I recently took this book out of the library in my ongoing search for the perfect bap recipe. I have a real hunger for a connection with my ancestral roots, so a whole book of traditional Scottish recipes really appealed to me.
I had a hard time finding anything to eat when I was is Scotland 10 years ago (being a vegetarian and pregnant at the time didn’t help), but the author does a good job of going back to traditional Scotch fare, focusing on what a typical family would have eaten before the advent of the overly processed, fatty food (deep fried Snickers anyone?) that Scots are so famous for now. The pages are packed with hearty, comforting meals, many of which I hope to try: Cranachan (a mixture of toasted oats, fruit, cream and honey – similar to muesli but with a hit of whisky!), several different kinds of shortbread, as well as oat cakes. The names for things are a riot: Champit tatties, Forfar bridies, bashed neeps, and cabbie claw, just to name a few.
The bap recipe seems like a good one. They only came out of the oven an hour ago and most of them have already been scarfed down – that seems like rave reviews to me. I was actually able to make myself squash them a bit before I put them into the oven this time (I couldn’t bring myself to do it when I last made them), giving them their traditional flattish appearance, and they turned out just right. According to the author, the usual way of eating these soft, squishy breakfast rolls is to slip an egg and some bacon into one that’s been halved and buttered, but they’re also delectable with honey and jam (at any time of day).