Dundee, Scotland. The story goes that marmalade was invented in 1700, when storm damaged Spanish ship, carrying Seville oranges, sought refuge in Dundee. The cargo was sold off cheaply to James Keiller in Dundee, a down on his luck local merchant, whose wife turned it into a preserve. She made marmalade for the first time in Dundee in 1797.
Ingredients (with US conversions in brackets):
8 oz self-raising flour (One cup all-purpose flour with baking powder)
2 beaten eggs
3 oz caster sugar (Three rounded tablespoons granulated sugar)
4 oz margarine (4 rounded tablespoons)
1 drop vanilla essence (vanilla extract)
2 tablespoons orange marmalade
1 teaspoon orange rind, finely grated
2 tablespoons milk
Pinch of salt
Sift the flour and salt into a bowl and rub in the margarine until the mixture looks like fine breadcrumbs. Stir in the sugar, half the orange rind and then add the eggs, marmalade, milk and vanilla. Mix well to achieve the consistency of thick batter. Grease a 6 inch round cake tin and bake in the centre of a pre-heated oven at 350F/175C/Gas Mark 4 for around one hour and twenty minutes until golden brown. If you have one, you can check with a skewer until it comes out clean. Sprinkle the rest of the orange rind on top and allow to cool for a few minutes before you turn out on a wire rack to cool.
All photographs are copyright of Sandy Stevenson, Tour Scotland, and may not be used without permission.
View the most recent Tour Scotland photographs.