Ingredients.

5 pints of water.
2-3 pounds fowl.(boiled)
2 medium onions.(finely chopped)
2 ounces long grain rice.
2 ounces prunes cut into strips.
1 pound leeks.(finely chopped)
Thyme.
Bay Leaf.
Parsley stalks.
Chopped parsley.
Salt.
Black pepper.

Directions.

Put the fowl into a large pot of water, bring to the boil. Skim the surface then add the herbs (for best effect tie the herbs together into a bundle), onions, leeks (the white bits only), salt and pepper. Simmer on a low heat for 90 mins to 2 hours. Throw in the rice about half an hour before it's ready.
Remove the fowl and leave to cool for a bit. Remove some of the flesh, chop it up into moderate sized pieces and throw it back in to the soup along with the green part of the leeks. Heat throughly once more, then remove the herbs and enjoy. The name of the soup has borne the brunt of many a distasteful joke in it's time, but dinna let that put you aff it's distinctive yummy taste.

Ingredients.

8 ounces flour.
6 ounces caster sugar.
6 ounces butter or margarine.
4 eggs.
4 ounces raisins.
4 ounces currants.
4 ounces sultanas.
2 ounces sweet peel.
1 ounce ground almonds.
1 teaspoon baking powder.
1 teaspoon mixed spices.
1 ounce split almonds.
Half teaspoon salt.

Directions.

Set oven to 325F/160C/Gas mark 3. Grease an 8 inch round cake tin and line with greaseproof paper. Mix the butter (margarine) and sugar in a bowl, then the flour, salt and spices together. Add baking powder to the remainder of the flour. Throw in the ground almonds and the fruit peel, mixing gently before putting in your tin.

Place the split almonds on the top of the cake, try not to overlap them. Bake for 2 hours. If it starts to brown too quickly half way through the baking cycle, cover with greaseproof paper. Remove from oven, leave to cool slightly before taking it out of the tin. Some folks believe that one can acquire a Dundee accent by eating the whole cake. Sadly this would appear to be a rumour started by a hungry Englishman.

Ingredients.

8 oz Plain flour.
6 oz butter.
6 oz treacle.
6 tablespoon milk.
4 oz brown sugar.
2 teaspoon ground ginger.
2 eggs.
2 oz sultanas.
2 oz almonds (flaked).
1 teaspoon bicarbonate of soda.
1 teaspoon cinnamon.
1 pinch salt.

Directions.

Mix the flour, spices, salt and soda together, then stir in the fruit and nuts. Melt the butter with the treacle in a pot along with the sugar on low heat. Make sure the sugar is dissolved but don't bring it to boil. Add the milk and stir in the eggs. Pour the warm mixture into the centre of the dry ingredients and mix thoroughly forming a batter. Pour into a greased and lined 2 lb tin. Bake at 325°F/160°C/gas mark 3 for 1 hr 15 mins.

Let cool and enjoy. Don't be disappointed if the gingerbread collapses a little, this isn't a light recipe. So you might want to do some arm exercises before you lift it oot o the oven.

Ingredients.

9 ounces plain flour.
6 ounces butter
3 ounces caster sugar.

Directions.

Mix the flour, sugar and butter into a bowl forming a smooth paste type consistency. Flatten out the mix with your rolling pin to about quarter of an inch. Cut out circles with pastry cutters and put them on a non stick baking surface.

Bake at 325F/160C/Gas mark 3 for about half an hour. Remove and let them cool down. Stick them together in pairs with some strawberry or raspberry jam, then add icing and half a cherry to the top. Enjoy, for they are truly a decadent addition to the average contents of a biscuit tin. Overnight disappearance of the cherries is a common household occurrence... but it wisna me that did it.