Grease a large baking dish with butter. Spread butter liberally on one side of the slices of bread. Fill the bottom and sides of baking dish with the bread. Mix milk, eggs, vanilla, raisins, cinnamon, sugar and salt together then pour over the bread.

Place remaining pieces of buttered bread on top, pressing down to make sure the bread gets covered. Let it sit in there for about 15 minutes. Bake covered with grease proof paper for half hour, remove paper for remaining half hour. When finished baking place the pudding on the top shelf of oven. Toast it there until the top becomes dark brown and crusty. Remove, cool and enjoy.

There is no hard and fast rule as to what you serve this delicious dish with. One thing is for sure, you'd better no lose the recipe, because everyone will be harpin on at ye fer mare.

CHRISTMAS CAKE (Best made 2 months before)
Ingredients.

6 ounces raisins.
6 ounces plain flour.
5 ounces butter.
5 ounces castor sugar.
4 eggs. (large)
2 ounces mixed peel.
2 ounces cherries.
1 teaspoon mixed spices.
1 lemon. (rind and juice)
1 tablespoon brandy.
Half pound currants.
Half pound cultanas.
Pinch of Salt.

Directions.

Dress a seven inch round cake tin with two layers of buttered grease proof paper. Wash fruit and make sure it has dried off completely. Mix the butter and sugar together vigorously. Beat your eggs then gradually add them to the mix.

Mix the dry ingredients together and add slowly. Lastly add juice of lemon and brandy, then the rind until everything becomes firm. Scoop the mixture into your cake tin. Bake anywhere from 3 to 4 hours at 300F/145C/Gas mark 2. Remove and leave to cool totally.

There are many ways to dress the cake before you lock it away for 2 months. A popular method is to cover the top of the cake with a thick layer of marzipan, then encasing the whole cake (except the bottom) in icing. Edible decorations can be added from left over marzipan, painted with vegetable colouring. It's a deliciously rich cake, so good in fact that it kept Santa coming back to our house every year for more!

CLOOTIE DUMPLING (serves 8-10)
Ingredients.

6 oz fine brown breadcrumbs.
4 oz wholemeal flour.
4 oz finely chopped beef suet or butter.
4 oz sultanas
4 oz currants
2 tablespoons black treacle
2 eggs
1 teaspoon ground ginger.
1 teaspoon baking powder.
1 teaspoon ground cinnamon.
1 teaspoon ground cumin.
1 teaspoon ground nutmeg.
1 large cooking apple.
Juice of one lemon.
Fresh orange juice.
1 cotton or linen cloth about size of dish towel.

Directions.

Boil the cloth in water then spread it out on a table (be careful it's boiling hot).Sprinkle the centre of the cloth with about a tablespoonful of wholemeal flour. Make sure it's fairly thick. Stir the treacle and the eggs together, then put into a bowl with all the other ingredients, mixing to a stiff consistency. Add water where necessary.

Place in the centre of the cloth, then lift up the edges and tie with a piece of string. Remember to leave some room for expansion because of the baking powder. Hold the cloth up and with your hand mould the pudding into a ball shape. Place the pudding into half a pot of boiling water. Place lid on pot and simmer gently for 4 hours. Don't go too far away for you'll need to keep checking on the water level and add where necessary.

Once the pudding is cooked drop the whole thing into cold water for about a minute. This helps to unstick it from the cloth. Place in bowl, peel off the cloth and put the pudding into a hot oven to dry off the skin. You can serve it with anything from strawberry jam to ice-cream. Enjoy, for it might all be gone before it gets a chance to cool doon.

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