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Clootie Dumpling
 
125g suet
250g plain flour
125g oatmeal
250g mixed sultanas and currants
1 tablespoon of golden syrup
75g sugar
2 lightly beaten eggs
1 teaspoon of ginger
1 teaspoon of baking powder
1 teaspoon of cinnamon
4 tablespoons of milk
1 tablespoon of flour for the cloth

Directions

1. Rub the suet into the flour and add oatmeal, baking powder, sugar, sultanas and currants and the ginger and cinnamon. Blend together and add the eggs and syrup. Stir well and add just enough milk to firm

2. If you are using a cloth (cloot), put it into boiling water first then spread onto your table and sprinkle a liberal amount of flour over the inside. Put the mixture into the middle and tie up, leaving a wee bit of space for the mixture to expand

3. Place an upside-down saucer at the bottom of a deep pan and put the tied cloot in and cover with boiling water and simmer for about 3 hours

4. If you'd rather use a bowl it will need to be greased before adding the mixture. Leave an inch space at the top for the pudding to expand. Cover with greaseproof paper and tie

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Shortbread
 
175g of self raising flour
50g of sugar
100g of butter

Directions

1. Cream the butter and sugar until almost white and gradually add the flour

2. Squeeze the whole mixture into a large ball

3. Remove from the bowl and Press into an 8inch square tin and smooth and make pinpricks all over

4. Bake in the oven at 160c, 325f or gas mark 3 for 25 minutes

5. Remove, dust with caster sugar and cut into 12 fingers

6. Cool for 15 minutes in the tin

7. Place on a rack until cold and store in an airtight tin

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Toffee Shortcake
 
8oz margarine
2oz caster sugar
8oz plain flour
2 tablespoons of golden syrup
small tin of condensed milk
4oz cooking chocolate
 
Directions

1. Cream the caster sugar with 4oz of margarine and then add the flour


2. Knead as you would for shortbread then roll out and bake in a swiss roll tin until slightly brown

3. Mix the other 4oz margarine with the golden syrup and add the condensed milk. Bring it to the boil in a small pan and spread over the shortbread base


4. Melt the chocolate and pour it over the toffee mixture


5. Allow to cool and then cut into pieces

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Raspberry Pavlova
 
2 egg whites
4oz caster sugar
1 heaped teaspoon cornflour
1 teaspoon white vinegar
Fresh raspberries
 
Directions
 
Beat egg whites until stiff
 
Add half the sugar and beat again until stiff
 
Fold in rest of sugar adding cornflour and vinegar
 
Cut a piece of greaseproof paper to fit the bottom of a 7 inch sandwich tin. Soak paper in cold water and place in the bottom of the tin
 
Spoon the mixture into the tin, spead mixure out leaving a half inch gap around the edge to allow for spreading in the oven
 
Bake at 300F  (150C, gas mark 2)
for 30 minutes. Turn off the oven and leave for another 30 minutes. Do not open the door. After 30 minutes take the pavlova out of the oven.
 
Turn the pavlova upside down onto a plate. Peel off the greaseproof  paper. Leave until cool and fill with cream and raspberries
 
If you do not like rasberries, replace them with your own favourite fruit instead!

 

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Helensburgh Toffee
 
2 ounces (500g) unsalted butter
1 pound (450g) caster sugar
Two teaspoons (10ml) golden syrup
7 fluid ounces (200ml) condensed milk
Half teaspoon (2.5ml) vanilla essence
 
Directions
 
Melt the butter in a heavy based saucepan, then add the sugar, syrup, condensed milk and milk
 
Heat very gently until all the ingredients have dissolved. Then bring to the boil stirring constantly
 
Continue to heat, stirring gently until the mixture has reached 115C/240F on a sugar thermometer (or until a teaspoonful of the mixture forms a soft ball when dropped into cold water)
 
Remove from the heat and add the vanilla essence. Beat well until thick and creamy
 
Pour into shallow greased tins and mark into squares with a knife. Leave to cool and set
 
Cut into pieces and store in an airtight container
















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