Category Archives: Scotland

~scottish trifle~

After the traditional Burn’s Night meal of Haggis, neeps and tatties, this Scottish trifle always goes down well!

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There are many different trifle recipes but this is the easiest and one of my favourites. It uses freshly made custard and if possible, homemade raspberry jam. It doesn’t include jelly or chocolate as others do.

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Ingredients – serves 6-8

8 egg yolks

110g caster sugar

35g plain flour

450ml milk

1 vanilla pod, split lengthways and seeds scraped.

about 9 sponge fingers (depending on the size of your bowl)

about 3tbsp raspberry jam

4tbsps liquid – orange juice or sherry

285ml thick cream

toasted almonds to decorate

optional – 1 or 2 bananas or some apricots

How to: For a simpler recipe use ready prepared custard and skip this first step! Otherwise first make the custard – whisk the egg yolks with the sugar until thick and pale. Stir in the flour. Boil the milk, remove from the heat and add the vanilla seeds. Leave for about 15 mins. Remove the seeds and add the milk to the egg mixture stirring as you pour. Return the egg/milk mixture to a clean pan and whisk over a gentle heat until boiling. Keep whisking to get rid of any lumps. Once smooth, keep whisking for a minute or 2 until the custard thickens. Remove from the heat, cover with cling film (to stop a skin forming) and leave to cool.

Cut the sponge fingers in half and spread one side of each half with jam – be generous! Place the sponges on the base and round the outside of your serving bowl. Pour over the liquid and tilt the bowl so all the sponges get thoroughly soaked. If using banana, slice as much banana as you like into small rounds, then place on top of the sponges. (Likewise if using apricots, place the apricot halves on the sponges). Pour the cooled custard on top. Then whip the cream (and sweeten if necessary) until thick. Spoon the cream onto the custard in a thick layer. Finally decorate with a sprinkling of almonds which have been toasted in a frying pan until golden brown. Chill until ready to eat.

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Trifle is great the following day too when the sponge is deliciously soft and juicy!

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Filed under Christmas, creams and sauces, Dessert, fruity, Scotland, Uncategorized, vegetarian

~tattie scones~

Beautiful! These tattie scones are a favourite Scottish recipe.

Call them what you like – Scottish potato scones, tattie scones, tatty scones or potato scones. These are delicious at any time of day or night and a great way to use up left over mashed potato!

Tattie scones can be enjoyed on their own with a topping such as butter, jam, grated cheese, etc.

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Filed under bread/brioche, no-bake, Scotland, vegetarian

~smartie cookies~

These bite sized cookies are easy and speedy to make and perfect with a cuppa.

They’ll last a few days in an air-tight tin but are best eaten as soon as possible.

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~chocolate crunch~

A quick no-bake chocolate treat!

Crunchy, sweet and chocolaty huuuum!

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Filed under biscuits/cookies, cakes, chocolate, no-bake, Scotland

~melt-in-the-mouth vanilla thins~

Delicious melt in the mouth vanilla shortbread biscuits.

Buttery, crumbly, moreish….

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Filed under biscuits/cookies, Scotland

~cherry bounty~

This coconut, cherry, chocolate tray bake is another speedy goodie! Golden brown on the top and juicy in the middle.

Made without any flour and just 5 store cupboard ingredients – it tastes fantastic.

Very easy and only about 5 mins to make – just weigh and mix – then into the oven for 20 mins  and voilà!

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~simple apple crumble~

Simple apple crumble – is there any other sort?

Just right for when its cold and rainy outsidefor dessert or just a late afternoon piece of yumminess!

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~chocolate flapjacks and not a pancake in sight~

Oaty Flapjacks (plain or chocolate) are deliciously comforting and homely and all those oats must be good for you! They are perhaps not as trendy as beautifully iced cupcakes, but there is something wonderfully moreish about them.

These are prepared in next to no time – a bit of melting and stirring then baking and voilà a tray of goodness!

I have just offered some of these to an American friend saying “fancy a flapjack? and to my surprise she was expecting a pancake!

So it’s true “We (the British and Americans) are two countries separated by a common language.” G.B. Shaw 

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~bannocking good scottish oatcakes~

Sometimes I have an urge for an oatcake, a scottish oatcake – also called a bannock – all crumbly and delicious topped with cheddar cheese and chutney!

It’s just about impossible to buy oatcakes in Alsace so I make my own. This recipe is quick and easy and makes fantastic scottish oatcakes!

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marbled chocolate cake

This is just a plain sponge with chocolate swirls.

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February 23, 2012 · 7:04 am

~flaky double chocolate shortbread biscuits~

These yummy biscuits are  made the same way as my cranberry and pistachio shortbread biscuits and are lovely and flaky.

I used both dark and white chocolate chips, but you could use whatever you like and the cocoa gives them a strong chocolaty taste!

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Filed under biscuits/cookies, chocolate, Scotland

~chocolate cake with banana~

This is a delicious moist chocolatey cake which smells like a banana and has a crunchy topping. 

There is just enough banana to make it lovely and moist without giving it a strong banana flavour.

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Filed under cakes, chocolate, fruity, Scotland

~melt-in-the-mouth gooey cookies with chocolate and cherries~

This is yet another recipe for biscuits/cookies which can be made with very little effort and are so so nice.

These biscuits are lovely and chewy, thanks to the cherries and the muscovado sugar and they also have a bit of bite thanks to the chocolate pieces – uumm!

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~no hassle apple and sultana cake~

This was the cake I made for my sons first birthday (more than 18 years ago) and it has been one of his favourites (and mine) ever since.

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Filed under bread/brioche, cakes, fruity, Scotland

I say ginger-nuts, you say ginger snaps…

In Britain these biscuits are called ginger-nuts, although they contain NO nuts and lots of ginger. I think they are comparable to American ginger snaps.

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Filed under biscuits/cookies, Scotland

scone o’ meringue ?

The question “scone or meringue?” should always be asked in a strong Scottish accent. The correct answer (also in a strong Scottish accent) is of course “Naw, ye’er nae wrang, it’s a scone….”

Anyway, enough ancient Scottish jokes, there can never be too many scone recipes and this one is our favourite and seems to work every time.

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~crunchy crumbly chocolate chip cookies~

These biscuits are crunchy all the way without any soft center or doughy texture. I’ve been using this recipe for ages, I think it originally came from the back of a chocolate bar. It’s pretty simple and even beginner bakers or students missing home comforts should manage to make them without any trouble.

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luscious lemon loaf – which is, of course, not bread but cake

This is a very easy everyday cake, just right for after school or afternoon tea. The recipe comes from a book aptly named “fabulous fast cakes”. Using only 1 lemon gives just a hint of lemon, 2 obviously makes it more lemony. I have often made this without any lemon zest at all and then it’s just a really good moist sponge cake. Of course with the lemon icing you can make it more or less lemony as desired. There is nothing to do with this cake,  it’s so simple – just weigh, mix, bake and eat!

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Filed under cakes, Scotland

quick, rough and ready jammy biscuits

I love these biscuits and they are so easy and speedy to make, they look nice and rustic as opposed to posh jammy biscuits which are a bit more refined. Better for eating outside or snacking on than the posh ones. They’ll last a few days in an air-tight tin but are best eaten as soon as possible.

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~mincemeat cakes~

After mince pies and mince pies, I made a few changes and found this recipe for mincemeat cup cakes! They were just as easy to make – bit of cake mix, big spoonful of mincemeat and another dollop of cake mix, few mins in the oven and a different christmassy delight!

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Filed under cakes, Christmas, fruity, Scotland