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friar’S omelette
This sweet omelette was first published by a Lady Forbes around 1910.
In addition to being made with apples, you can use rhubarb, plums (with stones
removed) or blackberry instead.
The quantities make sufficient for four servings.
ingredients
6 medium cooking apples
4 ounces (125g or one stick) butter plus butter for greasing a baking dish
2 ounces (50g or 4 tablespoons) white sugar
1 ounce (25g or rounded tablespoon) white sugar for decoration
2 eggs, well beaten
4 ounces (125g or 1 cup) breadcrumbs
A squeeze of lemon juice
method:
Remove the peel and core from the apples, slice and place in a saucepan with about
quarter pint (150ml) water. Cook until soft (similar to apple sauce). Remove from
the heat and add 4 ounces (125g or one stick) butter, sugar and lemon juice and
mix well. When cold, add the well-beaten eggs.
Butter a deep baking dish and spread the breadcrumbs around it so that they stick
to the bottom and the sides - but keep back enough for the top.
Add the apple and egg mixture into the dish and cover the top thickly with breadcrumbs.
Bake in a moderate oven (350ºF/180ºC/Gas Mark 4) for about half an hour.
Turn out onto a flat dish and sprinkle with sugar before serving.
heBt u zelf ooK overheerlijKe recepten, mail deze dan naar info@Schotlanddigizine.nl
20 • Jaargang 7 • nummer 1 • oktober 2012
helenSBurgh toffee
There are many different varieties of
toffee, tablet and fudge catering for the
sweet tooth of many Scots. This “toffee”
named after Helensburgh (a town
overlooking the lower reaches of the river
Clyde) has the consistency of thick
fudge, rather than chewy toffee.
ingredients
2 ounces (50g or half stick) unsalted (sweet) butter
1 pound (450g or two cups) caster (superfine) sugar
Two teaspoons (10ml) golden syrup (light corn syrup)
7 fluid ounces (200ml or small can) condensed milk
4 tablespoons (60ml) milk
Half teaspoon (2.5ml) vanilla essence (extract)
method:
Melt the butter in a heavy-based saucepan, then add the sugar, syrup, condensed
milk and milk. Heat very gently until all the ingredients have dissolved. Then bring
to the boil, stirring constantly. Continue to heat, stirring gently until the mixture
has reached 115ºC/240ºF on a sugar thermometer (or until a teaspoonful of the
mixture forms a soft ball when dropped into cold water).
Remove from the heat and add the vanilla essence. Beat well until thick and
creamy. Pour into shallow greased tins (pans) and mark into squares with a knife.
Leave to cool and set. Cut into pieces and store in an airtight container.