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Do you have a Scottish recipe that you would like to share? E-mail us at comments@scotsoverthepond.com with the subject “Recipe” and we’ll get it published here. |
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Recipes |
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Drop Scones Recipe from an old friend Bradley Young ( a great fan of Scottish cooking) 8 ounces self rising flour 1/2 teaspoon salt 1 level tablespoon caster sugar 1 large egg 1/2 pint milk Place the flour ,salt, and sugar into a bowl. Make a well in the centre and add the egg and the milk gradually, stirring to make a smooth thick batter. Drop the mixture in tablespoons on to a hot , lightly greased griddle or heavy based frying pan. Keep the griddle at a steady , moderate heat and after 2-3 minutes when the bubbles show on the surface of the scones, turn over and cook for 2 more minutes. Place the finished scone in a warm, folded tea towel : this will keep them warm an by keeping them in the steam will prevent them from drying out. Serve warm with butter and jam or honey. ( cooking times may very depending on your type of cooker) Enjoy the scones, Heather (MI, USA) |
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Fruit Cake I have heard fruit cake is popular over in Scotland, here is a recipe from my mother's fruit cake. From the kitchen of Debbie G. Step 1 preparing fruits 2 lb raisin, 2 lb currants ( washed), 1/2 lb lemon peel, 1/2 lb orange peel 1 lb cont. citron, 1 pound candied cherries ( whole) 1 c wine soak fruit 24 hours in wine before putting in batter Step 2 batter 5 1/2 cups of flour, reserve 1 1/2 cups for dredging fruit 4 tsp cinnamon, 2 tsp cloves, 3 tsp nutmeg, 2 tsp allspice, 1 tsp salt 1/2 lb nut meats, 1 lb real butter, 1 lb light brown sugar, 6 eggs, 1/2 c molasses 1 c sour cream, 1 tsp baking soda Bake 275 degrees for 3 hours will yield 5 bread loaf pans Step 3 getting the cake drunk ( as my mom would say) wrap in cheese cloth , pour Lombroso( red wine) on cloth once a week |