Invert the pudding on to a serving plate. Serve with lots of custard or cream and a bit of extra warmed marmalade. Serves 4.
Note:
You can also cook this in the oven in a bain marie.
SACRED SCOTTISH PANCAKES
4 oz. flour
½ teaspoon bicarbonate of soda
1 teaspoon cream of tartar
1 tablespoon sugar
2 teaspoons cooking oil
1 egg, beaten
Approximately ¼ pint milk
Sift the flour with the bicarbonate of soda and cream of tartar into a mixing bowl. Stir in the sugar and oil, then beat in the egg and milk gradually until a thick batter is formed.
Heat a griddle until hot. Wrap a small piece of fat in a piece of kitchen paper and use to grease the pan between frying each batch of pancakes.
Drop batter onto the hot griddle, a spoonful at a time, leaving room for the batter to run. Cook until golden-brown on the underside and bubbles rise on the surface. Turn over and cook the other side.
Keep the pancakes hot in a warm tea-towel while cooking the remaining batter. Serve with maple or golden syrup and fresh cream. Makes approximately 16.
Notes:
These are sometimes called drop scones. They are traditionally cooked on a griddle. If a griddle is not available, a heavy-based frying pan can be used, or the pancakes can be cooked directly on the hot plate of an electric cooker.
DEVILISHLY DELICIOUS DUNDEE CAKE
8 oz. flour
Pinch of salt
8 oz. butter
8 oz. sugar
4 large eggs
12 oz. golden raisins/sultanas
12 oz. raisins
6 oz. candied mixed peel
4 oz. candied cherries
Grated rind of half lemon
3 – 4 oz. whole almonds, blanched
Pre-heat the oven to 300°F/150°C.
Grease an 8-inch round cake tin and line with double greaseproof or parchment paper. Tie a band of brown paper round the outside of the tin and let it extend about two inches above the rim. Set the tin on a double piece of brown paper on a baking tray.
Sift together the flour and salt. Beat the butter until soft. Add the sugar and cream until light and fluffy. Beat the eggs into the mixture, a little at a time. Fold in the flour, and when evenly combined, fold in the golden raisins, raisins, mixed peel, cherries, and lemon rind. Chop 1 oz. of the almonds; add to the cake mixture. Spoon into the tin.
Arrange the rest of the almonds over the leveled cake surface. Bake just below the center of the oven for 3½ hours. If the cake shows signs of browning too quickly, cover the top with a sheet of damp greaseproof or parchment paper and reduce the heat to 275°F/135°C for the last hour. Remove the cake from the oven when a skewer comes away clean from the cake.
Cool in the tin for 30 minutes, then turn out and cool on a wire rack. Wrap the cake in foil, with the greaseproof or parchment paper still in place. The cake is best kept for at least one week and up to one month to bring out the full flavor. Makes a 4 lb. cake.
OMNIPOTENT OATCAKES
8 oz. oats
2 oz. whole wheat flour
½ teaspoon bicarbonate of soda
½ teaspoon sugar
2 oz. butter
1 teaspoon salt
Hot water
Pre-heat the oven to 375°F/190°C.
Pulse the oats in a food processor to make an oat flour. For a coarser texture, you can leave the oats as is. Mix together the oat flour, whole wheat flour, salt, sugar and bicarbonate of soda.
Add the butter and rub together using fingers until the mixture has the consistency of breadcrumbs.
Add the water a little at a time, and combine until you have a thick dough. The amount of water needed will vary depending on the oats. Use your hands to form a ball.
Dust flour on a work surface and roll out the dough to approximately ¼-inch thick. Use a cookie cutter to cut out 2-inch rounds.
Place the oatcakes on a baking tray and bake for approx. 20-30 minutes or until slightly golden brown at the edges. Makes 16.
To get your free copy of Death at the Café, the prequel to the Reverend Annabelle Dixon series, plus two more books, updates about new releases, exclusive promotions, and other insider information, sign up for the Cozy Mysteries Insider mailing list at:
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THANK YOU
Thank you for taking the time to read Horror in the Highlands. If you enjoyed it, please consider telling your friends or posting a short review. Word of mouth is an author’s best friend and very much appreciated.
Thank you,
OTHER BOOKS IN THE REVEREND ANNABELLE DIXON SERIES
Death at the Café (Prequel)
Murder at the Mansion
Body in the Woods
Grave in the Garage
ALSO BY ALISON GOLDEN
FEATURING INSPECTOR DAVID GRAHAM
The Case of the Screaming Beauty (Prequel)
The Case of the Hidden Flame
The Case of the Fallen Hero
The Case of the Broken Doll
The Case of the Missing Letter
FEATURING DIANA HUNTER
Hunted (Prequel)
Snatched
Stolen
Chopped
Exposed
ABOUT THE AUTHOR
Alison Golden was born and raised in Bedfordshire, England. She writes cozy mysteries and suspense novels, along with the occasional witty blog post, all of which are designed to entertain, amuse, and calm. Her approach is to combine creative ideas with excellent writing and edit, edit, edit.
She is the creator of the Reverend Annabelle Dixon cozy mysteries, a charming, fun series featuring a female vicar ministering in the beautiful county of Cornwall, England. She also produces a Jersey-based detective series featuring Inspector David Graham and the Diana Hunter series, set in Vancouver.
Her books’ themes range from the humorous and sweet to harder hitting suspense. They are recommended for readers who like to relax and unwind with their books, who enjoy getting to know the characters, and who prefer the tougher side of life implied.
She is based in the San Francisco Bay Area with her husband and twin sons. She splits her time traveling between London and San Francisco.
For up-to-date promotions and release dates of upcoming books, sign up for the latest news here: http://cozymysteries.com/annabelle.
For more information:
cozymysteries.com
[email protected]
A book, too can be a star, a living fire to lighten the darkness, leading out into the expanding universe.
Madeleine L’Engle
HORROR IN THE HIGHLANDS
A Reverend Annabelle Dixon Cozy Mystery
When Reverend Annabelle Dixon is given the chance to fill in for the local minister on the tiny, storm-lashed Scottish island of Blodraigh, she sees it as an ideal opportunity to make the most of the trip and spend some time with her brother and seven-year-old niece who live there.
What she doesn’t expect is to be drawn into a web of mystery and intrigue that shows up each and every flaw of the tight-knit islanders.
When a box of valuable jewelry is found and given to her for safe-keeping she stores it in the church, only for it to be stolen that very night. But something much worse is about to happen.
Despite being hampered by a violent storm and the ineptitude of the local police, Annabelle is determined to uncover the source of the mysteries that threaten those she loves dearly and her own sense of justice.
But what she finds is a community filled with suspicion and gossip, where behind every door lies another set of secrets and another suspect.
Now time is running out for Annabelle as she searches for answers. Can she solve the crimes before the culprits strike again? Or before the islanders take matters into their own hands?
The characters and events portrayed in this book are fictitious. Any
similarity to real persons, living or dead is coincidental and not intended by the author.
Text copyright © 2017 Alison Golden
All rights reserved.
No part of this book may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without express written permission of the publisher.
Cover Illustration: Rosalie Yachi Clarita
Published by Mesa Verde Publishing
P.O. Box 1002
San Carlos, CA 94070
Edited by
Marjorie Kramer
Horror in the Highlands (A Reverend Annabelle Dixon Cozy Mystery Book 5) Page 16