Scottish Baking and Confectionery

Specialised

SHORTBREAD, of butter, flour and sugar with no leavening, in fingers, rounds or petticoat tails, and associated with Hogmanay and Christmas; DUNDEE CAKE, with almonds on top and — by one account — developed by Keiller’s of Dundee to use the plant between marmalade seasons; SELKIRK BANNOCK, a rich fruited yeast bread of the Borders; Abernethy biscuits; Empire biscuits; black bun; clootie dumpling, boiled in a cloth; and TABLET, boiled sugar, butter and condensed milk taken past fudge to a hard grainy crystallisation that is not fudge and should not be called it. DUNDEE MARMALADE, and the Keiller story about a shipload of Seville oranges, which is ⚠ a good story and not well documented.