Traditional Scottish Recipes
Here is a simple recipe for making a traditional Scottish dish which is still popular served either hot, or cold at picnics.
1lb sausage meat
5 hard boiled eggs, with shells removed
1 large raw egg
3oz approx of dry breadcrumbs
Pinch of mace (or substitute Nutmeg), salt, freshly ground pepper
Small quantity of flour
1 tablespoon water
Dust the hard boiled eggs in a little flour. Mix the mace, salt and pepper with the sausage meat and divide into five equal portions. Place on a floured surface. Wrap/mould the sausage meat round the egg, making sure there are no gaps. Beat the egg and water together and coat the meat-covered egg with this and then breadcrumbs (you may have to press the crumbs onto the meat). Deep fry in hot oil (360F/185C) taking care as you put the eggs into the oil. Cook for about 5/6 minutes. If you don't have a deep fat fryer, they can be cooked in oil in a frying pan, turning frequently to ensure the meat is fully cooked.
Drain and serve hot or allow to cool and keep in a refrigerator for a cold snack later.
Sticky Toffee Pudding
Courtesy: Lady Dorothy Belch, Largs Scotland
100g (4 oz) butter
150g (6 oz) caster sugar
2 eggs (size 3)
150g (6 oz) stoned dates, chopped
410g can Carnation evaporated milk
5ml (1 tsp) bicarbonate of soda
150g (6 oz) self raising flour, sieved
2.5ml (1/2 tsp) vanilla essence
175g (7 oz) soft brown sugar
large deep rectangular baking sheet or dish
- Preheat oven to 180c, 350f for gas mark 4.
- Butter a 2.5pt (1.4 ltr) oven proof dish
- Beat together 2oz of the butter with the caster sugar.
- Gradually beat in the eggs.
- Fold flour into the creamed
- Place dates, 1/2 can of evaporated milk, and 1/4 pt. water in a different saucepan and bring to a boil.
- Remove from the heat and stir in the bicarbonate of soda and vanilla essence.
- Add this mixture to the creamed
- Pour into a tin and bake for 35-45 minutes.
- Meanwhile in a non stick pan gently melt the remaining 2 oz of butter and evaporated milk.
- Bring gently to a boil stirring continuously
- Boil for 2-5 minutes until sauce thickens.
- Leave till required and reheat this helps it to thicken a bit more
- serve pudding warm with toffee sauce, cream or ice cream.
Holiday Recipe – Edinburgh Fog
Edinburgh used to be known as "Auld Reekie" (Old Smokie) in the days of coal fires - Robert Louis Stevenson, who was a sickly child, used to complain about it in the 19th century. Here is a recipe for a rich, sweet dessert which recalls those days. The original recipe used almond flavored "ratafia" biscuits/cookies but as these are not easily available, almond flavored cookies or macaroon biscuits or similar can be used.
Half pint double cream
One ounce castor (fine granulated) sugar
Two ounces small macaroon biscuits
Almond essence (extract is fine)
Drambuie** liqueur to taste
One ounce flaked almonds
The cream should be whipped until it is stiff and the sugar added to your own preference. Crush the macaroon biscuits and mix well with the cream. Add a few drops of almond essence and Drambuie liqueur (or rum, whisky or brandy) to taste. Serve well chilled as a luxury dessert.
*The recipe can be found on the Glasgow
** Drambuie was originally made on the Isle of Skye by Captain John Mackinnon.
Macallan's Whiskey Chocolate Pudding
This recipe is from Donald Angus Munro at the restaurant Loop in Glasgow - he was formerly head chef at the famous Skibo Castle. The recipe appeared in "Glasgow on a Plate" (Black and White Publishing Ltd) along with a number of other recipes for the connoisseur. Munro acknowledges that the recipe came from his grandmother's old traditional Scottish recipes. He just added the Macallan! And of course, you can just make the sauce and add it to one of your own choice of sweets.
• Pudding: 110g/ 4 oz / - US cup castor/granulated sugar.
• 110g/ 4 oz / one stick margarine.
• 60g/ 2 oz / - US cup cocoa powder or drinking chocolate.
• 170g/ 6 oz / 1- US cups flour.
• 2 eggs.
• 25 ml/ 2 tablespoons Macallan whisky.
• 2 tablespoons skimmed milk.
• 50g/ 2 oz / - US cup soft berries of choice.
• 140g/ 4 oz dark chocolate [ 70% cocoa].
• 150 ml/ 6 fluid oz / - cup double cream.
• 25 ml/ 2 tablespoons Macallan whisky.
• 1 tablespoon golden syrup (light corn syrup is the closest in the US).
Blend sugar and margarine until light and fluffy.
Sieve cocoa powder or chocolate into flour.
Whisk eggs together, then add to sugar/margarine mix, adding a little flour mix to thicken. Add whisky and more flour mix until both flour and whisky have been used. Add skimmed milk, to soften. Grease 4 individual pudding moulds with margarine and dust with caster sugar.
Place a spoonful of the mix into each
mould, cover with tin foil and secure tightly. Place in a pot of
warm water which reaches halfway up
the moulds. Bring to the boil then simmer for 40 minutes.
For the sauce: melt chocolate in a bowl over boiling water, add cream, whisky and syrup.
Remove puddings and place on plates. Then pour over the chocolate sauce, adding a few soft berries before serving.
*The recipe can be found on the Glasgow Guide
There are as many recipes for shortbread as sand on the seashore. While it is particularly associated with bringing in the New Year it is certainly popular in Scotland throughout the year.
6 oz Plain flour
4 oz Soft butter
2 oz caster (granulated) sugar
1 oz corn flour (cornstarch)
Mix the butter and sugar together (preferably with a wooden spoon) until it is pale and creamy. Sieve both the flour and the corn flour into the bowl and mix well. Put a small amount of flour on your working surface and place the dough on this. Shake a little flour on top and roll out about quarter inch thick. Prick with a fork and cut into rounds with a cutter or, if you want one large shortbread round, pinch the edges with thumb and finger all round.
Use a palette knife to lift the shortbread onto an oiled baking tray and bake for 25 minutes in a pre-heated oven at 325F/170C/Gas Mark 3. If the biscuits are ready, they will be pale brown and crisp; if not, return to the oven for 5 or 10 minutes. Shake a small amount of caster/granulated sugar on the top of the shortbread immediately after they have been removed from the oven. Use a palette knife to move them to a cooling rack and store in an airtight tin once they are cold.
In a land where sheep were a main food supply, it is not surprising that mutton and lamb form the basis of many Scottish dishes. Here is the traditional "Shepherd's Pie" - the variant based on beef is usually called "Cottage Pie".
Minced lamb - 450g (1 lb)
Potatoes - 700g (1� lb)
Mushrooms - 50g (2 oz )
Plain flour - 25g (1 oz )
Tomato puree - 1 tablespoon
Butter - 25g (1 oz )
Milk - 4 tablespoon
Lamb or beef stock - 300ml (� pint)
Cheese - 50g (2 oz )
Dry fry the lamb with the chopped onion, bay leaf, sliced mushrooms and diced carrots for 8-10 minutes. Add the flour and stir for a minute. Slowly blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils. Cover and simmer gently for 25 minutes. Remove the bayleaf and place in a 1.7 litre (3 pint) ovenproof serving dish.
At the same time, cook the potatoes in boiling water for 20 minutes until tender. Drain well, mash with the butter and milk and mix well. Spread on top of the mince mixture and sprinkle over with the grated cheese.
Bake for 15-20 minutes in a pre-heated oven at 200C/400F (Gas Mark 6). Serve hot with green vegetables.
This pie, an easy take on toffee with bananas (hence the name), made its debut at The Hungry Monk, a pub in England, in 1972. Traditional recipes involve boiling unopened cans of condensed milk, but since that sometimes results in explosions, we thought you might prefer our method.
serving size: Makes 8 servings.
2 cups canned
sweetened condensed milk (21 oz)
1 (9-inch) round of refrigerated pie dough (from 15-oz package)
3 large bananas
1 1/2 cups chilled heavy cream
1 tablespoon packed light brown sugar
Special equipment: a 9-inch pie plate (preferably deep dish)
Put oven rack in middle position and preheat oven to 425°F.
Pour condensed milk into pie plate and stir in a generous pinch of salt. Cover pie plate with foil and crimp foil tightly around rim. Put in a roasting pan, then add enough boiling-hot water to reach halfway up side of pie plate, making sure that foil is above water. Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden caramel color, about 2 hours. Remove pie plate from water bath and transfer toffee to a bowl, then chill toffee, uncovered, until it is cold, about 1 hour.
While toffee is chilling, clean pie plate and bake piecrust in it according to package instructions. Cool piecrust completely in pan on a rack, about 20 minutes.
Spread toffee evenly in crust, and chill, uncovered, 15 minutes.
Cut bananas into 1/4-inch-thick slices and pile over toffee.
Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.
• Toffee can be chilled up to 2 days (cover after 1 hour).
• Toffee-filled crust can be chilled up to 3 hours.