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Holyrood Pudding

Although Scottish football attendances in 2008 fall far short of those of the 1940s and 50s there is still a healthy appetite for the game and every Saturday brings its own share of thrills and spills. As Saturday past proved, an exciting game can cause a change of plans to even the top politician in Scotland! Campaigning in this week’s Glenrothes By-Election First Minister Alex Salmond, accompanied by Scottish National Party candidate for the Westminster seat Councillor Peter Grant, made a third visit to New Bayview, home of East Fife FC, intending to watch only the first half. As ‘real’ football men they found the game, in spite of high winds and pouring rain, so exciting that the stay was extended for another 45 minutes. The game after the first 45 was poised at East Fife 2 Arbroath 2, with The Fife reduced to ten men after a sending off. ‘This game is too exciting to leave’ the First Minister told me in a quick halftime chat. The second half lived up to the first with The Fife suffering a second sending off but resolutely defending and looking dangerous on the break. With five minute to go Bayview exploded as East Fife captain Steven Tweed made it 3-2 in a deserved victory for the 9-man Fife side. ‘That was some game’ commented Alex Salmond as he entered the Bayview Board Room at the conclusion of the 90 minutes and presented the match ball to the match ball sponsors Dawes Cycles.

Whilst wishing Peter Grant best wishes in the by-election, this week’s recipe is in honour of the man who is carrying Scotland forward at Holyrood – I’m sure that Alex would enjoy a plate of Holyrood Pudding.

Holyrood Pudding

Ingredients: 20 floz (6000ml) milk; 2 oz (50g) semolina; 1 oz (50g) butter; 3 oz (75g) caster sugar; 2 oz (50g) ratafia biscuits; 2 tblspns orange marmalade; 3 eggs, separated

Method: Bring the milk to boiling point in a large saucepan. Stir in the semolina, the sugar and the butter. Allow to simmer gently for about five minutes, stirring constantly. Leave to cool. Beat the egg whites until stiff. Into the slightly cooled mixture add the egg yolks and the marmalade and mix thoroughly. Mix in the ratafia biscuits and lastly, using a metal spoon, fold in the egg whites. Pour the mixture into a large buttered pie dish and bake for 20 to 30 minutes at 350F/180C/ Gas Mark 4. The pudding should be set and golden brown on top.

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