CLOOTIE DUMPLING
125g self raising flour
175g fine white breadcrumbs
125g chopped suet
2 teaspoons baking powder
2 teaspoons each freshly ground cinnamon, ginger and nutmeg
175g sultanas
175g raisins
2 tablespoons golden syrup
2 tablespoons black treacle
1 large grated cooking apple
1 large grated carrot
2 eggs
½ cup milk
Cotton or linen cloth, 55cm square
Half fill a large pot with water, place an upside down plate in the bottom of the pot. Bring to the boil and place the cloth in the pot for a few minutes. Lift out with tongs and spread out on the table, then sprinkle it with plain flour and shake off the excess.
Beat the eggs, mix in the syrup, treacle and milk, then gradually mix with the dry ingredients and fruit.
Place the mixture in the centre of the cloth, bring up the edges and tie with string, leaving space for expansion. Hold up with the tied ends and pat the dumpling into a good round shape.
Place the dumpling in the simmering water, which should come about half way up the dumpling and boil for three to four hours. Check the water level regularly and don’t let drop below half the depth of the pudding.
Fill a bowl with cold water, lift the dumpling out of the pot and plunge it into the cold water. Keep submerged for 60 seconds to release the cloth from the pudding skin.
Put into a bowl about the same size as the dumpling, untie the string, open out the cloth, place a serving dish on top and reverse, then peel off the cloth. Dry the dumpling in a medium oven.
Sprinkle the top with castor sugar and serve with custard or cream.
Alternative microwave method:
Grease a large pudding bowl, dust with flour and put in mixture. Cover with a plate, leaving room for expansion and microwave on high for eight minutes.
Leave to rest for 10 minutes and microwave on high for another eight minutes, by which time in should be cooked through. Test with a skewer.
Serve with custard or cream.
POTATO SCONES
500g potatoes
100g plain flour
50g butter
Salt
Mash the potatoes until smooth and add a generous pinch of salt and the butter.
Mix in the flour and knead if necessary, but don’t let the mixture become too dry. Roll out thinly and cut into triangles.
Brown on both sides in a frying pan, pricking with a fork to prevent blistering.
Serve hot, spread with butter.
OATCAKES
100g coarse oatmeal
100g medium oatmeal
100g fine oatmeal
¼ teaspoon baking powder
½ teaspoon salt
25g butter
35ml hot water
Preheat oven to 150°C. Mix the oatmeal and put 250 grams, the baking powder, and salt into a bowl, and stir in the melted butter. Slowly add the hot water to make a smooth, firm paste.
Form into a ball and roll the mixture on a table sprinkled with 25 grams of the remaining oatmeal. Ensure the mixture is completely covered with oats and roll out into a circle about ½ centimetre thick. Cut into eight wedges.
Using a fish slice, transfer the wedges onto a baking sheet covered with the remaining oatmeal. Bake in the centre of a fairly hot oven for about 30 minutes without allowing to brown.
SCOTCH SHORTBREAD
100g plain flour
50g castor sugar
50g rice flour
100g butter
Soften butter at room temperature. Beat together the butter and the sugar, then combine the flours. Turn mixture onto a floured board and knead until firm and smooth.
Cut into portions and shape into rounds (this amount will make four small rounds). Place on greaseproof paper in a baking tin. Prick with a fork and bake in the oven at 180°C.
p.When the cakes begin to colour (from 20 to 30 minutes) lower the heat. Allow to cool in the tin.
TABLET
200g condensed milk
50g butter
1kg sugar
1 cup milk
Optional: Vanilla essence
Put milk, sugar and butter into a heavy saucepan and stir gently over a low heat until the sugar dissolves (about 20 minutes). Add condensed milk and bring to the boil slowly, stirring regularly.
After a few minutes, test the mixture’s consistency by dropping a little into cold water (it should be like soft putty). Add the vanilla essence and allow to cool for a few minutes.
Beat with a wooden spoon until the mixture begins to solidify. Pour into a greased tray and cut into squares.
CURRANT DUFF
400g self-raising flour
150g shredded suet
200g washed currants
125g castor sugar
Finely grated rind of an orange
Sift the flour into a bowl and stir in the suet, currants, rind and sugar. Mix with enough water to make a dropping consistency.
Turn the mixture into a buttered pudding basin and steam for 2½ hours.
When ready, turn onto a warm plate and serve with custard.
SCOTCH BROTH
1kg neck of mutton
25g lentils
50g washed barley
25g dried peas
75g chopped turnips
2 medium carrots
1 chopped onion
1 chopped leek
½ heart of cabbage
1½ tablespoons chopped parsley
1.8 litres cold water
Salt and pepper
Wash the peas and lentils and soak overnight.
Place the meat in a medium-sized pot and add the water, peas, lentils, barley and salt. Bring to the boil and skim. Add the leek, turnip and carrot and simmer slowly for three to four hours.
Add the cabbage and simmer for 30 minutes.
Just before serving, add parsley and salt and pepper as required.
HAGGIS
75kg beef, trimmed of sinews and veins and cut into chunks
3.5kg calf or beef liver, trimmed of veins and gristle and cut into chunks
2.5kg chopped onion
2.75kg beef suet cut into chunks and kept cold
2.5kg rolled oatmeal
Salt and pepper to taste
Toast the oatmeal in a hot oven until golden brown. Mince the heart, liver and kidneys together and stir in the onions and oatmeal.
Place the ingredients in the intact sheep’s stomach and tie this closed with string, leaving room for expansion during cooking.
Place the haggis in boiling water for 2-2½ hours.
STOVIES
2 tablespoons butter
2 tablespoons stock
700g sliced potatoes
100g cooked lamb (with stock reserved)
2 chopped onions
Salt and pepper
Optional: 2 sliced carrots and half a small turnip, diced
Melt the butter in a large pan and cook the chopped onions until they are soft and almost brown. Add the sliced potatoes and mix thoroughly with the onions and butter (if using the carrots and turnips mix them in now). Heat the stock and pour over the potatoes. Add the chopped, cooked lamb and mix. Season with salt and pepper.
Cover the pot and cook over a low heat for about 30 minutes or until the potatoes are soft and fluffy.
Other types of meat can be used instead of the lamb.
CLAPSHOT
250g potatoes
250g turnip, peeled and diced
5og butter
1 tablespoon fresh chives, finely chopped
Salt and pepper
Boil the potatoes and the turnips for about 20 minutes, or until soft and fully cooked. Drain and return to the pan, then mash together thoroughly. Add the butter and seasoning, fluff up with a fork and serve hot. Garnish with chives.