Gael Arthur tackles traditional border fare
withSelkirk BannockS
Selkirk lies in the Borders of Scotland,
not far from Holy Island,
The SelkirkBannock is a rich fruit bun
with butter and sultanas
These two recipes come from the Scottish Borders Tourist Board and may make
you want to include the Borders in your itinerary for Holy Island.
For UK readers, check out the last minute deals for great accommodation
selections. http://www.scot-borders.co.uk/default.asp
Selkirk Bannock
Ingredients
2 lb plain strong flour (1kg)
4 oz lard (125g)
4 oz butter (125g)
8 oz sugar (250g)
1 lb sultanas or raisins or a mixture of the two (500g)
1 oz fresh yeast (25g), or 1 package dried yeast
¾ pt milk (400 ml)
Milk and sugar for glazing
Pinch of salt
Preheat the oven to 425º F/220ºC or gas mark 7
Sift the flour into a warmed bowl, add a pinch of salt and leave in a
warm place. Cream the yeast with 1tsp of sugar (or, for dried yeast, blend
the sugar and yeast with a small amount of warm milk or water). Melt the
butter and lard in a pan then add the milk and allow to cool until it is
just at body temperature.
Make a well in the centre of the flour and add the milk mixture and
the yeast. Mix to a fairly soft dough then knead on a floured board for at
least five minutes.
Put back into a floured bowl and cover with a damp cloth. Leave in a
warm place until it has doubled in size. Turn the dough out onto a floured
board and work in the sugar and the dried fruit. Shape into four small or
two large rounds. Place on a greased baking sheet and leave in a warm
place till they have risen, in about 20-30 minutes. Put into a hot oven
for the first fifteen minutes. Reduce heat to 375ºF/190ºC or gas mark 5 and
bake till golden brown, about 25-30 minutes. Large ones will take rather
longer.
To glaze the tops put a little warmed milk in a cup and dissolve 1
tbsp sugar in it. Remove the bannocks about fifteen minutes before they
are ready and brush liberally with the glaze.
These bannocks will keep in an airtight tin for several weeks.
Selkirk
Bannock Bread and Butter Pudding with Whisky
Ingredients
650g Selkirk Bannock, thickly sliced
50g softened butter
2 large free range eggs
250ml milk
150ml double cream
50g golden castor sugar
malt whisky (optional)
Serves 6
1. Butter the slices of bannock
and lay them in an ovenproof dish
2. Whisk together the eggs, milk,
cream and sugar, then strain over
the bannock. Leave to soak for at least 30 minutes.
3. Preheat oven to 180º C, 350º
F, Gas 4
4. Place the dish in a roasting
tin which has been half filled with
boiling water (bain-marie) and bake in the pre-heated oven for
about 45
minutes or until set but still soft.
5. Serve warm, with a splash of
whisky drizzled over each portion for
a little extra special touch if desired.
