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Scotch Pancakes
Irish Soda Bread
Fruit Cobbler

Scotch Pancakes
8 oz Plain Flour
1-4oz granulated sugar
2 eggs
2 level tsp of cream of tartar
1 level tsp of bicarbonate of soda
(3 level tsp of baking powder will do)
Half a pint of milk

Sift the dry ingredients and add the sugar, Whisk the eggs and stir into the dry ingredients (it helps if you make a scoop in the middle of the mixture and fold the dry ingredients into this first) add enough milk to make a batter the consistency of thick cream. Heat a frying pan, with a little oil in it, and place the mixture in it with a spoon or ladle. When bubble rise to the surface of the pancake and then burst turn the pancake over. Cook 4 to 6 minute at a high heat. Serve hot or cold with Lemon juice, sweetener, honey and cream.
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Irish Soda Bread
350g Wholemeal Flour (Plain Flour will do)
115g Plain Flour
Half Tsp of Saltbr> One Tsp of Bicarbonate of Soda
15 g Butter
30 ml Milk or Buttermilk

Sift the dry ingredients into a bowl (You can skip this) lightly rub in the butter, it should be like breadcrumbs, add the milk and mix quickly to a soft dough. Add more liquid of its too dry or flour if its too wet. Kneed on a lightly floured board to stop it sticking. Cut this in half. Press out to rounds about and inch thick and place them on greased sheets, Cut them across the top to stop them splitting during baking, bake the loaves at gas mark 8 (230C) for 25 minutes
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Fruit Cobbler
800g Fruit, like Apples Peaches or Pears
120g Caster Sugar
150g Plain Flourbr> 150g Butter
1 Egg

Tip the flour and sugar into a bowl with a pinch of salt. Mix it well and then add the cubes of butter and mix it with your hands till its like lumpy breadcrumbs then add the egg and mix it till its like wet mashed potato.
After peeling and slicing them, Stew your apples or fruit for about 10 to 15 minutes while you are making the dough. Do this in a pot with about a millimetre depth of water in the bottom with a table spoon full of sugar. Stir them so none of it goes too soft,
Grease a baking dish with plenty of butter, and place the slices of fruit in the bottom. Try and get them to overlap like tiles on a roof, use a pair of small flat tongs to do this. Spoon the mixture onto the fruit. It should collapse into the gaps in the fruit as it cooks. Bake for 40 minutes at Gas mark 4 180 C. Serve with Ice Cream
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