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Flora Pro.activ"},{"term":"Redmond"},{"term":"Royal Wedding"},{"term":"Ryvita"},{"term":"SACO Kitchen"},{"term":"Sandwich Week"},{"term":"Scrummy Snacks\f\u000B\u0012\u0013Cookies and squares\f\u000B\u0012\u0005Cakes\f\u000B\u0012\tChocolate\f\u000B\u0012\u000ETeatime Treats"},{"term":"Smokers"},{"term":"Smoothies"},{"term":"Stocking Your Kitchen"},{"term":"Supper"},{"term":"Swedish delights"},{"term":"Tamasin Day Lewis"},{"term":"Teesside"},{"term":"The Benefits of  usingFiltered Water"},{"term":"The Great British Picnic"},{"term":"The Olive Oil Buyers Guide"},{"term":"The Perfect Omelet"},{"term":"The Skinny Bakery"},{"term":"The Traditional British Fry Up"},{"term":"TikTok"},{"term":"Titan Supper Club"},{"term":"Todd's favourites"},{"term":"Top Ten of 2014"},{"term":"Tourtiere"},{"term":"Turkey Carving"},{"term":"Ultimate Store Cupboard"},{"term":"Unilever Brazil Challenge"},{"term":"Unilever Halloween Challenge"},{"term":"Very Lazy"},{"term":"Whole 30"},{"term":"Wildo"},{"term":"Year end"},{"term":"Year in Review 2010"},{"term":"Yorkshire Puddings"},{"term":"baking mix"},{"term":"beetroot"},{"term":"blogging"},{"term":"braising"},{"term":"buns"},{"term":"butters"},{"term":"cheesecake"},{"term":"chefs"},{"term":"chowder"},{"term":"coconut oil"},{"term":"contests"},{"term":"coobooklets"},{"term":"cornbread"},{"term":"croissants"},{"term":"curry 101"},{"term":"dotcom.giftshop"},{"term":"doughs"},{"term":"events"},{"term":"fairy food"},{"term":"favorite ingredients"},{"term":"favourite things"},{"term":"filled things"},{"term":"first courses"},{"term":"food to go"},{"term":"food whimsies"},{"term":"fresh fruits"},{"term":"fun desserts"},{"term":"gammon"},{"term":"garden treats"},{"term":"giveaway winner"},{"term":"gousto"},{"term":"gratins"},{"term":"haddock"},{"term":"holidays. scrummy snacks"},{"term":"homemade"},{"term":"how to build the perfect Turkey Sub"},{"term":"making do"},{"term":"meatless monday"},{"term":"mint chocolate"},{"term":"movie night"},{"term":"mushrooms"},{"term":"next day catering"},{"term":"no-bake"},{"term":"parsnips"},{"term":"peaches"},{"term":"peppermint"},{"term":"photowall"},{"term":"popcorn"},{"term":"porridge"},{"term":"pot luck suppers"},{"term":"prunes"},{"term":"rainy day meals"},{"term":"raisins"},{"term":"refrigerated desserts"},{"term":"refrigerator desserts"},{"term":"ribs"},{"term":"seroles"},{"term":"service reviews"},{"term":"side dishes. comfort foods"},{"term":"sidside dishes"},{"term":"skills"},{"term":"sponsors"},{"term":"substitutions"},{"term":"superfoods"},{"term":"sweet potatoes"},{"term":"toffee"},{"term":"zucchini"}],"title":{"type":"text","$t":"The English Kitchen"},"subtitle":{"type":"html","$t":"De-bunking the myths of English Cookery\nOne delicious recipe at a time\n"},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/-\/Scottish+food?alt=json-in-script\u0026max-results=30"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/search\/label\/Scottish%20food"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"5"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"30"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-5242746437313252977"},"published":{"$t":"2023-07-13T07:00:00.126+01:00"},"updated":{"$t":"2023-07-13T07:00:00.154+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Desserts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and tarts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scottish food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Teatime"}],"title":{"type":"text","$t":"Scottish Fern Cakes (small batch)"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgaDjhOGAbJf3xEvHIiq1FGJT_IFUbdbYtRvYLWsQX8dXhPM2jf9yWf3WniolQ4djnsGtZ0X1zAt-XR4XynIqFFkhhaCYsp3j8dqkTeOk88wScRejI_z6cLynpCptAbjXtWC_0lywV63xLXhIg4RdQF6dJ_IV_mwHzqHA7qZorVDmE_YQyryVBl0iz6zco\/s5184\/best%20cover%20fern%20cakes.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Fern Cakes\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgaDjhOGAbJf3xEvHIiq1FGJT_IFUbdbYtRvYLWsQX8dXhPM2jf9yWf3WniolQ4djnsGtZ0X1zAt-XR4XynIqFFkhhaCYsp3j8dqkTeOk88wScRejI_z6cLynpCptAbjXtWC_0lywV63xLXhIg4RdQF6dJ_IV_mwHzqHA7qZorVDmE_YQyryVBl0iz6zco\/w640-h480\/best%20cover%20fern%20cakes.JPG\" title=\"Scottish Fern Cakes\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003EOne of the things that I got to cross off my bucket list when I was living in the UK was to visit Scotland. Some of my ancestors had immigrated to Canada from Scotland and I hail from the province known as New Scotland (Nova Scotia) so visiting Scotland was something I really wanted to do.\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EWhat a breathtakingly beautiful country, especially when you get away from the cities and in the Highlands.\u0026nbsp; We stayed at a hotel in the Trossachs National Park which is in the middle of the Highlands and it was gorgeous there.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiDAMQOAqgsBw91s-E5s2YVW52P5iV8SxiA439g6R1Nh1fqUal62LTMdvnd2mZHjHOkvegsHSqxQcqeldMPhE_79ZejP9ZklSv092XtLGAF4i2agbETuZomlfO6k9AumVxoyLOm5ioB8CT6Zsy4E9JrVQIArGtrzTTwDktCnV9y95AOmSLrb0AG8Je6eW4\/s4485\/Cover%20Fern%20Cakes.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Fern Cakes\" border=\"0\" data-original-height=\"3691\" data-original-width=\"4485\" height=\"526\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiDAMQOAqgsBw91s-E5s2YVW52P5iV8SxiA439g6R1Nh1fqUal62LTMdvnd2mZHjHOkvegsHSqxQcqeldMPhE_79ZejP9ZklSv092XtLGAF4i2agbETuZomlfO6k9AumVxoyLOm5ioB8CT6Zsy4E9JrVQIArGtrzTTwDktCnV9y95AOmSLrb0AG8Je6eW4\/w640-h526\/Cover%20Fern%20Cakes.JPG\" title=\"Scottish Fern Cakes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI remember one day we were driving along this winding road which closely followed the edge of a ravine on one side and we were able to see down into the ravine and see some deer and a stag walking along the side of the creek in the bottom of the ravine.\u0026nbsp; Stunning doesn't begin to cover it.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI am ashamed to say that I did not try Haggis. I was not brave enough, but I had myself a wee bracing bowl of real Scottish oats for breakfast every morning.\u0026nbsp; Did you know that the Scots like salt on their oatmeal?\u0026nbsp; \u0026nbsp;I prefer brown sugar.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjHmyaMCXjUoGmhf4gpys8IvHau_1FMBYTyKlQQtfrhS1cS8Kgv1XFeMXClVVLo8TuPsnDiwlK5mYm0Ifh_zLPIKDdtPPuJXA-OtKpBsSMFqFLjoisOI3KMh7Y_-K5_TvZ6rQ1Md8WAwaeRsxQP-9vE3bvTkpMJ475WQNnrFxXTgZangoiWyTxh9CH5Sac\/s5184\/IMG_6531.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Fern Cakes\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjHmyaMCXjUoGmhf4gpys8IvHau_1FMBYTyKlQQtfrhS1cS8Kgv1XFeMXClVVLo8TuPsnDiwlK5mYm0Ifh_zLPIKDdtPPuJXA-OtKpBsSMFqFLjoisOI3KMh7Y_-K5_TvZ6rQ1Md8WAwaeRsxQP-9vE3bvTkpMJ475WQNnrFxXTgZangoiWyTxh9CH5Sac\/w640-h480\/IMG_6531.JPG\" title=\"Scottish Fern Cakes\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOne thing that I really enjoyed was the baked goods in Scotland. The Oatcakes were superb, especially with a bit of cheese.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey grow the most delightful raspberries in Scotland and I got to enjoy them in a delicious dessert called Cranachan. Composed of toasted oats, cream, whisky and raspberries, it was a real pleasure.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgJ1_Ji-7trsyN1TRMFyJjab7DrnFCp1igJFY0e93AuIHuEe63Z4dGZwfqkJxr9zrGRGLz7CtPGEP20aaol-YRKL70lgcPHszh_aMYgtMDExLXgWAvqNopGUAylcudVcA2d8ye3l-Nvt89osXUkG9xLR3bCrPBxeSF5ht8Y-5JI8To19S9jPEvtYK19yPg\/s5184\/IMG_6532.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Fern Cakes\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgJ1_Ji-7trsyN1TRMFyJjab7DrnFCp1igJFY0e93AuIHuEe63Z4dGZwfqkJxr9zrGRGLz7CtPGEP20aaol-YRKL70lgcPHszh_aMYgtMDExLXgWAvqNopGUAylcudVcA2d8ye3l-Nvt89osXUkG9xLR3bCrPBxeSF5ht8Y-5JI8To19S9jPEvtYK19yPg\/w640-h480\/IMG_6532.JPG\" title=\"Scottish Fern Cakes\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Ca href=\"https:\/\/scottishscran.com\/authentic-scotch-pie-recipe\/\" target=\"_blank\"\u003EScotch Pies \u003C\/a\u003Ewere also very good.\u0026nbsp; And I did enjoy the lovely \u003Ca href=\"https:\/\/scottishscran.com\/scottish-morning-rolls-recipe\/\" rel=\"nofollow\" target=\"_blank\"\u003Ebreakfast buns\u003C\/a\u003E that we were treated to each morning.\u0026nbsp; Crisp on the outsides and light as a cloud inside.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EThat was such a fun trip. I loved their sweet also. Of course there was the shortbread, which was magnificent, and Ecclefechan tarts (similar to Canadian Butter tarts, but with more fruit.)\u0026nbsp; My favorite of all, however, was these Scottish Fern Cakes, which are actually not a cake at all but lovely little tarts.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj5xDzuxd1NKEIaG25jkPpXzNtXvSuOV_HZmzi3tVcNWZQcc7qxn4NeP8UbbbDdUq0FBJqdzYuldKuORNR30X3BMKgmUwoZ_5gEaXd2shTtIfc9Dy0JMwY1sF7tbTVD0uKvrfwDEphh4GTv0wPajtCC870ZnSRTcqWXM6HT-5_IJ9mLZYpnM9fqln_EULQ\/s5184\/IMG_6533.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Fern Cakes\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj5xDzuxd1NKEIaG25jkPpXzNtXvSuOV_HZmzi3tVcNWZQcc7qxn4NeP8UbbbDdUq0FBJqdzYuldKuORNR30X3BMKgmUwoZ_5gEaXd2shTtIfc9Dy0JMwY1sF7tbTVD0uKvrfwDEphh4GTv0wPajtCC870ZnSRTcqWXM6HT-5_IJ9mLZYpnM9fqln_EULQ\/w640-h480\/IMG_6533.JPG\" title=\"Scottish Fern Cakes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThey were very similar to Bakewell Tarts.\u0026nbsp; I do love me a good \u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2013\/03\/a-bakewell-tart-and-cook-bookery.html\" target=\"_blank\"\u003EBakewell Tart\u003C\/a\u003E.\u0026nbsp; \u0026nbsp;What you have here is something quite like that with a crisp pastry base, a layer of sweet raspberry jam and then an almond frangipane on top.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAfter baking, they are glazed over with a thick sugar glaze and then traditionally they have a fern drizzled on top of the glaze of chocolate, but I have chosen to do the fern (however poorly) with a green glaze icing instead.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI adapted the recipe from the original recipe which was found on Christina's Cucina to make a much smaller batch. The original recipe made 12 tarts, I have made only 6.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9mRMZZBW6jjY0dYQiod_rfUVuqT9xVzw8_xJCA8UDDj3DSj1AvUXNp1XqbgAdRI_vP2jqbXyrmagzykHCRfno1o4hIwQUi1KpNUZLFmoAGHlqQlmqfYsizjND9apKTFCDaA9cmNZkFPkTI2CiTvJfKYW1Umax67F92_SzuPmWzqzwSNoPk0ADmxW3r4c\/s4033\/IMG_6536.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Fern Cakes\" border=\"0\" data-original-height=\"3409\" data-original-width=\"4033\" height=\"540\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh9mRMZZBW6jjY0dYQiod_rfUVuqT9xVzw8_xJCA8UDDj3DSj1AvUXNp1XqbgAdRI_vP2jqbXyrmagzykHCRfno1o4hIwQUi1KpNUZLFmoAGHlqQlmqfYsizjND9apKTFCDaA9cmNZkFPkTI2CiTvJfKYW1Umax67F92_SzuPmWzqzwSNoPk0ADmxW3r4c\/w640-h540\/IMG_6536.JPG\" title=\"Scottish Fern Cakes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EWHAT YOU NEED TO MAKE SCOTTISH FERN CAKES\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI am thinking that most people will already have what they need in the kitchen to make these. I have taken the liberty of using frozen tart shells to make mine, but feel free to make your own pastry if you wish.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cdiv class=\"ccm-section\" style=\"background-color: white;\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E6 frozen small tart shells, thawed (about 2 1\/2 inches across)\u003C\/li\u003E\u003Cli\u003E3 tsp raspberry jam\u003C\/li\u003E\u003Cli\u003E1\/4 cup (57g) butter\u003C\/li\u003E\u003Cli\u003E1\/3 cup (57g) sugar\u003C\/li\u003E\u003Cli\u003E2\/3 cup (57g) ground almonds\u003C\/li\u003E\u003Cli\u003E1 large free range egg yolk\u003C\/li\u003E\u003Cli\u003E1\/8 tsp almond extract\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003E\u003Cb\u003EFor the icing:\u003C\/b\u003E\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1\/2 cup (65g) icing sugar\u003C\/li\u003E\u003Cli\u003Emilk to thin (about 1 TBS)\u003C\/li\u003E\u003Cli\u003Edrop of green food coloring to make the fern pattern\u003C\/li\u003E\u003C\/ul\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiWSJ-7gUtCefPDkKALl8r7XStKDv3qvsLUBG2cny3WjqWChcyLLFDuhTAXEmI3dNtpmFSFspo4L8IdY0DnYYK5UVWyCNs2N83-Vx2pJS1Yz31LqRCmq4gX63Jz52peajaqUAlupSh4MmEsfq9LhP0Hb5Fqz2pmjR1AONAvmjWZi3lmW2gnhWghAB5d910\/s4063\/IMG_6538.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Fern Cakes\" border=\"0\" data-original-height=\"3185\" data-original-width=\"4063\" height=\"502\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiWSJ-7gUtCefPDkKALl8r7XStKDv3qvsLUBG2cny3WjqWChcyLLFDuhTAXEmI3dNtpmFSFspo4L8IdY0DnYYK5UVWyCNs2N83-Vx2pJS1Yz31LqRCmq4gX63Jz52peajaqUAlupSh4MmEsfq9LhP0Hb5Fqz2pmjR1AONAvmjWZi3lmW2gnhWghAB5d910\/w640-h502\/IMG_6538.JPG\" title=\"Scottish Fern Cakes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI used the Tenderflake frozen tart shells.\u0026nbsp; You can find them in the freezer section of the grocery shops here in Canada.\u0026nbsp; You could also use my recipe for \u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/butter-lard-pastry\" target=\"_blank\"\u003Ebutter\/lard pastry\u003C\/a\u003E which is very good.\u0026nbsp; You will probably only need half the recipe to make these tart shells, but you can freeze the remainder in a disc, wrapped tightly in some plastic wrap and popped into a zip lock baggie.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIt will keep for about six months and they you will have a single crust pie crust ready to go for whenever.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI did prebake my tart shells prior to filling them. I find it gives the tarts a nice crisp base. There will be no soggy bottoms here! (As Mary Berry would say!)\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjkMA6GL6YlJ8CkFiqaQl6PRgqDi62yLbG2rBqrC2lhgwfSfG2jiebLbXZi8fIr18WjLqj10lvRBo6Jb3WapMLfm_UNkBsVauzj4Yjprrq-hgdL4wCdeEsHAC7A2RjLum3rFoyuI9a39OXdOjoQsUWJpplGp6P7MYSdZ7Y80bdB9iEqKe0Dr5kWVnKTHMg\/s5184\/IMG_6539.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Fern Cakes\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjkMA6GL6YlJ8CkFiqaQl6PRgqDi62yLbG2rBqrC2lhgwfSfG2jiebLbXZi8fIr18WjLqj10lvRBo6Jb3WapMLfm_UNkBsVauzj4Yjprrq-hgdL4wCdeEsHAC7A2RjLum3rFoyuI9a39OXdOjoQsUWJpplGp6P7MYSdZ7Y80bdB9iEqKe0Dr5kWVnKTHMg\/w640-h480\/IMG_6539.JPG\" title=\"Scottish Fern Cakes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI used seedless raspberry preserves. I have diverticulitis and can't tolerate the seeds. Blackberry jam is also something with the Scots will use. Both are quite traditional.\u0026nbsp; Don't be tempted to use too much as jam expands exponentially in the oven so a little bit does go a very long way.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI use the ground almonds that you can get at Costco. Kirkland brand.\u0026nbsp; Ordinary salted butter and ordinary organic granulated sugar.\u0026nbsp; \u0026nbsp; For the icing I used the ordinary icing sugar you buy at the shops, and I always have full fat milk in my house so that is what I used in the glaze.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjJOKjaP4VJ7X3qdq_nvX6i67aUybl6afI945mpndCGvFBAU6fxM7z2wcyoSZwRDTFH8ASWAi3lYKKqJRFr92okn1D_zPLarfAvdDQv2O_XxBS75F7CFUGl1jDWNnx-Gc65sIYszGLTEPBVsR_QIHvSXampHRaYhSFTxmyCKDu3YT0mmjCedWg_MS1vQJI\/s5184\/IMG_6540.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Fern Cakes\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjJOKjaP4VJ7X3qdq_nvX6i67aUybl6afI945mpndCGvFBAU6fxM7z2wcyoSZwRDTFH8ASWAi3lYKKqJRFr92okn1D_zPLarfAvdDQv2O_XxBS75F7CFUGl1jDWNnx-Gc65sIYszGLTEPBVsR_QIHvSXampHRaYhSFTxmyCKDu3YT0mmjCedWg_MS1vQJI\/w640-h480\/IMG_6540.JPG\" title=\"Scottish Fern Cakes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EHOW TO MAKE SCOTTISH FERN CAKES\u0026nbsp;\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThese are a real doddle to make and oh-so-tasty!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPreheat the oven to 400*F\/200*C\/ gas mark 6. Place the tart shells on a baking sheet and lightly prick the bottoms. Bake in the preheated oven for 6 to 8 minutes while you make the filling.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ETo make the filling melt the butter in a small saucepan. Remove from the heat and whisk in the sugar, almonds, almond essence and the egg yolk until smooth and well mixed together.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ERemove the tart shells from the oven. Reduce the oven temperature to 350*F\/180*C\/ gas mark 4.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPlace 1\/2 tsp of jam in the bottom of each shell and then top with a heaped spoonful of the almond mixture to cover the jam. Do not overfill. It should come just to the rim of the crust.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EBake in the preheated oven for about 20 minutes and golden brown. They should be set and a toothpick inserted in the center should come out clean. Remove from the oven and allow to cool completely in the foil tins.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003ETo make the icing, whisk just enough milk into the icing sugar to give you a thick but runny drizzle. Divide the drizzle between each of the tarts to cover the tops. You should still have a bit left at the end.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPut a drop of green food coloring into the icing that is left. Using the tip of a spoon drizzle some of the green icing over the top of each tart in a fern pattern.\u0026nbsp;\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background-color: white;\"\u003ELeave to set completely before serving or storing in an airtight container.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjzPt5MZQ5XFIdLhh2Io-c-b6FTjwxfCvs0pltsQfXUfjlCFPV9kP3pmp9240iAteGwJg-STxquyDgri2pU1RP6UzXHzVr9qBdonkLwV_S8v6pN5wVIDRuOZ-RW-uHGINTkNDTT3DhV_xYwj7eJj49u5mtFYmpdgdWG5MBbAwMAH6TqZvQWqoov-Li7xZY\/s5184\/IMG_6542.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Fern Cakes\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjzPt5MZQ5XFIdLhh2Io-c-b6FTjwxfCvs0pltsQfXUfjlCFPV9kP3pmp9240iAteGwJg-STxquyDgri2pU1RP6UzXHzVr9qBdonkLwV_S8v6pN5wVIDRuOZ-RW-uHGINTkNDTT3DhV_xYwj7eJj49u5mtFYmpdgdWG5MBbAwMAH6TqZvQWqoov-Li7xZY\/w640-h480\/IMG_6542.JPG\" title=\"Scottish Fern Cakes\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThese are really REALLY delicious and such a simple bake.\u0026nbsp; I enjoyed one with a hot cup of Mint Tea and then took some across to my friend Glenna across the road (who is also my cousin).\u0026nbsp; \u0026nbsp;She really enjoyed them also!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThese would be perfectly at home on any tea time table, or for the holidays, or even for even \"just because.\"\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgk6RylCMIIZ52bj7beXepNVUrMNStDR9Jb9P0wcJtMD4L2bfl6tq7TGV1e9sU3GLKpfxxw28l1rrlNqy6lEhltgZXEWQfdvkdn8f3cPVHjRKN2FOUJxBFxDHA_pDj29xJMGWWh1DUw3uBjeJtDk54uTug5JVHRgYmN6BsKwwxgHznDm9CDu21BkX1aHao\/s5184\/IMG_6544.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Fern Cakes\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgk6RylCMIIZ52bj7beXepNVUrMNStDR9Jb9P0wcJtMD4L2bfl6tq7TGV1e9sU3GLKpfxxw28l1rrlNqy6lEhltgZXEWQfdvkdn8f3cPVHjRKN2FOUJxBFxDHA_pDj29xJMGWWh1DUw3uBjeJtDk54uTug5JVHRgYmN6BsKwwxgHznDm9CDu21BkX1aHao\/w640-h480\/IMG_6544.JPG\" title=\"Scottish Fern Cakes\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ESome other Scottish treats I have baked here in my English Kitchen are:\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2022\/09\/scottish-steak-pie-for-two.html\" rel=\"nofollow\" target=\"_blank\"\u003ESCOTTISH STEAK PIE FOR TWO\u003C\/a\u003E\u003C\/b\u003E - Tender chunks of beef in a rich beef gravy, topped with a beautifully flaky crust.\u0026nbsp; This is delicious served with some parsley buttered boiled potatoes and a vegetable on the side.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2019\/08\/scottish-dundee-cake.html\" rel=\"nofollow\" target=\"_blank\"\u003ESCOTTISH DUNDEE CAKE\u003C\/a\u003E\u003C\/b\u003E -\u0026nbsp; This is one of my favorite fruit cakes. Rich and buttery with a white batter and filled with lots of dried currants. Flavored with orange zest and mixed spice and topped with blanched almonds, you can make this as either small cupcakes or a full sized fruit cake.\u0026nbsp; Delicious!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgaDjhOGAbJf3xEvHIiq1FGJT_IFUbdbYtRvYLWsQX8dXhPM2jf9yWf3WniolQ4djnsGtZ0X1zAt-XR4XynIqFFkhhaCYsp3j8dqkTeOk88wScRejI_z6cLynpCptAbjXtWC_0lywV63xLXhIg4RdQF6dJ_IV_mwHzqHA7qZorVDmE_YQyryVBl0iz6zco\/w640-h480\/best%20cover%20fern%20cakes.JPG\",\"name\":\"Scottish Fern Cakes (small batch)\",\"prepTime\":\"PT15M\",\"cookTime\":\"PT20M\",\"totalTime\":\"PT35M\",\"description\":\"A Scottish bakery classic, downsized for the smaller family. Delicious with a hot cup of tea!\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"6 frozen small tart shells, thawed (about 2 1\/2 inches across)\",\"3 tsp raspberry jam\",\"1\/4 cup (57g) butter\",\"1\/3 cup (57g) sugar\",\"2\/3 cup (57g) ground almonds\",\"1 large free range egg yolk\",\"1\/8 tsp almond extract\",\"1\/2 cup (65g) icing sugar\",\"milk to thin (about 1 TBS)\",\"drop of green food coloring to make the fern pattern\"],\"recipeInstructions\":[\"Preheat the oven t 400*F\/200*C\/ gas mark 6. Place the tart shells on a baking sheet and lightly prick the bottoms. Bake in the preheated oven for 6 to 8 minutes while you make the filling.\",\"To make the filling melt the butter in a small saucepan. Remove from the heat and whisk in the sugar, almonds, almond essence and the egg yolk until smooth and well mixed together.\",\"Remove the tart shells from the oven. Reduce the oven temperature to 350*F\/180*C\/ gas mark 4.\",\"Place 1\/2 tsp of jam in the bottom of each shell and then top with a heaped spoonful of the almond mixture to cover the jam. Do not overfill. It should come just to the rim of the crust.\",\"Bake in the preheated oven for about 20 minutes and golden brown. They should be set and a toothpick inserted in the center should come out clean. Remove from the oven and allow to cool completely in the foil tins.\",\"To make the icing, whisk just enough milk into the icing sugar to give you a thick but runny drizzle. Divide the drizzle between each of the tarts to cover the tops. You should still have a bit left at the end.\",\"Put a drop of green food coloring into the icing that is left. Using the tip of a spoon drizzle some of the green icing over the top of each tart in a fern pattern.\",\"Leave to set completely before serving or storing in an airtight container.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4689187417621\" data-ccmcardnum=\"7\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY28\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Scottish Fern Cakes (small batch)\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgaDjhOGAbJf3xEvHIiq1FGJT_IFUbdbYtRvYLWsQX8dXhPM2jf9yWf3WniolQ4djnsGtZ0X1zAt-XR4XynIqFFkhhaCYsp3j8dqkTeOk88wScRejI_z6cLynpCptAbjXtWC_0lywV63xLXhIg4RdQF6dJ_IV_mwHzqHA7qZorVDmE_YQyryVBl0iz6zco\/w640-h480\/best%20cover%20fern%20cakes.JPG\" title=\"Scottish Fern Cakes (small batch)\" \/\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EScottish Fern Cakes (small batch)\u003C\/h3\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 15 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 20 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 35 Min\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EA Scottish bakery classic, downsized for the smaller family. Delicious with a hot cup of tea!\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E6 frozen small tart shells, thawed (about 2 1\/2 inches across)\u003C\/li\u003E\u003Cli\u003E3 tsp raspberry jam\u003C\/li\u003E\u003Cli\u003E1\/4 cup (57g) butter\u003C\/li\u003E\u003Cli\u003E1\/3 cup (57g) sugar\u003C\/li\u003E\u003Cli\u003E2\/3 cup (57g) ground almonds\u003C\/li\u003E\u003Cli\u003E1 large free range egg yolk\u003C\/li\u003E\u003Cli\u003E1\/8 tsp almond extract\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the icing:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1\/2 cup (65g) icing sugar\u003C\/li\u003E\u003Cli\u003Emilk to thin (about 1 TBS)\u003C\/li\u003E\u003Cli\u003Edrop of green food coloring to make the fern pattern\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EPreheat the oven t 400*F\/200*C\/ gas mark 6. Place the tart shells on a baking sheet and lightly prick the bottoms. Bake in the preheated oven for 6 to 8 minutes while you make the filling.\u003C\/li\u003E\u003Cli\u003ETo make the filling melt the butter in a small saucepan. Remove from the heat and whisk in the sugar, almonds, almond essence and the egg yolk until smooth and well mixed together.\u003C\/li\u003E\u003Cli\u003ERemove the tart shells from the oven. Reduce the oven temperature to 350*F\/180*C\/ gas mark 4.\u003C\/li\u003E\u003Cli\u003EPlace 1\/2 tsp of jam in the bottom of each shell and then top with a heaped spoonful of the almond mixture to cover the jam. Do not overfill. It should come just to the rim of the crust.\u003C\/li\u003E\u003Cli\u003EBake in the preheated oven for about 20 minutes and golden brown. They should be set and a toothpick inserted in the center should come out clean. Remove from the oven and allow to cool completely in the foil tins.\u003C\/li\u003E\u003Cli\u003ETo make the icing, whisk just enough milk into the icing sugar to give you a thick but runny drizzle. Divide the drizzle between each of the tarts to cover the tops. You should still have a bit left at the end.\u003C\/li\u003E\u003Cli\u003EPut a drop of green food coloring into the icing that is left. Using the tip of a spoon drizzle some of the green icing over the top of each tart in a fern pattern.\u003C\/li\u003E\u003Cli\u003ELeave to set completely before serving or storing in an airtight container.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it #marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='7'] .ccm-info{padding:0 90px 25px 0;border-bottom:2px solid #000;}[data-ccmcardnum=\"7\"] .ccm-btns-wrapper{position:absolute;top:0;right:0;}[data-ccmcardnum=\"7\"] 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href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0riSbTksyOf3pme-g0TjgCkNzgKCzFn2uMyHpQ1dpm4CumnMVOBHo17r3j8tyKlVzrN2DjuK4jMBjXmkE72PnSAqIVM6vWhvNPAJ771jAlrfFQVwLjV3uFroC4ckWDAsaBI9WiGV85_xHoT3bT9mjAOCHDRYLUd581hp_5FugUoP3l_A9D1ZN7Hv1BNs\/s5184\/end%20fern%20cakes.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Scottish Fern Cakes\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj0riSbTksyOf3pme-g0TjgCkNzgKCzFn2uMyHpQ1dpm4CumnMVOBHo17r3j8tyKlVzrN2DjuK4jMBjXmkE72PnSAqIVM6vWhvNPAJ771jAlrfFQVwLjV3uFroC4ckWDAsaBI9WiGV85_xHoT3bT9mjAOCHDRYLUd581hp_5FugUoP3l_A9D1ZN7Hv1BNs\/w640-h480\/end%20fern%20cakes.JPG\" title=\"Scottish Fern Cakes\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr 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Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Thanks so much for visiting! Do come again!!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blogs\/english-kitchen-1655969\" target=\"_blank\"\u003E\u0026nbsp;Follow my blog with Bloglovin\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/5242746437313252977\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2023\/07\/scottish-fern-cakes-small-batch.html#comment-form","title":"4 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5242746437313252977"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/5242746437313252977"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2023\/07\/scottish-fern-cakes-small-batch.html","title":"Scottish Fern Cakes (small batch)"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgaDjhOGAbJf3xEvHIiq1FGJT_IFUbdbYtRvYLWsQX8dXhPM2jf9yWf3WniolQ4djnsGtZ0X1zAt-XR4XynIqFFkhhaCYsp3j8dqkTeOk88wScRejI_z6cLynpCptAbjXtWC_0lywV63xLXhIg4RdQF6dJ_IV_mwHzqHA7qZorVDmE_YQyryVBl0iz6zco\/s72-w640-h480-c\/best%20cover%20fern%20cakes.JPG","height":"72","width":"72"},"thr$total":{"$t":"4"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-2028757215038055216"},"published":{"$t":"2022-09-21T07:00:00.183+01:00"},"updated":{"$t":"2022-09-21T07:00:00.209+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"beef"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Delicious Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scottish food"}],"title":{"type":"text","$t":"Scottish Steak Pie for two"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiL45Upi_kBsDDxdzZH0MSaG-2uOhEn3xY_Z6Ln58ciIBMSQ1YMr3B1LBjpmgzQfmr5iyCjzmqMRVSi5id5TK5qSI8ZEm7TupmKeJcViSlKhTUEZG5awA7LOxgIEY1fl-NezHg7x1Kgm_jPXj-96miptv05-Ll2RDlPTK4tRypBl_5V8GfIhBXQ1Fry\/s4440\/Cover%20steak%20pie.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Steak Pie\" border=\"0\" data-original-height=\"3866\" data-original-width=\"4440\" height=\"558\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiL45Upi_kBsDDxdzZH0MSaG-2uOhEn3xY_Z6Ln58ciIBMSQ1YMr3B1LBjpmgzQfmr5iyCjzmqMRVSi5id5TK5qSI8ZEm7TupmKeJcViSlKhTUEZG5awA7LOxgIEY1fl-NezHg7x1Kgm_jPXj-96miptv05-Ll2RDlPTK4tRypBl_5V8GfIhBXQ1Fry\/w640-h558\/Cover%20steak%20pie.JPG\" title=\"Scottish Steak Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOne thing that the British do really well is pies. Especially their meat pies. And no small wonder that, they have some of the best meat in the world, especially their beef.\u0026nbsp; It was really good, and I miss it.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EA lot of the beef comes from Scotland. Aberdeen Angus Beef is very well known. Its a sturdier brand of beef cattle that produces meat with a higher content of fat marbling which makes for very tender and delicious beef.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThere is beef from other areas, but I really loved the Scottish Beef.\u003C\/div\u003E\u0026nbsp;\u003Cp\u003E\u003C\/p\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhqgY4W22wpsCaHzbmfAp75vNFWcY25mp1o3irG2oA6qukYM2W_F1ATM6RRRRMZfc7koD9K4Zt2PVSPsQow-PRT7mpW_8g9A43W0SpT391440oFSpRAKTNfh3pb1C8qyTnyHRWIPAMpqEEhvK6rUEsv_-pOEQakLKfS4h2OeAFSQwSxcI1yL914qk3I\/s5184\/best%20cover.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Steak Pie\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhqgY4W22wpsCaHzbmfAp75vNFWcY25mp1o3irG2oA6qukYM2W_F1ATM6RRRRMZfc7koD9K4Zt2PVSPsQow-PRT7mpW_8g9A43W0SpT391440oFSpRAKTNfh3pb1C8qyTnyHRWIPAMpqEEhvK6rUEsv_-pOEQakLKfS4h2OeAFSQwSxcI1yL914qk3I\/w640-h480\/best%20cover.JPG\" title=\"Scottish Steak Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI loved visiting Scotland when I was living in the UK. We were there several times, the last time being in the Highlands.\u0026nbsp; Such beautiful countryside. I could see why they called Nova Scotia, Nova Scotia. It must have reminded the Scottish settlers very much of home.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI could have easily lived there. I had wanted to go back for another holiday and see more, but sadly that did not happen.\u0026nbsp; Although my son did buy me a piece of Land at a castle in Scotland and I can call myself a lady because of that.\u0026nbsp; A bit of a gimmick but hey ho!\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgCGCXmScCaxcN5fRpTNmYKDP1dUcOBor_yE9hVfDlnzRdspq6f3SrVSEKqt79BBWAGhf4uigX_QKEo5rN7bj1qcVyIYHmbg1m3JcUXBqRFATVrCfPDh8ik2V5O2PK-Lp3SUbR3ncrhciyGfRDU0KUvrJjo8363vkUmgKw-QPCFU6_LO7kdc_UbX2F-\/s2977\/IMG_1541%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Steak Pie\" border=\"0\" data-original-height=\"2380\" data-original-width=\"2977\" height=\"512\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgCGCXmScCaxcN5fRpTNmYKDP1dUcOBor_yE9hVfDlnzRdspq6f3SrVSEKqt79BBWAGhf4uigX_QKEo5rN7bj1qcVyIYHmbg1m3JcUXBqRFATVrCfPDh8ik2V5O2PK-Lp3SUbR3ncrhciyGfRDU0KUvrJjo8363vkUmgKw-QPCFU6_LO7kdc_UbX2F-\/w640-h512\/IMG_1541%20(2).JPG\" title=\"Scottish Steak Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI was wanting a steak pie at the weekend and thought I would make myself a Scottish Steak Pie.\u0026nbsp; I adapted a recipe which I found on a page called \u003Cb\u003E\u003Ca href=\"https:\/\/scottishscran.com\/scottish-steak-pie-recipe\/\" rel=\"nofollow\" target=\"_blank\"\u003EScottish Scran\u003C\/a\u003E\u003C\/b\u003E.\u0026nbsp; \u0026nbsp;It looked pretty good and used simple ingredients.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003ENo haggis or sausages, etc. in this one, just plain old beef.\u0026nbsp; I did not need a full-sized pie however, so I adapted it to a much smaller size which will feed 2 people generously, or 3 lighter eaters.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh1HS5mDd0oU0z13SLephF6dL2HVR_H2GcbDkg43wLzNmY7tahbEhdW-fPmsnbJLb5P5gA9THrvZwgljNZ1gtvM0MlExnurvbWoVyTn5wkGOAL2p1VSRRB_2JF8QsSYHW4NBgVh4eAz5jVW8MgX3v5ANW9XgR1NMBvsL1L1v_UkuO4bfmd6ocp01rM-\/s5184\/IMG_1542%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Steak Pie\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh1HS5mDd0oU0z13SLephF6dL2HVR_H2GcbDkg43wLzNmY7tahbEhdW-fPmsnbJLb5P5gA9THrvZwgljNZ1gtvM0MlExnurvbWoVyTn5wkGOAL2p1VSRRB_2JF8QsSYHW4NBgVh4eAz5jVW8MgX3v5ANW9XgR1NMBvsL1L1v_UkuO4bfmd6ocp01rM-\/w640-h480\/IMG_1542%20(1).JPG\" title=\"Scottish Steak Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EAs a homage to Scotland and to the Queen (who loved being in Scotland) I decorated it with a thistle on top.\u0026nbsp; I was actually quite pleased with how the thistle turned out.\u0026nbsp; I was channeling that scene in Braveheart where William Wallace gives a thistle to his girl.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI loved that film.\u0026nbsp; I also love the Outlander series and I used to love reading romance novels which had Scottish Lairds as their love interests when I was younger. What can I say. I love a man in a kilt. Guilty as charged.\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjhCHPb8pCqzxZzF8d-wXMXEb5BYvSN3oGm1ZihxO3p6B0QTqigkcs9Yjq8i2g2A01ZqwpvHAmD-e3qtKsD_Jb6yCkNnjrA5WZOe3aWCrSY_XJl9vQN6qlqWaRbidvEZabZJSGpZ14Ra4CDuL3xpUhI2B8YkbqcgzM2-pLwYi9Dj7a08xI5TW0ZNFy2\/s5184\/IMG_1543%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Steak Pie\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjhCHPb8pCqzxZzF8d-wXMXEb5BYvSN3oGm1ZihxO3p6B0QTqigkcs9Yjq8i2g2A01ZqwpvHAmD-e3qtKsD_Jb6yCkNnjrA5WZOe3aWCrSY_XJl9vQN6qlqWaRbidvEZabZJSGpZ14Ra4CDuL3xpUhI2B8YkbqcgzM2-pLwYi9Dj7a08xI5TW0ZNFy2\/w640-h480\/IMG_1543%20(1).JPG\" title=\"Scottish Steak Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ETypically, this steak pie will be served in Scotland on New Year's Day, to help absorb all that alcohol from the Hogmanay celebrations I assume.\u0026nbsp; I say serve it any time!!\u0026nbsp; I can't think of any time a Steak Pie wouldn't go down well.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EEspecially when it is as easy and simple to make as this one, with its rich beef and gravy filling and crisp puff pastry lid!\u0026nbsp; If something has puff pastry on top, I am all in!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiNOQXZ6kjbj6fwGwbuSkwMbB7V13-HFniYXCrBMxgTNj8HOdYcoRCS1XfQAJLkY9P58AB5K5G3ZiR_P23kfS0eMW1EZHyYZaF7C2f88r5fuZiUZw6d9d5v4VNAQl8n2_rimYvTpUz2o-aU9kFeuWLuP2hHkIZlwvbcIEexw78Z1JuouBrul31tXYlD\/s3694\/IMG_1545%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Steak Pie\" border=\"0\" data-original-height=\"2814\" data-original-width=\"3694\" height=\"488\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiNOQXZ6kjbj6fwGwbuSkwMbB7V13-HFniYXCrBMxgTNj8HOdYcoRCS1XfQAJLkY9P58AB5K5G3ZiR_P23kfS0eMW1EZHyYZaF7C2f88r5fuZiUZw6d9d5v4VNAQl8n2_rimYvTpUz2o-aU9kFeuWLuP2hHkIZlwvbcIEexw78Z1JuouBrul31tXYlD\/w640-h488\/IMG_1545%20(3).JPG\" title=\"Scottish Steak Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cb\u003E\u003Cbr \/\u003E\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EWHAT YOU NEED TO MAKE SCOTTISH STEAK PIE FOR TWO\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESimple ingredients that most of us always have in our larder, freezer or refrigerator!\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cdiv class=\"ccm-section-title\" style=\"background-color: white;\"\u003E\u003Cb\u003EFor the filling:\u003C\/b\u003E\u003C\/div\u003E\u003Cul class=\"ccm-section-items\" style=\"background-color: white;\"\u003E\u003Cli data-amounts-original=\"12\" data-amounts-secondary=\"340\" data-units-original=\"ounces\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"12 ounces\" data-amount-secondary=\"340 g\"\u003E12 ounces\u003C\/span\u003E\u0026nbsp;(3\/4 pound\/340g) stewing beef, cut into 1\/2 inch cubes\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"8\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 TBS\" data-amount-secondary=\"8 g\"\u003E1 TBS\u003C\/span\u003E\u0026nbsp;plain flour\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"14\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 TBS\" data-amount-secondary=\"14 g\"\u003E1 TBS\u003C\/span\u003E\u0026nbsp;butter\u003C\/li\u003E\u003Cli\u003E1 large onion, peeled and chopped\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"237\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 cup\" data-amount-secondary=\"237 ml\"\u003E1 cup\u003C\/span\u003E\u0026nbsp;(240ml) good beef stock\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"17\" data-units-original=\"TBS\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 TBS\" data-amount-secondary=\"17 ml\"\u003E1 TBS\u003C\/span\u003E\u0026nbsp;Worcestershire sauce\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"9\" data-units-original=\"TBS\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 TBS\" data-amount-secondary=\"9 ml\"\u003E1\/2 TBS\u003C\/span\u003E\u0026nbsp;tomato ketchup\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"2.46\" data-units-original=\"tsp\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 tsp\" data-amount-secondary=\"2.46 ml\"\u003E1\/2 tsp\u003C\/span\u003E\u0026nbsp;Dijon mustard\u003C\/li\u003E\u003Cli\u003Esalt and black pepper to taste\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjBLLkMXN-dP5ZPi5N9neJ9Nz_m7joL8pQ_RRi0jN6LU3EqvqWZNpO-ab6Y8n8NrElCIThC9oK0M0jxU_a1NuTcURTO8mNBUJdTZRZwoy9Es0WZTgugFh1mkRMgEvW3sdS-lFQEHFEPIcltudYv5AjvRs4ZoEfrDRXpiHkhwaEi0wK6tUuxZismnOLZ\/s5184\/IMG_1547%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Steak Pie\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjBLLkMXN-dP5ZPi5N9neJ9Nz_m7joL8pQ_RRi0jN6LU3EqvqWZNpO-ab6Y8n8NrElCIThC9oK0M0jxU_a1NuTcURTO8mNBUJdTZRZwoy9Es0WZTgugFh1mkRMgEvW3sdS-lFQEHFEPIcltudYv5AjvRs4ZoEfrDRXpiHkhwaEi0wK6tUuxZismnOLZ\/w640-h480\/IMG_1547%20(1).JPG\" title=\"Scottish Steak Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cdiv class=\"ccm-section-title\" style=\"background-color: white;\"\u003E\u003Cb\u003EYou will also need:\u003C\/b\u003E\u003C\/div\u003E\u003Cul class=\"ccm-section-items\" style=\"background-color: white;\"\u003E\u003Cli\u003E1\/2 sheet of all butter puff pastry\u003C\/li\u003E\u003Cli\u003E1 small free-range egg, beaten with a fork (for the wash)\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI had a small round roast in the freezer that I thawed out and cut into cubes for this pie. It worked very well. You will want to use any kind of beef that is well suited to a long slow cook.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EFor beef stock I used some Campbells beef stock that comes in the carton.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjmvyQmsDezsdrXHH8xFAdubDhuG8GLRxBUs0kOkUdZvRBSNU3EPMTkIgM8CkscuiQSlrrjZRsZVxnhGmly7ru4T2bESg6tJGQ7FfOSsRSwQ-XpoXgHrAAjA-BJHdfbqHkFxqQcu-c2Z9Jta8E99pMXyus6BKccli9m5xdykHKYd8e8FK2B83625hSP\/s5184\/IMG_1551%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Steak Pie\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjmvyQmsDezsdrXHH8xFAdubDhuG8GLRxBUs0kOkUdZvRBSNU3EPMTkIgM8CkscuiQSlrrjZRsZVxnhGmly7ru4T2bESg6tJGQ7FfOSsRSwQ-XpoXgHrAAjA-BJHdfbqHkFxqQcu-c2Z9Jta8E99pMXyus6BKccli9m5xdykHKYd8e8FK2B83625hSP\/w640-h480\/IMG_1551%20(1).JPG\" title=\"Scottish Steak Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESome Scottish people do like to add sausages to their pie. I kept it simple and just used beef. Make sure you really brown it up nicely. This will not only add to the color of the gravy, but those caramelized juices also add plenty of flavor.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EWorcestershire Sauce. Lea Perrins. I would not be without it in my kitchen. It is a kitchen essential ingredient.\u0026nbsp; Pronounce that WOOSTER-SHER with a short \"o\" vowel sound not a long. It does not rhyme with Rooster which has a long \"o.\"\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh6JAgEL0P9MoRq1T6f7wtbEffK41I47F_t4egk44wwrQghXVUDi0W5ro2iOCjy5hSmKUVuE8CavZO09aPmrTaTNF4G_6Yccr6FfpLpEyEViq80aGZhd42SUmaR5Y0xSSQ6263a-vTe0sOd5YVe4owmWU-muvF0XgZomk2XFFa2Rgs0s9fKmL0FPbj_\/s3767\/IMG_1552%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Steak Pie\" border=\"0\" data-original-height=\"3605\" data-original-width=\"3767\" height=\"612\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh6JAgEL0P9MoRq1T6f7wtbEffK41I47F_t4egk44wwrQghXVUDi0W5ro2iOCjy5hSmKUVuE8CavZO09aPmrTaTNF4G_6Yccr6FfpLpEyEViq80aGZhd42SUmaR5Y0xSSQ6263a-vTe0sOd5YVe4owmWU-muvF0XgZomk2XFFa2Rgs0s9fKmL0FPbj_\/w640-h612\/IMG_1552%20(2).JPG\" title=\"Scottish Steak Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe original recipe called for tomato puree. I wasn't opening a tin of tomato puree for 1\/2 TBS and so I used tomato ketchup which worked beautifully.\u0026nbsp; Dijon mustard. This seemed to be a bit odd but then I remembered Mary Queen of Scots was brought up in France, so it kind of made sense.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EDo use \"all-butter\" puff pastry.\u0026nbsp; It has the nicest flavor and does not taste artificial at all.\u0026nbsp; I highly recommend. You won't need a full sheet, but some of it can be used to make decorations for the top of the pie.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can brush the remainder of it with some egg, sprinkle with a sharp cheese, cut into strips and vila.\u0026nbsp; Quick and easy cheese straws.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhCYmFdwt3MnZQ4x2geOi38pmgyAWHWAv4nZowtYrDGZSOXmAVW_jch52ija1qvKxZP0ODa5OJZohrGx7idXHzYTHPM3ozphZsAfrfglAFvh5bdKMNfy108TW6u51RkYeNPJTTwTQ7SNQn_FYqBsEwTICR-y8EzIlZxdNSb3Wq1ttYHLmH7i_T8DXLU\/s5184\/IMG_1553%20(1).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Steak Pie\" border=\"0\" data-original-height=\"3888\" data-original-width=\"5184\" height=\"480\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhCYmFdwt3MnZQ4x2geOi38pmgyAWHWAv4nZowtYrDGZSOXmAVW_jch52ija1qvKxZP0ODa5OJZohrGx7idXHzYTHPM3ozphZsAfrfglAFvh5bdKMNfy108TW6u51RkYeNPJTTwTQ7SNQn_FYqBsEwTICR-y8EzIlZxdNSb3Wq1ttYHLmH7i_T8DXLU\/w640-h480\/IMG_1553%20(1).JPG\" title=\"Scottish Steak Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cb\u003EHOW TO MAKE A SCOTTISH STEAK PIE FOR TWO\u003C\/b\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ENothing could be easier. This is simple to make but it does take a while as the steak needs to cook long and slow so that it becomes fork tender.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EToss your beef in a bowl, together with a bit of seasoning and the flour to coat. The flour will help to thicken the gravy.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EMelt the butter in a deep skillet (with a lid) over medium high heat. When it just begins to foam add the beef cubes in one layer. Brown deeply on all sides. Add the onion, turn the heat down to medium and cook until the onion has softened.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPour the stock over top. Add the mustard, Worcestershire sauce and tomato ketchup. Season lightly with salt and black pepper. Bring to a simmer.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgAUxrVoKXOH0DN2iTeLD4VhV7BhT5OJ2zRN1w_F73B36oznAyo0KGhU2dT8SlflIIbOBiOWM57zBSL_kx2yOf7CmlWuvZrj63CSNN0IItX-Dr84dvX4KkmcCOrvKRMHehNfy5N-kk1qCEr0BPVg7qK_spuRN_kvLVPNtJeHKA5o3HD-8paOsqx5UMO\/s3796\/IMG_1554%20(3).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Steak Pie\" border=\"0\" data-original-height=\"3083\" data-original-width=\"3796\" height=\"520\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgAUxrVoKXOH0DN2iTeLD4VhV7BhT5OJ2zRN1w_F73B36oznAyo0KGhU2dT8SlflIIbOBiOWM57zBSL_kx2yOf7CmlWuvZrj63CSNN0IItX-Dr84dvX4KkmcCOrvKRMHehNfy5N-kk1qCEr0BPVg7qK_spuRN_kvLVPNtJeHKA5o3HD-8paOsqx5UMO\/w640-h520\/IMG_1554%20(3).JPG\" title=\"Scottish Steak Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPartially cover and simmer over low heat for 2 1\/2 hours, until the meat is fork tender and the gravy has thickened. Taste and adjust the seasoning with salt and black pepper as needed. (If your gravy has not thickened, you can thicken it with a flour\/water paste, stirring constantly until it thickens.)\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPour the steak filling into a pie dish and place onto a lined baking sheet.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003EPreheat the oven to 350*F\/180*C\/ gas mark 4.\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Cspan style=\"background-color: white;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjTLS-mbEw8_GpKtFIbT6rJLoMGNSv03KvnaaKmTy9iFzJrdk4toS6-TMje0LtdpNHApU7zX6VgpAzc9aVtkdy3NWqmjEJR-Rm1wYKKX0gL1xfxCnd8WJLlsZGgxhIN0mQy9mk2NO5xTQQdOhztwbJR-nkdbw6Ly5wNF-Zy5AYrvjSHiW-SVT6WlP6Y\/s3876\/IMG_1555%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Steak Pie\" border=\"0\" data-original-height=\"3021\" data-original-width=\"3876\" height=\"498\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjTLS-mbEw8_GpKtFIbT6rJLoMGNSv03KvnaaKmTy9iFzJrdk4toS6-TMje0LtdpNHApU7zX6VgpAzc9aVtkdy3NWqmjEJR-Rm1wYKKX0gL1xfxCnd8WJLlsZGgxhIN0mQy9mk2NO5xTQQdOhztwbJR-nkdbw6Ly5wNF-Zy5AYrvjSHiW-SVT6WlP6Y\/w640-h498\/IMG_1555%20(2).JPG\" title=\"Scottish Steak Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EUnroll your pastry. Cut a round out large enough to cover the top of your pie dish completely. (I use a saucer as a template.) Place on top of the filling in the pie dish. Crimp around the edges with a fork as desired and cut a few slits into the top with a sharp knife to vent. (You can decorate or not as you desire.)\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EBeat the egg with a fork until light. Brush this over top of the\u0026nbsp;\u003C\/span\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003Epie.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: justify;\"\u003E\u003Cspan style=\"background-color: white; text-align: left;\"\u003EBake\u0026nbsp;the pie in the preheated oven for 35 to 40 minutes until the pastry is well risen, golden brown and crisp and the filling is nice and hot.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhYfDN30XyG9VoL05MFNw-bubWyL4kaSE2BqGvoT5IZoNadAXHgbt26uu9jNkgKUdtAPOblUB2UDSW7UDjV5YObogJxRk_2exRrsHHpv1e7VfhXlLOQRlzA5lXz8d-6XHPrPF0dodwE0g09KtnHYRAShi7F5y7xEtcXKQTglbSjGWdTN0f__qZuqvWJ\/s3650\/IMG_1557%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Steak Pie\" border=\"0\" data-original-height=\"3386\" data-original-width=\"3650\" height=\"594\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhYfDN30XyG9VoL05MFNw-bubWyL4kaSE2BqGvoT5IZoNadAXHgbt26uu9jNkgKUdtAPOblUB2UDSW7UDjV5YObogJxRk_2exRrsHHpv1e7VfhXlLOQRlzA5lXz8d-6XHPrPF0dodwE0g09KtnHYRAShi7F5y7xEtcXKQTglbSjGWdTN0f__qZuqvWJ\/w640-h594\/IMG_1557%20(2).JPG\" title=\"Scottish Steak Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESpoon out onto heated plates and serve with your favorite potatoes and a vegetable on the side. Today I was wanting plain boiled potatoes with a bit of butter and parsley and I enjoyed some runner beans my sister had gifted me with.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMashed potatoes goes very well (don't forget the Bisto gravy), as does chips, which would be more than traditional.\u0026nbsp; Probably peas as well.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis was really delicious. The filling was tender and juicy and well flavored. The crust was perfectly crisp and flaky. Incredibly moreish. I really enjoyed this.\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj_a7sANUcf288-Sxrw5LfM1TeXTM-A5_HaTKQ5N8H_7eaX1UYKSfm3Lr1rOf9biNSr7xTzxFbF_ZU1_ptBdJlZStwTIV-iID1wpqRQ5ZSoym7u-y9tGkKIouyMNZ6KYnhjzOdrQQ3XIXz8_Rd8qsoI_01ha0X6AK4P2H71_kQ-VFSV7od1EIQNWiq9\/s2922\/IMG_1558%20(2).JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Scottish Steak Pie\" border=\"0\" data-original-height=\"2685\" data-original-width=\"2922\" height=\"588\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj_a7sANUcf288-Sxrw5LfM1TeXTM-A5_HaTKQ5N8H_7eaX1UYKSfm3Lr1rOf9biNSr7xTzxFbF_ZU1_ptBdJlZStwTIV-iID1wpqRQ5ZSoym7u-y9tGkKIouyMNZ6KYnhjzOdrQQ3XIXz8_Rd8qsoI_01ha0X6AK4P2H71_kQ-VFSV7od1EIQNWiq9\/w640-h588\/IMG_1558%20(2).JPG\" title=\"Scottish Steak Pie\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003EYou might enjoy a few other Scottish recipes I have on here:\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2019\/08\/scottish-dundee-cake.html\" rel=\"nofollow\" target=\"_blank\"\u003ESCOTTISH DUNDEE CAKE\u003C\/a\u003E\u003C\/b\u003E - My favorite of all the fruit cakes, this is a light-colored fruit cake studded with plenty of dried currants, raisins, citrus peel and the flavor of orange. Delicious. You can bake it as a full cake or as cupcakes. Topped with almonds.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2019\/01\/scottish-oat-cakes.html\" rel=\"nofollow\" target=\"_blank\"\u003ESCOTTISH OAT CAKES\u003C\/a\u003E\u003C\/b\u003E - Drool worthy. Crisp and buttery, oaty and topped with flaked sea salt.\u0026nbsp; Nice with a few bits of cheese on the side.\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.theenglishkitchen.co\/2012\/07\/how-to-make-snowball-in-july-scottish.html\" rel=\"nofollow\" target=\"_blank\"\u003ESCOTTISH SNOWBALL CAKES\u003C\/a\u003E\u003C\/b\u003E - Sort of like a Scottish whoopie pie of two vanilla cookies\/cakes sandwiched together with some jam, rolled in a glace icing and then into flaked coconut. Delicious!\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\u003C\/p\u003E\n\n\u003C!--START The Recipe Box--\u003E\u003Cscript class=\"ccm-schema\" type=\"application\/ld+json\"\u003E{\"image\":\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiL45Upi_kBsDDxdzZH0MSaG-2uOhEn3xY_Z6Ln58ciIBMSQ1YMr3B1LBjpmgzQfmr5iyCjzmqMRVSi5id5TK5qSI8ZEm7TupmKeJcViSlKhTUEZG5awA7LOxgIEY1fl-NezHg7x1Kgm_jPXj-96miptv05-Ll2RDlPTK4tRypBl_5V8GfIhBXQ1Fry\/w640-h558\/Cover%20steak%20pie.JPG\",\"name\":\"Scottish Steak Pie\",\"prepTime\":\"PT2H45M\",\"cookTime\":\"PT40M\",\"totalTime\":\"PT3H25M\",\"description\":\"A small batch recipe for a heart-warming pie that is simple to make, uses very simple ingredients, and a delicious dinner option any time of the year.\",\"yield\":\"2-3 people\",\"author\":{\"@type\":\"Person\",\"name\":\"Marie Rayner\"},\"recipeIngredient\":[\"12 ounces (3\/4 pound\/340g) stewing beef, cut into 1\/2 inch cubes\",\"1 TBS plain flour\",\"1 TBS butter\",\"1 large onion, peeled and chopped\",\"1 cup (240ml) good beef stock\",\"1 TBS Worcestershire sauce\",\"1\/2 TBS tomato ketchup\",\"1\/2 tsp Dijon mustard\",\"salt and black pepper to taste\",\"1\/2 sheet of all butter puff pastry\",\"1 small free range egg, beaten with a fork (for the wash)\"],\"recipeInstructions\":[\"Toss your beef in a bowl, together with a bit of seasoning and the flour to coat. The flour will help to thicken the gravy.\",\"Melt the butter in a deep skillet (with a lid) over medium high heat. When it just begins to foam add the beef cubes in one layer. Brown deeply on all sides. Add the onion, turn the heat down to medium and cook until the onion has softened.\",\"Pour the stock over top. Add the mustard, Worcestershire sauce and tomato ketchup. Season lightly with salt and black pepper. Bring to a simmer.\",\"Partially cover and simmer over low heat for 2 1\/2 hours, until the meat is fork tender and the gravy has thickened. Taste and adjust the seasoning with salt and black pepper as needed. (If your gravy has not thickened, you can thicken it with a flour\/water paste, stirring constantly until it thickens.)\",\"Pour the steak filling into a pie dish and place onto a lined baking sheet.\",\"Preheat the oven to 350*F\/180*C\/ gas mark 4.\",\"Unroll your pastry. Cut a round out large enough to cover the top of your pie dish completely. (I use a saucer as a template.) Place on top of the filling in the pie dish. Crimp around the edges with a fork as desired and cut a few slits into the top with a sharp knife to vent. (You can decorate or not as you desire.)\",\"Beat the egg with a fork until light. Brush this over top of the pie.\",\"Bake the pie in the preheated oven for 35 to 40 minutes until the pastry is well risen, golden brown and crisp and the filling is nice and hot.\"],\"@context\":\"http:\/\/schema.org\",\"@type\":\"Recipe\"}\u003C\/script\u003E\u003Cdiv class=\"ccm-card\" data-ccmcardid=\"4663682664515\" data-ccmcardnum=\"2\" data-ccme=\"bWFyaWVhbGljZWpvYW5AYW9sLmNvbQ\" data-ccmf=\"r,uc\" data-ccmuid=\"jPQovFeJmpgtseszCCoZeWhwvUm1\" data-ccmw=\"dGhlZW5nbGlzaGtpdGNoZW4uY29t\" id=\"ccm-recipe-card\"\u003E\u003Cdiv class=\"ccm-wrapper\" data-ccm-uc-inited=\"1\" id=\"recipe\" style=\"background-color: white;\"\u003E\u003Cdiv class=\"ccm-image\"\u003E\u003Cimg alt=\"Scottish Steak Pie\" draggable=\"false\" loading=\"lazy\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiL45Upi_kBsDDxdzZH0MSaG-2uOhEn3xY_Z6Ln58ciIBMSQ1YMr3B1LBjpmgzQfmr5iyCjzmqMRVSi5id5TK5qSI8ZEm7TupmKeJcViSlKhTUEZG5awA7LOxgIEY1fl-NezHg7x1Kgm_jPXj-96miptv05-Ll2RDlPTK4tRypBl_5V8GfIhBXQ1Fry\/w640-h558\/Cover%20steak%20pie.JPG\" title=\"Scottish Steak Pie\" \/\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\u003Cbutton class=\"ccm-printbutton\" id=\"ccm-printbutton\" onclick=\"ccmpr(this);\"\u003EPrint\u003C\/button\u003E\u003Cdiv class=\"ccm-print-options\"\u003E\u003Cbutton id=\"ccm-printWithImage\" onclick=\"ccmpr(this);\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\" onclick=\"ccmpr(this);\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Ch3 class=\"ccm-name\"\u003EScottish Steak Pie\u003C\/h3\u003E\u003Cdiv class=\"ccm-info\"\u003E\u003Cdiv class=\"ccm-yield ccm-info-child\"\u003E\u003Cstrong\u003EYield: \u003C\/strong\u003E\u003Cspan class=\"ccm-yield__amount\"\u003E2-3 people\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\u003Cstrong\u003EAuthor: \u003C\/strong\u003E\u003Cspan\u003E\u003Cspan\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-time\" style=\"background: rgb(242, 242, 242);\"\u003E\u003Cspan class=\"ccm-time-child\"\u003EPrep time: 2 H \u0026amp; 45 M\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ECook time: 40 Min\u003C\/span\u003E\u003Cspan class=\"ccm-time-child\"\u003ETotal time: 3 H \u0026amp; 25 M\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-summary\"\u003EA small batch recipe for a heart-warming pie that is simple to make, uses very simple ingredients, and a delicious dinner option any time of the year.\u003C\/div\u003E\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\u003Ch3 class=\"ccm-head\"\u003EIngredients\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print ccm-btn-unit_convert--active\" data-type=\"us\"\u003EUS\u003C\/button\u003E\u003Cbutton class=\"ccm-btn-unit_convert ccm-hide-on-print\" data-type=\"metric\"\u003EMetric\u003C\/button\u003E\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EFor the filling:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli data-amounts-original=\"12\" data-amounts-secondary=\"340\" data-units-original=\"ounces\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"12 ounces\" data-amount-secondary=\"340 g\"\u003E12 ounces\u003C\/span\u003E (3\/4 pound\/340g) stewing beef, cut into 1\/2 inch cubes\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"8\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 TBS\" data-amount-secondary=\"8 g\"\u003E1 TBS\u003C\/span\u003E plain flour\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"14\" data-units-original=\"TBS\" data-units-secondary=\"g\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 TBS\" data-amount-secondary=\"14 g\"\u003E1 TBS\u003C\/span\u003E butter\u003C\/li\u003E\u003Cli\u003E1 large onion, peeled and chopped\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"237\" data-units-original=\"cup\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 cup\" data-amount-secondary=\"237 ml\"\u003E1 cup\u003C\/span\u003E (240ml) good beef stock\u003C\/li\u003E\u003Cli data-amounts-original=\"1\" data-amounts-secondary=\"17\" data-units-original=\"TBS\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1 TBS\" data-amount-secondary=\"17 ml\"\u003E1 TBS\u003C\/span\u003E Worcestershire sauce\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"9\" data-units-original=\"TBS\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 TBS\" data-amount-secondary=\"9 ml\"\u003E1\/2 TBS\u003C\/span\u003E tomato ketchup\u003C\/li\u003E\u003Cli data-amounts-original=\"1\/2\" data-amounts-secondary=\"2.46\" data-units-original=\"tsp\" data-units-secondary=\"ml\"\u003E\u003Cspan class=\"ccm-ing-amount\" data-amount-original=\"1\/2 tsp\" data-amount-secondary=\"2.46 ml\"\u003E1\/2 tsp\u003C\/span\u003E Dijon mustard\u003C\/li\u003E\u003Cli\u003Esalt and black pepper to taste\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Cdiv class=\"ccm-section-title\"\u003EYou will also need:\u003C\/div\u003E\u003Cul class=\"ccm-section-items\"\u003E\u003Cli\u003E1\/2 sheet of all butter puff pastry\u003C\/li\u003E\u003Cli\u003E1 small free range egg, beaten with a fork (for the wash)\u003C\/li\u003E\u003C\/ul\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\u003Ch3 class=\"ccm-head\"\u003EInstructions\u003C\/h3\u003E\u003Cdiv class=\"ccm-section\"\u003E\u003Col class=\"ccm-section-items\"\u003E\u003Cli\u003EToss your beef in a bowl, together with a bit of seasoning and the flour to coat. The flour will help to thicken the gravy.\u003C\/li\u003E\u003Cli\u003EMelt the butter in a deep skillet (with a lid) over medium high heat. When it just begins to foam add the beef cubes in one layer. Brown deeply on all sides. Add the onion, turn the heat down to medium and cook until the onion has softened.\u003C\/li\u003E\u003Cli\u003EPour the stock over top. Add the mustard, Worcestershire sauce and tomato ketchup. Season lightly with salt and black pepper. Bring to a simmer.\u003C\/li\u003E\u003Cli\u003EPartially cover and simmer over low heat for 2 1\/2 hours, until the meat is fork tender and the gravy has thickened. Taste and adjust the seasoning with salt and black pepper as needed. (If your gravy has not thickened, you can thicken it with a flour\/water paste, stirring constantly until it thickens.)\u003C\/li\u003E\u003Cli\u003EPour the steak filling into a pie dish and place onto a lined baking sheet.\u003C\/li\u003E\u003Cli\u003EPreheat the oven to 350*F\/180*C\/ gas mark 4.\u003C\/li\u003E\u003Cli\u003EUnroll your pastry. Cut a round out large enough to cover the top of your pie dish completely. (I use a saucer as a template.) Place on top of the filling in the pie dish. Crimp around the edges with a fork as desired and cut a few slits into the top with a sharp knife to vent. (You can decorate or not as you desire.)\u003C\/li\u003E\u003Cli\u003EBeat the egg with a fork until light. Brush this over top of the pie.\u003C\/li\u003E\u003Cli\u003EBake the pie in the preheated oven for 35 to 40 minutes until the pastry is well risen, golden brown and crisp and the filling is nice and hot.\u003C\/li\u003E\u003C\/ol\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cdiv class=\"ccm-instagram-credit ccm-hide-on-print\"\u003E\u003Cdiv class=\"ccm-instagram-icon\"\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ch5\u003EDid you make this recipe?\u003C\/h5\u003E\u003Cdiv\u003ETag \u003Ca href=\"https:\/\/www.instagram.com\/marierayner5530\" target=\"_blank\"\u003E@marierayner5530\u003C\/a\u003E on instagram and hashtag it # marierayner5530\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003C\/div\u003E\u003Cstyle class=\"ccm-card-styles\"\u003E[data-ccmcardnum='2'] .ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25);}[data-ccmcardnum=\"2\"] .ccm-image{height:380px;overflow:hidden;border-bottom-left-radius:50%;margin:-20px -20px 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src=\"https:\/\/common.recipesgenerator.com\/code.js?v=1663683716287\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E \n\n\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmpYsChIjibhCPl2wRr-u-sNUribsbu6-h2H1idOh5yFS6RePdavm-IBQD6USRi6onecR0pk_3r5wCLOGePr7Do3P0lqF01u9ISYhI9l6vFPIkRu_eTpHvoBRzzwHyEct91J0UPRZ4WJdIGfrUQMohv0ujHE3JLFePz4ssFT1HtMATdtwX6BTiLgaZ\/s3957\/end%20pie.JPG\" style=\"display: block; padding: 1em 0px; text-align: center;\"\u003E\u003Cimg alt=\"Scottish Steak Pie\" border=\"0\" data-original-height=\"2580\" data-original-width=\"3957\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgmpYsChIjibhCPl2wRr-u-sNUribsbu6-h2H1idOh5yFS6RePdavm-IBQD6USRi6onecR0pk_3r5wCLOGePr7Do3P0lqF01u9ISYhI9l6vFPIkRu_eTpHvoBRzzwHyEct91J0UPRZ4WJdIGfrUQMohv0ujHE3JLFePz4ssFT1HtMATdtwX6BTiLgaZ\/s600\/end%20pie.JPG\" title=\"Scottish Steak Pie\" width=\"600\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E \n\nThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan@aol.com\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;Thanks so much for visiting! Do come again!\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" rel=\"nofollow\" target=\"_blank\"\u003E\u0026nbsp;Follow me on bloglovin\u003C\/a\u003E\u003C\/b\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/2028757215038055216\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/09\/scottish-steak-pie-for-two.html#comment-form","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2028757215038055216"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/2028757215038055216"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2022\/09\/scottish-steak-pie-for-two.html","title":"Scottish Steak Pie for two"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiL45Upi_kBsDDxdzZH0MSaG-2uOhEn3xY_Z6Ln58ciIBMSQ1YMr3B1LBjpmgzQfmr5iyCjzmqMRVSi5id5TK5qSI8ZEm7TupmKeJcViSlKhTUEZG5awA7LOxgIEY1fl-NezHg7x1Kgm_jPXj-96miptv05-Ll2RDlPTK4tRypBl_5V8GfIhBXQ1Fry\/s72-w640-h558-c\/Cover%20steak%20pie.JPG","height":"72","width":"72"},"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-9083974362707716419"},"published":{"$t":"2019-09-05T04:00:00.001+01:00"},"updated":{"$t":"2021-03-27T11:43:46.380+00:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scottish food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Pitcaithly Bannock"},"content":{"type":"html","$t":"\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-8s-iP-dZztY\/XW-mfcENv2I\/AAAAAAACnFg\/GTpvcD_M0icA5gsVeGx9Pcr9VlrssErLACLcBGAs\/s1600\/Best%2BCover%2BBannock.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pitcaithly Bannock\" border=\"0\" data-original-height=\"883\" data-original-width=\"1600\" height=\"352\" src=\"https:\/\/1.bp.blogspot.com\/-8s-iP-dZztY\/XW-mfcENv2I\/AAAAAAACnFg\/GTpvcD_M0icA5gsVeGx9Pcr9VlrssErLACLcBGAs\/w640-h352\/Best%2BCover%2BBannock.JPG\" title=\"Pitcaithly Bannock\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI decided to bake Pitcaithly Bannock today in honor of Scottish Food \u0026amp; Drink Fortnight.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis is an annual celebration of all the best that Scotland has to offer from every corner of the country.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ETo honor it I chose to share a recipe of Historical import.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-pLP-k7jyTdw\/XW-mgQuV-iI\/AAAAAAACnFk\/DFnJgupMjt0qZHv7I5EwFVIe7Qv5Io9owCLcBGAs\/s1600\/Cover%2BBannock.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pitcaithly Bannock\" border=\"0\" data-original-height=\"1361\" data-original-width=\"1600\" height=\"544\" src=\"https:\/\/1.bp.blogspot.com\/-pLP-k7jyTdw\/XW-mgQuV-iI\/AAAAAAACnFk\/DFnJgupMjt0qZHv7I5EwFVIe7Qv5Io9owCLcBGAs\/w640-h544\/Cover%2BBannock.JPG\" title=\"Pitcaithly Bannock\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI have adapted the recipe from one in the book Scottish Baking, by Sue Lawrence. I picked it up a few years ago when we were in Scotland.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe original recipe was written by a Margaret Stewart in 1799, so its very old.\u0026nbsp; She lived in the Manse in Erskine, near Glasgow, where her husband was minister.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-hCOB8kealHg\/XW-mkgkF1qI\/AAAAAAACnFs\/Aj4MbC8L3es7KHXbobNXTSXFz_Dhlih1QCLcBGAs\/s1600\/IMG_6164.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pitcaithly Bannock\" border=\"0\" data-original-height=\"1288\" data-original-width=\"1600\" height=\"514\" src=\"https:\/\/1.bp.blogspot.com\/-hCOB8kealHg\/XW-mkgkF1qI\/AAAAAAACnFs\/Aj4MbC8L3es7KHXbobNXTSXFz_Dhlih1QCLcBGAs\/w640-h514\/IMG_6164.JPG\" title=\"Pitcaithly Bannock\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOne of my ancestors, Boyd McNayr was born near Glasgow, in the county of Lanarkshire in 1778.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHis father was a soldier in the Kings Navy and he went with his father to the New World when he was 8 years old, so in 1786.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EHe was left with a family in Halifax, Nova Scotia, while his father went off to do Navy stuff.\u0026nbsp; I can only assume he was in a ship wreck as his father was never seen nor heard from again.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-wB4ql6D8cA4\/XW-mrTHw4GI\/AAAAAAACnF0\/jvEhl2zD3o03rmTMcZMb56IiIcm9ROfuACLcBGAs\/s1600\/IMG_6165.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pitcaithly Bannock\" border=\"0\" data-original-height=\"961\" data-original-width=\"1600\" height=\"384\" src=\"https:\/\/1.bp.blogspot.com\/-wB4ql6D8cA4\/XW-mrTHw4GI\/AAAAAAACnF0\/jvEhl2zD3o03rmTMcZMb56IiIcm9ROfuACLcBGAs\/w640-h384\/IMG_6165.JPG\" title=\"Pitcaithly Bannock\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWhen I saw the dates and origins of this recipe, I was particularly interested.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI can only assume that since Boyd was left with people in Halifax his mother was passed away and that he had no other family.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThis must have been a sad little boy who had already faced many challenges in his life.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI like to think that he may have enjoyed slices of Pitcaithly Bannock with his mum as a small child.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-pFTvB4LgclM\/XW-moB6JZ3I\/AAAAAAACnFw\/LfEWBfy3MqYdynm7vx9gpq7FBNyK87QwQCLcBGAs\/s1600\/IMG_6167.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pitcaithly Bannock\" border=\"0\" data-original-height=\"1041\" data-original-width=\"1600\" height=\"416\" src=\"https:\/\/1.bp.blogspot.com\/-pFTvB4LgclM\/XW-moB6JZ3I\/AAAAAAACnFw\/LfEWBfy3MqYdynm7vx9gpq7FBNyK87QwQCLcBGAs\/w640-h416\/IMG_6167.JPG\" title=\"Pitcaithly Bannock\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIt was known to be a type of celebratory type of Scottish shortbread biscuit, created to be served on special occasions.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EThe addition of caraway, orange peel and nuts was a very common place thing to do at that time.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003ESugar would have been a luxury, and indeed these are not really sweet cookies.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-JcAvpilHqI8\/XW-muMNRcjI\/AAAAAAACnF4\/y9dqFKoe-jA0OWUZ6uPrH3CWrzZJLEAxACLcBGAs\/s1600\/IMG_6168.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pitcaithly Bannock\" border=\"0\" data-original-height=\"1490\" data-original-width=\"1600\" height=\"594\" src=\"https:\/\/1.bp.blogspot.com\/-JcAvpilHqI8\/XW-muMNRcjI\/AAAAAAACnF4\/y9dqFKoe-jA0OWUZ6uPrH3CWrzZJLEAxACLcBGAs\/w640-h594\/IMG_6168.JPG\" title=\"Pitcaithly Bannock\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMost of their luxurious flavour comes from the addition of caraway seed and orange zest.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EMake sure your caraway seed is fresh, or you might just as well leave it out as it won't have much impact.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-OnI3r2zflCE\/XW-m3KK_DtI\/AAAAAAACnGM\/A3oBVYDdPqApM2odfk7RtiFRr_2HcHi0gCLcBGAs\/s1600\/IMG_6169.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pitcaithly Bannock\" border=\"0\" data-original-height=\"1487\" data-original-width=\"1600\" height=\"594\" src=\"https:\/\/1.bp.blogspot.com\/-OnI3r2zflCE\/XW-m3KK_DtI\/AAAAAAACnGM\/A3oBVYDdPqApM2odfk7RtiFRr_2HcHi0gCLcBGAs\/w640-h594\/IMG_6169.JPG\" title=\"Pitcaithly Bannock\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThese are wonderfully crisp and buttery, with a bit of a sandy texture from the ground rice\/rice flour.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou can make your own rice flour by blitzing raw rice in a food processor until finely ground, or in a spice\/coffee grinder.\u0026nbsp; Easy peasy.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-zB7ktNWO46g\/XW-m2vmRCfI\/AAAAAAACnGI\/onK34WDeQlUgHNybVLpiodzJUbvd0uqSQCLcBGAs\/s1600\/IMG_6170.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pitcaithly Bannock\" border=\"0\" data-original-height=\"1386\" data-original-width=\"1600\" height=\"554\" src=\"https:\/\/1.bp.blogspot.com\/-zB7ktNWO46g\/XW-m2vmRCfI\/AAAAAAACnGI\/onK34WDeQlUgHNybVLpiodzJUbvd0uqSQCLcBGAs\/w640-h554\/IMG_6170.JPG\" title=\"Pitcaithly Bannock\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThey are very easy to make.\u0026nbsp; You simply beat butter and sugar together until light and pale in colour.\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI did mine by hand as I don't have an electric hand mixer and I didn't want to drag the stand mixer out from where it is stored. \u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-ha-B4isiJq0\/XW-m9nNAjxI\/AAAAAAACnGY\/V_DE491I0cs_oEpSps1uIe3hQYGsh0F2QCLcBGAs\/s1600\/IMG_6177.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pitcaithly Bannock\" border=\"0\" data-original-height=\"1174\" data-original-width=\"1600\" height=\"467\" src=\"https:\/\/1.bp.blogspot.com\/-ha-B4isiJq0\/XW-m9nNAjxI\/AAAAAAACnGY\/V_DE491I0cs_oEpSps1uIe3hQYGsh0F2QCLcBGAs\/w640-h467\/IMG_6177.JPG\" title=\"Pitcaithly Bannock\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOnce you have achieved this you stir in the flour and rice flour, orange zest, caraway seed and a pinch of salt. I would do this by hand.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EIf it is over mixed you can toughen this delicate mixture.\u0026nbsp; So best to do it by hand.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-iBPKwn2sll0\/XW-pDZ9JCBI\/AAAAAAACnHY\/PdNImAxthE49a7MYdbUljCqlyNjJve5-ACLcBGAs\/s1600\/IMG_6169.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pitcaithly Bannock\" border=\"0\" data-original-height=\"1487\" data-original-width=\"1600\" height=\"594\" src=\"https:\/\/1.bp.blogspot.com\/-iBPKwn2sll0\/XW-pDZ9JCBI\/AAAAAAACnHY\/PdNImAxthE49a7MYdbUljCqlyNjJve5-ACLcBGAs\/w640-h594\/IMG_6169.JPG\" title=\"Pitcaithly Bannock\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nOnce the soft dough is done, you press it into a prepared tin evenly, using floured hands. I tried to get it as evenly as I could.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-8sBFIMVlido\/XW-nCU7lWmI\/AAAAAAACnGg\/aR5QBmwG5vI9UfvvR_8JJY6cDVJOONfmQCLcBGAs\/s1600\/IMG_6178.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pitcaithly Bannock\" border=\"0\" data-original-height=\"1468\" data-original-width=\"1600\" height=\"586\" src=\"https:\/\/1.bp.blogspot.com\/-8sBFIMVlido\/XW-nCU7lWmI\/AAAAAAACnGg\/aR5QBmwG5vI9UfvvR_8JJY6cDVJOONfmQCLcBGAs\/w640-h586\/IMG_6178.JPG\" title=\"Pitcaithly Bannock\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nYou will need to prick it all over with a fork prior to popping it into a very slow oven.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EDon't be too pedantic about the placement of these pricks . . .\u0026nbsp; they bake out in the baking.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EI went to the trouble of making a pattern with the fork and it all baked out, so it doesn't matter what it looks like . . .\u0026nbsp; just prick it all over with a fork.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-k8awmo8xpLs\/XW-nIJDTpGI\/AAAAAAACnGs\/uHC8ezm90-4zaxKuD9QE_ugZmKzsjJJYACLcBGAs\/s1600\/IMG_6181.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pitcaithly Bannock\" border=\"0\" data-original-height=\"1332\" data-original-width=\"1600\" height=\"531\" src=\"https:\/\/1.bp.blogspot.com\/-k8awmo8xpLs\/XW-nIJDTpGI\/AAAAAAACnGs\/uHC8ezm90-4zaxKuD9QE_ugZmKzsjJJYACLcBGAs\/w640-h531\/IMG_6181.JPG\" title=\"Pitcaithly Bannock\" width=\"640\" \/\u003E\u0026nbsp;\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nDust it with more sugar and cut it into fingers or squares as soon as you take it out of the oven.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EOnce it has cooled it will be too late to do so.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003EYou will be rewarded with beautifully crumbly, buttery, crisp shortbread fingers, wonderfully flavoured.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003C!--START The Recipe Box--\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-card\" data-ccmcardnum=\"1\"\u003E\n\u003Cdiv class=\"ccm-wrapper\" id=\"recipe\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Recipe\"\u003E\n\u003Cdiv class=\"ccm-image\"\u003E\n\u003Cimg draggable=\"false\" itemprop=\"image\" src=\"https:\/\/1.bp.blogspot.com\/-pLP-k7jyTdw\/XW-mgQuV-iI\/AAAAAAACnFk\/DFnJgupMjt0qZHv7I5EwFVIe7Qv5Io9owCLcBGAs\/s1600\/Cover%2BBannock.JPG\" \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"ccm-btns-wrapper ccm-hide-on-print\"\u003E\n\u003Cbutton id=\"ccm-printbutton\" onclick=\"ccmpr();\" type=\"button\"\u003EPrint\u003C\/button\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-print-options\"\u003E\n\u003Cbutton id=\"ccm-printWithImage\"\u003EWith Image\u003C\/button\u003E\u003Cbutton id=\"ccm-printWithoutImage\"\u003EWithout Image\u003C\/button\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Ch3 class=\"ccm-name\" itemprop=\"name\"\u003E\nPithcaithly Bannock\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-info\"\u003E\n\u003Cspan class=\"ccm-yield ccm-info-child\"\u003E\u003Cb\u003EYield: \u003C\/b\u003E\u003Cspan itemprop=\"recipeYield\"\u003EMakes 24 servings\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\n\u003Cdiv class=\"ccm-author ccm-info-child\"\u003E\n\u003Cb\u003EAuthor: \u003C\/b\u003E\u003Cspan itemprop=\"author\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/Person\"\u003E\u003Cspan itemprop=\"name\"\u003EMarie Rayner\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-summary\" itemprop=\"description\"\u003E\nA Scottish type of shortbread which was considered to be very festive and would often be decorated with large caraways and orange peel.\u0026nbsp; You can bake it in a round and cut it into Petticoat Tails or bake it in a Swiss roll pan such as I have done and cut it into fingers.\u0026nbsp; Either way it goes down a real treat with a hot cuppa!\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-ingredients ingredients\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\ningredients:\u003C\/h3\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Cul\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E225g butter, slightly softened (1 cup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E100g golden caster sugar, plus more for dusting (1\/2 cup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E200g plain flour, sifted (1 1\/2 cups all purpose, less 4 tsp.)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E100g rice flour\/ground rice (2\/3 cup)\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Epinch salt\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E1 heaped tsp of caraway seeds\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003Ethe finely grated zest of a small orange\u003C\/li\u003E\n\u003Cli itemprop=\"recipeIngredient\"\u003E40g finely chopped blanched almonds (7 1\/2 TBS)\u003C\/li\u003E\n\u003C\/ul\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-section-instructions instructions\"\u003E\n\u003Ch3 class=\"ccm-head\"\u003E\ninstructions:\u003C\/h3\u003E\n\u003Ch2 class=\"ccm-howto ccm-hide-on-print\"\u003E\nHow to cook Pithcaithly Bannock\u003C\/h2\u003E\n\u003Cdiv class=\"ccm-section\"\u003E\n\u003Col\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EPreheat the oven to 150*C\/300*F\/ gas mark 2.\u0026nbsp; Butter a 9 by 13 inch Swiss Roll tin and line the bottom with baking paper creating an overhang to help you lift the bannock out of the pan when you need to.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EMeasure the butter and sugar into a bowl and beat with an electric mixer until pale. This will bake about 3 to 5 minutes. You can beat by hand as well, which will take roughly twice the time.\u0026nbsp; Sift the flour and ground rice into the bowl. Add a pinch of salt and the orange zest and almonds.\u0026nbsp; Stir to bring together into a soft dough.\u0026nbsp; Don't over mix.\u0026nbsp; Using floured hands press this into the prepared tin in an even layer.\u0026nbsp; Prick all over with the tines of a fork.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EBake in the preheated oven for 40 to 45 minutes, until uniformly pale golden brown.\u0026nbsp; Remove from the oven and dust with more caster sugar.\u0026nbsp; Cut with a sharp knife into squares or fingers.\u0026nbsp; Let cool in the tin for about 10 minutes before lifting out onto a wire rack to cool completely.\u003C\/li\u003E\n\u003Cli itemprop=\"recipeInstructions\"\u003EStore in an airtight container.\u003C\/li\u003E\n\u003C\/ol\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cdiv class=\"ccm-credit ccm-hide-on-print\"\u003E\nCreated using \u003Ca href=\"https:\/\/www.recipesgenerator.com\/\" target=\"_blank\"\u003EThe Recipes Generator\u003C\/a\u003E\u003C\/div\u003E\n\u003C\/div\u003E\n\u003C\/div\u003E\n\u003Cstyle class=\"ccm-card-styles\"\u003E.ccm-wrapper, .ccm-wrapper *{box-sizing: border-box;}.ccm-wrapper h3{margin: 0;}.ccm-show{display: block !important;}.ccm-wrapper{max-width: 620px;position: relative;padding: 20px;margin: 20px auto;background: #f2f2f2;border: 6px double #6672E5;}.ccm-howto{position:absolute!important;visibility:hidden!important;opacity:0!important;}.ccm-name{font-size: 20px!important;font-weight: 700!important;}.ccm-info{position: relative;font-size: 13px;text-transform: capitalize;margin-bottom: 20px;}.ccm-author,.ccm-yield{display: inline-block}.ccm-yield{margin-right: 30px}.ccm-wrapper img{margin:0!important;padding:0!important;}#ccm-printbutton{border: 0;margin: 0;outline: 0;color: #fff;padding: 5px;border-radius: 3px;cursor: pointer;width: 80px;height: 35px;background: #555}.ccm-print-options{display: none;white-space: nowrap;position: absolute;top: 32px;right: 0;z-index: 2;background: #fff;border: 1px solid #ccc}.ccm-print-options button{display: block;background: 0 0;border: 0;cursor: pointer;padding: 10px;width: 100%;text-align: left;}.ccm-print-options button:hover{background: #555;color: #fff}.ccm-head{color: #000;font-size: 20px !important;font-weight: 700 !important;margin: 30px 0 0 !important;text-transform: uppercase !important}.ccm-section-title{font-weight: 700;font-size: 16px;}.ccm-section{padding-left: 20px;line-height: 1.7;margin: 10px 0 30px}.ccm-section ol,.ccm-section ul{margin: 0 !important;padding: 0 0 0 30px !important;}.ccm-section li{margin: 0 0 6px !important;padding: 0 !important;}.ccm-section-steps li{line-height: 1.6;margin-bottom: 10px !important}.ccm-posturl{padding-top: 10px;border-top: 1px solid #ccc}.ccm-posturl a{font-size: 13px;}.ccm-notes{font-size: 15px;margin: 10px 0;padding-left: 30px;font-family: inherit;line-height: 1.7;white-space: pre-line}.ccm-link{color: #4193f0;}.ccm-copyright{font-size: 13px;font-style: italic;line-height: 1.6;margin-top: 15px;padding-top: 15px;border-top: 1px solid #ccc;}.ccm-credit{font-size: 12px;padding: 10px;text-align: center;background: #fff;margin: 15px -20px -20px;border-bottom-left-radius: 10px;border-bottom-right-radius: 10px;border-top: 1px solid rgba(0, 0, 0, 0.15);}.ccm-credit a{color: #00f;text-decoration: none}.ccm-keywords,.ccm-categories,.ccm-cuisine,.ccm-video,.ccm-section \u003E br,.ccm-time br{display: none}.ccm-summary{text-align: center;margin: 20px 0;line-height: 1.7;font-style: italic}.ccm-wrapper{border:0;border-radius:10px;box-shadow:0 0 10px rgba(0,0,0,.25)}.ccm-image{text-align:center;height:300px;margin:-20px -20px -22px;overflow:hidden;border-bottom:3px solid #6672E5;}.ccm-image img{width:100%;height:100%;min-height:100%;-o-object-fit:cover;object-fit:cover;-o-object-position:50% 50%;object-position:50% 50%;border-top-left-radius:10px;border-top-right-radius:10px;}.ccm-btns-wrapper{position:relative;margin-bottom:40px;text-align:center;}#ccm-printbutton{float:none;border-radius:25px;width:120px;height:40px;font-weight:700;text-transform:uppercase;background:#6672E5}.ccm-print-options{right:calc(50% - 53px)}.ccm-name{text-align:center;margin-bottom:20px!important;text-transform:capitalize}.ccm-info{display:-webkit-box;display:-ms-flexbox;display:flex;-webkit-box-pack:justify;-ms-flex-pack:justify;justify-content:center}.ccm-time{border-right:0;border-left:0;margin:0 -20px;border-top:1px dashed #000;border-bottom:1px dashed #000}.ccm-summary{margin-bottom:25px}.ccm-summary:after{content:'';display:block;width:50px;height:2px;background:#000;margin:auto;margin-top:10px}\u003C\/style\u003E\u003Cscript class=\"ccm-card-script\"\u003Efunction ccmpr(){var e=document.querySelector(\".ccm-print-options\");e?(e.classList.toggle(\"ccm-show\"),document.getElementById(\"ccm-printWithImage\").addEventListener(\"click\",ccmprNow),document.getElementById(\"ccm-printWithoutImage\").addEventListener(\"click\",ccmprNow)):ccmprNow()}function ccmprNow(){document.querySelector(\".ccm-print-options\").classList.remove(\"ccm-show\");var e=this.id;newWin=window.open(\"\",\"printwin\");var n=newWin.document.createElement(\"style\");n.innerHTML=\"html{font-family:sans-serif}img{display:none}.ccm-info,.ccm-name,.ccm-summary{margin:20px 0;text-align:center}.ccm-time{text-align:center;padding:10px;border-top:1px dashed #000;border-bottom:1px dashed #000}.ccm-time-child,.ccm-info-child{margin-right:20px;display: inline-block;}.adunit,.adunitlabel,.adunitwrapper,.ccm-hide-on-print,.chicory-order-ingredients{display:none!important}.ccm-head{text-transform:uppercase!important}.ccm-notes{white-space:pre-line}.ccm-nutrition-info\u003Ediv{display:inline-block;vertical-align:top;font-size:14px;width:calc(20% - 10px);text-align:center;margin:0 5px}.ccm-nutrition-info\u003Ediv:nth-child(5)~div{margin-top:20px}.ccm-nutrition-info\u003Ediv p{margin-top:0;margin-bottom:7px}\",\"ccm-printWithImage\"==e\u0026\u0026(n.innerHTML=n.innerHTML.replace(\"img{display:none}\",\"img{display:block;margin: 20px auto;width: auto;max-width:250px;}\")),newWin.document.getElementsByTagName(\"head\")[0].appendChild(n),newWin.document.getElementsByTagName(\"body\")[0].innerHTML=document.querySelector(\".ccm-wrapper\").innerHTML,newWin.print()}\u003C\/script\u003E\u003Cscript src=\"https:\/\/codepen.io\/recipesgenerator\/pen\/MZQxZa.js\" type=\"text\/javascript\"\u003E\u003C\/script\u003E\u003C!--END The Recipe Box--\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-i9YN8BougCQ\/XW-nSrYPLjI\/AAAAAAACnG4\/c7AfS2yQ8DM-Rikax5ZTjJrHaHxIyEFiwCLcBGAs\/s1600\/IMG_6183.JPG\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg alt=\"Pitcaithly Bannock\" border=\"0\" data-original-height=\"1212\" data-original-width=\"1600\" height=\"483\" src=\"https:\/\/1.bp.blogspot.com\/-i9YN8BougCQ\/XW-nSrYPLjI\/AAAAAAACnG4\/c7AfS2yQ8DM-Rikax5ZTjJrHaHxIyEFiwCLcBGAs\/w640-h483\/IMG_6183.JPG\" title=\"Pitcaithly Bannock\" width=\"640\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nStored in an airtight container these will keep for days and days.\u0026nbsp; If anything they get better tasting as the days progress.\u0026nbsp; They would indeed be very pretty at Christmas time with a bit of icing on top and some sprinkles, or even bits of candied cherry.\u0026nbsp; In any case, Happy Scottish Food \u0026amp; Drink Fortnight!!\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-zB7ktNWO46g\/XW-m2vmRCfI\/AAAAAAACnGI\/onK34WDeQlUgHNybVLpiodzJUbvd0uqSQCLcBGAs\/s1600\/IMG_6170.JPG\" style=\"margin-left: 1em; margin-right: 1em; text-align: center;\"\u003E\u003Cimg alt=\"Pitcaithly Bannock\" border=\"0\" data-original-height=\"1386\" data-original-width=\"1600\" height=\"554\" src=\"https:\/\/1.bp.blogspot.com\/-zB7ktNWO46g\/XW-m2vmRCfI\/AAAAAAACnGI\/onK34WDeQlUgHNybVLpiodzJUbvd0uqSQCLcBGAs\/w640-h554\/IMG_6170.JPG\" title=\"Pitcaithly Bannock\" width=\"640\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Ci\u003E\u0026nbsp;\u003C\/i\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cspan style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003EThis content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.\u0026nbsp;\u003C\/span\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Cbr style=\"box-sizing: border-box;\" \/\u003E\u003C\/div\u003E\u003Cdiv style=\"background-color: white; box-sizing: border-box; color: #4e4d4c; font-family: \u0026quot;Open Sans\u0026quot;, sans-serif; font-size: 18px;\"\u003E\u003Ca href=\"https:\/\/www.bloglovin.com\/blog\/1655969\/?claim=rgaz8v5xsgj\" style=\"-webkit-font-smoothing: antialiased; box-sizing: border-box; color: #161616; outline: currentcolor none medium; text-decoration-line: none; transition: all 0.25s ease-in-out 0s;\"\u003EFollow my blog with Bloglovin\u003C\/a\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/9083974362707716419\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2019\/09\/pitcaithly-bannock.html#comment-form","title":"5 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9083974362707716419"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/9083974362707716419"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2019\/09\/pitcaithly-bannock.html","title":"Pitcaithly Bannock"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/-8s-iP-dZztY\/XW-mfcENv2I\/AAAAAAACnFg\/GTpvcD_M0icA5gsVeGx9Pcr9VlrssErLACLcBGAs\/s72-w640-h352-c\/Best%2BCover%2BBannock.JPG","height":"72","width":"72"},"thr$total":{"$t":"5"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-6070392443552258223"},"published":{"$t":"2017-04-21T04:00:00.000+01:00"},"updated":{"$t":"2019-10-19T07:58:24.276+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"oats"},{"scheme":"http://www.blogger.com/atom/ns#","term":"quick breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scottish food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":" Oat Bannocks"},"content":{"type":"html","$t":"\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-uedjXiR7HXM\/WPimF3p8YuI\/AAAAAAAA574\/awX8HyiTLQsXqUPrHvu7SAO2z_fslw1XgCLcB\/s1600\/DSCN1628.JPG\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-uedjXiR7HXM\/WPimF3p8YuI\/AAAAAAAA574\/awX8HyiTLQsXqUPrHvu7SAO2z_fslw1XgCLcB\/s320\/DSCN1628.JPG\" width=\"382\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIn my previous marriage, we used to spend a lot of time on Prince Edward Island in the summer.\u0026nbsp; Although I was born on the Island, it was only an accident of birth, because that was where my father was posted with the Canadian Airforce at the time. My ex-husband's family, however, had a long history there, going back to some of the first Scottish settlers on the Island, back in the days when the Island was nothing but trees and native North Americans.\u0026nbsp; The Ramsays ended up on the Island when their ship, The Annabella, was ship-wrecked in Malpeque Bay.\u0026nbsp; The Annabella had been heading for the Virginia Colonies when a storm blew it off course and the rest is history.\u0026nbsp; It is said that the survivors would have starved or frozen to death that first winter, were it not for the Natives who so generously helped them out.\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-pIrIxAlGW8o\/WPijmDYYQ-I\/AAAAAAAA56s\/MHshdYw8JLcRqVwkIx9fHfx-qo2Ea7mBwCLcB\/s400\/DSCN1615.JPG\" width=\"393\" \/\u003E\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nMy late father in law came from a very large farming family, consisting mainly of girls.\u0026nbsp; I think there were only two or three sons.\u0026nbsp; He was the baby of the family.\u0026nbsp; Most of his sisters, with the exception of one, had moved down to the Boston, New England area before and after WW2. The same thing happened in my own family. There was a lot of prosperity in America as compared to the Maritimes, which was than and still is a somewhat economically depressed area.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-ZILT7i_zbwI\/WPikOHq1WVI\/AAAAAAAA568\/7VOx48ErMKIA7wFOklPmzBE3bucgPFoLQCLcB\/s1600\/DSCN1616.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"383\" src=\"https:\/\/3.bp.blogspot.com\/-ZILT7i_zbwI\/WPikOHq1WVI\/AAAAAAAA568\/7VOx48ErMKIA7wFOklPmzBE3bucgPFoLQCLcB\/s400\/DSCN1616.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nThe old gals (as we called the sisters) used to come up to their cottage on the Malpeque Bay every summer, where they would spend a couple of months taking in the sea air and re-connecting with their roots.\u0026nbsp; The air rang with the sound of hearty card games and raucous laughter.\u0026nbsp; I think the game was 45's but I can't say for sure, because I have \u003Ci\u003Enever\u003C\/i\u003E been a great card player. I'm too slow.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-qMYPLEWvGmc\/WPikLP6tLwI\/AAAAAAAA564\/nxdaiTjOYGoBouoaURZc3m5ruCyOqmhiQCLcB\/s1600\/DSCN1617.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"377\" src=\"https:\/\/3.bp.blogspot.com\/-qMYPLEWvGmc\/WPikLP6tLwI\/AAAAAAAA564\/nxdaiTjOYGoBouoaURZc3m5ruCyOqmhiQCLcB\/s400\/DSCN1617.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI loved to watch however, and many an afternoon was spent watching the cards being dealt and listening to all the war stories and family tales.\u0026nbsp; The Sister that had stayed back on the Island used to do all the cooking.\u0026nbsp; She would bake these Bannocks frequently. \u0026nbsp; Her name was Rita.\u0026nbsp; She was like a little bird. I loved her to pieces.\u0026nbsp; She was a really kind and caring woman. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-pdujC7Jj4Rw\/WPikO-gwVZI\/AAAAAAAA57A\/npiXrwhE6WAq5VUxH8QRu9xysmT6KDHZgCLcB\/s1600\/DSCN1618.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-pdujC7Jj4Rw\/WPikO-gwVZI\/AAAAAAAA57A\/npiXrwhE6WAq5VUxH8QRu9xysmT6KDHZgCLcB\/s400\/DSCN1618.JPG\" width=\"388\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nEver the foodie, I would watch her making these.\u0026nbsp; All of the ingredients used to get measured right out onto the counter-top, her quick hands deftly managing them into a dough that was then cut and baked into these beautiful light and oaty bannocks. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-1ay0k7IS_8c\/WPikh7ItjVI\/AAAAAAAA57I\/h3h8oJ0vkeo9dcnkDVt3SLfdmaGkxRuTQCLcB\/s1600\/DSCN1619.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"396\" src=\"https:\/\/2.bp.blogspot.com\/-1ay0k7IS_8c\/WPikh7ItjVI\/AAAAAAAA57I\/h3h8oJ0vkeo9dcnkDVt3SLfdmaGkxRuTQCLcB\/s400\/DSCN1619.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u0026nbsp;I can still remember the first time I saw her making them, I thought it was cheese she was mixing in, but it was cold butter which she had grated.\u0026nbsp; I tend to cut the butter into bits and rub it in with my fingertips.\u0026nbsp; Both ways work well.\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-jsSeHZchT7I\/WPilSpxk3aI\/AAAAAAAA57Y\/tbDIB-sdHFkbrrWITl-KtjZlTpTIgsr0QCLcB\/s1600\/DSCN1620.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"393\" src=\"https:\/\/4.bp.blogspot.com\/-jsSeHZchT7I\/WPilSpxk3aI\/AAAAAAAA57Y\/tbDIB-sdHFkbrrWITl-KtjZlTpTIgsr0QCLcB\/s400\/DSCN1620.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nDon't be tempted to use old fashioned oats in these, unless you blitz them in a food processor for a few seconds to break them down.\u0026nbsp; This is one time you want to be using the quick oats. Old fashioned oats are too coarse.\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-rIhs1g7LW00\/WPilIum1O-I\/AAAAAAAA57U\/0CGKZVfWhTEKrnSTyPGUFYH9xET_agDhwCLcB\/s1600\/DSCN1621.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"340\" src=\"https:\/\/4.bp.blogspot.com\/-rIhs1g7LW00\/WPilIum1O-I\/AAAAAAAA57U\/0CGKZVfWhTEKrnSTyPGUFYH9xET_agDhwCLcB\/s400\/DSCN1621.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nAunt Rita cut hers into squares, whereas I cut them into rectangles.\u0026nbsp; Not a scrap of the dough is wasted.\u0026nbsp; With a light touch, and no re-working of scraps you are rewarded with a dozen light as air golden brown slightly nubbly\/nutty textured scones.\u0026nbsp; Because that is really all a Bannock is . . .\u0026nbsp; a Scottish Scone. But shhh . . .\u0026nbsp; don't tell anyone I said that.\u0026nbsp; I wouldn't want to start a War over it or anything.\u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-vmhRij4l6Oo\/WPilTHjemZI\/AAAAAAAA57c\/zOHwyLMoiaIySC7eSWjHkv2kqbdws5p_ACLcB\/s1600\/DSCN1622.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/1.bp.blogspot.com\/-vmhRij4l6Oo\/WPilTHjemZI\/AAAAAAAA57c\/zOHwyLMoiaIySC7eSWjHkv2kqbdws5p_ACLcB\/s400\/DSCN1622.JPG\" width=\"378\" \/\u003E \u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nWhat a wonderful time those years were, spending those summer afternoons out on the bay.\u0026nbsp; The air was cool,because we were right on the water.\u0026nbsp; The children and I used to walk up and down the sand and grasses, picking\u0026nbsp; wild rhubarb that I would then make into pies and jam. Good times! \u0026nbsp; \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/3.bp.blogspot.com\/-76qIn3PxQPk\/WPildp6BLHI\/AAAAAAAA57k\/OgSNT_ngwTwf-2aTNlpU8XGcSoNxmwj9wCLcB\/s1600\/DSCN1623.JPG\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"375\" src=\"https:\/\/3.bp.blogspot.com\/-76qIn3PxQPk\/WPildp6BLHI\/AAAAAAAA57k\/OgSNT_ngwTwf-2aTNlpU8XGcSoNxmwj9wCLcB\/s400\/DSCN1623.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nI don't know how the rhubarb ended up growing there but it worked kind of the same as wild strawberries do . . .\u0026nbsp; it was thinner, smaller, and filled with a lot more flavour than the regular stuff. \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/2.bp.blogspot.com\/-APX_5ol9GXI\/WPiltEXtu7I\/AAAAAAAA57o\/60EHAYSG3VEbLHOD3WjYV5OIFKOaaKV-gCLcB\/s1600\/DSCN1625.JPG\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/2.bp.blogspot.com\/-APX_5ol9GXI\/WPiltEXtu7I\/AAAAAAAA57o\/60EHAYSG3VEbLHOD3WjYV5OIFKOaaKV-gCLcB\/s320\/DSCN1625.JPG\" width=\"396\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\nIn any case, I hope you will bake these lovely Bannocks, and when you do, please raise a nice hot cuppa to Aunt Rita and the old gals . . .\u0026nbsp; and hot summer afternoons spent playing cards and picking wild rhubarb on sands of Malpeque Bay\u0026nbsp; . . . \u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/1.bp.blogspot.com\/-MR8E4litJgo\/WPilvIgoCBI\/AAAAAAAA57s\/nshxWf00Wx0xk23PBWxzkTY7xaq6F30mwCLcB\/s1600\/DSCN1626.JPG\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" height=\"393\" src=\"https:\/\/1.bp.blogspot.com\/-MR8E4litJgo\/WPilvIgoCBI\/AAAAAAAA57s\/nshxWf00Wx0xk23PBWxzkTY7xaq6F30mwCLcB\/s320\/DSCN1626.JPG\" width=\"400\" \/\u003E\u0026nbsp;\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: left;\"\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Cdiv\u003E\n\u003Ci\u003E\u003Cb\u003E*Malpeque Oat Bannocks*\u003C\/b\u003E\u003C\/i\u003E\u003C\/div\u003E\nMakes 12\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/malpeque-bannocks\" target=\"_blank\"\u003E\u003Cb\u003EPrintable Recipe\u0026nbsp;\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003C\/div\u003E\nA\n very old family recipe. Those are the best kinds of recipes don't you \nthink?\u0026nbsp; Serve warm, fresh from the oven with plenty of cold butter and \njam. Light as a cloud.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\n280g plain flour (2 cups all purpose), plus more for kneading and patting\u003C\/div\u003E\n80g quick cooking oats (1 cup)\u003C\/div\u003E\n1 TBS baking powder\u003C\/div\u003E\n1 TBS granulated sugar\u003C\/div\u003E\n1\/2 tsp salt\u003C\/div\u003E\n\u003Cdiv\u003E\n60g cold butter (1\/4 cup), cut into bits\u003C\/div\u003E\n180ml whole milk (3\/4 cup)\u003C\/div\u003E\n120g plain yogurt (1\/2 cup)\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nPreheat the oven to 200*C\/400*F\/ gas mark 6.\u0026nbsp; Line a baking tray with baking paper. Set aside.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nSift\n the flour and baking powder into a large bowl.\u0026nbsp; Whisk in the oats, \nsalt, and sugar.\u0026nbsp; Drop in the butter.\u0026nbsp; Rub it into the mixture with your\n fingertips until the mixture resembles fine crumbs. Whisk together the \nmilk and yogurt and stir this into the flour mixture with a fork to form\n a soft dough.\u0026nbsp; Tip out onto a well floured surface and knead gently a \ncouple of times with floured hands.\u0026nbsp; Pat out to an 8 inch square, which \nis approximately 1\/2 inch thick.\u0026nbsp; Cut in half down the middle in both \ndirections and then cut each quarter into 3 equal strips, using a \nfloured knife.\u0026nbsp; Place leaving plenty of space between on the baking \nsheet.\u0026nbsp;\u003C\/div\u003E\n\u003Cdiv\u003E\n\u003Cbr \/\u003E\u003C\/div\u003E\nBake in the preheated oven for 15 to 17 minutes \nuntil well risen and light golden brown.\u0026nbsp; Serve warm with whatever you \ndesire.\u0026nbsp; Any leftovers can be stored in an airtight container for up to \nthree days.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/4.bp.blogspot.com\/-J9wlXQmIgJk\/WPil21HWL2I\/AAAAAAAA570\/-aVcvb2VoUQtxNOsIc98asDLjJKpCb2IwCLcB\/s1600\/DSCN1627.JPG\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" height=\"400\" src=\"https:\/\/4.bp.blogspot.com\/-J9wlXQmIgJk\/WPil21HWL2I\/AAAAAAAA570\/-aVcvb2VoUQtxNOsIc98asDLjJKpCb2IwCLcB\/s320\/DSCN1627.JPG\" width=\"395\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr \/\u003E\n\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\n\u003C\/div\u003E\nIts hard to believe we are at the end of the week already. Hasn't this past week just flown by!\u0026nbsp; Bon Appetit!"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/6070392443552258223\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/04\/oat-bannocks.html#comment-form","title":"17 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6070392443552258223"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/6070392443552258223"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2017\/04\/oat-bannocks.html","title":" Oat Bannocks"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/2.bp.blogspot.com\/-uedjXiR7HXM\/WPimF3p8YuI\/AAAAAAAA574\/awX8HyiTLQsXqUPrHvu7SAO2z_fslw1XgCLcB\/s72-c\/DSCN1628.JPG","height":"72","width":"72"},"thr$total":{"$t":"17"}},{"id":{"$t":"tag:blogger.com,1999:blog-7100882347408067241.post-178266477795086916"},"published":{"$t":"2012-09-25T04:00:00.001+01:00"},"updated":{"$t":"2022-05-09T12:24:54.334+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheap and Cheerful Mains"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cheese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"meatless"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pies and bakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scottish food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Traditional"}],"title":{"type":"text","$t":"Macaroni Cheese Pies"},"content":{"type":"html","$t":"\u0026nbsp;\u003Cimg alt=\"Macaroni Cheese Pies\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/cumbria%202008\/holiday37.jpg\" title=\"Macaroni Cheese Pies\" width=\"562\" \/\u003E\u0026nbsp;\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nOne place I have not really visited yet during the 12 years I have been here in the UK is Scotland, not unless you count a flying visit up to Gretna Green one day while we were on Holiday one year in Cumbria.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt was only about an hour from where we were staying so we thought why not.\u0026nbsp; It wasn't Scotland proper, even though it was truly an interesting place to see.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Liam Neeson\" border=\"0\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/Anythhing%20Goes%202\/1920e0217997c343c24c9402354e518c_zps4658bebe.jpg\" title=\"Liam Neeson\" \/\u003E\u003Cbr \/\u003E\n\u003Cdiv style=\"line-height: 0px; padding-bottom: 2px;\"\u003E\n\u003C\/div\u003E\n\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI have always had a certain amount of affinity for the Scots . . . probably due to my latent Scottish Ancestry . . . and to the sight of both Mel\u0026nbsp; Gibson and Liam Neeson in kilts.\u0026nbsp; Be still my heart.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EDo you think Scottish men really looked as good as all that way back when??\u0026nbsp; I dunno, but I sure like to think that they they did!\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYes, I also hold a certain yearning and love in my heart for historical romance novels about Scottish Lairds and clansmen . . . and Vikings . . . but we \u003Ci\u003Ewon't\u003C\/i\u003E go there today, we're talking about the Scots.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Macaroni Cheese Pies\" height=\"562\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1511_zps0ca45cad.jpg\" title=\"Macaroni Cheese Pies\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\nThe Scots are known for having wild temperaments, fabulous accents, huge calves, hairy cows . . . and their appetites for strange and unusual foods . . . like Haggis, Tatties and Neeps . . . and deep fried Mars Bars.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI have never tried anything but the vegetarian Haggis, and it was quite good . . . likewise the Tatties and Neeps . . .\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EI don't think my heart could withstand the onslaught of a deep fried Mars Bar . . . but they do sound oddly appealing in a gluttonous sort of way!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Macaroni Cheese Pies\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1513_zpsbf66f693.jpg\" title=\"Macaroni Cheese Pies\" width=\"624\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nToday I learned about a favourite hearty snack which hails from the bonny bonny land up North of us . . . Macaroni Cheese Pies.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EYes! Macaroni Cheese Pies!!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Macaroni Cheese Pies\" height=\"606\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1515_zps5cb478e7.jpg\" title=\"Macaroni Cheese Pies\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\nThink of it . . . your favourite supper dish . . . except in a pie.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EDeliciously rich macaroni and cheese . . . all rich and moreishly cheesy . . . baked in a crisp and brown,\u0026nbsp; hot water pastry crust.\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EApparently every baker has their own delicious version.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Macaroni Cheese Pies\" height=\"640\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1518_zpsd6fa5c66.jpg\" title=\"Macaroni Cheese Pies\" width=\"600\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThis is mine.\u0026nbsp; I like to use a combination of cheeses in my macaroni cheese.\u0026nbsp; A nice strong well flavoured cheddar, some Red Leicester for colour and taste . . . and some sharp Parmesan for yet another layer\u0026nbsp; of flavour.\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u0026nbsp;I make my sauce extra rich with the addition of a bit of single cream, which helps to loosen the sauce just a little bit and give it additonal scrumminess.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg height=\"526\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1516_zps1d89481b.jpg\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThis hot water pastry is very easy to make.\u0026nbsp; I don't think I've made pastry that was this easy to make before.\u0026nbsp; I had never attempted to even try, always thinking that it must be very difficult, but it wasn't difficult at all, or even labour intensive.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIt is what is often used to make raised pork, chicken or ham pies . . .\u0026nbsp; very sturdy and crisp . . . and forgiving.\u0026nbsp; I baked my pies in stainless steel cooking rings, about 4 inches in diameter and about 2 inches tall, but you can use pie tins if you want.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EIndividual ones are best, or you could even use large muffin tins or individual ramekins.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Macaroni Cheese Pies\" height=\"562\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1523_zpsdcbbdb93.jpg\" title=\"Macaroni Cheese Pies\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nThey're really rather tasty I think, although I cannot imagine eating one as a snack.\u0026nbsp; To me this is a meal.\u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EDelicious served hot, straight out of the oven with some rustic chips and ketchup on the side . . . or even at room temperature, making them the perfect portable lunch.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Macaroni Cheese Pies\" height=\"616\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1519_zps2b0c4dee.jpg\" title=\"Macaroni Cheese Pies\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\nI do hope you will give them a try.\u0026nbsp; I think you'll be most pleasantly surprised.\u0026nbsp; Next time I think I'll add little bits of ham or crisp bacon to the mix, or broccoli,\u0026nbsp; maybe a bit of chopped tomato. \u0026nbsp;\u0026nbsp;\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003EOr how about some crumbled Stilton and Walnuts?? Sounds positively scrummy!\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Cimg alt=\"Macaroni Cheese Pies\" height=\"581\" src=\"http:\/\/img.photobucket.com\/albums\/v51\/MarieAlice\/A%20Amazing%20English%20Kitchen%202\/SAM_1524_zps65a80047.jpg\" title=\"Macaroni Cheese Pies\" width=\"640\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\n\u0026nbsp;\u003Ci\u003E\u003Cb\u003E*Macaroni Cheese Pies*\u003C\/b\u003E\u003C\/i\u003E\u003Cbr \/\u003E\nMakes about 6\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/sites.google.com\/site\/oakcottagerecipes\/macaroni-cheese-pies\"\u003E\u003Cb\u003EPrintable Recipe\u003C\/b\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nApparently \nthis is a favourite snack from Scotland.\u0026nbsp; You can use your own favourite\n macaroni and cheese recipe or the one I have posted here.\u0026nbsp; You will \nwant to make your macaroni and cheese first so that it can be cold when \nit comes time to put it into the pies.\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the macaroni cheese:\u003Cbr \/\u003E\n2 TBS butter\u003Cbr \/\u003E\n2 TBS plain flour\u003Cbr \/\u003E\n250ml of whole milk (1 cup)\u003Cbr \/\u003E\n50ml of single cream (1\/4 cup)\u003Cbr \/\u003E\n1\/2 pound of grated cheese (a good strong Cheddar, Red Leicester, Parmesan)\u003Cbr \/\u003E\n(In whatever quantities you want, I basically use 1\/2 cheddar, and 1\/4 of each of the other two)\u003Cbr \/\u003E\na healthy splash of hot sauce (Tabasco, etc.)\u003Cbr \/\u003E\nfine sea salt and freshly ground black pepper to taste\u003Cbr \/\u003E\na pinch of freshly grated nutmeg\u003Cbr \/\u003E\n150g of macaroni, cooked as per package directions, drained and rinsed (about 1 1\/2 cups)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFor the pastry:\u003Cbr \/\u003E\n250g of plain flour (2 1\/2 cups)\u003Cbr \/\u003E\n3\/4 tsp salt\u003Cbr \/\u003E\n50g of solid white shortening, or lard (1\/4 cup)\u003Cbr \/\u003E\n125ml of boiling water (1\/2 cup)\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMore grated cheese to top\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFirst\n make the macaroni and cheese.\u0026nbsp; To make the sauce place the butter into a\n saucepan over medium heat.\u0026nbsp; Melt and once it just begins to foam, whisk\n in the flour.\u0026nbsp; Cook, whisking for about a minute.\u0026nbsp; Slowly whisk in the \nmilk, whisking constantly until the mixture bubbles and begins to \nthicken.\u0026nbsp; Whisk in the cheeses a bit at a time, allowing each addition \nto melt before adding the next.\u0026nbsp; Stir in the hot sauce and seasonings.\u0026nbsp; \nTaste and adjust as necessary.\u0026nbsp; Stir in your cooked and drained \nmacaroni.\u0026nbsp; Cover with a piece of cling film and set aside to cool \ncompletely.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTo make your pastry.\u0026nbsp; Measure the flour into a bowl \nalong with the salt, whisking both together.\u0026nbsp; Drop the fat in bits over \ntop.\u0026nbsp; Pour the boiling water in all at once and stir quickly together \nwith a fork until well blended.\u0026nbsp; Once you can easily handle it, tip it \nout onto a lightly floured surface and knead it gently until smooth.\u0026nbsp; \nCover with the bowl and allow to rest for five minutes.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nPreheat your oven to 400*C\/200*F\/ gas mark 6.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nTake\n 6\u0026nbsp; metal pastry rings, about 4 inches in diameter, and place them onto a\n baking tray.\u0026nbsp; Roll your pastry out on a lightly floured surface until \nit is 1\/4 inch thick.\u0026nbsp; Cut out rounds large enough to fit into the metal\n rings with a bit of overhang.\u0026nbsp; Carefully fit the pastry into the rings,\n pushing it into the sides at the bottom all the way around with your \nknuckles to fit.\u0026nbsp; Once you have them lined properly, take a rolling pin \nand roll it across the tops to cut any excess pastry away.\u0026nbsp; Discard any \nexcess.\u0026nbsp; Fill each of the rings with a portion of the macaroni cheese, \nfilling them to just below the pastry edge.\u0026nbsp; Sprinkle each with some \nmore grated cheese.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBake in the heated oven for about 35 minutes,\n or until a rich golden brown.\u0026nbsp; Loosen the edges of the metal rings with\n a sharp knife and allow them to cool for 5 minutes before removing the \nmetal rings to serve.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBest served hot or warm with some tomato ketchup and chips (French Fries) on the side.\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.theenglishkitchen.co\/feeds\/178266477795086916\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/09\/macaroni-cheese-pies.html#comment-form","title":"16 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/178266477795086916"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/7100882347408067241\/posts\/default\/178266477795086916"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.theenglishkitchen.co\/2012\/09\/macaroni-cheese-pies.html","title":"Macaroni Cheese Pies"}],"author":[{"name":{"$t":"Marie Rayner"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/00407913432222377267"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzMjK9JXF9J07LjT7q87CzFr7lfbY_b46M6Ckbl4uoouXZe8fbXl8jvYZLZFb_ifxpDJ6VrklMQnta28K-9eJR25vccys5WempX6-vlNwIc3v8H5_Mg12SYfbzVf0Ucg\/s220\/profile+pic.jpg"}}],"thr$total":{"$t":"16"}}]}});