I have absolutely no idea why it’s often repeated ‘ad nauseum’ that British food in general is boring and bland, and that Scottish food in particular only comes out of cans or is a deep-fried monstrosity. For the record………yes, I am Scottish, and no, I’ve never eaten a deep-fried Mars Bar. Do they sell them in the local chip shops? Yes, one of them does, but when I asked who bought them, I was told ‘tourists’. But we’ve got a fantastic abundance of foods produced here, and our love of baked treats and sweet things is legendary. Finding out that next year is being earmarked to food and drink is great, but devoting a whole year to showcase them will barely do them justice. However, like so many other things, a lot of them are in danger of disappearing in a flood of mass factory produced pap. So I’m going to do my bit and try to show you, over the course of the year, some of the Scottish foods that I’ve either grown up with, or have discovered since.
There used to be a chain of bakeries in Glasgow, imaginatively called ‘Glasgow City Bakeries’. By the 1930s City Bakeries had more than sixty branches and, besides Lyons, was the largest retail baker in Britain. But they’ve disappeared, and it’s becoming increasing hard to find any of the more traditional cakes that they used to stock. Glasgow is also the home of Paterson’s “Camp Coffee” (the most popular coffee essence of the time) so I’m pleased that this recipe for Coffee Buns harks back to both the bakeries AND uses the coffee essence. That’s a ‘win/win’ in anyone’s book!!!!
- 225g Self-Raising Flour
- 100g Margarine or butter
- 100g Brown Sugar
- 1 Egg
- Pinch of Salt
- 30g Currants (optional)
- 1 Dessertspoon Coffee Essence (Camp Coffee)
- 1 Tablespoon Milk
Heat oven to 200 degree C, 400 degree F or gas mark 6.
Sift flour. Cream fat, sugar, salt, milk, egg and coffee essence. Add to flour and currants with the milk to form a stiff dough. Divide into twelve portions. Roll into balls and place on a baking tray (I use two trays and put six on each). I didn’t even get my mixer out for this – just a wooden spoon and a bit of elbow grease. It took about 2 minutes.
Slightly flatten and bake for 10 -15 minutes.
I looked up the information I’ve used and found it contained on these sites.