Christmas/hogmanay recipes

[Catriona]

When I was a girl, Christmas was still a ceremony largely for the religious and for children.  We did not celebrate Christmas as a major holiday, but more as a day for going to church and then celebrating with the children.  We had a decorated tree and carol singers - and a traditional meal with turkey or goose, but that was about it!

Nowadays, however, it has become much more commercialsied and very much like Christmas in other parts of the UK. The rest of the UK also has a day off for Boxing Day, 26 December. This is so-called, because servants and apprentices were given a day off to go to visit their families, bearing a 'box' of goodies.  This is not a holiday in Scotland.

Our special holiday is for the new year.  Specifically, new year's eve - which we call Hogmanay.

I have started to bake things ready for the night - Black Bun and a really boozy Dundee cake....  Both of which improve with time and the judicious application of whisky....!

[Catriona]

Hmmm, as I don't know whether

This post has been edited by Catriona on 28-Jul-2004, 04:46 PM

[Cabbagehome]

OH yes Thanks! I may try this instead of fruit cake this year. Maybe the big McDonald will like it.    I do not see anything in the ingredents that would make it black.
Now how is the Black Bun different from a Dundee Cake?

[Catriona]

Black Bun turns very dark when it is cooked - all the fruit, combined with the whisky makes it darker.  It wouldn't really be suitable as a substitute for a rich Christmas cake -

This post has been edited by Catriona on 28-Jul-2004, 04:47 PM

[Catriona]

Walker's are a baking company in Scotland who export shortbread all over the world....  however, they don't sell much of it in Scotland as it's not as good as many other companies' products....  I know they do Black Bun as well as shortbread.....   here's a URL which shows an illustration of what they call Scotch Bun....   (weel seen its fur export by its name!  
http://www.walkersshortbread.com/walkers.htm  

As you can see, it is fairly 'black'....

[CelticRadio]

I don't know, these recipes are sounding good right now...is there anyone you can express overnight this to me for my morning breakfast!?!?!

[Cabbagehome]

Gosh Golly Gee! It is fruit cake, dark and light. Now I know another name for them. Thank you! I will try your recipies this year. What I knew, as a Kentucky Fruit Cake was a Black Bun, to the state's first settlers. Cool!

[Cabbagehome]

I'm sorry! These are not quite, what we call fruit cake; as it doesn't have the glaze fruit. I'm not sure what the sultanas are, if not the candied fruit. The raisins I can get easy, currants can be found with some looking.  
I'm learning so much.

[free2Bme]

Sultanas are white raisins, I think. I am curious about the term "1 lb stoned raisins " - are these seedless raisins or raisins soaked in rum or something? Do you take the stone out (seedless) or do you put the stone in (alcohol)?

[Catriona]

No.... that's what written on the packet...  
An American friend has already explained that finding all three - ie currants, sultanas and raisins can be difficult.  Maybe you just need to double up on one of the ingredients - although the flavour won't be the same  

[Cabbagehome]

OK inquiring minds want to know. What are sultanas? They are somekind of dried fruit, but what fruit? Or is free right, and they are white raisins. Not the Yellow Raisins?    I'm so ceorious I got to make a Dundee Cake now.

[Catriona]

You've got me confused now!

All I know is that I looked at the packet last night and they are just called Sultanas!

They are a kind of yellowy white and bigger than currants or raisins.... Sorry I can't be more explicit...  maybe if you do a google search it might reveal something - that's what I did to find an illustration of Black Bun!

[maggiemahone1]

Sultanas are grapes that have been treated with drying oils then dried in the sun.  Similar to a currant and raisin.
I've never bought any, so I have no idea if you could find them in your local grocery store.  I'm going Krogering today for a few items, so I'll see if they have them.  

maggiemahone1

[Catriona]

Because sultanas are much less 'dried' than currants or raisins, they retain moisture and add to the 'moistness' of the cooked cake.

If you make a traditional British type sweet rice pudding, sultanas are often added to the mixture before baking in the oven.

[free2Bme]

Grandmother always put raisins in our rice pudding, then sprinkled the top with cinnamon and baked it in the oven! YUMMY!