Burns Cake-Supper

January 26th this year happened to fall on a Tuesday, and what better way to celebrate the great Scots poet Rabbie Burns than with cake in his honour? The Sweet Haggis was piped in on kazoos, Irn-Bru and whisky made the rounds and shortbread and cranachan finished everyone off nicely.

Sweet Haggis

Pen borrowed the cake recipe from here for the basis of the sweet haggis.

1 1/2 cups boiling water
1 cup rolled oats
1/2 cup butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon black pepper
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 bag chocolate buttons
1 bag mini-marshmallows
1 bag chopped nuts

Preheat the oven to 175°C. Line a 23 cm round cake tin.
Pour boiling water over oats, mix well, and allow to cool.
In a larger bowl, combine the butter, sugars, eggs, flour, baking soda, spices, and salt. Add the cooled oatmeal mixture, and stir to combine.
Pour batter into pan.
Bake for 35 minutes and allow to cool.

Crumble the cake into a large bowl. Add the chocolate, marshmallows and nuts, and stir to combine. Microwave as much of the mixture as you can fit into the microwave, for just long enough to make the chocolate and marshmallows go sticky. Squash the entire mixture into your substitute sheep’s stomach – clingfilm/gladwrap can be used if you can find a wide enough roll – and leave overnight to congeal. Pipe in the haggis and enjoy!

Recipes for Shortbread and Cranachan to follow.

Published in: on February 20, 2011 at 20:32  Leave a Comment  

Rocky Road Cake (aka Quake Cake)

Inspiration for this cake came from Wendy’s muse, the Greendale Fault and her antics on September 4th, 2010. While the cake itself was a basic off-the-shelf recipe for chocolate cake, the decoration was a one-off piece of post-quakorial art. The pieces represent the artist’s personal struggle of September 4th, including the toppled water-tank, death of a cow, and road sagging, but also incorporate the region’s general plight against liquefaction. Her report follows.

1 1/2 cups all-purpose flour
1 cup white sugar
1/2 cup unsweetened cocoa powder

1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons vegetable oil

1 teaspoon vinegar
1 teaspoon vanilla extract

1 cup water

1 ounce unsweetened chocolate, chopped
1/4 cup butter
1/4 cup water
1 teaspoon vanilla extract

2 cups icing sugar
1 cup miniature marshmallows


Preheat oven to 350 °F (175 °C). Sift together the flour, sugar, cocoa, baking soda and salt. Sift once more, and then sift again into a 9 inch square pan.
Make a well in the centre, and measure in the oil, vinegar and vanilla.
Pour water over all and mix with a fork until smooth.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.

To make the frosting: In a saucepan, combine chocolate, butter and water. Cook over low heat until melted and smooth. Remove from heat and stir in vanilla and confectioners’ sugar. Fold in miniature marshmallows. Spread over cake.

A note from Chef Wendy modestly claims that while it was a magnificent piece of art, it was a pretty ordinary cake. In fact, this offering came a week later than expected, after the lack of water and multiple agitations by Ms Greendale Fault resulted in the first no-show in Cake Club’s long and revered history. This provided some comedy when the errant chef sat expectantly waiting for bakery to be provided by someone else, the important task of cooking having slipped her mind (see below for the moment when the penny dropped). Nonetheless, Cake Club believes that it was quakenificent, and wishes to put forward the view that it tasted as awesome as it looked, and was well worth waiting for.

Published in: on September 25, 2010 at 20:17  Leave a Comment