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.