Scotland Teatime Treats Ideas
Butterscotch Meringue Recipe
This is a traditional tea time treat in Scotland which is (surprisingly) low in fat and calories compared to other biscuit treats. That said, it is still a tasty which makes a lovely light pudding to end to a meal.
8 oz shortcrust pastry
4 oz light soft brown sugar
3 oz butter
1 tablespoon cold water
2 oz flour
3/4 pint milk
2 egg (YOLKS ONLY)
3-4 drops vanilla essence
2 egg (WHITES)
3oz caster sugar
1 level tablespoon white sugar
Pre heat oven to 350F.
Roll out the pastry and place in a 8inch flan dish. Bake on it sown for approx. 20 minutes. In a saucepan, place 1 oz butter then add the sugar and water. Heat gently until the sugar is completely dissolved but do NOT boil.
In a different saucepan, melt the remaining butter then add the flour, stir, then add the milk, stir and bring to the boil. Boil for 5 minutes. Then, stir in the caramelised sugar from the original pan. Allow this to cool, then add the egg yolks and vanilla essence. Mix this well then pour into the pastry case. Reduce the oven temperature to 325F.
To make the topping, place the egg whites into a bowl and beat until they form stiff peaks. Fold in the caster sugar. Then lace the meringue mixture on the top of the pie, sprinkle with the sugar and bake for 25-30 minutes. The meringue should appear to be a pale golden colour.
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For US to UK equivalents for food weights and measurements see this rough guide
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