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There's a cake in Scotland called 'Fruit Slice', which I used to love (especially iced), and that's my favourite 'fruity' cake thing, apart from Christmas pudding, see here :https://www.christinascucina.com/sco...-graveyard-oh/
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That stuff's to die for!:drool:
Marco.
fruit slices are great... so is a proper clooty dumplin'
I generally have croissant or pain au chocolat for brekky in work, but like to have the occasional Trans-Atlantic adventure [emoji4]
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Not so keen on clooty dumpling, as I find it a bit heavy and stodgy - and you know me for stodge!:nono: The other cake I liked up in Scotland was kind of like an Empire biscuit, but with a Jelly Tot sweet on top - these:Quote:
Originally Posted by struth
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Do you know them?
Awesome with a nice strong cup of 'builder's tea'!:)
Marco.
Mostly toast for me, with quality jam and butter (as shown below)... But occasionally I enjoy both of the above for breakfast:)Quote:
Originally Posted by mightymonoped
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Marco.
That's an Eccles' cake!Quote:
Originally Posted by Marco
Maybe in England... In Scotland, it's called a fruit slice.
Marco.
different things. a fruit slice or its nickname, a Fly Cemetery is different to an eccles cake, although they are nice too
Chicken & Butternut Squash Tagine (not really)
This thread is worthless without smells! [emoji23]
Doesn’t look like much but tastes great. A real mix of spicy & sweet. Chicken thighs, butternut squash, Moroccan herbs & spices (all freshly crushed in a mortar and pestle), dried apricots, peppers, fresh coriander, onions, garlic, chickpeas and chicken stock. Started on the hob then cooked in the oven.
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How do they differ, then? I wouldn't know:)Quote:
Originally Posted by struth
Marco.