In olden days these were always cut into shapes of the farmer, his wife and his piglets. Heart-shaped ones make beautiful window decorations and the same recipe can be used to make gingerbread houses, beautifully decorated with royal icing.
Perfect on its own, as part of a nutritious packed lunch or with a wedge of creamy blue cheese. Like most baking it freezes well so I double this recipe, make slabs in large Swiss roll tins and cut in fingers. You can bake in a loaf tin if you prefer but cook for longer.
A wonderful fruity pudding traditional to Scotland, boiled in a ‘clout’ or cloth. Delicious with whipped cream or home made custard. This is my grandmother’s recipe, over 100 years old.