Scotland vs Ireland
Baked Scotch Eggs
400g (14 oz) sausage meat
6 hard boiled eggs
7 tablespoons fine dried breadcrumbs
1 egg, beaten
Divide sausage meat into 6 equal portions. On a lightly breadcrumb-sprinkled surface, pat out each portion to about .25cm thickness.
Wrap portions completely around each of the hard boiled eggs, pressing edges together to seal.
Dip sausage-coated eggs in beaten egg, then roll in breadcrumbs.
Place on baking tray and bake in preheated 190 C / Gas mark 5 oven until lightly browned, about 25 minutes.
Irish Apple Cake
350g. Flour
2 tsp. Baking Powder
Pinch of Salt
¼ tsp Cloves, ground
¼ tsp Nutmeg, ground
175g Butter
150g brown Sugar
4 large Apples (Granny Smiths)
2 Eggs
150g Milk
Icing Sugar (for sprinkling on top of cake)
Grease and line an 8" round spring form tin..Preheat the oven to 190 degrees.
Sift the flour, baking powder, salt, cloves and nutmeg into a large mixing bowl. Make sure the bowl is very large to allow room for the apples to be folded in.
Cut the butter into the flour using your fingers or a knife until the mixture resembles fine crumbs. Add the sugar to the flour mixture and mix in.
Peel the apples and slice them into chunky, equal pieces. Place the apples into the flour mixture and combine them thoroughly.
In a separate bowl, beat the eggs and milk together. Add to the apples and flour and mix in with a large spatula until just combined (The mixture should be thick/dough like).Transfer the dough into the prepared cake pan and flatten the top surface using the back of your spatula.Sprinkle the sugar over the top of the cake.
Bake for 45-50 minutes. Test the cake by inserting a skewer into the centre. The top of the cake should be golden brown.
Serve slices with custard sauce.
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