Ethnic Meals
Recipes and meal time ideas


The site concentrates on British recipes from Scotland, England and Wales with a few recipes from Ireland, India and France "thrown in". Primarily designed to provide ethnic recipes and meals, whether you are looking for an unusual meal, a straightforward meat, fish or poultry meal dish or even a sweet pudding recipe then hopefully you will find it here.

You can search for any recipe using a variety of ways including region, country, base ingredient or "pot luck" all from the drop down menu at the top of each page.

I would like to think that all diets and paletes are catered for. If you have a suggestion or even a recipe that you would like to submit, please don't hesitate to contact me via the contact us page.

Scottish Sweet Puddings course Recipes
Traditional Scotland Meal Ideas

Easter Cake Recipe

Choux pastry is a form of light pastry used to make profiteroles, eclairs or any other dish requiring a light pastry. Its raising agent is the high water content, which boils during cooking, puffing out the pastry but leaving a certain amount of texture inside the pastry. Unlike puff pastry, it uses eggs.


  • 175g (6oz)margarine
  • 175 g (6oz) caster sugar
  • Grated rind of orange
  • 4 eggs, size 3
  • 200g (7oz) plain flour; sieved with
  • 1 x 5ml spoon (1 tsp) mixed spice
  • 175g (6oz) currants
  • 175g (6oz) sultanas
  • i75g (6oz) raisins
  • SOg (2oz) glace cherries, quartered
  • 75g (3oz) mixed cut peel
  • 450g (1 lb) marzipan


Place all ingredients except for marzipan in a large mixing bowl and beat thoroughly until well mixed. Dice 1/2 of the marzipan and stir into cake mixture. Spoon into greased and lined 20cm (8 inch) cake tin and smooth top.

Bake in preheated oven 150~C, 300~C for 3-3&1/2 hours. Leave in tin for 15 minutes. Turn out and cool on wire tray. Roll out the next 1/2 marzipan to a round to cover the top of the cake and use remaining marzipan to make a decoration.

  • Servings 16-20
  • Preparation Time 25 mins
  • Cooking Time 3 hrs

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

Whilst these recipes may be freely used they may NOT be reproduced in any format (for example -electronic or paper based) without the website owners PRIOR agreement.