Recipes for "scottish desserts"

Butter a 10x15 inch jellyroll pan, and set aside.

Pour milk, water, cream, and sugar into a large, heavy bottomed saucepan. Add the butter, and bring to a boil over medium-high heat, stirring constantly.

Reduce heat to medium, and cook for 20 minutes, stirring constantly. After 20 minutes, remove from heat, and beat in vanilla extract. Continue to stir until the mixture is no longer glossy. Pour into prepared pan, and let cool until hard, about 6 hours.

Generously butter a 13x18-inch sheet pan or two 8x8-inch square pans, and set aside.

Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.

Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy. Mix in vanilla extract.

Pour into the prepared pan. Don't scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.

Combine mixed fruit, golden raisins, water, margarine, sugar, mixed spice, and cinnamon in a large saucepan. Bring to a boil, simmer for 1 minute, and remove from heat. Stir in flour, beaten eggs, and baking soda until well combined; pour mixture into a microwave-safe bowl.

Cook, uncovered, in the microwave on high for 10 minutes. Let pudding stand for 5 minutes before serving.

Gather all ingredients.

Preheat the oven to 325 degrees F (165 degrees C).

Beat butter and brown sugar together until smooth and creamy.

Add 3 to 3 3/4 cups flour; mix well.

Sprinkle board with remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough.

Roll out dough to 1/2-inch thickness. Cut into 3x1-inch strips.

Prick shortbread cookies with a fork and place on ungreased baking sheets.

Bake in the preheated oven until edges are golden brown, 20 to 25 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.