We will be making Spotted Dick.Originally Posted by anticausal
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You need a 12 holed muffin tin
Make the batter the day before and get it cold in the fridge overnight
Batter- 1 cup (140g) all purpose flour 4 medium eggs 3/4 cup/200ml milk (season with salt and pepper just before pouring) - whisk well
Put a teaspoon of heat stable oil or lard in each
hole and place in a preheated hot (425f) oven for 10 mins
Take it out and pour some batter carefully and quickly in each hole then put straight back in oven
DO NOT OPEN THE OVEN for at least 15-18 minutes
Enjoy
Traditionally eaten with gravy before roast beef- goes well with any pot roast or stew
I made these for a 300lb Italian American who loved them
TMPHBITEU
We will be making Spotted Dick.
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Toad in the hole and/or steak and kidney pudding!
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I'd be interested to see you try a skirlie recipe, as well as hearing what is the correct way to make porridge.
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Thanks for this, I saved it. If I remember correctly, she used bacon grease as the oil and we always had it with roast beef on holidays.
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Black pudding. When I was in Scotland I liked it even better than Haggis. With breakfast stuff, eggs etc, mmm, so good
John
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Beef and ale pie/steak and kidney pudding. PITA to make a good one but worth it.
Sad to say the Full Scottish or even Ulster Fry is superior to the Full English. Slices of haggis, black pudding and potato 'tattie' scones. You need a horrible hangover to really appreciate this fine delicacy, though.
Beef Wellington is fine but a classic roast beef dinner is the pinnacle. With Yorkshire pudding as above, duck fat roast potatoes, carrots, pearl onions, peas sweetened with honey and a gravy made properly, with lots of gelatin, marrow and port/wine. And a DIY horseradish sauce strong enough to give you a nosebleed. The king of roast dinners!
We even have an old song about it.
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Scottish Powsowdie
You can use meat cuts like shanks or neck rather than sheep or deer's head but including the tongue is a nice touch.
Shepherd's Pie is a must.
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A slight variation on the Yorkshire pudding recipe above from a Yorkshireman. For our Sunday roast we will use 2 eggs, 2oz (50g) plain flour, 1/4 pint (140ml) milk. That will make 6 Yorkshire puddings.
Always find it’s best to use beef dripping (tallow) or lard in the muffin tray rather than oil. Put your fat in every other hole of the tray. 10-15 minutes before your meat has finished cooking get the fat in the oven. Really important to get that hot. When your meat is done and you take it out to rest, this is the time to pour the batter into the hot fat and back into the oven, 200 Celsius, 390 Fahrenheit in a fan oven for 25 minutes while your meat rests. Do not open the oven during this time.
Most people now will eat Yorkshire puddings on their plate with a roast dinner. In many country pubs in Yorkshire, they will still be on the menu as a starter served with gravy. But you can also eat Yorkshire puddings as a desert with golden syrup.
Variations would be toad in the whole (batter poured onto pork sausages in a tray/frying pan then into the oven.
However my favourite is the individual filled Yorkshire pudding. Same method as above but use a 6 inch cake tin so that it will fill your plate. Once cooked, fill with any meat (perfect with slow roast pork shoulder), onion gravy, peas, carrots and top with mash potato.
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Scottish recipes are British recipes, Scotland being part of Britain, at least for the time being.
And this is the recipe you are looking for:
Split Pea and Bacon Soup
Ingredients: 2oz bacon, cut into small pieces; one onion; 2 carrots; piece of turnip; 1oz butter; 4oz yellow split peas; 1 1/5 pints of stock; pepper; parsley to garnish
Method: Melt butter, add bacon, onion, carrot, turnip and fry for a few minutes. Add split peas and stock. Bring to boil and simmer for 1 hour stirring occasionally. Cool, then puree soup in blender. Return to pan, season with pepper and salt if required. Garnish with parsley. Serves four.
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