Scottish recipes (wasGingerbread House )

[Guest guest]

I'll start by saying that these first three recipes are good old fashioned 'fill

you up, keep out the cold' recipes!

Not the sort of thing the health conscious want to eat too often. (so say some)

On the other hand, what's life for if not a bit of enjoyment!!

 

I'll start with

CLOOTIE DUMPLING(confession - I've never made this

1 cup sugar

1 cup breadcumbs

1 cup shredded suet

1lb flour (if using self-raising flour, omit soda)

12ox raisins

8oz currants

1 grated apple

2 eggs

2 tablespoon syrup

2 tablespoon treacle

1 teaspoon cinnamon

1 teaspoon mixed spice

½ teasp ginger

1 teasp bicarbonate of soda

milk to mix

 

This is cooked in a cloth.

 

Mix flour, sugar, breadcrumbs and suet. Stir in spices (and soda if using.)

Add grated apple and fruit. Mix thoroughly. Add syrup, treacle, eggs and milk

to make mixture of fairly stiff consistency.

Scald cloth, dust with flour and turn in the mixture. Tie securely, leaving

room for pudding to swell. Boil steadily for 3 - 4 hours.

 

I'd be interested to hear if anyone tries this and how they get on. They're

still made quite a lot round here and people swear by secret ingredients etc.

This can be eaten hot with a white sauce or custard, or even cream I suppose.

Also good eaten cold. Slice and butter or slice and fry!!

 

I've never made this either, although I have eaten it - it's very rich.

Have sent another recipe to the group except it's not come as a message but as a

web address

I've left this recipe in but it seems to me that the flour has been omitted from

the FILLING part

 

BLACK BUN (temp 325F 160C Gas Mark 3)

This is a rich delicious fruit cake served on Hogmanay. It should be made

several weeks before it is required so that it can mature (not much time for

this year, but I don't suppose it matters if you eat it 'immature'

PASTRY:

6oz plain flour

3 oz butter

cold water to mix

FILLING:

2oz blanched almonds

8oz currants

9oz stoned raisins

2oz cut mixed peel

1oz castor sugar

1 level teasp ground cinnamon

1 level teasp ground ginger

½ level tesp ground all spice or jamaica pepper

quarter level tsp ground black pepper

½ level teasp bicarbonate of soda

4oz butter

2 large eggs

 

PASTRY

Prepare a cool oven. Grease a 2lb capacity loaf tin. Place flour in bowl, add

3oz butter cut into small pieces and rub in until mixture resembles fine

breadcrumbs. Add 1½ tablespoons cold water and mix to form a firm dough. Turn

out onto a floured surface and knead lightly. Reserve one third of pastry and

roll out remainder to an oblong 12 " x 9 " . Ease pastry into tin, press firmly

into base and up side. Roll our reserved pastry to an oblong for a lid.

FILLING

chop almonds, place in bowl with currants, raisins, mixed peel, sugar, cinnamon,

ginger, allspice, black pepper and bicarbonate of soda, mix well together.

Melt 4oz butter add to mixture. Beat eggs, reserve 2 teasp for glaze and add

remainder to bowl, mix well. Place in pastry lined tin, press down, dampen

edges of pastry, press lid into position and seal edges. Prick all over with a

fork and brush with beaten egg. Make four holes down the centre of bun using a

skewer right through to the bottom of pastry. Bake in centre of oven for 2

hours. Leave to cool in tin

 

Tradition dictates that this is eaten at Hogmanay and washed down with whisky.

This means that when, the following morning, the male of the species appears

with a helluver hangover and also feeling very sick, they can say that it wasn't

the whisky but the black bun!!

 

Both these recipes come from the Oban Cook Book which was assembled in support

of a hyperbaric oxygen centre and consists of recipes submitted by members of

the public

 

I'll do 'Spotted Dick' tomorrow

 

Happy cooking

Regards

Ann - Scotland