Beltuinn Bannock with White Caudle

Beltuinn Bannock Recipe

For a bannock you will need the following ingredients:

Oatmeal (4oz)

Baking soda (a pinch)

Salt (a pinch – we’re trying to keep this heart-friendly)

Butter (1 tsp – use unsalted)

Hot water (about half a cup)

Instructions.

Mix together the oatmeal, salt and baking soda in a bowl. Leave a small depression in the middle of the oatmeal mix, melt the butter and add this to the space you’ve made. Mix all this together and then add in enough of your hot water to make a stiff dough, roll this into a ball.

Scatter some oatmeal on a breadboard or (clean) surface and take your ball of dough, roll it out into a thin pancake (some recipes say about 1/8 inch thickness) that is about 5-7 inches in diameter. If the dough is getting sticky, rub both sides with more dry oatmeal.

Heat up a griddle to on medium heat, take your bannock (you can always cut this into farls, if that’s easier) and cook until golden brown.

And you’re done!

Bannocks are usually eaten warm (just let them cool a bit after cooking) on a bright Beltane morning or eve and served with butter and a special sheep cheese (from the sheep who has just lambed) and a thin custard like drink, known as a Caudle, a bit like egg nog.

White Caudle Recipe

Ingredients

oatmeal

water

nutmeg

lemon juice

wine

Instructions

mix two large spoonfuls of finely ground oatmeal in water two hours previous to using it; strain it from the grits and boil it. Sweeten and add wine and seasoning to taste. Nutmeg or a little lemon juice answers best for seasoning.