4
oz (125g or one cup) flour
2 oz (50g or third of a cup) fine
granulated sugar
Half teaspoon baking soda
Half teaspoon cream of tartar
Pinch of salt
1.5oz (40g or less than half a
stick) butter or margarine
2 eggs
2 tablespoons milk
One pound stewed fruit (eg apples,
pear, rhubarb, gooseberries or
figs etc)
method:
The quantities are sufficient
for 4/6 people, depending on appetites!
Mix together the dry ingredients
and then rub in the butter.
Mix (but don't beat) the white
and yolk of the eggs, make a
well in the centre of the flour
mixture and add the eggs. Mix
to a thick batter adding milk
as required.
Place the stewed fruit along
with their juices in the foot
of an oven-proof dish. Drop
in the batter on top in spoonfuls.
Bake in a pre-heated oven at
375F (190C or Gas Mark 5) for
half an hour or until the paste
has risen and turned golden
and cooked through. Serve warm
or cold.
observations:
St
Fillan's is a Perthshire village at
the eastern end of Loch Earn. Here is
a recipe which originated many years
ago in the Scottish Women's Rural Institute.
