I have very fond memories of Sundays at my late grandmother’s house. Granny Woods always had a jar of sweets for us to pick one out before we went home (my favourite was a stripy jelly rectangle covered in sugar), and on special occasions she always made a chocolate cake covered in Smarties.
However, the recipe that has stayed with me and which I hope to pass on to my children is for her Scottish oatcakes:
6oz coarse oatmeal
6oz medium oatmeal
4oz self-raising flour
4oz butter or margarine
1tsp baking powder
Water to mix
These were always served with the incredible combination of her black currant jam, and blue cheese! Of course, chutney and cheese is all the rage now but when I was young it seemed completely wild to have blue cheese and jam, and it is delicious. Nowadays I forgo the terribly overstewed tea that used to accompany them!
Decades after she died I made the oatcakes and served them up with cheese and jam to my French friends in Paris, who all thought I was a crazy English girl but even they had to admit how delicious the combination was.