New! Dunesslin Pudding
 (sent in by Kelly Hamilton, Dumfries)

4 tablespoons jam or stewed fruit, 2 well beaten eggs, 2 ounces (50g) flour, 1 ounce (25g) white sugar, 1 ounce (25g) butter, half pint (300ml) milk, a squeeze of lemon juice or/and vanilla.

Slightly butter the inside of a 2-pint (1 litre) pudding dish and place the jam/preserve or fruit in the foot. Mix the flour and sugar in a thick saucepan over heat and gradually add the milk, stirring well. Cut the butter into small pieces, add to the mixture and stir until it boils and becomes thick. Allow to cool slightly, add the lemon or vanilla and the well-beaten eggs. Beat until smooth and then pour evenly over the jam/preserve or fruit. Brown in a pre-heated moderate oven at 350F/180C, for about 20 minutes. Serve hot.

Very Old Highland Dish

This very old Highland Dish from the Isle of Skye recaptures much of the simplicity of life in the Highlands. Nevertheless it is really delicious.

1 pint milk, 2 teaspoons rennet, 1/2 pint double cream, 2 tablespoons soft brown sugar, nutmeg.

Warm the milk and add the rennet. When set, lift the curd on to a sieve and press the whey through until the curd is quite stiff. Flavour the curd with sugar and nutmeg. Whip up the cream adding the remaining sugar and more nutmeg and combine with the curd. Grate a little nutmeg over the top.

Whipt Syllabub
(Sent in by Jenny Cunningham, Edinburgh)

In Georgian times the culinary arts were well developed in Scotland and properous citizens used to sit down to enormous dinners with many courses. A syllabub normally ended such dinners and still goes well with our less elaborate meals today.

A goblet of sweet white wine, a small glass of brandy, caster sugar to taste, juice and rind of one lemon, 1/2 pint double cream.

Put the wine, brandy, lemon juice, rind and sugar into a bowl and stir until the sugar is dissolved. Add the half pint of double cream and, using a wire whisk, whip until the mixture thickens and leaves a trail behind. This will probably take 10-15 minutes. Serve either in individual syllabub glasses or in a single glass dish. Add a grating of nutmeg and serve with macaroons or sponge fingers. A solid syllabub is sufficient for four generous helpings.

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