Highland Bakery Tour!

I sometimes wonder how I can call myself a food blogger when I cannot manage to take a picture of all the stuff I eat – especially the sweet stuff. I mean realistically no one would want to see my breakfast, lunch, and dinner including all snacks and drinks although, such a project might make an interesting artistic project?

Looking through my photographs, of my recent stay in Scotland, I didn’t take pictures of half of the things we did, but like a million of one day. Talk about over compensation. Needless to say after all this pointless reflection is that I didn’t get a picture of all the bakery’s and treats I tried. Sorry about that. But here is a quick overview of where I went and what I had.

Harry Gow:

dream ring: pretty tasty fresh cream in a light airy pastry

not sure what this was called, but it was a bad dry meringue thing

mini Victoria sponge: was delicious light fluffy cake with fresh cream & jam

Something Sweet:

Irn Bru icream!! What!?
And some blue stuff that was nothing to shout about.

The Storehouse of Foulis:

I had this perfect genormas meringue with a cup of chai tea.

The Cromarty Bakery:

Yummy coconut tart. Perfect after the lobster I had for lunch! ;0) 

Sweet Treats:

sorry for the poor lighting, but it was more Irn Bru ice cream
better then the one above

Irn Bru fudge: so sweet you can only eat a little at a time

Deas Bakery:

lammington: yum! I also tried a raspberry tart and a ginger and toffee tart
no pics though they were all very good

Lastly I got to try Arbroth Smokies at the Highland Games! Delicious and a good time at the games!

notes: (to self) attempt a picture food log, first see if I can keep it up and second if it gets a following. All bakery/sweet shop names are linked! PS The Cromarty Bakery is hiring!! ;0) I have a few things I want to try to make that has been inspired by my visit to the Highlands. If you haven't already seen them I did make some Cranachan Cupcakes that are inspired by a traditional Scottish dessert. 

Cranachan Cupcakes!!

If you follow me on twitter or Facebook you will know why it's been so quiet on my blog lately, I am visiting my in-laws in Scotland. They live just outside of Inverness and the girls and I have been having a great time! Tomorrow we take the long journey home!

I have visited a few bakeries and have tried different food and I even managed to bake these cupcakes inspired by the traditional Scottish dessert Cranachan.

Unless you have been to Scotland or have a tie to it in other ways you may not know what Cranachan is. Today it is generally made with whipped cream, whiskey, honey (heather honey, preferably), and fresh raspberries, with toasted oatmeal soaked overnight in a little whiskey. Put together a bit like an ice cream sundae or Eton Mess.

I decided to make it into a cupcake by making honey oat cupcakes topped with a layer of raspberry jam, whipped cream, and fresh raspberries. If they weren't for my girls I would have added a little whiskey to the whipped cream. Or maybe even soaked the oats in a little whiskey before making them. These were inspired by Cranachan ice cream I tried at a sweet shop.

Cranachan Cupcakes:

100g porridge oats
100g self-rising flour
45g dark brown muscovado sugar
1 1/2 tsp baking powder
3/4 tsp salt
1 medium egg
160ml milk
80ml vegetable oil
60ml honey

If you aren't using cupcake/muffin liners: lightly grease the muffin tin with a little extra oil, dust with flour and tap 
out extra flour. Pre-heat oven to 200C.

Mix the dry ingredients (oats, flour, sugar, baking powder, and salt) in a large bowl. In a separate bowl gently whisk the wet ingredients (egg, milk, oil, and honey) together.

Make a well in the dry ingredients and add the wet mixture and gently fold together until just combined.

Spoon into prepared tin 3/4 full and bake for 15-20 minutes turning the tin around half way through.

to finish:

Mackays Raspberry Preserves
300ml whipped cream + 1tbsp of caster sugar
1-2 tbsp of whiskey (optional)
6-12 fresh raspberries
pink sparkly sprinkles (optional)

Whip the cream with caster sugar and whiskey (if using). Spread a layer of jam on each of the cupcakes and pipe the whipped cream on top. Just put in a plastic bag and snip a corner off. Top with 1-2 raspberries and sprinkles (if using). Done!

notes: These cupcakes are my entry for rangecookers.co.uk Cupcake Creative Competition. #bakingwithMackays; Mackays Raspberry preserve; Cranachan; visit Scotland

Bramble and Chocolate Bread!!

Winter is here! It makes me want to stay in a bake 24/7, if only I had the time! Skimming through my cookbooks looking for some good comfort food, I stumbled upon this recipe in Sue Lawrence’s A Cook’s Tour of Scotland.

It seemed interesting and having all the ingredients, except for the brambles (blackberries), it was decided! After a walk to the store I was all set! The house wasn't so warm so it took a little longer to rise then stated. The brambles burst in the oven and it oozed out of the top of the loaf. It was beautiful.

Bramble and Chocolate Bread

500g/1lb 2oz unbleached strong white flour, sifted

7g sachet of fast-action/easy-blend dried yeast

25g/1oz golden caster sugar

1 level tsp salt

2 tbsp sunflower oil

150g/5 ½ oz quality milk and/or dark chocolate, chopped

250g/9oz brambles (blackberries)

Mix together the flour, yeast, sugar, and salt; make a well in the center and slowly pour in the oil and enough tepid water (about 300ml/10fl oz/ ½ pint) to make a softish dough. (To have tepid water, mix two-thirds boiling water and one-third cold water.)
Using floured hands, bring the dough together and turn out on to a floured board then knead for 8-10 minutes, or until smooth. Keep the board lightly floured. The dough should be soft and shiny-looking but not too sticky. Place in an oiled bowl and cover with oiled clingfilm. Leave somewhere warm for 1-2 hours.
Lightly oil a baking sheet. Punch down the dough and roll out to a rectangle about 38 x 28cm/15 x 11 in. About the size of a baking sheet.
Scatter the chocolate and brambles over the long half then roll up along the long side to make a roly-poly about 38cm/15 in long.
Place this on the prepared baking sheet and cover loosely with oiled clingfilm then place somewhere warm. Leave to rise for about 45 minutes. Meanwhile, preheat the oven to 230C/450F/gas8. Remove the clingfilm, slash the top of the loaf five to six times and bake in the oven for about 20-25 minutes. Remove to a wire rack to cool until just warm before eating. Don’t want to burn yourself with hot melted chocolate!