Spring may not be the season where one thinks about making pudding deserts, but a fellow blogger posted today about her copious canning of marmalade which reminded me of my trip to Scotland in 2002. There my sister, Catherine, and I went on a tasting tour comprised essentially of great Scotch Whiskey and Scottish food.
“Great” Scottish food may sound suspect, like good Irish or English food, but those who like to eat usually become competent cooks and also find great chefs.
I visited the Isle of Skye and had a breathtaking lunch of langoustinescaught just before we ate them and a Marmalade Pudding that was so yummy I almost wept. Great cooks Jamie Oliver and the Shirley Spear share here Scotland’s Three Chimney’s signature pudding recipe to use up that marmalade jam.