SCOTCH TRIFLE

1 sponge cake
Raspberry jam
1 tin of peaches
A little sherry
half pint of custard
quarter pint of cream
Glace cherries

Spread the sponge with jam and place in a large, clear glass bowl. Drain juice from the peaches and mix with the sherry. Pour over sponge. Arrange the peaches over the sponge. Cover with a layer of custard, and then top with whipped cream. Decorate with cherries. Served chilled from fridge.

SCOTCH BROTH(SOUP)

1 lb. neck of mutton or lamb
2 pints water
1 small turnip, chopped
1 leek, chopped
1 large carrot, chopped
1 small carrot, grated
1 onion, chopped
1 oz. cabbage, shredded
1 oz. pearl barley
Chopped parsley to garnish

Place the meat in a saucepan with the water. Add the pearl barley. Season with salt and pepper. Bring to the boil, cover and simmer for 1 hour. Skim off any white scum. Add the chopped vegetables, cover and simmer for another 1 hour, adding the grated carrot and the cabbage for the final 30 minutes of cooking. Before serving remove the meat and bones, and discard the bones. The meat can be returned to the broth or eaten separately, if preferred. Bring back to the boil and serve, garnished with chopped parsley.

CHRISTMAS PUDDING

This traditional treat must be started one month before Christmas.

110g (4 oz) brown sugar 85ml (3 fl oz) brandy
170g (6 oz) black raisins 55g (2 oz) plain flour
170g (6 oz) golden raisins half tsp salt
1 70g (6 oz) currants half tsp ground nutmeg
1 70g (6 oz) mixed candied orange peel, half tsp cinnamon
Lemon peel, citron, and cherries Pinch mace
85g (3 oz) beef suet, ground 2 large eggs


Combine the sugar, raisins, currants, candied fruit, and ground suet in a large bowl and mix well with a wooden spoon.
Next, stir in the eggs and 35m1 (1 fl oz) of the brandy and blend well.
Then, mix in the flour, salt, nutmeg, cinnamon, and mace.
Carefully pour the pudding mixture into a basin or pudding mould. Tightly cover the top with foil.
Place a wire rack or stand in the bottom of a large stockpot, and add water to just below the level of the rack or stand. Place the pudding basin on top of the rack; making sure the basin is above the water, and not in it. Bring the water to a boil.
Boil the pudding for 4 to 5 hours, adding water to keep the level constant.
Remove the pudding from the pot of water and allow it to cool completely. Make sure the foil cover is on tightly, and store the pudding in a cool place for 1 month.
To reheat the pudding, repeat step 5, steaming the pudding for only 1 hour.
Serve with brandy butter.

BRANDY BUTTER

55g (2 oz) unsalted butter, softened
110g (4 oz) castor sugar
55m1 (2 fl oz) brandy

Mix the butter and sugar together with an electric mixer or wooden spoon until creamy. Add the brandy a bit at a time, and mix well until the sauce is fluffy.