Recipezaar: Scottish,Desserts recipes

Scottish Buttery Shortbread With Raspberries and Cream

Wed, 20 Dec 2006 21:15:53 -0500

This is a good basic shortbread. It is very buttery and just lovely with berries and cream. It could not be easier to prepare, and with ingredients always found in your cupboard. Good for spring and summer desserts. -- posted by Olha

Caramel Shortbread Sticks

Sat, 30 Dec 2006 15:43:39 -0500

From a Land O Lakes holiday recipe booklet. -- posted by Vino Girl

Almond Shortbread Cookies

Wed, 03 Jan 2007 14:09:09 -0500

Delicious buttery shortbread that just melts in your mouth. Very simple, too! -- posted by Cherylleem

Scottish Burnt Cream

Mon, 15 Jan 2007 20:47:01 -0500

Very rich made with cream, egg yolks and brown sugar crunch. -- posted by Olha

Traditional Fruity and Spiced Bread Pudding - With Brandy!

Wed, 17 Jan 2007 15:15:17 -0500

A really fruity & spicy bread pudding which has a drop of brandy in it too! There are quite a few bread pudding recipes around, but this is the one I always make - it was my grandmother's recipe and I remember eating this at her house when I was little! I added the brandy one Christmas when I made this as a last minute Christmas-type pudding! You don't have to add the brandy - just add the fruit with the other ingredients, after the bread has been soaked in milk. Serve warm as a dessert with cream, ice-cream or custard. You used to be able to buy these in a local bakery where my grandmother lived - they were sold cold, I always prefer mine warm, but it's up to you! -- posted by French Tart

Scottish Glasgow Oat Bars

Tue, 23 Jan 2007 17:06:28 -0500

Scottish oat cakes are famous for their deep, rich flavor. Oat Cakes with Pineapple filling. -- posted by Olha

Traditional British Mothering Sunday Simnel Cake

Fri, 02 Mar 2007 17:40:46 -0500

A wonderul spiced & fruited cake which heralds the advent of Spring. I used to make one for my Mum every year, when I lived in England! Traditionally made to mark Mothering Sunday, this cake is also known as an Easter Cake; Simnel cake has a fascinating cultural heritage with roots that stretch back to the Romans and Athenians. In Britain, known as the Shrewsbury Simnel, it is simply made using white flour, fragrant spices and is generously studded with dried fruits and pungent peel. Like a Christmas cake, it is covered with pale sweet almond paste. The decoration is plain - eleven little balls of smooth paste which represent the apostles (omitting Judas). A specially baked simnel cake is a wonderful gift to take to your mother, for Mothering Sunday Tea Time. Decorate it with crystalised flowers and tie some yellow ribbon around the side. -- posted by French Tart

Easy Old Fashioned English Sticky Gingerbread Loaf

Sat, 10 Mar 2007 14:03:45 -0500

Just the smell of this gingerbread loaf whilst it's baking is redolent of when I was a little girl and staying at my grandparent's old cottage..........and, it is so easy to make. Plus, there are not many ingredients to it and yet, it is the recipe I always turn to when I feel like real old-fashioned sticky gingerbread! My grandmother used to serve it in thick slices with butter; it nearly always appeared on the tea table at least once a week! This is also wonderful served up as a Pudding type cake, warm with custard or cream, delicious! Oh yes, this gingerbread only contains 2 ounces of fat in it, making it low fat as well as very tasty! -- posted by French Tart

Cranachan

Mon, 23 Apr 2007 20:41:59 -0400

A Scottish desert traditionally made with cream, oats and whiskey. My recipe is alcohol free, but alternatively you can substitute the vanilla for 2 tablespoons of whiskey. This recipe makes quite a large portion, but a great way to make it serve more people is to layer with vanilla ice cream in the glass. -- posted by Shoanib

Peanut Butter Cookies( the Best Ever)

Sun, 13 May 2007 17:51:57 -0400

these never last in the house or at work. just an amazing flavour that is very moorish and you just cannot get enough of them. very easy basic cookie but with all the flavour and melt in the mouth experience. -- posted by bevs kitchen

Lotties Cookies

Sun, 13 May 2007 20:02:45 -0400

kids just love these large crunchies biscuits(cookies). very easy to make. -- posted by bevs kitchen

Thai Baked Custard

Tue, 15 May 2007 16:36:05 -0400

This is Thai flavours cooked in a British method. Homely food, nice dessert. -- posted by bevs kitchen

Chunky Brownies

Tue, 15 May 2007 21:17:12 -0400

just what is says, rich and something to bite into. -- posted by bevs kitchen

Caramel Banana Upside Down Tart

Tue, 15 May 2007 21:17:37 -0400

this make a great dessert and is so easy and tasty. -- posted by bevs kitchen

18th Century Scottish Whim Wham - Brandy and Sherry Trifle

Sun, 27 May 2007 23:47:54 -0400

This is a very simple recipe for a delicious and swiftly made trifle. It originates from the 18th century, when the word whim-wham was used to describe something light and fanciful. It is quite boozy, and you might want to take a break before driving!! You can add fresh fruit to this if you like - it is not traditional, but I like to add raspberries when they are in season. -- posted by French Tart

English North Country Strawberries and Cream Courting Cake

Tue, 12 Jun 2007 18:32:14 -0400

A divine and decadent three tiered strawberries and cream gateau, enough to melt any man's heart! There is another recipe for this on Zaar, but this is the recipe that I know and love; this recipe has family connections; my mother has an old black and white photograph, taken in 1920, of my grandparents seated by my grandmother's courting Cake! The tradition is that the cake was baked by the young ladies for their betrothed, one would assume as some sort of culinary test maybe? The tradition was particularly prevalent in the north of England, hence the name of my cake. You can use bruised or very ripe strawberries for use in the filling, I buy mine at the end of the season when there is a glut - reserving the best ones for the top of the cake! The cake is also known as a Betrothal Cake in some parts of Great Britain. -- posted by French Tart

Digestive Biscuits

Tue, 19 Jun 2007 21:44:35 -0400

Plain cookies, good for tea, with cream cheese and jam, or cheese and fruit. -- posted by j-jitterbug

English Cottage Garden Gooseberry and Lavender Crumble

Sun, 15 Jul 2007 22:52:51 -0400

A traditional English cottage garden gooseberry crumble, but with lavender added; lavender goes so well with gooseberries, which are one of my favourite fruits. My grandparents used to specialise in numerous varieties of goosberries - and, I remember playing amongst the bushes when I used to go and stay with them, in their very old cottage in Northumberland, England! Happy memories - especially my grandmother's gooseberry crumble! This is based on my grandmother's crumble recipe - but, with my addition of the lavender. -- posted by French Tart

Lavender Shortbread for Summer Berries

Sun, 15 Jul 2007 22:53:47 -0400

A versatile and easy to make shortbread recipe with added lavender for an elegant and sophisticated taste. Serve these with strawberries or raspberries and lavender cream - for a delectable dessert or an afternoon tea treat! I sprinkle the tops of these shortbreads with my own lavender sugar recipe: Recipe #219416. These also make a wonderful gift - pack them between greaseproof paper and place them in an attractive box or a clear cellaphane bag with a bow. -- posted by French Tart

Aunt Mary's Shortbread

Wed, 18 Jul 2007 16:38:58 -0400

My Great-Aunt Mary makes this shortbread by hand every christmas, and it is the lightest, butteriest, most delicious tasting shortbread I have ever had. Use berry sugar to gain the right cookie texture. -- posted by Lumberjackie

Rosy Rosé Berries: Strawberries and Raspberries in Wine

Sun, 22 Jul 2007 15:41:03 -0400

A favourite "grown-up" summery and romantic dessert in our home! Summer berries - raspberries and strawberries, steeped in Rosé wine with a little sugar. Great by themselves or with whipped cream or crème fraiche. So easy to make - and they work better if made up to 48 hours beforehand. These berries are stunning if used in trifles or fruit fools! Please adjust the sugar to your personal taste and also according to the sweetness of the fruit. -- posted by French Tart

My Grandmother's Fat Free English Tea Loaf - Bread

Fri, 27 Jul 2007 20:10:22 -0400

This is my grandmother's recipe which I have adapted slightly - my Mum also makes this regularly! There is no fat, butter or oil in this lovely, moist Tea Bread, making it a treat that can be enjoyed on a regular basis. Feel free to use your favourite tea, I often make this with Earl Grey and Lapsang Souchong. Also make sure that the fruit soaks for at least 12 hours - that's what plumps up the fruit and keeps this Tea Bread so moist. I have never felt the need to add spices, the taste of the tea and the fruit is tasty enough. This makes two loaves - they keep well in a tin or can be frozen with great success. -- posted by French Tart

Pretty Little Lavender Fairy Cakes - Cupcakes

Sun, 29 Jul 2007 20:44:55 -0400

This is a recipe that I have adapted to my own tastes, based on Nigella Lawson's recipe in her Forever Summer cookbook; she developed this for the Lavender Trust, a British charity for young women with breast cancer. These delightful little cakes are easy to make and are ideal for gifts, high tea, picnics and parties. I used my own Lavender and Vanilla sugar recipe: Recipe #219416 -- posted by French Tart

Old Fashioned Tea-Time Milk Chocolate Cake

Mon, 13 Aug 2007 22:05:50 -0400

Another one of my Mum's failsafe recipes......originally taken from the Be-Ro Home Recipes Cookbook. This cake is always a winner for afternoon teas and is delicious if eaten with a glass of cold milk! A well-behaved cake when packed for a picnic too. If you don't have evaporated milk, use full fat fresh milk instead. You can decorate this cake with walnut or pecan halves - little Cadbury's "Chocolate Buttons" are also a good finishing touch! When raspberries are in season, I often add them to the sandwich filling and to the top for decoration. -- posted by French Tart

English Toffee Apple Bread and Butter Pudding

Mon, 24 Sep 2007 23:03:09 -0400

Just in time for autumn and Halloween - this delicious pudding is a real winner, with the subtle taste of toffee and apples all cooked together in a bread and butter pudding! I found this recipe in a cookery leaflet promoting English apples, and it is now one of our favourite puddings for the cooler months. I have given a variety of breads/yeast cakes to use; although I have made this with all of the choices on offer, my favourite still remains the brioche - I am sure croissants would work very well too. -- posted by French Tart

Scrummy Very Rich Easy Bread Pudding

Wed, 26 Sep 2007 17:15:18 -0400

It was cold one night, and I didn't feel so great...so here it is...pure comfort food. Enjoy, leave out the brandy if you want...just on bad days it's nice knowing it's there :) -- posted by MSR

Classic Cranachan

Sat, 29 Sep 2007 17:32:44 -0400

This is a classic Scottish pudding recipe, simple and delicious, this particular version of the classic is from Christopher Trotter's "Scottish Cookery". -- posted by Amanda in Aberdeen

7-Cup Steamed Christmas Pudding With Butterscotch Sauce

Sat, 06 Oct 2007 19:11:48 -0400

An easy and VERY light Christmas pudding - for those that dislike the heavy dark puddings. However, this still has all the traditional Christmas pudding ingredients, but it is served with a delicious butterscotch sauce for a decadent twist! Moreover, all the family can now have their pudding and eat it, as this appeals to all ages! Steaming a pudding is SO easy - you just pop it on to gently steam, whilst you prepare the rest of the festive meal. You only have to remember to keep topping up the water from time to time. Serve warm with the hot butterscotch sauce and maybe a jug of single cream or brandy custard to help it along! Merry Christmas! N.B. This recipe was taken from the Christmas 2003 edition of BBC Good Food magazine, I have amended it slightly to personal taste. I have made this pudding every year since I first saw the recipe, and I have given this recipe out countless times! -- posted by French Tart

Orange and Almond Crumble Christmas Mince Pies

Sat, 06 Oct 2007 19:52:28 -0400

Delicious little pies that combine an orange short crust pastry base with mincemeat filling and an almond crumble topping. Serve these warm with whipped cream or brandy butter. This recipe can be made in to one large pie - but I still prefer the dainty individual mini pies! I have two mincemeat recipes posted that can be used in these pies, if you are unable to source good quality commercial mincemeat locally. Recipe #257241 or Recipe #184762. Don't forget to leave a couple out for Father Christmas on Christmas Eve! -- posted by French Tart

Tender Chocolate Shortbread

Thu, 01 Nov 2007 16:58:46 -0400

I love shortbread. I also love chocolate. Maida Heatter's Book of Great Chocolate Desserts provided what has become my favorite shortbread recipe. Chances are you have already have on hand everything you need to whip up a batch. She also says some of her friends like to add 1 teaspoon of dry instant espresso or other instant coffee (not granular). She also advises that you can omit the salt/vanilla! These are easy to make and have a nice strong chocolate flavor. The powdered sugar makes them tender and crumbly like Walkers or other Scottish shortbreads. -- posted by KT Kakes

Scottish Tablet (Fudge) - Candy for Sweet Tooth

Wed, 07 Nov 2007 01:45:06 -0500

I've lost count of the amount of compliments I get with this melt in the mouth confectionery. I cut this into small bite size squares and put into a pretty box to give as Christmas gifts or into rectangles (approx. 6cm x 8cm) and wrap in greaseproof paper and the local school sells them at fundraising craft fairs. -- posted by C-J from the UK

Traditional English Sherry Trifle - Strictly for the Grown Ups!

Thu, 08 Nov 2007 01:17:15 -0500

Treat your family and friends to this superb traditional boozy trifle full of sherry, raspberries and cream, especially popular at Christmas time. (Forget about counting calories until the New Year!) A trifle is a typically British dessert made with thick custard, fruit, sponge cake, fruit juice or alcohol, and whipped cream. Interestingly it was always made so as to use up, stale, left over sponge cake, which is then softened with either fruit juices or a sweet alcohol like sherry. It really is best not to use fresh sponge as it just goes very soggy and mushy. In the UK you can buy "sponge fingers" or "sponge trifle cakes" which are perfect, or if you have an Italian shop nearby, try ready made tiramisu sponge. It's really easy to make and the ingredients are usually arranged in layers with the fruit and sponge on the bottom, and the custard and cream on top. The best trifles contain a small amount of alcohol such as port, or, most commonly, sweet sherry or madeira wine. If you can't drink alcohol, you can use fruit juice instead, the liquid is necessary to moisten the cake. Trifle containing sherry is sometimes called 'sherry trifle' or referred to as being 'High Church'!! We often had a sherry trifle for dessert or tea on a Sunday afternoon, it was a delicious end to a lazy and relaxing day! -- posted by French Tart

Traditional Rich Scottish Shortbread Biscuits - Cookies

Fri, 09 Nov 2007 22:25:07 -0500

No Christmas or New Year would be the same without these delightful buttery and crisp shortbread biscuits! Plus, they are extremely easy to make and have very few ingredients. They are not low in calories, but they make a delicious treat at special times of the year. This family recipe is a tried and true, and is based on the Be-Ro cookbook recipe.....a real cookery institution in the UK! Shortbread biscuits can be made in a variety of shapes, including being pressed in a decorative wooden Shortbread Mould; when they are made in a round and cut into triangles, they are called "Petticoat Tails" and are a traditional Scottish wedding biscuit. Whatever the shape you decide to use - I have given a few ideas in the recipe - the taste will remain the same.....meltingly light and buttery. These make ideal gifts, and as they are made with butter, they last for quite a while. Pack them up in an attractive box, tin or cellaphane bag and attach a tartan bow and a sprig of heather for a true Scottish feel to them! Happy Hogmanay! -- posted by French Tart

Millionaires Shortbread - Chocolate, Ginger and Caramel Slices

Tue, 13 Nov 2007 01:48:49 -0500

My Mum used to make these for School fetes and Church bazaars - they are absolutely sinful and totally divine! They were everyone's favourite, so I used to zoom around beforehand, with my pocket money burning a hole in my pocket, to make sure I bought some before they all went!! A fun name with delicious layers of shortbread, caramel and a chocolate topping. This recipe has the added surprise of adding stem ginger pieces, which was not usual in my Mum's orginal recipe. These do keep for up to a week in an airtight tin or container.....I have never known them last more then 24 hours however - you WILL have to HIDE them!!! They a great for packed lunches and picnics, as well as with afternoon coffee. -- posted by French Tart

Scottish Whisky Tablet (Fudge)

Tue, 13 Nov 2007 17:02:46 -0500

I use this when I have foreign guests. This is a traditional Scottish Sweet with a adult twist. I get lots of compliments as it just melts in the mouth. -- posted by C-J from the UK

The Old Manor House Traditional Victorian Christmas Pudding

Mon, 19 Nov 2007 19:25:02 -0500

I discovered this recipe in an old Victorian scrapbook that I bought in a second hand book shop; the original recipe dates back to 1880, and was the prized Christmas Pudding recipe of the Cook at a Manor House in the North of England. I have made it many times and given smaller versions away as gifts to friends - the lovely thing about this pudding is that it IS fruity and boozy, but it is NOT heavy and stodgy, it is very light for a steamed pudding; this is due to the fact that the recipe does not use flour, but uses bread or cake crumbs instead. The traditional day to make your puddings for Christmas is "Stir-Up Sunday" which is the 5th Sunday before Christmas Day and the Sunday before Advent. You would even be reminded of the fact at the Sunday morning church service, as it was believed that puddings made on this day carried God's blessings to all who partook of it! I always put a lucky silver "sixpence - sixpenny piece" in my pudding - lucky silver charms are also used, and these can still be bought in the UK. Halve the quantities for one large pudding. Merry Christmas! -- posted by French Tart

Lacemaker's Cattern Cakes - English Spiced Sugar Cookies

Tue, 20 Nov 2007 17:55:48 -0500

"Cattern cakes" are spiced with cinnamon, lightly fruited and flavoured with caraway seeds; they are traditionally made by the English Nottingham lacemakers for the festivities on their special feast day. The recipe goes back to Tudor times, and has changed little over the centuries, although they are sometimes made with yeast dough. Also known as Catherine Cakes (after Catherine of Aragon, whom whilst imprisoned locally at Ampthill, heard of the lacemaker's financial plight, and destroyed all of her lace only to commission some more and give work to the local industry). They are specially prepared for St. Catherine's Day - the patroness of spinners, lace-makers, rope-makers and spinsters - on the 25th November, which is the lacemaker's special day. They are traditionally washed down with Hot Pot - a hot mixture of rum, beer and eggs. I find that I prefer mine with a cup of tea! These delicious little cakes are more like a soft and slightly chewy biscuit or cookie. -- posted by French Tart

Christmas Morning Jewelled Muffin Mix in a Jar

Tue, 27 Nov 2007 17:14:31 -0500

Delightful festive spiced muffins, studded with jewel coloured fruit and nuts - just the thing for Christmas morning! I love all types of "mixes" in a jar! Soups, biscuits, spices, cookies and cake mixes etc! However, this muffin mix is my favourite - it makes a wonderful gift, or I make it for us, as it looks so pretty & festive sitting in the kitchen waiting to be baked! Try to use really colourful dried fruits with a good mix of tastes and textures. For those of you who cannot source Mixed Spice, an essential ingredient, I have a recipe posted on Zaar: Recipe #266688. This muffin mix is always popular as a gift, and I do try to find unusual shaped jars and hand-made paper or card for the baking instructions. A wooden spoon tied around the neck of the jar is another winning idea - and don't forget the Holly sprig! -- posted by French Tart

Pirate's Plum Pudding

Sat, 01 Dec 2007 02:53:14 -0500

This recipe has been in my family since as long as I can remember. We have it every year for Christmas Dinner. The original recipe comes from the Welsh side of my family. It's a very black plum pudding in the oldest tradition. It has everything but the kitchen sink in it, as well as a lot of rum. It's rumoured there are pirates in the Welsh side of my ancestry, which might explain the rum. Start the puddings about 2 weeks before Christmas as it needs to age and mellow. Some people say you should start your pudding 3 months before, but I think that's a bit extreme. It makes two puddings, one for Christmas and one for New Years' Day. -- Yo, ho, ho, and a Merry Christmas! -- posted by BusyElf98005

A Partridge in a Chocolate Truffle Tree!

Thu, 06 Dec 2007 19:58:52 -0500

This is such a wonderful way of serving your chocolate truffles at Christmas or New Year - or indeed any special winter festival! I do make my own truffles for this, but you can buy ready-made truffles for ease and speed of course! I love to see my family and friend's faces when I bring the coffee and "chocolates" out with this Truffle Tree! Allow yourself plenty of time to assemble this, the plant pot and the tree "trunk" can be prepared beforehand; once the chocolate truffle tree has been assembled, it will be fine for up to 2 days before you need to serve it, stored in a very cool and dry place - NOT a fridge however. I have made this with a well-known gold wrapped chocolate nut truffle before, as well as the white chocolate and coconut version by the same company! The truffles shown in my photos are local hand-made truffles, but any "firm" high chocolate truffle is fine. I have my own truffle recipe posted on zaar, Recipe #271012 which also works very well with this tree! Have fun - and just watch your guest's faces when you bring this out!! NB: You can also make this with marshmallows and other suitable sweets or candy, especially for children. -- posted by French Tart

Bread and Butter Pudding

Sat, 29 Dec 2007 18:45:18 -0500

A Traditional British Dessert. Lovely on a cold day or any time you fancy a treat. Got this recipe from the Great British Cookbook, although I have known this pudding all my life. -- posted by Sedalia

The National Trust Heritage Lemon Curd: Crock Pot or Traditional

Tue, 01 Jan 2008 22:55:03 -0500

A wonderful classic British preserve. Spread it thickly on fresh baked bread, crumpets, muffins or hot buttered toast. It's also delicious on pancakes and if used as a filling for cakes or tarts - such as my Recipe #176514. This recipe has the benefit of being made in the Crock Pot/Slow Cooker, acting as a bain marie which allows you time to being doing other things in the kitchen! I have also given instructions for the more traditional method if you don't have a slow cooker. A jar or two makes a lovely gift - tie a pretty ribbon around the neck of the jar and provide a recipe tag as well. We like our lemon curd quite tangy - so if you are not keen on a very lemony taste - increase the sugar by about 2 to 3 ounces, or use 2 lemons only. This can also be made with oranges or limes, or a mixture of all three Citrus fruits; it will then be called St.Clement's Curd, from the Nursery Rhyme "Oranges and Lemons - The Bells of St.Clements". (This recipe was adpated from The National Trust Cookbook, hence the title of this lemon curd recipe!) -- posted by French Tart

Traditional English Cumberland Rum Butter

Wed, 02 Jan 2008 00:46:51 -0500

A lightly spiced butter, laced with dark rum - this traditional old recipe originates from the county of Cumberland in the Lake District of Northern England. In Cumberland, rum butter served with oatcakes or buttermilk scones were given to friends who called at the house to see a new baby. In turn they would leave a silver coin, and on the day of the christening, when the butter bowl was empty, the coins were placed in it. A sticky bowl, with plenty of coins sticking to it, meant that the child would never be wanting. The saying goes...... Butter symbolizes the richness of life, sugar the sweetness of life and rum, the spirit of life. Cumberland rum butter is traditionally served with Christmas pudding and mince pies; it also makes a wonderful gift for any new parents or to give throughout the festive season. -- posted by French Tart

Melting Biscuits

Sat, 05 Jan 2008 18:12:43 -0500

Buttery shortbread cookies rolled in crunchy rolled oats that melt in your mouth. Addictive and delicious! -- posted by Lizzymommy

Keith's Cranachan

Mon, 07 Jan 2008 16:53:02 -0500

Traditional dessert of Scotland made with oatmeal and can be simple or fancy. The true "traditional" recipe calls for oats, cream, Drambuie or Whiskey. Nothing more. This recipe is a bit less plain and sweeter. Cranachan was originally served at All Hallow's Eve with charms in a manner similar to the English Christmas Pudding (ring for bride, coin for wealth, thimble for spinster, button for bachelor ...), but is now associated more with Burn's Night. Cranachan is creamy and has a lovely nutty flavor which comes from the toasted oats. My original recipe came from an old British cookery book. Over the years, I have altered it a smidge for friends/family and that is the recipe which follows. Please note I have put US or variations in parenthesis. -- posted by Chef Kayce

Oat Cuisine! Savoury Cheese, Nut and Oat Flapjacks

Tue, 08 Jan 2008 18:07:40 -0500

Not really Oat Cuisine - Haute Cuisine - but I could not resist the title! These cheesy and nutty oat flapjacks are very tasty and easy to make; a savoury take on the usual sweet flapjack recipe which normally contains syrup, honey, sugar and fruit. Great for lunch box snacks as well as picnics or as an accompaniment to soups, stews and chili. Try to use a good quality mature Cheddar cheese for that essential "cheesy" zing! I have stated porridge oats, however these flapjacks are also wonderful when made with jumbo oats - which are a bit more expensive. To achieve a "full" flavour, it is essential to use both type of nuts; the peanuts give the flapjacks the savoury and almost salty flavour, whilst the pecans or walnuts give a subtle taste, texture and nutty "bite" to these little cheese, nut and oat bars! If you like your food with a bit of a kick, you can add some cayenne pepper, as I often do! -- posted by French Tart

Scottish Jesses Dundee Shortbread

Sun, 13 Jan 2008 01:13:46 -0500

You wont get this sort of shortbread from a factory. The fine semolina gives it a lovely crunch that other shortbreads dont have and it has the most buttery flavour. Use an 8-inch fluted tart pan, with a removable base that is about 1 1/4 inches deep. Look for fine semolina in Italian or specialty food shops. -- posted by Olha

Cranberry and Almond Bakewell Tart: English Classic With a Twist

Sun, 13 Jan 2008 01:35:33 -0500

This is a twist on the classic English Bakewell Tart or to be more authentic, a Bakewell Pudding. I added cranberries to the basic almond sponge mixture and my family loved it! ( All because my Mum had excess cranberries after the Festive Season! ) I made my own shortcrust pastry for this recipe, but any good quality ready-made pastry will be fine if you want to cut back on prepping and cooking time. This is delicious served warm or at room temperature, maybe with a dollop of cream, creme fraiche or even better, custard! I plan to make this with blackberries and raspberries when they are season, or indeed any other soft fruit. -- posted by French Tart

Typsy Laird - Scottish Drambuie Trifle for a Burns Night Supper

Wed, 16 Jan 2008 18:54:24 -0500

This Scottish trifle is traditionally served at Burns Night Suppers or at New Year. Typsy Laird got its name because the alcoholic ingredients would make the diners slightly drunk!! Though in reality there is little alcohol in the trifle and the typsy or tipsy effect is due to the "wee drams" of whisky drunk during toasts or throughout the evenings entertainment! Some Scottish trifle recipes will substitute the toasted almonds with crushed amaretti biscuits, and the bananas are also a less traditional but optional ingredient. -- posted by French Tart

Macallan Whiskey Chocolate Pudding

Tue, 22 Jan 2008 22:21:21 -0500

This is a traditional Scottish recipe. The Macallan was added later by a chef at a restaurant in Glasgow, so it still qualifies as a "Scottish" in my opinion! -- posted by JaneSays30

Old Fashioned English Apple Pie With a Kiss and a Squeeze!

Sat, 09 Feb 2008 12:39:09 -0500

In the UK, we have a famous old rhyme and ditty that goes like this...."Apple pie without cheese, is like a kiss without a squeeze"!! This is my traditional English double crust apple pie WITH a kiss that HAS a squeeze - the CHEESE! Don't worry if you are not a cheese lover, (is there anyone out there who is NOT a cheese lover???) as this pie has the cheese on the SIDE - so you can have your apple pie with cheese or without, it's up to you! This is a tried and tested old family recipe and is based on the pastry and pie recipes in the Be-Ro cookbook. It is wonderful eaten hot with cream, custard or ice cream, as well as with the cheese; and it is an absolute must for lunch boxes and picnics! An interesting historical note - English Apple Pie in one form or another, goes right back to the time of Chaucer in the 12th century. Apple pie should have meltingly crisp and VERY short pastry with layers of spiced apples, preferably Bramley apples, in the middle. If you have a pie funnel, such as a black bird pie funnel - use that for a really traditional touch, as well as directing the steam out of the pie! I have a mixed spice mixture posted on zaar, Recipe #266688. I also have a spiced apple pie sugar posted, Recipe #219453. Replace this for the cup of sugar and the mixed spice listed in this recipe, and omit the lemon rind. -- posted by French Tart

Regency Queen Cakes for Jane Austen's Afternoon Tea Party

Wed, 13 Feb 2008 14:18:43 -0500

A wonderful and very well known Regency recipe for individual cakes studded with fruit and flavoured with rosewater and almonds; I am sure Jane Austen would have served these for afternoon tea on dainty plates with her bone china cups and saucers! I remember making these with my Mum when I was little, and of course licking the wooden spoon and scraping out the mixing bowl! They are easy to make and are delicious with an afternoon cuppa or for a lunch box treat. I have not found out the true meaning behind their name yet - but maybe they were aptly named as they were "fit for a Queen" to eat! The use of rosewater and almonds is a lingering memory left over from our Medieval cooking days and was still very much in evidence throughout the Regency period. This recipe makes about 24 to 30 Queen cakes - depending on the size of your tins, but the quantities can be cut back with ease. However, they DO freeze very well, so maybe making a full batch is a good idea - as long as they make it to the freezer! -- posted by French Tart

Mrs Beeton's Victorian Seed Cake - a Very Good Seed Cake

Wed, 13 Feb 2008 14:34:27 -0500

Yes, this IS a very good seed cake, but that's not my title, but how this recipe is listed in Mrs Beeton's cookbook of Household Management! I love seed cake, the aniseed flavours of the caraway seeds marry so well with the light sponge and subtle spices. You can also add optional chopped candied peel as my grandmother used to - it makes the cake moister. For your interest, I have posted the recipe as it orginally appeared, at the end of the modern adaptation. Seed cake was very popular during the Victorian era, it was often taken as a "Digestive" after a heavy meal or before retiring to bed, as caraway seeds are known for their soothing and digestive qualities. You can omit the brandy if you wish, and add milk in its place. -- posted by French Tart

Original Be-Ro Melting Moments-Afternoon Tea Biscuits or Cookies

Wed, 05 Mar 2008 18:42:55 -0500

These are great little "light as a feather" and meltingly crisp English style biscuits, or cookies. This recipe is the slightly adapted recipe from the Be-Ro Flour cookbook - they suggest lard, but I don't "do" lard! Melting Moments ALWAYS made an appearance on my grandmother and mum's afternoon tea table, and we also had them popped into our lunch boxes for school. The recipe is SO easy to rustle up and they stay crisp and fresh for up to 5 days in an airtight tin. You can roll them in coconut or oats, I prefer coconut - but I am sure they would be just as nice with oats, which is a suggested alternative. Children and "big children" love these, and they really are melting moments, great with a cuppa English tea! -- posted by French Tart

Milky Bread Comfort Food

Mon, 10 Mar 2008 01:35:09 -0400

Easy comfort food for one, simple, quick, cheap, vegan and healthy. Very versatile, can be adapted to taste. I came up with it when I felt a bit down at uni and wanted something comforting but healthy, and came up with this. Now I do it all the time, it's great as a snack, dessert or even for breakfast. I've even made it for my teenage brother who only eats junk food, it's a great way for him to get calcium and wholegrains. -- posted by Rainbow*Bubbles

Traditional Scottish Recipes - Apple Butterscotch Pie

Mon, 07 Apr 2008 14:24:35 -0400

I found this on rampantscotland.com an interesting and informative web site, and tried this on my family last night. Very good and easy. Especially when using ready prepared pie crust and sliced, tinned or frozen apples. A thin layer of plum jam and a meringue topping make this pie different, and extra good. Prep time is determined by whether or not you use fresh or tinned/frozen apples. -- posted by bshemyshua

Traditional Scottish Recipes - Broken Biscuit Cake

Mon, 07 Apr 2008 14:26:24 -0400

Another recipe I found on rampantscotland.com which is resourceful, easy, rich and makes a huge amount. Hope you enjoy this. This is the description of this on their web site. In the old days, when biscuits were sold loose, grocers sold mixed, broken biscuits at a lower price. This recipe was a good way of using them up and as a cake which requires no cooking, it can be easily made by the kids as well as experienced cooks. (Cooking time is set up time) -- posted by bshemyshua

Scottish Shortbread With Brown Sugar

Tue, 15 Apr 2008 02:13:58 -0400

A slight variation on the traditional recipe. If you like brown sugar, you will love these cookies. Use this recipe or your own favorite but use brown sugar instead of white. -- posted by Andtototoo!

Bread and Butter Pudding French Toast Sandwiches

Thu, 24 Apr 2008 13:03:10 -0400

Yes really! This is a pan-fried version of bread and butter pudding, made in the method of a French toast sandwich! A wonderful recipe, which is just the ticket for a lazy weekend breakfast or brunch, OR as a mid-week quick and easy dessert. Although it is not necessary to stamp out the rounds of bread, it DOES look so much nicer - you can use the excess bread to make breadcrumbs for baking, I never seem to have enough! I have also made this recipe with sliced brioche, now that is TOTALLY delicious, especially when served as a dessert with jam, whipped cream or even custard! You can "lighten" this recipe very easily by using low fat cream, low fat spread and fat free milk, then spray the pan with low-fat cooking spray. -- posted by French Tart

Summer Fruits Terrine or Bodacious Berries in Wine Jelly!

Wed, 09 Jul 2008 18:08:24 -0400

This is one of my favourite recipes, when the soft fruit season arrives, I try to make this at least once......and it is STUNNING if served as the finale to a dinner party. This is an unashamed copy of a recipe by Delia Smith, with very few modifications of my own, as she gives such great ideas and suggestions on how to make this elegant and LOW fat dessert. The directions may seem long-winded, but they are really just useful tips on how to weight the terrine down overnight. Serve this in slices with a red berry coulis and crème fraîche or cream. Fruit juice can be used if this is being served to children or to anyone who does not drink alcohol - I suggest a red fruit juice. -- posted by French Tart

Healthy Chocolate Oatmeal/Porridge

Wed, 30 Jul 2008 01:34:06 -0400

A really simple idea I use almost every morning, it's really filling and slow-release energy as well as providing antioxidants and feel-good serotonin from the cocoa, and it curbs cravings for chocolate. I find that even if I have plain porridge in the morning, I still seem to want something sweet, whereas with this I don't and it only has a few more calories than plain. It's also really quick to make, which is a bonus because I never seem to have enough time in the morning! I do also make it as a snack when I need chocolate, or even sometimes as dessert. You can add almost anything to it- cinnamon, almond, vanilla, chilli...whatever you feel like. Give it a try and see what you think! -- posted by Rainbow*Bubbles

Jammie Dodgers (Jam Sandwich Cookies)

Tue, 05 Aug 2008 18:40:24 -0400

I can't believe this recipe hasn't been posted! Jammie Dodgers are really yummy biscuits (cookies) that are popular in U.K., I always associate them with parties when I was little. They're like linzer cookies but thicker and more kid-friendly. This recipe was originally from the Australian taste.au site but I've changed it slightly to make them taste more authentic. Preparation time includes chilling. -- posted by Rainbow*Bubbles

Traditional Scottish Butterscotch Candy

Sun, 07 Sep 2008 23:27:15 -0400

That sweet tooth for which Scots have a reputation means that there are many traditional confectionary recipes. But quite why a brittle candy made from butter and sugar should be named "Scotch" is lost in the mists of time. -- posted by English_Rose

Chocolate, Orange and Whisky Mousse

Tue, 09 Sep 2008 01:21:35 -0400

Here's a delicious sweet to finish off any meal - the chocolate, orange and whisky make a deadly combination! The quantities given below are sufficient for six servings. Prep time includes chilling. -- posted by English_Rose

Absolutely Sinful! Sticky Toffee Pudding With Pecan Toffee Sauce

Fri, 19 Sep 2008 21:39:14 -0400

This is as wicked as it sounds. A truly delectable combination of flavours and textures that are light and melt in the mouth. I would choose this as a Christmas or New Year dinner party dessert, as the puddings freeze well and are no trouble to re-heat. A modern British classic - sticky toffee pudding was thought to have originated from the Sharrow Bay Hotel in Ullswater in the Lake District of Northern England There is also a school of thought that John Tovey at Miller Howe in Windermere was the first to make this. Either way, the pudding is as iconic today as it was when it was first baked and devoured by the lucky diners of either one of those hotels! My recipe is based on the recipe that Delia Smith published in her Christmas cookbook, but I have made several changes that I feel work better for me, the main change is to increase the pecan toffee sauce quantities, as I have had grown people - mainly males - fighting over who gets the last dribble of this delectable sauce!! I hope you find the step-by-step photos useful when you make this for the first time. (This was featured in the September 2008 Cooking School Topic of the Month on Zaar - a wonderful event where lots of talented chefs on Zaar showed off their culinary skills through photographic tutorials!) Prep time includes the time needed for soaking the dates. -- posted by French Tart

Clootie Dumpling in the Microwave

Fri, 19 Sep 2008 22:22:04 -0400

A moist Scottish spiced fruit cake. takes only 8 minutes in the microwave instead of the way is use to be cooked, 3 hours steaming in a cloth. normaly served at christmas and new year -- posted by skottishdonkey

Twit Twooo, Hooting Halloween Owls - Halloween Cupcakes/Muffins

Mon, 22 Sep 2008 23:29:06 -0400

These are GREAT fun! Bake some chocolate fairy cakes, muffins or cupcakes, decorate them and then turn them into Hooting Halloween Owls! I made these last year for a children's Halloween party, and they all loved them. The recipe is based on our British fairy cake or angel cake recipe, where the top of the baked cake or muffin is cut off to create the "wings". I have stated some sweets (candy) that are British - please use your own local sweets to decorate the owls. This is a wonderful recipe idea that I have changed and adapted from Tana Ramsay, the wife of the famous Gordon Ramsay.....she has some great family recipes, of which this is one. (Preparation time includes the time to decorate and ice them after they have been baked.) My Recipe #328085 would also be great Halloween companions for these hooting owls! -- posted by French Tart

Spooky Spider Cupcakes/Muffins for a Howling Halloween!

Tue, 30 Sep 2008 15:28:38 -0400

I JUST love these little spider cakes, when I make them, their faces make me laugh - well, I am easily pleased! Furthermore, they are VERY tasty - they have a much better flavour than NORMAL spiders I find, their legs are a little too chewy! The cake mixture is a double chocolate cake mixture - with cocoa and chocolate pieces, topped off with a chocolate butter cream. The decorations are made using Liquorice Allsorts and liquorice strings/laces or Catherine wheels as we call them in Great Britain. They are easy to make and can be frozen before you decorate them. I made these for TOTM Cooking School September 2008 - I hope you find the step-by-step photos handy when you come to bake and decorate them. An idea we had for an adult Halloween party - turn the spiders upside down so they have their legs in the air, and scatter wine corks amongst them on a plate........only joking! :-) If you fancy some wise companions for these spooky spiders, try these: Recipe #326716. -- posted by French Tart

Yorkshire Parkin - Sticky Oatmeal Gingerbread for Bonfire Night

Tue, 28 Oct 2008 16:39:04 -0400

A wonderful tradition from Northern England, in particular from the county of Yorkshire; this wonderful gingerbread is traditionally eaten on the 5th November which is Bonfire Night, also called Guy Fawkes night or Fireworks Night. There are many ways to make ginger parkin; this is my recipe for this deliciously, sticky and dark gingerbread with oats. This recipe is an egg free parkin, and I was always told that Parkin should NEVER contain eggs in it, whether that is true or not, I'm not sure! Try to plan ahead when you make this recipe, it is MUCH better when kept for 2 to 3 days before eating, as it become stickier and more intense in flavour. This keeps for up to 2 weeks in an airtight container and freezes well, if there is any left! I use jumbo porridge oats in my parkin, for a nice chewy texture - but any porridge oats or oatmeal will be suitable. Please note, if you make this with the suggested alternatives of corn syrup and molasses, it will not be quite the same flavour, but it should still be sticky! -- posted by French Tart

Clootie Dumpling (Spiced Fruit Dumpling)

Sun, 30 Nov 2008 03:14:12 -0500

Posted to the SCA_recipes LiveJournal community. -- posted by DrGaellon

Ginger Shortbread

Tue, 02 Dec 2008 02:28:54 -0500

Cooking Light. Dec 2004. -- posted by dicentra

Magical Christmas Fairy Cakes - Christmas Fairy Cupcakes

Sun, 14 Dec 2008 00:43:49 -0500

Some recipe classics never go out of fashion and fairy cakes top the list They are the stuff of childhood memories: just one nibble can transport you back in time and even today, no self-respecting children's birthday party would be without them. That said, why should the kids have all the fun? With just a little tweaking, fairy cakes can be turned into grown-up fare as well, perfect for a mid-morning coffee break, tea in the afternoon, packed lunch treats, OR for the Christmas tea table. The basic recipe is oh-so-simple so you can keep it plain or indulge yourself with extravagant toppings; for Christmas, I have used fondant icing snowflakes and edible sparkles/cake glitter. Some die-hard purists may omit the vanilla extract but I think fairy cakes are better with it added. Prep time includes the time it takes to decorate the fairy cakes. The edible cake sparkles and glitter is available from most good cake decorating or sugar craft shops. -- posted by French Tart

Scottish Shortbread

Tue, 30 Dec 2008 01:26:13 -0500

sweet biscuit or cookie origanating from scotland. My home. -- posted by skottishdonkey

The Queen of Hearts - Valentine's Jam Tarts

Sun, 11 Jan 2009 21:41:53 -0500

Jam tarts are a quintessential British teatime treat - little crispy short crust pastry rounds filled with assorted fruit jams, such as strawberry, raspberry, apricot, blackcurrant and lemon curd. They were the first things my mum taught me to bake when I was little, and in turn, I taught my daughter how to make them when she was very small. Here I have suggested that as a Valentine's Day treat, you top the jam tarts with a little pastry heart........after all, the way to a loved one's heart is through their stomach! Jam Tarts normally do NOT have any pastry topping however, so for the rest of the year, just make them as posted with no pastry lid, or use other suitable shapes appropriate for a special event. I have posted homemade short crust pastry, it is so easy to make and is far superior to ready-made, although I DO use ready-made when I am short of time! Try to use good quality or homemade jams and jellies, the higher the fruit content, the less the jam or jelly will bubble out of the pastry case. These are essential for any English Tea Party, especially if Alice in Wonderland has been invited............along with the white rabbit! Have fun! -- posted by French Tart

Scottish Stone Cream

Sun, 18 Jan 2009 01:52:15 -0500

This recipe was found in a cookbook issued by the International Institute in Milwaukee many years ago. -- posted by Dan-Amer #1

Brown Sugar Shortbread

Tue, 20 Jan 2009 16:48:38 -0500

You probably already have all the ingredients, so give this one a try. This recipe comes from The South: The Beautiful Cookbook. I make it when I have last-minute guests coming over and want to serve something special. Its such a treat! -- posted by KissKiss

Victoria Sandwich - Classic English Sponge Cake for Tea Time

Wed, 28 Jan 2009 01:02:38 -0500

The Victoria Sandwich is the quintessential English cake, conjuring up images of old England and afternoon tea. It's always been a favourite in cake baking competitions and is even used by manufacturers to test new cookers.This is one of the recipes that I use when I make my Victoria Sandwich sponge cake - the other method is posted at the end of the recipe; the ingredients are the same but the weight ratio is slightly different. This method is the original and more traditional way of weighing your ingredients, bearing in mind that the recipe is Victorian! A true Victoria Sandwich would only contain jam, usually raspberry, but as the cake became more popular and cooks became more affluent, cream was added as a delicious addition. I was always taught that caster sugar was sprinkled on top - again, icing sugar is often used nowadays. This recipe adaptation was taken from the WI website, a wonderful organisation in Great Britain for woman of all ages, backgrounds, race or creed - remember The Calendar Girls? They were all WI members! Historical note: Anna, the Duchess of Bedford (1788-1861), one of Queen Victoria's ladies-in-waiting, is credited as the creator of tea time. She invited friends to join her for an additional afternoon meal at five o'clock in her rooms. The menu centred around small cakes, bread and butter sandwiches, assorted sweets, and, of course, tea.The practice of inviting friends to come for tea in the afternoon was quickly picked up by other social hostesses. Queen Victoria adopted the new craze for afternoon tea time. By 1855, the Queen and her ladies were in formal dress for the Victorian tea time parties. This simple cake was one of the queen's favourites and was named in honour of the Queen as a mark of the cake's most devoted followers! (I used home made lemon curd for the cake in my photos, a tangy change from raspberry jam!) -- posted by French Tart

Summer Memories: Jumbleberry Crumble With Shortbread Topping

Sun, 08 Mar 2009 17:32:50 -0400

This was a quick throw it together Sunday Lunch pudding idea - raid the freezer for all the nearly used bags of frozen summer fruits, such as cherries, raspberries, blackcurrants, redcurrants, bilberries (blueberries), blackberries and strawberries. Fling them all into an ovenproof gratin dish; whizz up a shortbread crumble topping - and Bob's your uncle and Fanny's your aunt, as we say down our way!!!! We loved it, the combination of fruits was wonderful - and it is a great idea for using up whatever fruits you have lurking in your freezer. I am sure that fresh fruit would also be suitable. We like our fruits to be on the tart side - so pleased add sugar to taste! Serve the crumble with hot custard, cold custard, cream, ice cream, crème fraiche or whatever you fancy! -- posted by French Tart

Victorian Spring Posy Cake for Easter or Mother's Day

Sun, 22 Mar 2009 03:11:13 -0400

One of my recent cake inventions - a standard Victoria Sandwich Sponge with a few delicious additions! Fresh oranges and lemons, lemon curd, crystallised violets and mascarpone cheese make this basic sponge cake moist and special enough for the Easter Sunday tea-time table, or for Mum on Mother's Day! I used lemon curd for the icing, but orange curd would also work if you wanted a mellow flavour. I have a recipe for crystallised violets on Zaar, Recipe #216296, and if you don't have any fresh violets, use any sugar paste flowers or cake decorations that work for you - the object is to make a Posy of flowers! This makes a big cake with one layer, you can cut the cakes again and make a three layer gateau if you wish. This cake disappeared quite quickly, but if you have any left, it keeps EXTREMELY well in a tin for up to one week. The sponge cakes can be frozen before icing, cutting back on time if you are going to be busy for the special event. -- posted by French Tart

Scottish Border Tart

Sun, 05 Apr 2009 21:55:45 -0400

Sweet and fruity. Reminds me of my visits to my grandmother when I was younger. She used to make this every time we visited. -- posted by Chef Fiona26

Caramelised Banana Tartlets

Wed, 13 May 2009 22:22:28 -0400

Another recipe from Ballindalloch Castle, this sounds wonderful and will look like you really do know what you are doing in the kitchen - with minimum effort!!!! My kind of dish. Don't be frightened of the caramel, it is easy to do, just keep it warm while you work with it. -- posted by lindseylcw

Scottish Berry Brulee

Wed, 13 May 2009 22:23:26 -0400

This sounds yummy, healthyish and really easy - a bonus!! -- posted by lindseylcw

Erskine Bread & Apple Pudding

Sat, 16 May 2009 10:44:04 -0400

Mmmm!!! From Sara Macleod-Walker's "Highland Fling Cookbook" -- posted by SoupCookie

Apple Flory -- a Puff Pastry Tart (Scotland)

Mon, 25 May 2009 11:36:55 -0400

This recipe was found in the 1983 cookbook, Traditional British Cooking. -- posted by Sydney Mike

Crowdie-Mowdie -- a Steamed Pudding (Scotland)

Tue, 26 May 2009 00:50:08 -0400

This recipe comes from the 1983 cookbook, Traditional British Cooking. -- posted by Sydney Mike

Coconut Shortbread - John Ash & Co. Restaurant, Santa Rosa,

Sun, 31 May 2009 19:51:28 -0400

Crisp, buttery coconut shortbread cookies. Published in Bon Appetit, February 1993. -- posted by swissms

Scottish Grasmere Shortbread

Fri, 12 Jun 2009 12:42:08 -0400

Since I love shortbread, this recipe is very special to me and I typically only make it during the holidays. It is the ultimate in shortbread that includes a crystallized ginger filling that is sandwiched in between shortbread that includes the ginger in the batter as well. You can also merely top single layers of the shortbread with the ginger frosting since the sandwiched cookie is extremely rich and is something that is more appropriate for a special occasion. -- posted by Maryelena

Old-Fashioned English Summer Berry Jelly and Ice Cream!

Mon, 06 Jul 2009 16:17:56 -0400

Little wibbly-wobbly ruby red jellies with mixed summer berries, so cooling and great with ice cream. There is nothing I love more than taking a basket to the end of my garden to pick an assortment of ripe summer berries when they are in season! The sense of satisfaction at picking your own fruit is wonderful. Although I have called these little jellies English summer berry jellies, I DO make these in France of course - it's just that the berries remind me of my grandparent's gardens and picking the fruit when I was little...plus, the combination of berries is the same as a traditional English Summer Pudding recipe! I make these in little vintage metal moulds, they look so pretty served this way; you can of course make this recipe in a large mould, but DO allow extra time for the jelly to set. -- posted by French Tart

British Fig Rolls - Almost Better Than Shop Bought!

Sun, 12 Jul 2009 09:47:22 -0400

This is a recipe I found many years ago for authentic Fig Rolls, and they are almost better than the shop bought variety, much though I love the commercial ones! Try to roll out the pastry as thinly as possible, other than that, this recipe is a breeze to make. Fig rolls are a much-loved "biscuit" from my childhood days and I make them whenever I can as I now live in France, as we cannot get them here. Fig rolls are great for a mid-morning snack with a cuppa as well as being ideal for school lunchboxes, picnics, gifts and afternoon tea. (I have posted this recipe on Zaar especially for Lalaloula, who asked about a fig roll recipe in the British forum.) -- posted by French Tart

Bergamot Fresh Fruit Salad With Scented Pelargonium Leaves

Wed, 15 Jul 2009 10:58:43 -0400

This fruit salad is amazing, and all the more for the addition of bergamot leaves and flowers! The fragrant leaves of this versatile herb delicately flavour the syrup whilst the gorgeous shaggy red flowers and scented pelargonium leaves decorate it for the final finishing flourish! If you are a lover of Earl Gray tea, you will instantly recognise the flavour of this herb, as it is used to flavour this famous and popular tea blend. NOTE: Bergamot, often referred to as bee balm, became distinguished as "Oswego Tea" when a Quaker botanist, John Bartram, sampled a tea made from the leaves. A Bergamot lemon is a small yellow sour citrus fruit similar to an orange, mostly cultivated in Calabria in Italy. The rind contains an essential oil used in perfumery (the basis for eau-de-cologne), confectionary and Earl Grey tea. The zest is also used in pâtisserie. NB: Prep time includes cooling time. -- posted by French Tart

Old-Fashioned Baked Egg Custard Tart With Nutmeg

Tue, 18 Aug 2009 03:12:41 -0400

A taste of my childhood, my grandmother made the most amazing Egg Custard, as we used to call it! In the absence of lard, or if you are vegetarian, use a white vegetable cooking fat, but NOT margarine, as the white fat gives the pastry its crispness. Serve this tart at room temperature with cream or just "naked"! You can buy these delectable little tarts in most British bakeries, but they always taste better when they have been made at home. This old-fashioned custard tart needs a thick, wobbly filling, so I've used a round tin with sloping sides and a rim, which gives a good depth. The nutmeg is very important to the flavour, so always use it freshly grated and grate it on to a piece of foil, which helps when you have to sprinkle it on quickly when it goes into the oven. -- posted by French Tart

Millionaire Shortbread

Fri, 11 Sep 2009 11:39:13 -0400

A quick and easy way to make the gooey sticky treat! Since I'm aware that shortbread is a typically Scottish biscuit, and may not translate across the pond, I've included how to make it from scratch. However, this works just as well with the shop bought kind. -- posted by Boo L

Spiced Autumn Walnut and Golden Syrup Tart-Pie

Fri, 25 Sep 2009 00:58:40 -0400

This sticky and lightly spiced walnut tart is absolutely perfect for any autumn gathering, especially Thanksgiving, Halloween or Bonfire Night. It combines walnuts together with warm spices and a hint of orange, which are all bound together in a buttery syrup filling.......if you cannot get hold of golden syrup, you can use honey instead. Serve this pie with a dollop of cream, crème fraiche or yoghurt. -- posted by French Tart

Guinness Cupcakes

Wed, 11 Nov 2009 10:35:49 -0500

Nigella Lawson's Guinness Cake is much talked about. This is a downsized version of my adaptions to her recipe, perfect for making 12 delicious cupcakes that look like miniature pints of Guinness. It's a bit of a grown up delicacy, the flavours might be a little rich for young kids, but chocoaholics and Guinness lovers will be delighted. -- posted by Jillsybean

Traditional Scottish Pure Butter Shortbread Cookies - Biscuits

Tue, 24 Nov 2009 13:49:57 -0500

Scotland's favorite tea-time or Christmas Holiday cookie! The very best fresh dairy butter is a requirement in these cookies, for flavor. Make them into squares or "Petticoat Tails", or any shape you wish. Great for gift giving. Our family favorite recipe, adapted from "Having Tea". -- posted by BecR

Coconut Ice - Old-Fashioned Sweet Shop Coconut Candy

Sat, 28 Nov 2009 14:49:09 -0500

A trip down Memory Lane! This is my mum's recipe for Coconut Ice, little coconut squares which are coloured pink and white, and used to be popular in old-fashioned British sweet (candy) shops. My mum used to make trays and trays of these for our Church fêtes, as well as for Christmas and for gifts. These lovely little coconut morsels are very popular in Scotland where I think my mum's recipe originated either from my Scottish grandmother or an auntie. These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart

Festive Sugar Plums - Old Fashioned Sweetmeats

Tue, 01 Dec 2009 16:37:27 -0500

I love the Nutcracker Ballet and the music that accompanies it, especially the dance of the Sugar Plum Fairies! These fabulous little festive sweetmeats are based on a recipe that I adapted from Delia Smith's latest and BRILLIANT cookbook, "Happy Christmas". I have made these TWICE already - as a pre-Christmas dummy run, and they are SO easy as well as being extremely delicious! Sugar plums are mentioned in all forms of literature; most famously in The Night Before ChristmasThe children were nestled, all snug in their beds, While visions of sugar plums danced in their heads". However, they are a VERY old kind of sweet/candy, and I have traced some recipes right back to the Middle Ages in one guise or another, usually with minced meat hence sweet meat. This recipe can be made as a boozy after dinner adult treat, or with orange juice so the children can dream of them dancing in their heads! NB: These are great fun to make with the children, as they are easy as well as being "no-cook". If you plan to make them for gifts or to sell, pack them into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients and storage details. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart

Jewel Studded Holiday Fudge With Ginger and Cranberries

Tue, 01 Dec 2009 16:42:20 -0500

A delectable holiday fudge, which is the ultimate treat for anyone with a sweet tooth. This buttery, crumbly fudge is enhanced and made more festive by studding it with rich, jewel-like fruit. If you do not have stem ginger handy, you can use crystallised ginger or glace ginger instead. Making fudge the proper way involves using a sugar, jam or candy thermometer - or you can use the "soft ball" method if you do not have a suitable thermometer. Drop a small spoonful of the fudge into cold water, if it forms a malleable soft ball, the setting temperature has been reached. If you plan to make this fudge for gifts or to sell, pack the squares into attractive cellophane bags, glass jars or boxes and add a pretty ribbon as well as a label of ingredients. This recipe is part of my Old Fashioned Sweet Shop collection of recipes, sweets, candies, fudges, sugar plums and chocolates! -- posted by French Tart

A Mere Trifle! Strawberries and Clotted Cream Trifle

Mon, 08 Feb 2010 10:20:30 -0500

Luscious fresh strawberries nestle amongst light sponge cake sandwiched with strawberry jam, which are then covered with creamy custard and topped with clotted cream. Simple! This trifle may be simple but it is the star on any tea-time or dessert table and if you cannot obtain clotted cream, use whipping cream, heavy cream or double cream instead. Madeira is used in place of sherry in this trifle, which gives a mellow flavour to the trifle. This is a recipe that my mum sent to me, from a cutting in a British magazine promoting Devon and Cornwall in the West Country - home of the Cream Tea! If you wish to serve this to children or non-drinkers, substitute the Madeira with fruit juice of your choice. In the summer scatter some pink rose petals over the top for the ultimate and romantic finish! (Prep time includes the chilling and soaking time.) -- posted by French Tart

Pain DÉpices - Spiced French Gingerbread Loaf With Honey

Mon, 08 Feb 2010 10:20:36 -0500

A French classic and one that I will me making myself from now on, having just paid a small fortune for a tiny, if delicious loaf from my local boulangerie! This is a cross between sticky ginger parkin and a gingerbread cake or a tea loaf. It is not as moist as parkin or gingerbread, but it is extremely good when spread with butter or even better, when toasted.......divine! It is also surprisingly good when served with cheese. Another idea that I discovered in a local café, is to serve it warm with a dollop of crème fraiche and a little bunch of fresh berries on top, a perfect dessert for an elegant dinner party! This improves with keeping and makes a wonderful gift for a foodie friend or hostess wrap in cellophane and attach a ribbon with serving suggestions. If you cannot source Quatre Épices, I have a recipe on zaar to make it at home! Recipe #283280 -- posted by French Tart