Apple Butterscotch Pie

Scotland

Ingredients:

A 9″ pastry lined flan case
Eating apples to fill the flan case completely
3 oz demerara sugar
4 oz granulated sugar
2 tbs plum jam
2 level tbs flour
2 tbs cream
3 eggs (one complete and two egg whites)
Small pinch of salt
Method:
Thinly slice the apples and fill the pie case completely.
Beat together one egg and one tablespoon of cream.
Mix this with the brown sugar, flour and pinch of salt.
Spread this mixture over the apples and bake in a preheated oven at 220°C for ten minutes.
Reduce the heat to 180°C for a further 20 minutes until the apples are soft.
Make a meringue topping by placing two egg whites in a dry bowl and beat with an electric whisk until firm peaks form.
Add the white sugar gradually, beating constantly until the mixture is thick and glossy and all the sugar has dissolved.
Spread the warmed plum jam over the apple and then spoon the meringue over the filling.
Swirl into peaks with a fork or flat-bladed knife.
Bake for a further 20 minutes or so until the meringue is lightly golden.
Serve cold.

 

Lorne Sausage

 

Mutton Pies

 

‘Millionares Shortbread’

Scotland

Caramel Shortcake is often called “Millionaires’ Shortbread”

ingredients (biscuit base):

8 oz plain flour
6 oz margarine
3 oz caster (fine white) sugar

ingredients (filling):

2 oz margarine
2 oz soft brown sugar
A large tin of condensed milk.

Ingredients (topping):

8 oz light brown chocolate

method:

Rub the margarine and flour together in a bowl until you have a mix which is similar to breadcrumbs.
Stir in the sugar.
Spread the mixture evenly into a 9″ (23cm) square tin.
Bake at 170EC for approximately 35 minutes until golden.
Allow the base to cool.
Heat the filling ingredients together in a pot until it begins to simmer and thicken.
Spread the filling evenly over the base and again allow to cool.
Melt the chocolate and spread that over the filling.

 

Dundee Cake

 

Chocolate Cake

 

Cloutie Dumpling

 

Oatmeal Soup

 

Fish Soup