Colin’s pudding

Colin’s pudding

Lynne Lowrie from Blegbie in Humbie has sent through this recipe for a quick pudding option.

Quite often Pamela and Ross would team up for casual dinner with neighbours Colin and Lynne. There were always plenty of cooking apples from the small garden orchard to be used up and Pamela liked to indulge Colin’s penchant for puddings. A hard working farmer can certainly be allowed to partake in as much cake and pudding as he likes!

The derivation of this recipe is a bit iffy, but our guess is that it is another Ida Wilkie / Pamela Flockhart ‘throw it altogether and bung it in the oven’ type of affair.

Apple and Almond Cake
Serves 4

12oz apples, peeled and chopped
6oz sugar
5oz butter or marg
2 eggs
½ tsp almond essence
8oz S.R flour
1 ½ tsp baking powder
Milk for consistency (Lynne to confirm?)
Sprinkling of flaked almonds, brown sugar and cinnamon

Turn on the oven and heat to 325°F or 160°C. Grease a 9 inch tin.

You pretty much mix everything together, but I find this sequence the most efficient unless of course you have a super dooper food mixer.

  1. Cream the sugar and butter (or margarine).
  2. Beat in the eggs and the almond essence.
  3. Add the dry ingredients (flour and BP) spoon by spoon and mix,
  4. Add some milk until the mixture is a heavy batter. (Is that right, Lynne? Other
    wise the mixture is very thick.)

Place half the mixture in a 9 inch tin or baking dish, cover with apples and top with remaining mixture. Sprinkle with the almond, cinnamon and sugar topping.

Bake for 1 ½ hours at 325°F or 160°C. Serve with ice-cream or natural Greek yoghurt.

To make this recipe for 6 people just use one and a half times the ingredients.

My photos aren’t the best but hopefully you get the giste.

[Health warning: many of the recipes on this site contain flour & sugar. I always recommend organic, single origin ingredients, preferably unbleached, and will endeavour to offer alternatives. As we so very painfully know, cancer cells love sugar – so please moderate your sweet treats.]

Quick Apple and Almond Cake in a bowl

Colin’s Pudding

IMG_3274

The Lowrie Family

Thank you Lynne!

Grandma’s Fish Pie

This recipe takes a bit of coordination but it’s very easy. Prepare all the elements and then put it all together. The sink may fill with dishes in the process but the saving grace is that once the pie is constructed you can wash all the pans and there will be little to do after dinner!
[Please send me your tips, memories and heritage recipes too.]FishPiePrep01 FishPiePrep04FishPiePrep05

INGREDIENTS (serves 4-6) – (I’ve included some variations at the bottom of the page.)

  • SEAFOOD (all skinless, choose what’s best value at the monger, chop each into cubes)
    1 salmon or ocean trout fillet
    1 fillet of smoked cod or haddock
    3 medium fillets firm white fish (I’ve used Basa)
    Can also include a handful of peeled prawns, scallops, calamari
  • MIX INS
    1 onion, chopped
    2 eggs, boiled
    fresh corn, cut off the cob
    frozen peas
    Can also use celery, leek, runner beans (I like veggies that add a bit of crunch)
  • WHITE SAUCE
    40g butter
    1/3 cup plain flour
    500ml milk, with some extra if needed
    salt & pepper to taste
  • POTATO TOPPING
    5 medium potatoes, washed, chopped into quarters & boiled
    knob of butter
    parsley
    dash of milk
    salt & pepper to taste
  1. Put the potatoes and eggs on to boil, in separate pans, until cooked. Drain. Peel eggs, cut into quarters lengthways and put aside.
  2. In a large skillet or frying pan, saute onion in a splash of olive oil. When silky, mix in the chopped seafood,and cook for only a minute.
  3. Prepare your veggies – cut corn off cob, wash and chop celery, douse frozen peas with hot water in a bowl & drain – put all aside.
  4. Turn on your oven to 180 degrees.
  5. Make your white sauce by melting butter in a small saucepan, add flour and stir to combine, allowing to cook a little. Add milk or stock little by little, stirring all the time with a small whisk to knock out any bumps and until the sauce is smooth (it will keep thickening until it starts to bubble). Add salt & pepper to taste. Let sauce bubble for about a minute and then take off heat. The sauce should thickly coat the back of a spoon but be pourable.
  6. Either mash potatoes in the pan with butter, milk, parsley, salt & pepper OR whizz til chunky or smooth mash (your preference) in your food processor.
  7. Now you are ready to assemble the pie!
    Mix the veggies and sauce into the seafood mix and then pour into a baking dish (I’ve used a 11×8 inch oblong Ikea dish), place in your egg quarters and then spread the mashed potato on top. Either fork or use your spatula to create wavelets across the potato surface – these will catch heat and brown nicely in the oven.
  8. Place in oven and bake for approximately 40 minutes. (if the top hasn’t browned – pop it under a hot grill just for a minute.)
  9. Serve with a crispy green salad or your favourite steamed green veggies.

VARIATIONS:
LOWER CALORIES: use no fat or low fat milk, a butter substitute such as Nuttelex or sunflower oil or don’t use any sauce at all! Use stock instead of milk in sauce (it won’t be as white but it’s ok for the lactose intolerant.)
SAUCE: add in a tsp of curry powder or dijon mustard for added flavour.
SEAFOOD: use a marinara mix, but if its frozen make sure your sauce is thick, as water from the fish will dilute it somewhat when cooking and you’ll end up with soggy pie. Same goes if you are using any frozen fish and veg straight into the mix.
TOPPING: Use puff pastry instead.
INDIVIDUAL ONES: make small ones in ramekins or little pie dishes. Kids love these and they’re also handy to put in the freezer for when you are home alone or stuck for a kids dinner when you are leaving to go out.

Welcome! I’m just getting started!

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This blog is all about sharing Pamela’s wonderful collection of recipes with family, friends and the community that enjoyed so many of her meals around the Longwood kitchen table and all the other Flockhart family homes over the years.

Pamela Ellison Flockhart (nee Macartney) was an avid home-maker and superb cook – cooking for the five thousand was a regular feat and delivered with ease over the 61 years of her marriage to Ross, nourishing five children, five grandchildren and whoever walked in the continually open back door. An architect by profession she performed the duties of a minister’s wife for many years and continued in the same ways long after my father left the occupation. Pamela was a role model to many who inspired us all with her effortless hospitality, her good nature and level-headed advice.

My brothers, David, Andrew and Patrick, and I, as well as my sisters-in-law over the years have been known to ring Mum with an urgent request for one of her classic recipes – no matter where we were living at the time – it could have been Tennessee, Taiwan, Australia, Malaysia or France.

Many of these recipes were stashed in a notebook that my grandmother, Thelma Macartney (nee Buchanan) gave mum in the 1950’s – an imperial sized lined notebook – the sort that were standard issue in Australian schools at the time. This book now lies in tatters next to me on my desk, held together with rubber bands and yellowy sticky tape. It contains many of Pamela’s favourite recipes collected from many sources, either clipped from magazines, shared by friends or requested from a restaurant. What it doesn’t contain, and which are sadly now lost, are her tips on how to vary the recipe or to shortcut the process. She had an inimitable way of throwing ingredients together without too much care for measuring exactly and was always adventurous in replacing an ingredient with another if it wasn’t in her generously stocked pantry.

I’m not sure of the exact date when she decided to start the Longwood Bakehouse (or indeed when she closed it; I’m sure Dad or my brothers will set me straight) but I think it must have been running from the early 1980’s into the mid-90’s.

The Bakehouse was our family country kitchen, in East Lothian, where Mum used stoneground organically grown wholewheat flour and free range eggs to produce a variety of bread, rolls, quiches, pizzas, cakes and pavlovas. Rising at around 3am five days a week to mix and knead, prove and bake became the ritual that my father joined, helping Mum before he drove 20 miles into Edinburgh for a day at the office (delivering bread on the way!).

This blog is an attempt to share Pamela’s Longwood Bakehouse Recipe Book with all the family, friends and community that so enjoyed many meals around the Longwood kitchen table or the dining tables of the Polwarth, Pentland View, Northfield, Iona, Buccleugh Place, Argyll Crescent and Sydney homes.

Please leave your comments and anecdotes about Pamela and her recipe collection, especially if you recall any of her special tips!