Traditional Scottish Oatcakes

Oatcakes have Traditionally been referred to as Scotland's national bread. Indeed, history reveals that Oatcakes have been a staple diet since the 14th Century. When Scottish Clans were travelling, it is reported that each soldier carried a small sack of oatmeal. Mixing the oatmeal with water, they would use their shields as iron plates and cook it over an open fire. 

Historically, oats were the only grain to withstand the harsh weather conditions of the Highlands. This is why oats are the ingredient used in many Traditional Scottish recipes.

There are many Regional variations of the Oatcake. In Edinburgh and the Lothians, wheat flour was also added. Unlike the Lowlanders, Highlanders would never use two kinds of grain. Their Oatcakes were only made with oatmeal with less fat and water, making them brittle. 'Bonnach Imeach', is an Oatcake from the Hebrides Islands, which is much thicker than other Regions. The Gaelic name means cake with butter.The different Oatcakes also reflected how finely the oats were ground. The finer the meal, the crisper the cake.

Traditionally, Oatcakes were cooked on a Girdle over an open fire. Today they can be replicated on a griddle or even more conveniently, in the oven. They were served with most meals, but today, they are most often presented on a cheese tray or served as a breakfast accompaniment. They have a tremendous nutty, wholesome flavour, and are also delicious with honey or jam. 

Today, Oatcakes are popular in many parts of the World due to commercial distribution. Oats are a significant source of dietary fiber, and have been proven to lower Cholesterol. 

Here I am going to give you a Lowlander's Recipe which includes some flour. I find it easier to work with and more palatable. I made two variations of grind also. One using Old Fashioned Oats as they come, the other I processed the oats to a much finer grind. As you will see from the pictures, the finer grind oatcakes are much thinner and produce a much crisper product. This is my preferred Oatcake.

Traditional Scottish Oatcakes

Ingredients

1/2 cup All-Purpose flour

1 cup Medium Oatmeal [I used Old Fashioned Oats which I had on hand, processing them to a fine meal in my food-processor]

3 oz Fat, melted [Traditionally used Bacon drippings, but Butter can be used as I did]

1 tsp Baking Powder

1/2 tsp salt

Hot Water to mix

Method

Place flour, oatmeal, baking powder and salt in a bowl.

Make a well in the center and add the melted fat and enough water to make a stiff dough.

Transfer to a flat surface, lightly sprinkled with oatmeal and knead thoroughly. [Should look like rough cookie dough]

Roll out the dough to 1/8 inch thick.

Either make into a circle and cut into triangles, or use a cookie cutter for more uniform cakes.

Transfer to a baking sheet and bake at 300 degrees F for 30 minutes.

Enjoy warm or store in airtight container.

Alternatively, if you would like to try the more Traditional Girdle method of cooking......

Set your griddle on medium heat. The Oatcakes take about 3 minute to cook. They are done when the edges start to curl. Then put them under the broiler until they are slightly brown.

NOTE : 

I tried the griddle method and had a difficult time regulating my heat, so I opted for the more precise method of baking in the oven.

This recipe yields approx 16x 2 inch cakes.

The dough is very forgiving, if you get cracks while rolling, just pinch together with your fingers. These are not Gourmet masterpieces but good wholesome treats !

Serve them as an 'on the go' energy breakfast with a little honey.

They are wonderful served with a variety of cheeses and fruit, rich in fiber ! 

Scottish Shortbread

Traditional Scottish Shortbread is known today in most parts of the world. It has a huge export market, especially around the Christmas and New Year holidays.
Traditional Shortbread consists of three main ingredients - flour, sugar and butter - sometimes rice flour is also mixed into it, which gives a grainier texture.

It's history can be traced back to Mary Queen of Scots in the sixteenth Century. 'Petticoat Tales' are  triangular wedges that resembled the shaped fabric used to make petticoats, during the reign of Queen Elizabeth 1. Other shapes have since evolved such as fingers and rounds.

There are also many variations of the classic recipe, associated with different Scottish regions. Pitcaithly Bannock has chopped almonds and citrus peel mixed in. Shetland Bride's Bonn has caraway seeds added.....traditionally decorated and broken over a bride's head before she entered her new home !

There are a few other stories and tales surrounding this popular melt in the mouth treat, and I'll be sharing them soon on my 'Did Ye Ken ...?' Page.

Now the best part ! The Scottish Shortbread Recipe........

Ingredients

6 oz  All-Purpose Flour

4 oz  Cold Unsalted Butter [only use the best you can find, for this is what gives the delicious flavour]

2 oz White Granulated Sugar

Pinch of Salt

Method

Sift the flour and salt.

Add the sugar, mix. 

Gently rub in the butter with fingers and combine together to form a soft dough.

Roll carefully on a lightly floured table, to the shape of a round or rectangle, 1/4 inch thick.

Place on a lightly greased baking sheet.

Mark into desired size or shape.

Or you can press mixture into an 8 inch pie pan, and crimp the edges.

Prick dough all over with a fork.

Bake in a 350 degree oven for 20 minutes, until very slightly golden in colour.

Allow to cool a short time before moving.

Cut into fingers or shapes before cold.

Sprinkle a little sugar over the top if desired. 

NOTE : You can experiment with adding other ingredients and flavours, such as lemon peel, chopped nuts, chocolate chips etc.......
Have fun with it.....HAPPY BAKING !

Cock-a-Leekie Soup

Cock-a-Leekie Soup is a favourite Traditional Scottish hearty broth. References to Cock-a-Leekie Soup date back to medieval times, 16th Century, where it was found to be described as a filling broth made with wild fowl and leeks - hence the name.

Ancient recipes included prunes as an ingredient, however, this is rarely found in modern day recipes, usually given as an optional ingredient.

As an example of our nation's frugality, early recipes suggest the chicken meat was removed from the broth, to be served as another meal. 

Today, we keep the chicken in the broth, cutting it in to bite size pieces.

Cock-a-Leekie Soup is often served as a soup course at Burn's Night Suppers and St. Andrew's Day.

Traditionally, a whole chicken is simmered for a couple of hours, then removed. The chicken is then diced up and returned to the pot.

The recipe I have for you here, uses boneless chicken breasts or thighs, which are cut in to bite size pieces and added to chicken broth to simmer for a much shorter time.

Leeks must be cleaned well !

Leeks collect a lot of dirt and grit while growing upwards through the soil.

I remember a particular class in Culinary School when we were making Cock-a-Leekie Soup. We were all reminded to wash our leeks thoroughly. At the end of the class, we presented our soups in terrines for the Chef to sample and grade. They were all lined up on a long table. Chef lifted the lid of the first terrine, took his soup ladle and scooped it through the soup. As he did so, there was an audible scraping, gritty sound....'Failed', says Chef ! He did not even taste the soup. What we heard was the grit on the base of the terrines as he scraped the ladle through..... the leeks had not been thoroughly cleaned ! He went down the line and repeated the same with every terrine....'failed, failed failed' ! Everyone failed in that class, and it has remained in my memory as a huge lesson learned !

So don't let me have to say 'Failed'.....you have prior warning ! haha

Recipe

Ingredients

1lb boneless, skinless, Chicken Breast or Thighs

1quart Chicken Stock

2 Bay Leaves

1/3 cup Long Grain Rice

2 medium sized Leeks

Salt and Pepper to taste [white pepper is preferred ]

1tbsp chopped fresh Parsley

Method

Clean the leeks

Cut the end off the leeks [imagine it is a giant spring onion !]. Trim the tops, discarding very dark green parts. Cut the leeks in to approx 1/4 inch circles, you can also slice the leek in half if you like. Submerge the cut leeks in a large bowl of cold water. Begin to separate the rings with your fingers to loosen them and stir in the water. this will release any dirt that is lodged between layers. Allow to sit for 5-10 minutes in the bowl undisturbed. The dirt will fall to the bottom of the bowl. As gently as you can, begin to lift the leeks out of the water with your hands and transfer them to a colander. Rinse them again under running water. Don't  tip the bowl into the colander or your efforts to clean the leeks will be wasted !

See the sandy grit when I open up the leek.......

Leeks chopped into 1/4 pieces..........

Leeks submerged in large basin of water...............

Separating layers of leek to release all the dirt................

Next

Cut the chicken breast or thighs into bite sized pieces. 

Add chicken, stock and bay leaves to a large pot and bring to the boil.

Skim any foam that rises to the surface.

Reduce heat and simmer, covered, skimming as necessary, for 30 minutes.

Add the rice and leeks, bring the pot to boil again, reduce heat and simmer for another 30 minutes.

Discard bay leaves and adjust seasoning with salt and pepper.

Serve hot, garnished with fresh parsley.

NOTE :  My Homemade Crusty Bread goes fabulously with this soup !

This soup is perfect for dreich [miserable] winter weather, no matter where you live !!

Herb Suet Dumplings with Beef Stew

I just love this time of year with season changes, and anticipation of Autumn. We've had a few rough storms come through our way over the past couple of weeks, which have set me on course to rummage through my recipes for cozy comfort food. 

Beef Stew is always welcome in our house....we love our meat ! 

To bump up the comfort level, I add Herb Suet Dumplings to the pot, 30 minutes before the stew is ready.

These little beauties are stick to the ribs satisfying !!

What is Suet ? I hear you ask !!

 Basically, it is fat from around an animals kidneys. It is solid and white with a high melting point. It is an essential ingredient in Traditional Christmas Mincemeat, and a hand-full of other British Dishes. For these purposes, it must be ground/grated quite finely.

You may be more familiar with the use of Suet as bird feeders today!

You won't see it on the shelf at the grocery store, so what you need to do is ask your butcher for it. Trust me ...he will know what you are talking about. He will also grind it for you, unless you want to buy the whole piece and grind it yourself at home ! I usually buy a couple of pounds of it at a time and freeze it.

Here is an image of solid suet....I know...gross !!!!

And here it is ground.....

Here is a wonderful article on Jennifer McLagan's Blog, which gives a further explanation and expert advice on how to cook with Suet. I highly recommend visiting her, she currently has four books published such as 'Odd Bits: How to Cook the Rest of the Animal' and has appeared on several television shows in Canada.

Now for the Beef Stew....There are as many recipes as there are pebbles on a beach. Many families have their own tried and true recipes passed down through generations. Mine is one of those, but has never actually been written down. I really just eyeball it as my Mum did. 

I do not add any overpowering ingredients to this stew, such as garlic, wine, tomato, or any herbs. The flavour from the Herb Dumplings stands on it's own. 

Here is a recipe from Campbell's Kitchen that most resembles the simple dish that I make. I would double this recipe and omit the potatoes and herbs.

Feel free to use your own favourite Beef Stew recipe of-course...but keep it simple ! 

Herb Dumpling Recipe

Ingredients

4oz Self-Raising Flour

2oz Shredded Beef Suet

1 tsp Mixed Dried Herbs [Italian Seasoning]

Salt and Pepper to taste

Cold Water to Mix [2/3 tbsp]

Method

Mix the flour, suet, herbs, salt and pepper in a large mixing bowl.

Add cold water, a tablespoon at a time, until you have a soft, slightly sticky dough.

If it is too sticky, just add a little more flour.

With floured hands, portion the dough into approx one inch balls. 

30 minutes before your stew is ready, add the dumplings to the broth, and cook for the remainder of the time.

And there you have it !!

I like to serve it in a deep bowl with some crusty bread to sop up all the gravy !

Dough mixed together....

In the pot..........[ a little steamy on the lens !!!]...they plump up almost immediately you drop them in !!

Ready to serve........

Get the bowls out and enjoy.......COMFORT FOOD MAXIMIZED !!!!

Quick and Easy Family Quiche

Once a week I purge my fridge and usually refuse to buy anything else until the leftovers are eaten !! The Frugal Scotswoman hails !! haha

But quite honestly, the best family dinners I seem to make, are those made with all that is left in the fridge from previous meals. I usually make some kind of sauce or stir-fry to combine the ingredients, but last night I decided to make an old favourite standby of mine....good old Quiche ! It's like breakfast and dinner rolled into one. I had some crispy bacon, which my husband has a passion for every morning....I think he thinks the birds are also coming for breakfast....always makes too much ! He is the breakfast Guru...and more power to him, that's all I'm saying...I'm not the breakfast kinda gal shall we say ?!

So we had a delicious, summery kind of dinner with Broccoli, Bacon and Sharp Cheddar Cheese Quiche, a 'to die for' salad [everything else left over] and a special request from my daughter....Chicken Noodle Soup, from a can !! AHHHGGG. Yes, I do serve and love the old standby, we all drink it up without a care ! This is a real home, where canned goods are part of our make-up, and there is no pretending that I stand at the stove boiling chickens, chopping veggies and counting calories as I do so !!

That said, I'm sure you are here for the Quiche Recipe, so here it is....

Broccoli, Bacon and Sharp Cheddar Cheese Quiche

I make my own pastry because it's really so darned easy and tastes a million times better than a store bought pastry shell.....and who has too many of them lying around ?? Hmm

You will need a 9 inch [approx] deep dish pie dish, I use a Pyrex glass dish

Pastry Shell

Ingredients

8 oz All-Purpose Flour

2 oz Butter [I use Unsalted all the time, I find Salted too 'salty', I like to add my own salt]

2 oz Shortening 

Cold Water to bind [a couple of tablespoons at most]

Pinch of Salt

Directions

Sieve flour and salt.

Rub in butter and shortening with COOL fingers to a sandy texture.

Make a well in the center.

Add sufficient water, a tablespoon at a time, to make a fairly firm paste.

Keep refrigerated until use.

Now comes the fun part !!

I prefer to mold my pastry into the pie dish by hand....most recipes will tell you to roll the pastry out on a floured board, then roll it on to your pie dish. I have found that you end up having to fill in cracks with your fingers anyhow, so why not mold it by hand in the first place and cut out the washing up !

I made the shell in the morning and refrigerated it....this is important !!

 No matter how COOL your hands are, the pastry must be firm when you add the filling !! No-one likes a soggy Quiche !

Filling

6 Eggs

1 Cup Milk

Salt and Pepper to taste

Broccoli - cooked, approx 1 large handful

Bacon, cooked, 3 Strips, snipped with kitchen scissors, small pieces

1 Cup Sharp Cheddar Cheese, grated

Method

Whisk the eggs, milk, salt and pepper in a bowl.

Scatter the broccoli, bacon and cheese evenly over the pie crust.

Pour the egg mixture over the filling.

Bake in a 375 degree oven for 35/40 minutes or until the center is set.

Notes :

• You can use Heavy Cream in place of the milk to make a richer filling, but as I said, this was a 'use up leftover's' dinner....I don't have Heavy Cream lurking in my fridge without a name on it !!
• Everyone's portions are different, so if you have more filling, just pour your egg mixture carefully, not to overflowing....horrible smell from the oven ! If you have some egg mixture left over, make yourself a quick pick-me-up omelette, I won't tell !
• Of-course, go ahead and use whatever you have at hand for your Quiche, the base egg mixture will still work for you.
• Also, some people like to pre-bake their pie shell to ensure a crispy crust throughout. You can do that of-course, but for me, it would have defeated the purpose of the family dinner....too much time spent in the kitchen....mine turned out just fine and the family loved it !

Mini Queen of Tarts or Wee Jam Tarts

When I was young, there seemed to always be something in the fridge that was home-baked and sweet. These wee jam tarts were one of my favourites ! Mum usually made a batch of pastry, and made a variety of lovely little cakes and tarts......we were sooo lucky !!

I had some of the pastry left over from my Ecclefechan Butter Tart, it freezes great by the way ! 

These wee gems are made in mini muffin pans. The pastry is so deliciously crisp, crumbly and not too sweet, then filled with your favourite jam....I used Strawberry which I had at hand. These tarts are also amazing when filled with Lemon Curd !

Such a simple little treat which is great with a nice cup of tea !

Mini Queen of Tarts or Wee Jam Tarts

I had about 1/4 of the Pastry Recipe left over from my Ecclefechan Butter Tart which gave me enough to make one dozen mini Tarts.

It's great to make a whole batch of this pastry and split it into 2 to 4 portions. Wrap the pastry in cling wrap then a baggie and freeze for up to three months. Just take a batch out of the freezer when needed and defrost it in the refrigerator. 

Line mini muffin pans with about a walnut sized piece of dough, then fill with approx 1 teaspoon of your favourite jam. 

Bake in a 375 degree oven for 25 minutes. 

Allow tarts to cool slightly before removing them from the pans then transfer to a cooling rack.

Pastry Crust [Pate Sucree] 

Ingredients :

2 1/2 cups All-Purpose Flour

3 tablespoons Sugar

1 cup[2 sticks] unsalted Butter, chilled and cut into small pieces

2 large Egg yolks

1/4 cup ice Water

[I always add a pinch of salt to my pastry, it just seems to heighten the rich flavour]

Directions :

In the bowl of a food processor, combine the flour and sugar. Add butter and process until mixture resembles course meal. 10 to 20 seconds.

In a small bowl, lightly beat egg yolks, add ice water. With machine running, add the egg mixture in a steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds.

To test, squeeze a small amount together; if it is crumbly, add more ice water, a tablespoon at a time.

Wrap in plastic and refrigerate until ready for use.

NOTE : Pastry can easily be made by hand - working very quickly, rub butter into flour until it resembles course meal. Make a well in the center, add the beaten eggs and ice water, quickly bring the dough together with your hands. Wrap dough in plastic wrap and refrigerate until use.

Now how about putting the kettle on for a nice wee cup of tea !!

Chef Mary's Favourite Sandwich

This sandwich evolved several years ago during an extremely hungry afternoon ! I was in a hurry and just grabbed a few ingredients, stacked them on wheat bread and baked the sandwich in the oven. It was so good I made it several times after that, and friends loved it so much, that I decided to put in on the menu at our family Pub/Restaurant. 

But what to call it ??

It consists of thinly sliced Smoked Turkey Breast, Fresh Spinach Leaves, Avocado, Monterey Jack Cheese and my Parmesan Garlic Buttermilk Dressing. All of these scrumptious ingredients were then stacked between two slices of toasted wheat bread, then baked in the oven till all the gooiness was warm and dripping with melted cheese !

The hard part was coming up with a name ! If it was going on the menu, I had to call it something. I didn't want to just single out a couple of ingredients though, as all of them married together so deliciously !

It was one of our wait staff who eventually stated 'Why don't you just call it Chef Mary's Favourite Sandwich ?' 

And so a new sandwich was born, and became one of our most requested items on the menu !

Chef Mary's Favourite Sandwich

Ingredients

2 slices of Wheat Bread, toasted

2 oz Smoked Turkey Breast, sliced thinly [or more if you like....I don't like thick sandwiches where the corners of your mouth crack due to having to open your mouth so wide !]

1/4 Avocado, sliced

Fresh Spinach, small handful

Monterey Jack Cheese, enough to cover the above ingredients [or again...more if you like !]

Parmesan Garlic Buttermilk Dressing, to spread on both sides of wheat toast

Directions

Toast 2 slices of Wheat Bread [ you don't want soggy bread]

Spread Dressing on both sides

Stack Spinach, Smoked Turkey Breast and Avocado on one side

 Top with Monterey Jack Cheese

Place other side of sandwich on top

Put on baking tray and heat in the oven, approx 375 degrees, until cheese is melted and sandwich is warmed through.

If you have a Panini Press [which I don't....Santa wishlist], the sandwich could also be cooked on this.

So there you have it ! I do hope you enjoy this delicious sandwich !

Parmesan Garlic Buttermilk Dressing and Dip

This creamy fresh homemade dressing/dip was one of the favorites in my family restaurant. It is also the base  for a sandwich that was a 'best seller' which I will be sharing soon. 

Tonight I drizzled it over a slice of  Heart of Romaine, fresh baby spinach, white corn and a freshly picked English cucumber. I also had some Alfalfa sprouts which I always enjoy garnishing with due to its airy, grass-like appearance....it also tastes divine.

This is also a fabulous dip !! I add some extra Parmesan Cheese when I use it this way.

Parmesan Garlic Buttermilk Dressing/Dip

This makes approx 4 cups of dressing 

Ingredients

1 1/4 cups Buttermilk

2 cups Mayonnaise

1 tbsp Cider Vinegar

1/4 cup Chopped Fresh Parsley

1/2 cup Grated Parmesan Cheese [not the powdered concoction sold for spaghetti please !]

1 tbsp Minced Fresh Garlic

Directions

How easy is this....Mix all ingredients in a bowl using a whisk to combine !!

Refrigerate for at least one hour, longer is preferred, to allow all the flavours to infuse.

I hope you enjoy using this dressing in all sorts of ways....on salads, sandwiches, as a dip !

Mum's Walnut Gateau with Wartime Cream

My Mum was the best baker in the world ! I know of-course that everyone's Mum is the best baker, but really....my Mum was !!
We took her sweet delights so much for granted, but I was blessed to follow in her foot steps with her love for baking, and the ability to re-create her unique recipes from her hand written notes which are my prized possession today.
Mum made this Walnut Gateau frequently, and she would bake several at a time for Church functions....they never made it to the bake table as people would stop by and put orders in at the house, so they were always sold before the function even took place !!
The sponge is a very easy Victoria Sandwich Cake recipe and the cream is an old World War 11 recipe when Heavy Cream was not available among other things, due to Rationing during the War years. Mum simply named it 'Cream for Cakes' and she used it in abundance in various desserts which she made throughout my childhood. It is made with Cornflour [cornstarch], milk, butter[margarine in those days], sugar and Vanilla Essence[extract].

This recipe has never been shared before outside of my family, and in fact, I am the only family member who has ever made this cake with Mum's Cream. The last time was approx 18 years ago in our family restaurant.
Mum passed away 2 years ago at the grand age of 94 !! I had always thought that I would never make the cake again, and I certainly would NEVER share her recipes. But you know....the world was so much sweeter with her here, and I feel that now I have the opportunity to share her sweetness with the world in this small way ! She would want that....not for her recipe books to become dust covered memories. I think she would be very proud today that I am carrying on with all the fine lessons she taught me. I can't imagine what she would think of my blog....too 'high tech' !
So Mum, this is a Celebration and Tribute to you....I made the cake for my sister, Frances's Birthday !

Walnut Gateau Recipe

Sponge Ingredients

6oz Butter, room temperature

6oz Sugar

6oz Self-Rising Flour

3 large Eggs

Directions

Grease and line 2x 8 inch baking pans with parchment paper.

Cream together the butter and sugar until light in colour.

Add eggs one at a time, lightly beating until incorporated.

Add flour gradually, beating with each addition until combined.

Divide mixture between the two pans, spreading out evenly. [For a level sponge, spread mixture slightly away from the center].

Bake in 350 degree oven for 20-25 minutes until golden and toothpick poked in center comes out clean.

Remove from oven and allow to sit in pans for 5 minutes to shrink slightly from sides.

Transfer to cooling rack, peeling off parchment and allow to cool completely before frosting.

Here are some visuals and how to line a pan with parchment paper.

My pride and joy....Kitchen Aid Stand Mixer in Pistachio [waited for 1 year to get this colour !]

Beat the sugar and butter

Add the eggs one at a time....[the second one slipped in for the photo!]

Fold in the flour.
Grease 2x baking pans..

Cut out 2 circles of parchment paper and cut strips at least tall enough to come above pan sides. When you cut out the circles, you should have enough excess to cut strips. Fold approx 1/4 inch of strips and snip diagonal cuts as you see here. 

Place strips around inside of pans, overlapping to cover area. Strips should fit snugly when you spread the cut fold around the base.

Place circle of cut parchment on top. Smooth paper to fit.

Divide mixture between 2 pans

Spread mixture slightly away from center which will result in a more level cake once baked

Pretty.....leave cake in pan for 5 minutes to shrink slightly away from pan

Turn out pan onto cooling rack and peel away parchment paper

Leave cake to cool completely

Meanwhile make Mum's Cream......

Mum's Cream for Cakes

Ingredients

1 1/2 cups Milk

2 tablespoons Cornstarch

2 oz Sugar

3 oz Butter [unsalted]

Vanilla Extract [2 to 3 drops] 

Directions

Pour milk into small pot, reserving a couple of tablespoons.

Mix reserved milk with cornstarch to form a loose cream.

Place pot on stove and warm milk to scalding point [you should see bubbles form on the surface] DO NOT BOIL.

Pull pot from stove and slowly pour cornstarch mixture into pot whisking ALL THE TIME to avoid lumps.

Return pot to stove, continue to stir constantly, bring to just bubbling, then pull back off stove.

Transfer mixture to container, cover and chill, occasionally giving a good whisk so that a skin does not form, and mix is creamy.

Meanwhile, beat sugar and butter until pale in colour.

When cornstarch mix is cool, remove from fridge and beat into butter and sugar until all mixture is blended.

Add Vanilla Extract, beat to incorporate.

The mixture looks kind of grainy.....this is how it should be ! Remember - this is War-time Cream, a substitute for Heavy Cream in those days.....tastes delicious and sweet !

Refrigerate till ready to use.  

Cornstarch mixture in pot

Cream all blended together in bowl

Cake Assembly

Additional Ingredients

2 cups Chopped Walnuts

A few Glace Cherries for Garnish

1/2 cup fruit juice to soak [I use juice from canned pineapples]

Sugar Glaze - 2 cups Powdered Sugar mixed with approx 2 tablespoons water to form thick icing for top of cake.

Directions for Assembly

Slice through both cakes to give 4 layers

Spread 3/4 of Mum's Cream between layers, finishing with the bottom of one cake facing upwards [nice and flat]

Poke a few holes through the cake with a skewer, then slowly pour fruit juice over top of cake to soak. 

Pour Sugar Glaze over top of cake, spreading carefully to edges.

Spread rest of Mum's Cream around the outside of cake.

Cover outside of cake with chopped Walnuts.

Garnish top with Glace Cherries.

Refrigerate to set cake for about one hour.

Slice cakes to give 4 layers

Spread Mum's Cream between layers leaving 1/4 mixture for sides

VOILA !!! 

HAPPY BIRTHDAY FRANCES !!!

Hope everybody enjoys one of our Mum's Special Creations, it's been so much fun to share !