New! Dunesslin Pudding
(sent in by Kelly Hamilton,
4 tablespoons jam or stewed fruit, 2 well
beaten eggs, 2 ounces (50g) flour, 1 ounce (25g) white sugar, 1 ounce (25g) butter, half pint
(300ml) milk, a squeeze of lemon juice or/and vanilla.
Slightly butter the inside of a 2-pint
(1 litre) pudding dish and place the jam/preserve or fruit in the foot. Mix the flour and sugar
in a thick saucepan over heat and gradually add the milk, stirring well. Cut the butter into
small pieces, add to the mixture and stir until it boils and becomes thick. Allow to cool
slightly, add the lemon or vanilla and the well-beaten eggs. Beat until smooth and then pour
evenly over the jam/preserve or fruit. Brown in a pre-heated moderate oven at 350F/180C, for
about 20 minutes. Serve hot.
Very Old Highland
This very old Highland
Dish from the Isle of Skye recaptures much of the simplicity of life in
the Highlands. Nevertheless it is really delicious.
1 pint milk, 2 teaspoons
rennet, 1/2 pint double cream, 2 tablespoons soft brown sugar, nutmeg.
Warm the milk and add
the rennet. When set, lift the curd on to a sieve and press the whey through
until the curd is quite stiff. Flavour the curd with sugar and nutmeg.
Whip up the cream adding the remaining sugar and more nutmeg and combine
with the curd. Grate a little nutmeg over the top.
(Sent in by Jenny Cunningham,
In Georgian times the
culinary arts were well developed in Scotland and properous citizens used
to sit down to enormous dinners with many courses. A syllabub normally
ended such dinners and still goes well with our less elaborate meals today.
A goblet of sweet white
wine, a small glass of brandy, caster sugar to taste, juice and rind of
one lemon, 1/2 pint double cream.
Put the wine, brandy,
lemon juice, rind and sugar into a bowl and stir until the sugar is dissolved.
Add the half pint of double cream and, using a wire whisk, whip until the
mixture thickens and leaves a trail behind. This will probably take 10-15
minutes. Serve either in individual syllabub glasses or in a single glass
dish. Add a grating of nutmeg and serve with macaroons or sponge fingers.
A solid syllabub is sufficient for four generous helpings.
me your favourite recipe!