General Chat

Night Jim, I think its past my bedtime too. Just for Norah: EDINBURGH FOG Half pint Double Cream Half oz castor sugar Few drops of vanilla essence 2 oz ratafia biscuits (crushed) 1 oz flaked almonds (roughly chopped) Half oz flaked almonds for decoration Cream, sugar and vanilla in a bowl, beat until stiff. Add biscuits and almonds Divide between 4 dishes Chill and serve. ps Don't know what ratafia biscuits look like!!

Good Night Jim wish I had'nt found this thread Norah

k its that time of hour again when all good little lads and lassies should be cosily tucked away in their beds, and be as snug as bugs in rugs,so i,ll just momentarily sit and relax...and now its also time for me to (as me mama used to say) take mesel off to bed and no reading with a torch under the sheets, or the bogie man will come and get u, or as grannie says DAS VA DANYA XOX

BUTTERSCOTCH CANDY The ingredients below will make about one pound (450g) of butterscotch. Ingredients: One pound (500g or 2½ cups) granulated sugar Quarter pint (150ml or two-thirds of a cup) water 3 ounces (90g or ¾ stick) unsalted (sweet) butter One teaspoon (5ml) lemon juice Quarter teaspoon (1.5ml) cream of tartar Quarter teaspoon (1.5ml) vanilla essence (extract) Oil for greasing a baking tin (pan) Method: Well oil an 11' x 7' (28cm x 18cm) shallow baking tin (pan). Put thw ater and lemon juice in a heavy-based saucepan and heat until slightly warm. Stir in the sugar and continue to heat gently, stirring with awooden spoon, until all the sugar has been thoroughly dissolved. Don't allow it to boil. Stir in the cream of tartar and bring to the boil to 115C/242F on a sugar thermometer (or until a teaspoon ful of the mixture forms a soft ball when it is dropped into a cup of cold water. Remove from the heat and beat in the butter. Return to the heat and boil to 138C/280F or when a teaspoon of the mixture forms a thin thread when dropped into a cup of cold water. (The thread will bend and break when pressed between the fingers) Remove from the heat and beat in the vanilla essence (extract). Pour into the oiled tin and leave until it is almost set. Then mark into small rectangles with a knife. When it is competely set, break into pieces and store in an airtight container.

Edinburgh Fog seen plenty of it but never tasted it , what is it? Norah

ahhhem............. joining slimming world thursday...........oh ok i'll make it the thursday after next!!!

Thanks Spud, Just had a look and there are a few on there I fancy trying. Oh Christine, they have a dessert called Edinburgh Fog!

Have you tried looking at www(.)scotsmagazine(.)com/ They have some good Scottish recipes, Including Clootie Dumpling Butterscotch Edinburgh Rock Tablet Forfar Bridie Kirriemuir Gingerbread Potatoe Scones Scones I haven't tried any of them yet but they look good. Spud

A few years ago tThe Sunday Post ran a comp for the best clootie dumpling and my friend copied it and recently gave my husband one for his birthday - lovely, and yes we always gave it a skelp when mum made it she also put small silver 3d pieces in it Norah

I'll have a recipe for the clootie dumpling please. Olive Oil is fatter than me!

yea ur right snowflake my old ma used to do the same tell us to skelp it b4 she put it in the put never remember y though, maybe a skelp ensured it never left the pot.hahahah ur right christine its fattening but so is all these days less its cardbord u start eating, think its y mams used to keep it special

Jim, whenever any children in our street had a birthday, my Nana would make a great big Clootie dumpling in her big boiler in the kitchen. It always had the odd wee penny put in too! Quite like a bit of that fried with the breakfast too. Reading back on this thread.....it's no wonder I'm the size I am! LOL Christine (in Edinburgh but originally from Glasgow)

Jim, my mum made a fantastic clootie dumpling and for some strange reason we all gave it a good skelp before she put it into the big pot!!

your quite right ann and norah u can try a limitless flavour and ways of making tablet, all of them get eaten the same was by kids though (VERY FAST) hahah as to scotch pies yea they used to be mutton, still are in some shops but when they started selling to the english they changed to what their palate liked hence beef, what i found is that the ones in m&s are by bells with fancy box so always beef as if too hooitty toooitty for mutton. and last but not least yea puff candy pretty much the same as honeycomb toffee but do any of you still remember finian haddy or cullen skink, or clootie dumpling.

Jim I agree with Kate but try also adding chopped walnuts, lovely Norah ps great thread this, thanks, though no thanks to the waist line once I get started.

Love the poem Jim, but worried as I have bought meat from that wee butchers at the start o' the Gallowgate! LOL (think it was called The Ham and Egg shop) That's right Aileen, proper scotch pies were mutton but nearly always seems to be minced beef now. You're hard pushed to find a good 'greasy' scotch pie! (sounds yucky but tastes yummy) Christine

Jim, im not saying that isnt a great receipe for tablet but try it with unsalted butter and condensed milk, even yummier!! and with a wee touch of vanilla essence its even more yummier!! from kate

Is puff candy the same as honeycomb toffee? My Dad used to make it with me when i was little. Ann glos

Question Is it my imagination or were Scotch pies originally made with mutton? The only ones I can buy down here are beef based although they are made in Scotland. Aileen

HI AILEEN as to plain bread ,y grandad used to call it bog standard bread, because with its hard dark crust it and thick texture it was plain enough for anyone