Tea Time Wi' Angus


Heather's Ginger Cookies
Ro River Coddle
Oats and Buttermilk Snack Cake
Deep-Fried Mars Bars
Mom's Oatmeal Bars

Perth Bread Pudding with Whisky Sauce
Royal Mile Sticky Toffee Pudding

Heather’s Heavenly Ginger Cookies:

¾ cup shortening (Crisco vegetable butter flavoured recommended)
1-cup brown sugar
¼ cup molasses
1 large egg
Beat together until light and fluffy

Sift together:
2 cups all purpose flour
2 tsp baking soda
½ tsp salt
1 tsp ginger
1 tsp cinnamon
½ tsp cloves

Add to fluffy mixture and mix until just blended – roll into 1” balls using a melon baller scoop and them roll them in sugar

Place on cookie sheet 2” apart Bake at 375 for 8 to 10 minutes (10 minutes makes them crispier)

Ro River Coddle

1 Tbsp vegetable oil
6 rashers of bacon chopped into 2” pieces
1 lb pork or beef sausages (about 6 or 1 per guest)
2 large yellow onions, coarsely chopped
4 garlic cloves, finely chopped
½ tsp dried savoury
½ tsp dried thyme
1 ½ lbs potatoes, peeled & cubed
3 large carrots, peeled & roughly chopped into chunks
1 cup of water
1 tbsp Worcestershire Sauce
2 cups apple cider/juice
1 tsp freshly ground black pepper
½ tsp salt
¼ cup fresh parsley, chopped

In a large ovenproof pot, heat oil over medium-high heat. Fry bacon until browned (about 2 minutes). Remove bacon and brown the sausages in the same oil. Set aside sausages with bacon.
Add onions, garlic, savoury and thyme, stirring for about 4 minutes.
Stir in bacon, sausages, potatoes, and carrots.
Add water, cider, salt and pepper.
Stir and bring to a boil.
Cover and simmer until potatoes and sausages are fully cooked, about 45 minutes. 
Sprinkle with parsley and serve with crusty soda bread and dark ale.
Serves 4 Munros or 6 from other clans.


Oats and Buttermilk Snack Cake:

Soak steel-cut oats in buttermilk to soften them but still preserve a nice crunch. This cake makes a great afternoon snack or, with a maple syrup glaze, dessert.


1 cups buttermilk
½ cup steel-cut oats
½ cup oat flour
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
cup packed brown sugar
¼ cup butter, softened
1½ teaspoons vanilla extract
1 large egg
Cooking spray
1 tablespoon powdered sugar (optional)


Combine buttermilk and oats; cover and refrigerate 8 hours.

Preheat oven to 375°.

Lightly spoon flours into a dry measuring cup; level with a knife. Combine flours, baking powder, baking soda, and salt, stirring with a whisk. 

Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat until well blended. Stir in oat mixture; beat until well blended. Add flour mixture, beating just until moist. 

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Cut into squares. Garnish with powdered sugar, if desired. 

Yield: 12 servings (serving size: 1 square)


Deep-Fried Mars Bars:

The Deep-Fried Mars Bar was invented in Stonehaven, Aberdeenshire, Scotland by the chippie, or chipper as they say in Grampian, Carron Fish and Chip Shop at Allardice Street in 1995.

An easy deep-fried mars bar recipe that you can try at home, though it really is not good for your health, is to beat a raw egg. Dip the mars bar chocolate into the egg and ensure all of it gets covered in egg. Then put this into a batter mix (used to fry fish) and deep fry until the batter turns golden. In parts of Scotland you can also get deep-fried ice cream or creme eggs.


Rumbledethumps is a very easy and flexible recipe, the Scottish version of "bubble and squeak". As a wee lad, I remember my Da making this many times. I loved it just because of the name. It is usually served as part of a meal with meat, but can be eaten on its own as an inexpensive supper.

Variations: add crispy chunks of bacon or bacon bits, spring onions, leeks or sprinkle the top with paprika or ground nutmeg.

450g/16oz potatoes, diced for mashing
350g/12oz cabbage, finely shredded
1 large onion, sliced finely
4 tbsp butter
4 tbsp old white cheddar cheeze, grated

Preheat oven to 400F
Roughly dice potatoes and boil in slightly salted water in a medium sized pan. Once the potatoes are cooked, drain and place back in the pan
Roughly mash the potatoes
Shred the cabbage and slice the onion, using a food processor or by hand
Place the butter in a frying pan over medium-high heat and melt.
Add cabbage and onion to the frying pan and stir until evenly coated with butter
Leave over the heat for a few minutes until the cabbage and onion wilts. Make sure you do not brown the vegetables
Season to taste with salt and peper
Add roughly half the cheese and all the potatoes. Stir evenly until the cheese has melted over a simmering heat
Season to taste with salt and pepper
Place in a Pyrex serving dish and sprinkle with the rest of the cheese
Place in the hot oven and bake until the cheese has melted and the top is golden (about 10 mins)
Serve immediately

Mom's Oatmeal Bars

½ cup butter or shortening
3 cups quick rolled oats
1 cup packed brown sugar
¼ tsp salt
3 tbsp corn syrup

Put the butter in 8x8 cake pan and put in the oven at 350 to melt

Mix together oats, brown sugar and salt in a big bowl. Make a little ‘well’ in the middle and pour in the corn syrup.

When the butter is melted, swish it around the pan to grease it, and then pour it onto the corn syrup. Mix all together with 2 forks and then maybe fingers until mixed well.

Press mixture back into the cake pan evenly. Bake at 350 for about 30 minutes until edges start to bubble. The longer you cook it the harder it gets.

Let cool for about 5 minutes and then cut into bars or squares and leave it in the pan to finish cooling. If you don’t cut it after 5 minutes, you won’t be able to later.

When cool, flex pan to pop it/them out, if you are lucky. Enjoy


A delicious Scottish dessert. What an elegant, light ending to a fine meal!

(Amounts are for one serving, multiply by number to be served.)

1 tbsp large flake rolled oats
½ c fresh or frozen raspberries
1 tsp fine sugar (icing sugar)
1 tbsp Drambuie (Scotch Whisky liqueur)
1 ½ tbsp whipping cream
½ tsp liquid honey 
1 slice butter-based shortbread (optional)

Place rolled oats in a small pan; stir over medium heat until evenly tanned (should smell toasty). Do not allow them to scorch, or discard and start over. 

Gently toss raspberries with sugar to coat; add Drambuie and stir; set aside, at room temperature. Do this before the meal at which the dessert will be served so sugar will dissolve and liqueur flavour will combine with raspberries for best effect.

Whip cream until foamy, add honey in a slow drizzle and combine completely. Whip until frothy. Optional: make whipped cream. Do this before meal, refrigerate.

Before serving, portion raspberry mixture into small serving bowls (cocktail glasses are nice, or perhaps china tea cups with saucers); stir rolled oats into whipped cream; pour cream mixture over raspberries. Serve a slice of shortbread on a plate beside the bowl of fruit. Enjoy.

Note 1: this recipe was formulated from the description on a website of a dessert served at a hotel in Inverness-shire, Scotland. 
Note 2: all amounts are approximate and may be increased or decreased to taste.

Perth Bread Pudding with Whisky Sauce

Bread Pudding
• 2 cups (500 ml) milk
• 4 eggs, separated
• 1 cup (250 ml) brown sugar
• 1 tbsp (15 ml) whisky
tsp (2.5 ml) vanilla extract
• 5 cups (1.375 litres) stale white bread cut in small cubes
cup (125 ml) sultana raisins

1. Put oven rack at the center of the oven. Preheat the oven to 350 °F (180 °C).
2. Butter an 8 in (20 cm) diameter soufflé mould, sprinkle with sugar.
3. In a bowl, mix the milk, the egg yolks, brown sugar, the whisky and vanilla. Add the bread and raisins. Let the mixture soak for 30 minutes.
4. In another bowl, beat the egg whites to form stiff peaks.
5. Using a spatula, little by little incorporate the meringue to the bread mixture while folding carefully. Pour into the mould.
6. Bake for about 1 hour, or until the center is firm and slightly humid.
7. Serve immediately. Decorate with pecans and coat with the sauce.

Whisky Sauce 
• 1 cups (375 ml) brown sugar
• 2 tsp (10 ml) all-purpose flour
cup (180 ml) 35% cream
cup (180 ml) milk
• 2 tbsp (30 ml) whisky (single malt if you can spare it)
• 1 tsp (5 ml) vanilla extract
cup (125 ml) roasted whole pecans
1. In a sauce pan, mix the brown sugar and flour.
2. Add the cream, milk, whisky and vanilla.
3. Bring to a boil while whisking constantly. Let it become lukewarm while whisking a few times.

Royal Mile Sticky Toffee Pudding 

Pudding Ingredients
2 large apples, cored, peeled and finely diced
½ cup brown sugar 
1 cup all purpose flour
1 teaspoon baking powder
2 eggs lightly beaten
1 tablespoon cinnamon
½ teaspoon vanilla essence
1 tablespoon Scotch whisky (single malt if you can part with it without greetin’*)

Pudding Preparation
1. Cook the apples in a sauce pan over medium heat with half the sugar until mushy
2. Stir in the flour and baking powder 
3. Add the eggs into the mixture
4. Add vanilla essence, the cinnamon and the whisky
5. Mix thoroughly until the batter is thick and smooth then transfer it to a greased baking dish
6. Bake for 45 minutes at 400 degrees F

Sauce Ingredients
2 tablespoons butter
½ cup brown sugar
½ teaspoon vanilla essence
1 teaspoon Scotch whisky
½ cup Half & Half cream

Pudding Preparation
1. Gently melt 2 tablespoons of butter in a sauce pan over medium heat
2. Stir in the brown sugar, vanilla and Scotch and bring to a boil
3. Stir continuously with a wooden spoon to avoid burning, letting the mixture boil for 2 minutes
4. When the sugar/butter mixture has turned to a thick, sticky toffee, carefully stir in cream until fully mixed and hot.
5. Pour sauce over individual heated pudding servings.
* Scots for crying.

Copyright © CASSOC