Scots are renown for being sweet-toothed!
This probably explains why Scottish housewives generally make more jam
than their English counterparts. Raspberry and strawberry being the most
popular varieties. Nine-tenths of Scotland's raspberry crop is grown in
the Strathmore area and along the coastal districts of Angus. The Carse
of Gowrie, a narrow plain stretching from Perth to Dundee is where the
most intensive production of raspberries, strawberries and peas takes
place. Low rainfall, freedom from Spring frosts, prolonged Summer
sunshine and rich soil all contribute to the success of this industry.
In many areas pick-your-own is now the order of the day. This weeks
recipe for Strawberry Sweet should satisfy the sweetest of tooths! A
delicious Summer sweet when strawberries and redcurrants are plentiful.
Strawberry Sweet
Ingredients : 1 lb ( 500 g ) strawberries; 1
lb ( 500 g ) red currants; 1 lb ( 500 g ) caster sugar; 1/2 pt ( 125 ml
) whipping cream
Spread out the strawberries on a large plate
and sprinkle over them half the sugar. Leave in a cool place overnight.
Next day put the red currants into a pan with a little water and cook
gently till they are soft. Strain off juice and add the other half of
the sugar to it. Put in a pan and bring to the boil. Boil for 10-15
minutes until you have a thick syrup. Add the strawberries and their
syrup and leave to cool. Before serving pour into individual dishes,
chill and top with some whipped cream.
