our visitor attraction takes us to the Burgh of Ceres, 2 ½ miles by road
from Cupar, in the Kingdom of Fife. The Fife Folk Museum, this year is the
40th anniversary of it’s funding, celebrates the domestic and
working lives of the people of Fife. The diverse collections are housed in
attractive listed buildings in the heart of the historic burgh. Artifacts
include agricultural machinery, an extensive collection of weights and
measures housed in the original 17th century Weigh House,
beautiful textiles, including shawls and patchwork bedspreads costume and
accessories, domestic pottery, paintings, furniture and craftmen’s tools,
which tells us about daily life in rural Fife. All the items in this
fascinating museum have been donated, and the museum was created by the
dedication and generosity of local people. The Fife Folk Museum opens from
April to September and the entry charge is very reasonable – Adults £2.50;
Concessions £2.00 and Accompanied Bairns are granted FREE entry. Visit
www.fifefolkmuseum.org for more details.
Ceres don’t miss The Bannockburn Monument, overlooking the Bow Butts, which
pays tribute to the men of Ceres who fought at Bannockburn in 1314. The
monument was erected in 1914 to mark the 600th anniversary of the
historic Scottish victory when Robert I, King of Scots, defeated the much
larger army of King Edward II of England. On their return to Ceres the men
held a Games to celebrate the magnificent victory, and that celebration has
continued every year, in June, ever since. It now takes the form of the
Ceres Highland Games and has the usual mix of piping, dancing, wrestling,
cycling, running, and heavy events, with one great bonus – entrance is FREE
for all spectators. Log on to
www.ceresgames.co.uk for further information.
exhibits in the Fife Folk Museum come from a when people didn’t nip into
supermarkets for a ready-made meal but cooked for themselves. Last-Minute
Carrot Pudding is an easily made and far better than anything that you can
buy over the counter!
100 g (4 oz) plain flour; ½ tsp bicarbonate of soda; 1 tsp of mixed spice;
100 g (4 oz) each of suet, raisins, currants, breadcrumbs, and demerara
sugar; 100 g (4 oz) each of potatoes and carrots, grated; 25 g (1 oz) glace
cherries, chopped; 1 large egg
Mix flour, bicarbonate of soda and spice together. Add all other ingredients
except egg. Mix well. Add egg – the mix will bind together, but if it’s a
little too stiff add a little milk as well. Pour into a large greased
pudding basin, leaving space at the top as the mix will expand during
cooking. Cover with a double layer of greaseproof paper and tie with string.
Steam for three hours. Serve with custard or cream.