Peatcutter
BBC Good Food Member since 13 December 2006
My Latest favourites recipes
Last comments I've made
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21 August 2009
"I first tried this recipe about three weeks ago. I have now made it - or versions of it - four times. It takes only minutes to put together, a bit less temperature in my oven (160'C, Fan), and turns out beautifully each time. What an easy cake, it's an "absolute dawdle" (Scots for something simple!). Versions I've tried have been a) with bottled cherries, b) with blueberries & raspberries, c) I substituted dessicated coconut for the almonds, one of the trials, and the juice of half a lime instead of vanilla; result - a really lovely cake. I topped it with icing sugar mixed with the rest of the lime juice. I can see many permutations coming into view! "
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10 August 2009
"I was intrigued - "Best ever"?? So I read it, found it looked very simple and quick to make. So I made it. And it turned out absolutely great - easy to make, good to look at, tasted just lovely, everyone who had the good fortune to try it agreed. It's the best ever, right enough! The only ingredient missing from my cupboard was fresh raspberries but I found a jar of pitted morello cherries so used them, instead. The result was excellent. I did buy rasps the next day and made it as per recipe. It really is a great wee cake. Thanks!"
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30 January 2008
"Tried this, but don't approve at all! Skirlie is just lovely made in the traditional fashion, always an accompaniment to other Scottish dishes (particularly mince'n'tatties). It does nothing for mashed tatties at all. Far better served along with ordinary mashed tatties, as it is meant to be! Sorry about that, Nick, I generally agree with everything you do, but just cannot on this occasion. Anyway, mair power tae yir elbow!"
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