This recipe is from the household book of the late Mary,
Duchess of Montrose, last owner of Brodick Castle on the
Isle of Arran.
Duchess of Montrose, last owner of Brodick Castle on the
Isle of Arran.
Ingredients:
2 oz sugar
6 oz brown flour
2 teaspoons baking powder
2 oz oatmeal
1 egg
1 oz butter
3 tablespoons milk
2 oz sugar
6 oz brown flour
2 teaspoons baking powder
2 oz oatmeal
1 egg
1 oz butter
3 tablespoons milk
Method:
Mix together flour, baking powder and rub in the butter.
Add sugar and oatmeal and mix well. Make a well in the centre of the mixture, add the egg and milk and mix to a soft dough. Shape into a flat round bannock shape about 1/2 inch thick. Cook in a hot oven. Gas 6, 200 degrees C
(400 F) for 15 to 20 minutes.
Mix together flour, baking powder and rub in the butter.
Add sugar and oatmeal and mix well. Make a well in the centre of the mixture, add the egg and milk and mix to a soft dough. Shape into a flat round bannock shape about 1/2 inch thick. Cook in a hot oven. Gas 6, 200 degrees C
(400 F) for 15 to 20 minutes.
Recipe Converter
The U.S. pint is 16 fluid ounces, and not 20 fl.oz like the British Imperial pint.
1 U.S. cup = 8 fl.oz = 250 ml
1 British cup = 10 fl.oz = 300 ml
The teaspoon and tablespoon measurements are the same.
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1 tablespoon = 3 teaspoons
1 British cup = 10 fl.oz = 300 ml
The teaspoon and tablespoon measurements are the same.
1 teaspoon = 5 ml
1 tablespoon = 15 ml
1 tablespoon = 3 teaspoons
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