Everyone has their own idea of paradise - for some it might be a day
outdoors spent in the hills, for others the dream of a sun-kissed South
Seas island, or to others a rainy day in Scotland during the midgy season
- the tourist brochures don't usually warn visitors of the dreaded
Scottish midge! But for followers of Glasgow Celtic Football Club there is
only one 'Paradise', their by-name for the club's stadium Celtic Park. The
stadium has a capacity of 60,506 and will be one of the grounds included
in the joint Scottish/Irish bid to host the Euro 2008 football tournament.
Those putting forward the joint bid can now add to all the other
advantages which coming to Scotland and Ireland would entail, the fact
that Celtic Park 'Paradise', has just been named Britain's most
atmospheric stadium in a survey of sports fans. 'Paradise' beat the Welsh
Millennium Stadium in Cardiff and England's Lord's Cricket Ground into
second and third place. This week's recipe offers you a small taste of
paradise! Paradise Cake is a favourite for sales of work etc, as it cuts
well into fingers. As a variation the tin may be lined with shortcrust
pastry and spread with raspberry jam before adding the cake mixture.
Ingredients : 4 oz ( 125 g) margarine; 4 oz ( 125 g ) caster sugar; 2
eggs; 2 oz ( 50 g ) self-raising flour; 2 oz ( 50 g ) ground almonds; 1 oz
( 25 g) raisins; 1 oz ( 25 g ) chopped glace cherries; 1 oz ( 25 g )
Cream the margarine and sugar and beat in the eggs. Fold in the flour,
ground almonds and fruit. Bake in a greased, base-lined Swiss roll tin at
190 deg C, 375 deg F, Gas Mark 5 for 25-30 minutes. Sprinkle with sugar
while still warm.