Traditional Scottish Recipes
- Friar's Omelette
This sweet omelette was first published by a Lady Forbes around 1910. In addition to being made with apples, you can use rhubarb, plums (with stones removed) or blackberry instead. The quantities make sufficient for four servings.
6 medium cooking apples
4 ounces (125g or one stick) butter plus butter for greasing a baking dish
2 ounces (50g or 4 tablespoons) white sugar
1 ounce (25g or rounded tablespoon) white sugar for decoration
2 eggs, well beaten
4 ounces (125g or 1 cup) breadcrumbs
A squeeze of lemon juice
Remove the peel and core from the apples, slice and place in a saucepan with about quarter pint (150ml) water. Cook until soft (similar to apple sauce). Remove from the heat and add 4 ounces (125g or one stick) butter, sugar and lemon juice and mix well. When cold, add the well-beaten eggs.
Butter a deep baking dish and spread the breadcrumbs around it so that they stick to the bottom and the sides - but keep back enough for the top.
Add the apple and egg mixture into the dish and cover the top thickly with breadcrumbs.
Bake in a moderate oven (350F/180C/Gas Mark 4) for about half an hour.
Turn out onto a flat dish and sprinkle with sugar before serving.
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