Clootie Dumpling

A traditional Scottish Pudding, this is very rich. My aunt would make this at Chistmas and put silver sixpenses in as gifts. So you had to be careful what you were putting in your mouth.

Ingredients

1 1/2 lb self raising flour
8 oz suet
1 1/2 lb mixed fruit
3/4 lb brown sugar
1 teaspoon baking soda
a pinch cream of tartar
1 1/2 teaspoon cinnamon
3 teaspoon mixed spice
milk to mix

Method

Mix all dry ingredients, add fruit and mix with milk to a firm consistency.  Wet a suitable cloth (eg a plain teatowel) and wrap dumpling mix loosely, tying at the neck. Boil for approximately 3 hours in a large pot, keeping water topped up at all times. When cooked take out of cloth, place on a plate and heat for 20 minutes in a medium oven.

I expect this could be adapted to cook in a slow cooker.

MARBLED TOFFEE BROWNIES

MARBLED TOFFEE BROWNIES

MAKES 18

100g / 4oz dark chocolate

175g / 6oz butter

250g bag creamy toffees

5 tbsp double cream

350g / 12oz caster sugar

4 eggs

2 tbsp vanilla extract

200g / 7oz plain flour

1 tsp baking powder

100g packet pecans, roughly chopped

50g / 2oz dark chocolate to decorate

Preheat oven to 180c/gas 4/fan oven 160c.  Grease a 29 x 18cm (11” x 7”) shallow baking tin and line the base and sides with baking parchment.

Break up the chocolate and put in a large bowl with the butter.  Sit over a pan of simmering water, stirring occasionally until melted.

Put the toffees and cream in a pan and melt over a gentle heat stirring all the time.

Stir the sugar into the chocolate mixture.  Lightly beat the eggs with the vanilla then stir into mixture.  Sift in the flour and baking powder mixing lightly.  Stir in the pecans.  Pour half of the mixture into the tin and drizzle over ¾ of the toffee sauce.  Spread over the rest of the brownie mixture.  Bake for 40 – 45 minutes until firm to the touch (mine took 55 minutes).  Leave to cool in the tin for 20 minutes, then peel away the baking parchment and cool on a wire rack.

To decorate, reheat the remaining toffee and melt the chocolate in a separate bowl over simmering water (I use microwave 1 minute at a time).  With the tip of a teaspoon quickly drizzle the toffee over the brownie.  Repeat with the chocolate.  Leave to set.

It will keep for four days in a tin.

To freeze: put in rigid container, it will keep for up to 3 months.

Iced Ginger Shortcake

Ingredients

Base

150g/ 5oz plain flour

50g/ 2oz caster sugar

1 tsp baking powder

1 tsp ground ginger

115g/ 4oz marg or butter

Topping

115g/ 4oz caster sugar

1 tsp ground ginger

50g/  2oz marg

1 tbsp syrup

Method

Base

Cream marg/butter and caster sugar, sift in dry ingredients. Spread into well greased 20cm/8 inch tin. Bake at 160C/320F for 45 minutes.

Topping

Heat all ingredients on low heat until marg/butter is melted. Pour over base as soon as it comes out of the oven. Cut into squares while still warm.

Rock Cakes

Ingredients

225g/8oz sr flour or plain flour with 2 tsp baking powder

110g/4oz sugar

110g/4oz soft marg or softened block marg or butter

110g/4oz sultanas

1 beaten egg

small amount of milk as needed

Method

Sift flour (and baking powder if used) into bowl. Add sugar and marg/butter. Mix until breadcrumb stage. Add sultanas and egg. Mix adding small amounts of milk, as neccessary, to make a sticky (but firm enough to hold its shape) consistency. Spoon around 12 mounds of mixture onto greased or non-stick baking tray.

Bake for about 12 minutes at 200 - 220C (400 - 430 F). Cool on cake rack