General fitness, health and nutrition · Public discussion

Re: Scottish cooking

Dimitri · 2005-05-05T16:47:29+00:00

wrote in message news:[email hidden]... I am looking for a recipre for "clootie dumpling". Has anyone heard of it I think you need to start using Google; Dimitri Scottish Recipes - Clootie (or Clooty) Dumpling Traditionally this is a rich pudding made for the festive season. However, it is now available all year round in many restaurants and eateries. Ingredients 4 oz Self raising flour 2oz white bread crumbs 1 egg 4 fl oz Milk (full cream) 3oz Shredded Suet 3 oz Sultanas 3oz Currants 2oz soft brown sugar 1 tablespoon golden syrup Half oz mixed spice Method Grease a pudding bowl (3 pint or slightly larger). Mix all the DRY ingredients into a large bowl. Then stir in the egg, followed by the syrup and milk to make a soft conistency. Fill the bowl with the mixture, leaving plenty of room for the pudding to swell. Cover with a layer of greasproof paper, buttered on both sides. Seal the bowl with on the top with kitchen foil. Place on a heatproof plate in a large saucepan. Fill the pan with water halfway up the side. Cover and simmer for two hours, topping up with boiling water as necessary. Turn out onto the large plate. Allow to cool slightly and serve with whipped cream. If you are feeling brave (or simply traditional) Instead of using the bowl to cook th emixture in, after mixing it place to mixture in a large cloth, tied to make a pouch and boil in that. This should allow a nice "skin" (which should be eaten) to form.

Started by Dimitri · 5 May 2005 · Last activity 13 May 2005 · 38 posts · 765 views

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Original section: General fitness, health and nutrition
Published: 5 May 2005
Last activity: 13 May 2005
Original author: Dimitri
Posts: 38
Discussion status: Public discussion
Total views: 765
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Original post
Dimitri
Archived post

5 May 2005, 16:47 UTC #1

<[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
I am looking for a recipre for "clootie dumpling". Has anyone heard of
it
I think you need to start using Google;
Dimitri
Scottish Recipes - Clootie (or Clooty) Dumpling
Traditionally this is a rich pudding made for the festive season. However, it is
now available all year round in many restaurants and eateries.
Ingredients
4 oz Self raising flour
2oz white bread crumbs
1 egg
4 fl oz Milk (full cream)
3oz Shredded Suet
3 oz Sultanas
3oz Currants
2oz soft brown sugar
1 tablespoon golden syrup
Half oz mixed spice
Method
Grease a pudding bowl (3 pint or slightly larger). Mix all the DRY ingredients
into a large bowl. Then stir in the egg, followed by the syrup and milk to make
a soft conistency. Fill the bowl with the mixture, leaving plenty of room for
the pudding to swell. Cover with a layer of greasproof paper, buttered on both
sides. Seal the bowl with on the top with kitchen foil. Place on a heatproof
plate in a large saucepan. Fill the pan with water halfway up the side. Cover
and simmer for two hours, topping up with boiling water as necessary. Turn out
onto the large plate. Allow to cool slightly and serve with whipped cream.
If you are feeling brave (or simply traditional) Instead of using the bowl to
cook th emixture in, after mixing it place to mixture in a large cloth, tied to
make a pouch and boil in that. This should allow a nice "skin" (which should be
eaten) to form.

Report
elaine
Archived post

5 May 2005, 19:39 UTC #2

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
I am looking for a recipre for "clootie dumpling". Has anyone heard of
it
I think you need to start using Google;
Dimitri
Scottish Recipes - Clootie (or Clooty) Dumpling
Traditionally this is a rich pudding made for the festive season. However,

it is
Quoted message said:
now available all year round in many restaurants and eateries.
Ingredients
4 oz Self raising flour
2oz white bread crumbs
1 egg
4 fl oz Milk (full cream)
3oz Shredded Suet
3 oz Sultanas
3oz Currants
2oz soft brown sugar
1 tablespoon golden syrup
Half oz mixed spice
Method
Grease a pudding bowl (3 pint or slightly larger). Mix all the DRY

ingredients
Quoted message said:
into a large bowl. Then stir in the egg, followed by the syrup and milk to

make
Quoted message said:
a soft conistency. Fill the bowl with the mixture, leaving plenty of room

for
Quoted message said:
the pudding to swell. Cover with a layer of greasproof paper, buttered on

both
Quoted message said:
sides. Seal the bowl with on the top with kitchen foil. Place on a

heatproof
Quoted message said:
plate in a large saucepan. Fill the pan with water halfway up the side.

Cover
Quoted message said:
and simmer for two hours, topping up with boiling water as necessary. Turn

out
Quoted message said:
onto the large plate. Allow to cool slightly and serve with whipped cream.
If you are feeling brave (or simply traditional) Instead of using the bowl

to
Quoted message said:
cook th emixture in, after mixing it place to mixture in a large cloth,

tied to
Quoted message said:
make a pouch and boil in that. This should allow a nice "skin" (which

should be
Quoted message said:
eaten) to form.
OMG, forgive me - and I'm Scottish, but this sounds disgusting!
Elaine

Report
Wayne Boatwright
Archived post

5 May 2005, 19:56 UTC #3

On Thu 05 May 2005 12:39:00p, elaine wrote in rec.food.cooking:
Quoted message said:
"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

<[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
I am looking for a recipre for "clootie dumpling". Has anyone heard
of it
I think you need to start using Google;
Dimitri
Scottish Recipes - Clootie (or Clooty) Dumpling
Traditionally this is a rich pudding made for the festive season.
However, it is now available all year round in many restaurants and
eateries.
Ingredients
4 oz Self raising flour
2oz white bread crumbs
1 egg
4 fl oz Milk (full cream)
3oz Shredded Suet
3 oz Sultanas
3oz Currants
2oz soft brown sugar
1 tablespoon golden syrup
Half oz mixed spice
Method
Grease a pudding bowl (3 pint or slightly larger). Mix all the DRY
ingredients into a large bowl. Then stir in the egg, followed by the
syrup and milk to make a soft conistency. Fill the bowl with the
mixture, leaving plenty of room for the pudding to swell. Cover with a
layer of greasproof paper, buttered on both sides. Seal the bowl with
on the top with kitchen foil. Place on a heatproof plate in a large
saucepan. Fill the pan with water halfway up the side. Cover and simmer
for two hours, topping up with boiling water as necessary. Turn out
onto the large plate. Allow to cool slightly and serve with whipped
cream. If you are feeling brave (or simply traditional) Instead of
using the bowl to cook th emixture in, after mixing it place to mixture
in a large cloth, tied to make a pouch and boil in that. This should
allow a nice "skin" (which should be eaten) to form.
OMG, forgive me - and I'm Scottish, but this sounds disgusting!
Elaine
Why?
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Report
pavane
Archived post

5 May 2005, 20:00 UTC #4

"elaine" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

OMG, forgive me - and I'm Scottish, but this sounds disgusting!
One would assume you have never made a steamed pudding
before, nevermind The Haggis.
pavane

Report
Curt Nelson
Archived post

5 May 2005, 20:12 UTC #5

elaine said:
OMG, forgive me - and I'm Scottish, but this sounds disgusting!
Elaine
Heh. Heh. Heh.
It reminds me of the line from "So I Married An Axe Murdurer," when Mike
Meyers says, "Most Scottish food is based on a dare." ;-)
--
Hasta,
Curt Nelson

Report
Shaun aRe
Archived post

6 May 2005, 13:25 UTC #6

"pavane" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"elaine" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

OMG, forgive me - and I'm Scottish, but this sounds disgusting!
One would assume you have never made a steamed pudding
before,
I too hate steamed suet/flour puddings + pudings, cakes and pies with dried
fruits (raisin's etc.)...
Quoted message said:
nevermind The Haggis.
....and LOVE haggis! And Lancashire black puddings etc. ',;~}~
Shaun aRe
--
Life is the dream you wake up to.

Report
Shaun aRe
Archived post

6 May 2005, 13:26 UTC #7

"Curt Nelson" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
elaine said:
OMG, forgive me - and I'm Scottish, but this sounds disgusting!
Elaine
Heh. Heh. Heh.
It reminds me of the line from "So I Married An Axe Murdurer," when Mike
Meyers says, "Most Scottish food is based on a dare." ;-)
Heheheh! Excellent film that',;~}~
Shaun aRe

Report
FREECYCLE MOM
Archived post

6 May 2005, 15:24 UTC #8

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
On Thu 05 May 2005 05:23:08p, elaine wrote in rec.food.cooking:
Quoted message said:
"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
On Thu 05 May 2005 12:39:00p, elaine wrote in rec.food.cooking:
> "Dimitri" <[email hidden]> wrote in message
> news:[email hidden]...
>>
>> <[email hidden]> wrote in message
>> news:[email hidden]...
>> >I am looking for a recipre for "clootie dumpling". Has anyone
>> >heard of it
>>
>> I think you need to start using Google;
>>
>> Dimitri
>>
>> Scottish Recipes - Clootie (or Clooty) Dumpling
>>
>>
>> Traditionally this is a rich pudding made for the festive
>> season.
>> However, it is now available all year round in many restaurants
>> and
>> eateries.
>>
>> Ingredients
>> 4 oz Self raising flour
>> 2oz white bread crumbs
>> 1 egg
>> 4 fl oz Milk (full cream)
>> 3oz Shredded Suet
>> 3 oz Sultanas
>> 3oz Currants
>> 2oz soft brown sugar
>> 1 tablespoon golden syrup
>> Half oz mixed spice
>> Method
>> Grease a pudding bowl (3 pint or slightly larger). Mix all the
>> DRY
>> ingredients into a large bowl. Then stir in the egg, followed
>> by the
>> syrup and milk to make a soft conistency. Fill the bowl with
>> the
>> mixture, leaving plenty of room for the pudding to swell. Cover
>> with
>> a layer of greasproof paper, buttered on both sides. Seal the
>> bowl
>> with on the top with kitchen foil. Place on a heatproof plate
>> in a
>> large saucepan. Fill the pan with water halfway up the side.
>> Cover
>> and simmer for two hours, topping up with boiling water as
>> necessary. Turn out onto the large plate. Allow to cool
>> slightly and
>> serve with whipped cream. If you are feeling brave (or simply
>> traditional) Instead of using the bowl to cook th emixture in,
>> after
>> mixing it place to mixture in a large cloth, tied to make a
>> pouch
>> and boil in that. This should allow a nice "skin" (which should
>> be
>> eaten) to form.
>
> OMG, forgive me - and I'm Scottish, but this sounds disgusting!
>
> Elaine
Why?
--
Wayne Boatwright *¿*
Oooh, currants, sultanas mixed together with suet, sugar, syrup
etc. -
i never did develop a taste for it. Just turns my stomach thinking
about it.
I remember as a kid my mum making this- also plum pudding,
mincemeat
[censored],
rice and raisins-- TRIPLE YUK.
Yup, that's the stuff I love!
Quoted message said:
But I do like haggis! Guess I'm a more savoury kind of gal.
That would be what would turn my stomach!
Quoted message said:
Hey, bet there's stuff that you could never, ever eat.
You can add tripe and a lot of sea creatures to the list that begins
with
haggis!
Hey, there's no accounting for taste! :-)

Got THAT right! I think a lot is perception. I'm Scots raised by my
Scots mom in Canada. So, there's lots of things I like that most
Canadians would turn their nose up at. Like fried roe, tongue, liver,
kidneys. I married a German and learned a lot of German recipes that
are delicious. Divorced, Married a Brit and I don't think there is
too much he won't eat. I've never cooked tripe though.
Helen

Report
FREECYCLE MOM
Archived post

6 May 2005, 15:26 UTC #9

"pavane" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"elaine" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

OMG, forgive me - and I'm Scottish, but this sounds disgusting!
One would assume you have never made a steamed pudding
before, nevermind The Haggis.
pavane

Yum! Treacle Pud!

Report
Ophelia
Archived post

6 May 2005, 20:43 UTC #10

"Shaun aRe" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"pavane" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"elaine" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

OMG, forgive me - and I'm Scottish, but this sounds disgusting!
One would assume you have never made a steamed pudding
before,
I too hate steamed suet/flour puddings + pudings, cakes and pies with
dried
fruits (raisin's etc.)...
Quoted message said:
nevermind The Haggis.
...and LOVE haggis! And Lancashire black puddings etc. ',;~}~
What is Lancashire about black puddings?????????????

Report
Ophelia
Archived post

6 May 2005, 20:43 UTC #11

"FREECYCLE MOM" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"pavane" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"elaine" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

OMG, forgive me - and I'm Scottish, but this sounds disgusting!
One would assume you have never made a steamed pudding
before, nevermind The Haggis.
pavane

Yum! Treacle Pud!
MmmmmmmmMMMMMmmmmmmmmmm
Quoted message said:

Report
Shaun aRe
Archived post

9 May 2005, 11:07 UTC #12

"FREECYCLE MOM" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
On Thu 05 May 2005 05:23:08p, elaine wrote in rec.food.cooking:
Quoted message said:
"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
> On Thu 05 May 2005 12:39:00p, elaine wrote in rec.food.cooking:
>
> > "Dimitri" <[email hidden]> wrote in message
> > news:[email hidden]...
> >>
> >> <[email hidden]> wrote in message
> >> news:[email hidden]...
> >> >I am looking for a recipre for "clootie dumpling". Has anyone
> >> >heard of it
> >>
> >> I think you need to start using Google;
> >>
> >> Dimitri
> >>
> >> Scottish Recipes - Clootie (or Clooty) Dumpling
> >>
> >>
> >> Traditionally this is a rich pudding made for the festive
> >> season.
> >> However, it is now available all year round in many restaurants
> >> and
> >> eateries.
> >>
> >> Ingredients
> >> 4 oz Self raising flour
> >> 2oz white bread crumbs
> >> 1 egg
> >> 4 fl oz Milk (full cream)
> >> 3oz Shredded Suet
> >> 3 oz Sultanas
> >> 3oz Currants
> >> 2oz soft brown sugar
> >> 1 tablespoon golden syrup
> >> Half oz mixed spice
> >> Method
> >> Grease a pudding bowl (3 pint or slightly larger). Mix all the
> >> DRY
> >> ingredients into a large bowl. Then stir in the egg, followed
> >> by the
> >> syrup and milk to make a soft conistency. Fill the bowl with
> >> the
> >> mixture, leaving plenty of room for the pudding to swell. Cover
> >> with
> >> a layer of greasproof paper, buttered on both sides. Seal the
> >> bowl
> >> with on the top with kitchen foil. Place on a heatproof plate
> >> in a
> >> large saucepan. Fill the pan with water halfway up the side.
> >> Cover
> >> and simmer for two hours, topping up with boiling water as
> >> necessary. Turn out onto the large plate. Allow to cool
> >> slightly and
> >> serve with whipped cream. If you are feeling brave (or simply
> >> traditional) Instead of using the bowl to cook th emixture in,
> >> after
> >> mixing it place to mixture in a large cloth, tied to make a
> >> pouch
> >> and boil in that. This should allow a nice "skin" (which should
> >> be
> >> eaten) to form.
> >
> > OMG, forgive me - and I'm Scottish, but this sounds disgusting!
> >
> > Elaine
>
> Why?
>
> --
> Wayne Boatwright *¿*
Oooh, currants, sultanas mixed together with suet, sugar, syrup
etc. -
i never did develop a taste for it. Just turns my stomach thinking
about it.
I remember as a kid my mum making this- also plum pudding,
mincemeat
[censored],
rice and raisins-- TRIPLE YUK.
Yup, that's the stuff I love!
Quoted message said:
But I do like haggis! Guess I'm a more savoury kind of gal.
That would be what would turn my stomach!
Quoted message said:
Hey, bet there's stuff that you could never, ever eat.
You can add tripe and a lot of sea creatures to the list that begins
with
haggis!
Hey, there's no accounting for taste! :-)

Got THAT right! I think a lot is perception. I'm Scots raised by my
Scots mom in Canada. So, there's lots of things I like that most
Canadians would turn their nose up at. Like fried roe, tongue, liver,
kidneys. I married a German and learned a lot of German recipes that
are delicious. Divorced, Married a Brit and I don't think there is
too much he won't eat. I've never cooked tripe though.
Honeycomb tripe, bought pre-cooked, served cold, with a sprinkle of slat,
pepper, and malt vinegar is DELICIOUS!
Used to eat that and pigs trotters a lot at my grans, as a kid.
Shaun aRe

Report
Shaun aRe
Archived post

9 May 2005, 11:10 UTC #13

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"Shaun aRe" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"pavane" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"elaine" <[email hidden]> wrote in message
news:[email hidden]...
>
> OMG, forgive me - and I'm Scottish, but this sounds disgusting!
>
One would assume you have never made a steamed pudding
before,
I too hate steamed suet/flour puddings + pudings, cakes and pies with
dried
fruits (raisin's etc.)...
Quoted message said:
nevermind The Haggis.
...and LOVE haggis! And Lancashire black puddings etc. ',;~}~
What is Lancashire about black puddings?????????????
The ones I generally buy are made in the now world famous Bury factory, Bury
is in Lancashire. Now if I bought them from a place about 30 or so miles
east of where I live, I'm pretty sure they'd be Yorkshire black puddings
',;~}~
HTH!
Shaun aRe

Report
Wayne Boatwright
Archived post

9 May 2005, 11:27 UTC #14

On Mon 09 May 2005 04:07:59a, Shaun aRe wrote in rec.food.cooking:
Quoted message said:

"FREECYCLE MOM" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
On Thu 05 May 2005 05:23:08p, elaine wrote in rec.food.cooking:
> "Wayne Boatwright" <[email hidden]> wrote in message
> news:[email hidden]...
>> On Thu 05 May 2005 12:39:00p, elaine wrote in rec.food.cooking:
>>
>> > "Dimitri" <[email hidden]> wrote in message
>> > news:[email hidden]...
>> >>
>> >> <[email hidden]> wrote in message
>> >> news:[email hidden]...
>> >> >I am looking for a recipre for "clootie dumpling". Has anyone
>> >> >heard of it
>> >>
>> >> I think you need to start using Google;
>> >>
>> >> Dimitri
>> >>
>> >> Scottish Recipes - Clootie (or Clooty) Dumpling
>> >>
>> >>
>> >> Traditionally this is a rich pudding made for the festive
>> >> season. However, it is now available all year round in many
>> >> restaurants and eateries.
>> >>
>> >> Ingredients
>> >> 4 oz Self raising flour
>> >> 2oz white bread crumbs
>> >> 1 egg
>> >> 4 fl oz Milk (full cream)
>> >> 3oz Shredded Suet
>> >> 3 oz Sultanas
>> >> 3oz Currants
>> >> 2oz soft brown sugar
>> >> 1 tablespoon golden syrup
>> >> Half oz mixed spice
>> >> Method
>> >> Grease a pudding bowl (3 pint or slightly larger). Mix all the
>> >> DRY
>> >> ingredients into a large bowl. Then stir in the egg, followed
>> >> by the
>> >> syrup and milk to make a soft conistency. Fill the bowl with
>> >> the mixture, leaving plenty of room for the pudding to swell.
>> >> Cover with a layer of greasproof paper, buttered on both sides.
>> >> Seal the bowl with on the top with kitchen foil. Place on a
>> >> heatproof plate in a
>> >> large saucepan. Fill the pan with water halfway up the side.
>> >> Cover
>> >> and simmer for two hours, topping up with boiling water as
>> >> necessary. Turn out onto the large plate. Allow to cool
>> >> slightly and
>> >> serve with whipped cream. If you are feeling brave (or simply
>> >> traditional) Instead of using the bowl to cook th emixture in,
>> >> after mixing it place to mixture in a large cloth, tied to make
>> >> a pouch and boil in that. This should allow a nice "skin"
>> >> (which should be eaten) to form.
>> >
>> > OMG, forgive me - and I'm Scottish, but this sounds disgusting!
>> >
>> > Elaine
>>
>> Why?
>>
>> --
>> Wayne Boatwright *¿*
>
> Oooh, currants, sultanas mixed together with suet, sugar, syrup
> etc. -
> i never did develop a taste for it. Just turns my stomach thinking
> about it.
>
> I remember as a kid my mum making this- also plum pudding,
> mincemeat [censored], rice and raisins-- TRIPLE YUK.
Yup, that's the stuff I love!
> But I do like haggis! Guess I'm a more savoury kind of gal.
That would be what would turn my stomach!
> Hey, bet there's stuff that you could never, ever eat.
You can add tripe and a lot of sea creatures to the list that begins
with haggis!
Hey, there's no accounting for taste! :-)

Got THAT right! I think a lot is perception. I'm Scots raised by my
Scots mom in Canada. So, there's lots of things I like that most
Canadians would turn their nose up at. Like fried roe, tongue, liver,
kidneys. I married a German and learned a lot of German recipes that
are delicious. Divorced, Married a Brit and I don't think there is
too much he won't eat. I've never cooked tripe though.
Honeycomb tripe, bought pre-cooked, served cold, with a sprinkle of slat,
pepper, and malt vinegar is DELICIOUS!
Used to eat that and pigs trotters a lot at my grans, as a kid.
Shaun aRe
I suppose being brought up on it makes a difference. Facing it new as an
adult is quite a shock.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Report
AlleyGator
Archived post

9 May 2005, 13:06 UTC #15

Ophelia said:
Quoted message said:
Yum! Treacle Pud!
MmmmmmmmMMMMMmmmmmmmmmm
Quoted message said:
Ophelia - OT a little, but I am looking for a genuine, edible recipe
for oatcakes - not the pancake type, but the little "biscuit" (sorry,
that would be scone for you, I guess) type. I used oatmeal ground in
a blender for the oat flour and had to add a little sugar, which I'm
sure is probably considered to be barbaric. I have about a dozen
recipes, but most are for the thin, crepe kind. Are oatcakes
traditionally sweet or not? Since my ancestors are from Scotland,
I've become interested in the period of the 1700's to late 1800's in
Scotland. Quite a few interesting stories there <G>. And one
gentlemen, in his writings constantly referred to oatcakes with tea
made ove a peat fire. I guess that must smell wonderful, but I doubt
that I'll find any peat to throw in the fireplace. So, what do you
think a common version of an oatcake from that general time period
would be like?
--
The Doc says my brain waves closely match those of a crazed ferret.

Report
Shaun aRe
Archived post

9 May 2005, 15:00 UTC #16

"AlleyGator" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
Ophelia said:
Quoted message said:
Yum! Treacle Pud!
MmmmmmmmMMMMMmmmmmmmmmm
Quoted message said:
Ophelia - OT a little, but I am looking for a genuine, edible recipe
for oatcakes - not the pancake type, but the little "biscuit" (sorry,
that would be scone for you, I guess) type. I used oatmeal ground in
a blender for the oat flour and had to add a little sugar, which I'm
sure is probably considered to be barbaric. I have about a dozen
recipes, but most are for the thin, crepe kind. Are oatcakes
traditionally sweet or not? Since my ancestors are from Scotland,
I've become interested in the period of the 1700's to late 1800's in
Scotland. Quite a few interesting stories there <G>. And one
gentlemen, in his writings constantly referred to oatcakes with tea
made ove a peat fire. I guess that must smell wonderful, but I doubt
that I'll find any peat to throw in the fireplace. So, what do you
think a common version of an oatcake from that general time period
would be like?
Hard, flat, crunchy, not sweet, are how the Scottish oat cakes I've had have
always been. Don't think there's much more in them that oats and water!
',;~}~
Shaun aRe - Google for 'UK Scottish oatcakes recipes' perhaps?

Report
Shaun aRe
Archived post

9 May 2005, 15:02 UTC #17

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
On Mon 09 May 2005 04:07:59a, Shaun aRe wrote in rec.food.cooking:
Quoted message said:
Honeycomb tripe, bought pre-cooked, served cold, with a sprinkle of

slat,
Quoted message said:
Quoted message said:
pepper, and malt vinegar is DELICIOUS!
Used to eat that and pigs trotters a lot at my grans, as a kid.
Shaun aRe
I suppose being brought up on it makes a difference. Facing it new as an
adult is quite a shock.
Heheheh, I bet it is! The brown tripe ain't pretty, not a bit, the white
honeycomb stuff is slightly less offensive to the eye though... ever so
slightly ',;~}~
Shaun aRe

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Wayne Boatwright
Archived post

9 May 2005, 15:27 UTC #18

On Mon 09 May 2005 08:02:43a, Shaun aRe wrote in rec.food.cooking:
Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:
On Mon 09 May 2005 04:07:59a, Shaun aRe wrote in rec.food.cooking:
Quoted message said:
Honeycomb tripe, bought pre-cooked, served cold, with a sprinkle of
slat, pepper, and malt vinegar is DELICIOUS!
Used to eat that and pigs trotters a lot at my grans, as a kid.
Shaun aRe
I suppose being brought up on it makes a difference. Facing it new as
an adult is quite a shock.
Heheheh, I bet it is! The brown tripe ain't pretty, not a bit, the white
honeycomb stuff is slightly less offensive to the eye though... ever so
slightly ',;~}~
It reminds somewhat of packing material in appearance.
--
Wayne Boatwright
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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Ophelia
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9 May 2005, 17:05 UTC #19

"Shaun aRe" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"Shaun aRe" <[email hidden]> wrote in message
news:[email hidden]...
Quoted message said:

"pavane" <[email hidden]> wrote in message
news:[email hidden]...
>
> "elaine" <[email hidden]> wrote in message
> news:[email hidden]...
>
> >
> > OMG, forgive me - and I'm Scottish, but this sounds disgusting!
> >
>
> One would assume you have never made a steamed pudding
> before,
I too hate steamed suet/flour puddings + pudings, cakes and pies
with
dried
fruits (raisin's etc.)...
> nevermind The Haggis.
...and LOVE haggis! And Lancashire black puddings etc. ',;~}~
What is Lancashire about black puddings?????????????
The ones I generally buy are made in the now world famous Bury
factory, Bury
is in Lancashire. Now if I bought them from a place about 30 or so
miles
east of where I live, I'm pretty sure they'd be Yorkshire black
puddings
',;~}~
You bet your sweet bippy🙂)
Lives in Scotland but Yorkshire bred🙂

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Ophelia
Archived post

9 May 2005, 17:05 UTC #20

"AlleyGator" <[email hidden]> wrote in message
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Quoted message said:
Ophelia said:
Quoted message said:
Yum! Treacle Pud!
MmmmmmmmMMMMMmmmmmmmmmm
Quoted message said:
Ophelia - OT a little, but I am looking for a genuine, edible recipe
for oatcakes - not the pancake type, but the little "biscuit" (sorry,
that would be scone for you, I guess) type. I used oatmeal ground in
a blender for the oat flour and had to add a little sugar, which I'm
sure is probably considered to be barbaric. I have about a dozen
recipes, but most are for the thin, crepe kind. Are oatcakes
traditionally sweet or not? Since my ancestors are from Scotland,
I've become interested in the period of the 1700's to late 1800's in
Scotland. Quite a few interesting stories there <G>. And one
gentlemen, in his writings constantly referred to oatcakes with tea
made ove a peat fire. I guess that must smell wonderful, but I doubt
that I'll find any peat to throw in the fireplace. So, what do you
think a common version of an oatcake from that general time period
would be like?
The little biscuit type oatcakes are like thin round crunchy biscuits
(cookies) They are not sweet and I usually eat them with cheese or
pate
4oz medium oatmeal
pinch of salt
lard or dripping
melt a walnut sized piece of lard in an eggcupful of hot water, knead
into the oatmeal and roll out to a large thin round (or small ones as
preferred) Slide onto a hot griddle and bake till crisp
We usually buy ours ready made from the supermarket and we can buy
various types
The other type are made with a batter.
HTH
O

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