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Jelly Surprise

Today (6 January 2006) we once again mark the end of The Daft days and complete  the task of taking down the Yule decorations for another year, The New Year, as always, was brought in with great style all over Scotland with many out-door celebrations both large and small. The largest was in the Capital where 100,000 saw the chappin o the Twal and perhaps the most poignant moment of the evening when the One O’Clock Gun remained silent at midnight in tribute to Staff Sergeant Thomas McKay who died last year after a long battle with cancer. Known as Tam the Gun, he was the Edinburgh district gunner since July 1978, and as part of his duties had signalled the New Year from his usual spot on the Castle ramparts high over Princes Street Gardens for a decade. He was known and loved by thousands of locals and tourists alike who enjoyed his many tales of working at Edinburgh Castle, and by millions world-wide who saw him on television. He even penned a book ‘What Time Does The One O’Clock Gun fire?’ after being posed that question by a rather confused visitor. Proceeds from the book went to the Army Benevolent Fund. A GNER locomotive was named Tam the Gun, in his honour, shortly after his death at the age of 60. A kenspeckle Scot if ever there was one!

Thanks to Scottish Television many were also able to see the famous Stonehaven fireball procession on Hogmany and fire is a reminder that although for most of us it is the case, once again, o auld claes an parritch, one town in Scotland has still to celebrate the New Year, Burghead has stood steadfastly by the old calendar and their traditional Burning of the Clavie (see Het Pint) to hansel the New Year takes place next week on Wednesday 11 January,

Scotland is full of surprises and differing customs and this week’s recipe – Jelly Surprise – is a treat you might wish to enjoy on the same day as Burghead celebrates the coming of 2006!

Jelly Surprise

Ingredients:  4 oz margarine; 4 oz sugar; 2 eggs; 4 oz self raising flour; 1 packet jelly; cream to decorate

Method:  Cream margarine and sugar. Add eggs. Fold in flour. Bake in square tin until cooked (350°F ). When cold, pierce all over with large knitting needle. Make up one jelly to ¾ pint, and pour slowly over cake filling in blobs. When jelly set, cover with cream. Decorate with chocolate. Cut into squares

With thanks to Newington Institute, Dumfriesshire Federation of the SWRI (1992 Anniversary Cook-Book)

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