Ingredients.
1 egg
Method.
Beat the egg in a large bowl and stir in the milk.
Ingredients.
2 cups plain flour
Method.
Sift the 2 cups of flour and the salt together.
Ingredients.
4 oz. butter
Preheat oven to 350 F.
Ingredients.
2 egg whites
Method.
Preheat oven to 160 F.
Ingredients.
3 eggs
Method.
Preheat oven to 180 C.
Ingredients.
1 ― lb. mixed fruit
Method.
Grease an 8” cake tin and line with greaseproof paper.
Ingredients.
10 oz. Self raising flour
Method.
Preheat oven to 450 F.
Ingredients.
10 oz. Self raising flour
Method.
Sift together flour and salt.
Ingredients.
6 oz. raisins
Method.
Boil together raisins, sugar, water, golden syrup and butter.
Ingredients.
8 oz. butter
Method.
Preheat oven to 400 F.
Ingredients.
8 oz. oatmeal
Method.
Preheat oven to 400 F.
Ingredients.
7 ― oz. plain flour plain flour
Method.
Rub the 4 oz. butter into the 7 ― oz plain flour and baking powder.
Ingredients.
8 oz plain flour
Method.
Mix dry ingredients.
Ingredients.
6 oz. self raising flour
Method.
Preheat oven to 350 F.
Ingredients.
2 oz. butter
Method.
Preheat oven to 400 F
Ingredients.
12 oz. plain flour
Method.
Grease an 8” cake tin and line with greaseproof paper.
Ingredients.
4 oz caster sugar
for the topping:
8 fl oz whipping cream
Method.
Preheat 180oC and grease and line a 8 ― “ spring form cake tin.
Ingredients.
8 oz. Plain flour
Method.
Preheat oven to 400 F.
Ingredients.
3 ― oz butter
Method.
Rub fat into flour to make a breadcrumb consistency.
Ingredients.
1 lb flour
Method.
Mix together egg, milk and cream.
Ingredients.
2 eggs
Method.
Preheat oven to 350 F (Gas 3). Ardentinny Drop Bannocks.
1 pt. milk
ž tbsp. baking soda
pinch of salt
oatmeal
Mix in the baking soda, salt, and enough oatmeal to make a dropping batter.
Put the mixture into a jug.
Rub a griddle or heavy based frying pan with fat and pour batter into small rounds.
Cook over a moderate heat until bubbles form, then turn and cook on other side.
Serve spread with butter and honey
Black Bun.
pinch of salt
6 oz. butter
water
1 tsp. baking powder
1 lb. currants
1 lb. raisins
1 lb. sultanas
4 oz. Chopped peel
4 oz. Butter
2 oz. Sugar
3 eggs
1 cup plain flour
1 tsp. cream of tartar
― tsp. baking powder
pinch of salt
― tsp. pepper
― tsp. ground nutmeg
1 dsp. Cinnamon
1 dsp. Mixed spice
― tsp. ground ginger
― tsp. ground cloves
2 oz. chopped almonds
Rub in the butter.
Stir in the baking powder and enough water to make a firm dough.
Roll out very thinly and line a greased, 9” square cake tin, reserving enough pastry to cover the top.
Cream together the butter and sugar.
Beat in the eggs, one at a time.
Sieve the 1 lb. of flour, cream of tartar, baking soda and salt into the mixture.
Add the spice, floured fruit and chopped almonds and mix well.
Fill the pastry lined tin with the mixture.
Place the remaining pastry on the top, moisten the edges and press together.
Bake slowly for 3 hours at 300 F in the centre of the oven.
Brownies.
4 oz. Brown sugar
1 egg
6 oz. Self raising flour
1 tbsp. cocoa
3 oz. Chopped walnuts
Method.
Cream the butter and sugar.
Add the egg and beat well.
Mix in the flour, cocoa and chopped walnuts.
Put a tablespoon at a time on a greased baking tray.
Bake for 20 min.
Butterscotch Meringues.
― tsp. Cream of tartar
pinch of salt
4 oz. Soft brown sugar
― cup chopped walnuts
Prepare baking tray with light dusting of flour.
Beat the egg whites with the cream of tartar and salt until stiff.
Stir in brown sugar, 1 tbsp. at a time, beating until stiff after each addition.
Fold in walnuts.
Heap in rounds on prepared tray and bake for 1 ― hours.
Chocolate Orange Cake.
5oz self raising flour
1 oz cocoa powder
6 oz caster sugar
9 oz butter
6 oz icing sugar
2 tbsp. milk
1 oz chocolate orange, melted
Grease a 2lb loaf tin and line with greaseproof paper.
Beat together eggs, flour, cocoa, caster sugar and 6oz butter for 2 min., or until blended.
Spoon mixture into the tin. Level the surface making a slight well in the centre.
Bake for 40 min. or until spongy to the touch. Turn out onto a wire rack and cool.
Beat remaining butter, icing sugar and milk until smooth. Divide into two bowls.
Fold the melted chocolate orange into one buttercream. Spoon both buttercreams over the top of the cake and swirl gently with a palette knife
Dundee Cake.
6 oz. mixed peel
8 oz. self raising flour
pinch of salt
8 oz. butter
8 oz. sugar
4 eggs
1 dsp. Lemon juice
3 oz. blanched almonds
Prepare fruit and chop peel.
Sieve the flour and salt.
Cream the butter and sugar and beat in eggs one at a time.
Mix in the flour, fruit, peel, lemon juice, and 1 oz. chopped blanched almonds.
Put mixture into cake tin and arrange remaining almonds on top.
Bake in a moderate oven for 2 hours or until firm to the touch.
Edinburgh Scones.
2 tsp. baking powder
ž tsp. salt
1 dsp. sugar
2 oz. butter
― cup currants
1 egg
milk
Mix together the dry ingredients.
Rub in the butter and add the currants.
Combine the egg with some milk and add to the dry mixture to form a soft dough.
Knead on a lightly floured board.
Roll out and cut into ― “ thick rounds.
Bake for 10 min.
Girdle Scones.
ž tsp. salt
2 oz. butter
milk
Add the milk and mix to form a soft dough.
Place on a floured surface and knead very lightly.
Roll out to ž “ thick.
Cut into triangles and place on a greased and floured moderately hot griddle or heavy based frying pan.
Cook until brown on both sides.
Islay Loaf.
6 oz. brown sugar
― pt. Cold water
1 tbsp. golden syrup
1 tbsp. butter
10 oz. sifted self raising flour
2 tsp. baking soda
1 dsp. Mixed spice
ž cup chopped walnuts
Allow to cool then fold in flour, soda, spice and walnuts.
Bake in a greased and lined tin for 1 hour in a moderate oven 350 F.
Montrose Cakes.
8 oz. castor sugar
6 eggs, well beaten
8 oz. self raising flour
6 oz. currants
1 tsp. nutmeg
2 tbsp. brandy
Cream butter and sugar.
Add beaten eggs gradually.
Add the sieved flour, currants, nutmeg and brandy.
Beat for 20 min.
Pour into small, buttered patty tins and bake.
Oatcakes.
pinch of salt
ž tsp. Baking soda
1dsp. Melted butter
hot water
Put oatmeal in a bowl and add salt and baking soda.
Blend in enough hot water to make a stiff paste.
Knead and roll out as thinly as possible.
Cut into triangles.
bake on a floured tin for 20 to 30 min.
these can also be baked on a griddle or heavy based frying pan.
Scotch Currant Bun.
― tsp. baking powder
4 oz. butter
water
1lb. plain flour
8 oz. sugar
2lb. large seeded raisins
2 lb. currants
4 oz. orange peel
4 oz. chopped almonds
― oz. ginger
― oz. cinnamon
― oz. allspice
― tsp. black pepper
1 tsp. baking powder
1 tsp. cream of tartar
― pt. milk
Mix with water to make a firm paste.
Roll out very thinly and line a greased, 9” square cake tin, reserving enough pastry to cover the top.
Mix all of the remaining ingredients together thoroughly with your hands and put the mixture into the lined tin.
Flatten the top, and wet the edges all around with the milk.
Put lid on top, prick with a fork and brush with egg.
Bake slowly for 3 hours at 300 F.
Scotch Pancakes.
― tsp. baking soda
1 tsp. cream of tartar
2 oz. sugar
2 eggs
milk
Stir in beaten eggs and enough milk to make a batter with the consistency of thick cream.
Place spoonfuls of mixture on a hot greased griddle or heavy based pan.
Turn the pancakes when the bubbles burst.
When cooked, keep them warm in a cloth.
Serve with butter, jam and cream.
Seed Cake.
1 tsp. baking powder
6 oz. brown sugar
1 tbsp. caraway seeds
2 eggs
1 tsp. whisky
4 oz. butter
4 oz. sugar
Mix together the flour, baking powder and caraway seeds.
Beat the eggs and whisky together.
Cream the butter and sugar.
Add the well beaten eggs and flour mixture.
Pour into a 8” greased and lined tin and bake for 45 min.
Sour Milk Scones.
1 egg
― pt. buttermilk
1 lb. self raising flour
― tsp. salt
1 dsp. sugar
Melt the butter or margarine.
Beat the egg and add to the buttermilk with the melted butter.
Add dry ingredients and mix into a soft dough.
Turn out onto a floured surface and knead very lightly.
Cut off pieces of the dough and flatten with the hand.
Prick with a fork.
Bake at 400 F for 10 min.
Sultana Cake.
1 tsp. baking powder
pinch of salt
1 lb. sultanas
4 oz. mixed peel
8 oz. butter
8 oz. sugar
5 eggs
4 oz. orange peel
Sieve dry ingredients.
Wash and dry sultanas and chop peel.
Add to the flour.
Cream the butter and sugar and beat in eggs one at a time.
Mix in dry ingredients.
Add a little milk to give a soft consistency.
Bake in a moderate oven for 2 hours.
Summer Fruit Gateau.
3 eggs, separated
5 oz ground almonds
1 tbsp. dried white breadcrumbs
2 oz toasted flaked almonds
4 oz cherries, stoned
1 kiwi fruit, peeled and sliced
3 oz strawberries, hulled and halved
1 peach, skinned and sliced
1 tsp. powdered gelatine
3 fl oz white grape juice
Whisk 3 oz caster sugar with egg yolks until thick and pale.
Fold in ground almonds and breadcrumbs.
Whisk egg whites until stiff then whisk in remaining sugar.
Fold into nut mixture.
Transfer the mixture to tin and bake for 25 – 30 min.
Stand for 10 min., remove from tin and leave to cool completely on a wire rack.
For the topping, whisk cream until thick and spread over cake.
Press flattened almonds onto side and arrange fruit on top.
Dissolve gelatine in 1 tbsp. water in a bowl over a pan of simmering water. Stir in grape juice and chill until it just begins to set.
Spoon glaze over fruit and chill until set.
Treacle Scones.
2 oz. butter
― tsp. baking soda
― tsp. cream of tartar
― tsp. cinnamon
― tsp. ground ginger
pinch of salt
1 tbsp. treacle
milk
Rub the butter into the flour.
Ad the soda, cream of tartar, cinnamon, ginger and salt.
Mix thoroughly.
Melt the treacle with a little milk.
Stir into a flour mixture adding just enough milk to make a firm dough.
Knead lightly on a floured board.
Roll out to ū" thickness and cut into triangular pieces.
Bake in a greased tin for 10 to 15 min.
Welsh Cakes.
8 oz plain flour
― tsp baking powder
ž tsp mixed spice
2 oz currants
milk
Add currants, baking powder and spice and mix thoroughly.
Gradually mix in enough milk to make soft dough.
Roll out and cut into rounds.
Heat griddle or heavy botomed pan and grease with butter.
Heat rounds till golden brown on both sides.
Makes 10 – 12 cakes.
Welsh Crumpets.
― tsp baking powder
2 ― oz brown sugar
1 egg ( beaten )
1 pt milk
1/8 pt cream
Add liquid slowly to ingredients in large mixing bowl and mix to a smooth batter.
Cook on griddle or thick frying pan.
Makes 8 – 10 large crumpets.
Fatless Sponge.
3 oz. sugar
1 tbsp. Hot water
3 oz. Self raising flour
pinch of salt
Grease a 5 inch tin with lard.
Mix together 1 tablespoon each of flour and sugar and sprinkle over the inside of the tin.
Whip the eggs for 3 – 4 minutes and then add the sugar and whip for a further 5 mins.
Add the water and slowly fold in the flour.
Turn into cake tin and bake for 45 – 50 mins.
Leave in tin until nearly cold before turning onto a rack