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Morayshire Apples

This is a good winter pudding. The topping is a kind of sweet skirlie mixture with nuts.

1 Ib cooking apples (500 g)
Half gill water (75 ml)
3 oz granulated sugar (75 g)
4 cloves

For the topping.
2 oz fresh beef suet (50 g)
4 oz soft brown sugar (125 g)
4 oz medium oatmeal (125 g)
1 oz hazel nuts, finely chopped (25 g)

Preheat the oven to 350°F/180°C or gas mark 4. Bring the water to the boil and add the cloves. Cover and leave for 10 minutes. Add sugar and boil up to dissolve. While waiting for this to infuse, make up the top. Chop the suet up finely and mix with half of the brown sugar, oatmeal and hazel nuts. Peel, core and slice the apples and place in a 2 and a half pt (1 and half L) pie dish. Strain the infused syrup over the apples. Cover the apples with the topping mixture spread evenly, and lastly sprinkle over it the other 2 oz (50 g) of brown sugar. Press down and bake in a moderate oven for 1 hour. Serve hot with whipped cream.

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