One of the great traditions of Scotland that has been carried world-wide
is Scottish Country Dancing. The Edinburgh-based Royal Scottish Country
Dance Society, founded in 1923, is the representative body for Scottish
Country Dancing world-wide. It has over 20,000 members in 122 Branches in
Africa, Australia, Canada, Europe, Japan, New Zealand, England, Wales and
Ireland as well as 44 Branches in Scotland. There are also Affiliated
Groups in such far-off places as Bolivia, Gambia, Hong Kong, Russia and
Saudi Arabia. The main objective of the RSCDS is to promote Scottish
Country Dancing by providing opportunities for people to learn Scottish
Country Dances and steps, thereby preserving the traditions of Scottish
Country Dancing.
A major step towards this aim has just been achieved with the RSCDS
signing up its first commercial sponsor - Banffshire-based Hamlyns of
Scotland, producers of Hamlyn's Scottish Oatmeal and Porridge Oats. The
sponsoship money will be used to raise awareness of the work of the
Society, with special emphasis on its three main events : The Easter
School which takes place in April; the Summer School. a four week event in
St Andrews during July and August and the Winter School in Pitlochry next
February.
Both Hamlyn's and the Society are delighted with the arrangement. Alan
Meikle, General Manager and Director of Hamlyn's of Scotland said "
Hamlyn's is the only brand of oatmeal and porridge oats guaranteed to be
one hundred per cent Scottish. As such, we have been seeking Scottish
events and organisations to support, and we feel that the combination of
Scottishness, tradition and fitness offered by the Royal Scottish Country
Dance Society is the perfect match for Hamlyn's, Scotland's number one
oatmeal brand." Alan Mair, Chairman of the Royal Scottish Country Dance
Society said " Scottish Country Dancing is an enriching and rewarding
experience enjoyed by people throughout the world. This is the first time
that the Society has been approached about commercial sponsorship, and we
are delighted to have the support of Hamlyn's in what we hope is a
long-term partnership."
It will come as no surprise that this weeks recipe includes oatmeal even
if you throw the oatmeal away! Flummery is a tasty dessert which must
however be started three days in advance of requirement. As a variation
you can try using lemons instead of oranges for a really tangy
alternative.
Flummery
Ingredients : 3 oz/ 75 g fine oatmeal; coarsely grated rind and juice of
two oranges; 1 oz/ 25 g caster (superfine) sugar; half pint/ 300 ml double
(heavy) cream; 2 tbsp/ 30 ml clear Scottish honey
Serves six
Put the oatmeal in a bowl and just cover with cold water. Cover and leave
to stand for 24 hours, adding a little more water as necessary to keep the
oatmeal covered. Strain off the liquid and tip the oatmeal back into the
bowl. Pour over 2 pints/ 1.2 litres fresh water and leave to stand for a
further 24 hours. Strain through a sieve into a saucepan, pressing the
oatmeal with a wooden spoon to extract as much liquid as possible. Discard
the oatmeal. Strain the orange juice and put in the saucepan with the
sugar, stirring to dissolve the sugar. Bring to the boil, reduce the heat
and simmer for 10 minutes until thick, stirring all the time. Remove from
the heat and leave until fairly cool, then stir in half the cream. Pour
into six individual serving dishes and leave to set. Whip the remaining
cream until peaking. Top each flummery with a sponful of the whipped
cream, trickle the honey over and sprinkle with the orange rind.
