DUNNOTTAR PUDDING
4 oz (110g) Breadcrumbs
4 oz (110 g) Flour
2 oz (50g) Sugar
2 oz (50g) Suet
Small teacupful of milk
4 oz (110g) currants
2 Apples & 2 Figs
2 Eggs
Few drops of almond or lemon essence.
Peel & core apples. Finely chop apples, figs and suet. Add to currants, breadcrumbs and sugar and combine with beaten eggs and the milk. Last of all add flavouring. Put into a buttered mould or basin. Cover and boil for two and a half hours (in the same manner as traditional Christmas pudding).
ROYAL DEESIDE HOT CHICKEN SALAD
(serves 8)
24 oz (750g) diced cooked chicken
1pt (600ml) of creamy mayonnaise
8 oz (225g) mature style Cheddar cheese – grated
8 sticks celery – finely sliced
8 spring onions – finely sliced
4 teaspoons lemon juice
Salt & freshly ground black pepper.
Topping
2 small packets of potato crisps – crumbled
A little paprika pepper
Fresh tarragon or parsley for decoration
Measure all ingredients into a bowl together with 6oz(175g) of the cheese. Season and blend together.
Put mixture into a shallow ovenproof dish. Top with the remaining cheese, crisps and dusting of paprika.
Bake for 20 minutes at 400F/200C until hot. Do not cook for longer or sauce will separate.
Serve immediately decorated with fresh tarragon or parsley.