200 Year Old Scottish Pan Pudding Recipe Historic Cooking Scottish Recipes

[@GlenAndFriendsCooking]

Thanks for watching Everyone! *If you want to help us out with the KZbin Algorithm - Leave a comment or thumb us up (or down).* Full recipe is in the description box.

[@applegal3058]

Did it before reading your pinned comment. I'll try to remember to comment as much as I can on your videos; not just like.

[@gracejesus9346]

Good morning Glen, please can you list the recipe with measurements below for us? Thanks

[@gart9680]

*I'm Scottish.* A wee bit like a drop scone (Scots pancake - NOT Scotch! As that's a drink.) Funny enough, have had them made with whisky; not brandy. Have had them with jam & cream; either or. I'm from the East coast (Leith. Family is mainly from Fife) and there's loads of trad pan foods like tattie scones, pan biscuits and the like. Obviously in Scotland we get the pan bread but that's going off on a tangent. Ma Gran used to make oat cakes in a similar fashion. Glen, you've got Scottish, yes? I know many Canadian's do. So why no have a crack at that Scottish staple; Stovies. Every Scottish household eats it and has their own family version. Folk think it's simple, but, to get a good Stovies that sticks to the boundaries of what a Stovies is, well, that's hard.

[@PauLa-ll5ny]

hi glen! I would like to try this recipe. Could you transcribe the measurements of the ingredients? I write to you with the help of an online translator, and the truth is that I have a hard time interpreting the original text. greetings from Argentina! Adoro tu canal, son los mejores!🤗😘

[@gerardjohnson2106]

For a demonstration of Pan Pudding check out Mrs Frazer's KZbin Channel "The Practice Of Cookery:1800". The production value is quite good for the period even though the lighting is a skosh dim and the audio a tad scratchy. ☺ I very much enjoy your videos. Thanks for sharing

[@LukeEdward]

Glen, I don’t know if you realize how much many of us appreciate the Sunday morning old cookbook show. We do.

[@Meggs23]

Agreed

[@Whipster-Old]

Hear! Hear!

[@Arja021]

Indeed!

[@lesliemoiseauthor]

💯

[@kchortu]

yep

[@griffcrammond6640]

My granny from Scotland made these as a lunch snack in the 1960's.

[@aprilweber7287]

You can probably use canning jar rings for this recipe, too

[@lieuwina]

Good idea.

[@katherinetutschek4757]

Or egg rings

[@diane2852]

Or metal cookie cutters.

[@brenthooton3412]

The best part was the quintessential Canadian moment of finding a nearly empty bag in the milk jug and having to do a mid-pour refill.

[@TheDeathofswing]

*Eastern Canadian

[@peterlamarche247]

@@TheDeathofswing but are there any other true Canadian.: )

[@peterlamarche247]

Just kidding.

[@Vespuchian]

@@peterlamarche247 I'd argue that there's no such thing as a 'true Canadian' (which is probably a good thing), but having visited family in BC I can confirm it's basically a different country over there.

[@cazadoo339]

I have never seen milk in a bag before (UK here)

[@MercenaryTau]

"half a tea-fpoonful of falt" dammit, I'm all out of falt and I can't find my fpoon.

[@karenramnath9993]

🤣

[@alysoffoxdale]

Don't worry about the falt and fpoon; what you need is a ſpoon for ſalt.

[@robdewey317]

funny

[@benvinson1164]

Reminds me of kzbin.info/www/bejne/Z4K2oXSpra6eeNk :P

[@reallyhorribleenterprises]

I swear I almost heard you say, "I love it when a flan comes together."

[@benchandler4298]

I thought I heard this too!

[@hthrb456]

Totally did, now I have the A-Team music in my head

[@arhythmicnick9929]

This is perhaps an ancestor of what I would call either a Scotch pancake or a drop scone - less fluffy than American pancakes but much thicker than a French crepe - which would not now be made with suet. (Full disclosure: I'm from England but have also lived in Scotland.)

[@HZLTV]

That's a good shout actually.

[@Redhotcook]

I would agree nick, this looks like a precursor of the scotch pancake or drop scone, Welsh cake, IMO. So many people don’t know what suet is nowadays, or how many uses it has apart from dumpling

[@penname40]

@@Redhotcook , I have only seen suet sold here as birdfood for the winter😂

[@pamelaspooner8335]

Suet is the only fat (no shortening existed) used in England by my mother. She was born in 1911 and we came to the US in the 60's. She was a good basic cook and everything was tasty.

[@kithale316]

You took the words out of my Scottish mouth 😁 dropped scone, usually cooked on a griddle

[@edana_tanks]

Hi Glen, born and raised in the central belt of a Scotland and as soon as I saw the ingredients I knew what you were making. We have it here as a breakfast food as part of a a fry up and call it “fruit pudding” it goes with black pudding, potato scones and fried bread :) From watching I would have expected a slightly thicker batter but everything else is spot on.

[@justincronkright5025]

He was even using homo-milk it seemed which I do think would have helped it gel more, but not really made it as thick as a basic 2% milk - despite many many many people going to 1% or even skim now)!

[@CIC-qm9zt]

The same a s a clootie dumpling??

[@snufkin84]

@@CIC-qm9zt No, very different things.

[@diabrettic]

Hi Glen born bred raised and live in Scotland this is an old fashioned fruit pudding recipe, fruit pudding is still available today from the butchers, and can be had at breakfast lunch or dinner, it's an all round sort of thing. but especially nice with a full Scottish breakfast fryup, bacon eggs black pudding, haggis, fruit pudding, potato (tattie) scones, link or lorne square sausage, toast and a nice cuppa coffee or tea. Dang you made me hungry!

[@practicallyprepared9389]

Good morning. I also collect old cookbooks. Sunday morning with Glen, friends and good coffee, perfection. And then you mention the Townsends. Lovely.

[@ATopdog007]

Right!!!

[@stephensmith1509]

I love that in 2021, a "slow fire" is an induction range on medium. The recipe was written decades before electromagnetic induction was even discovered!

[@MrDaSleep]

So happy you used the special Canadian milk bag cutter. All your American viewers are scratching their heads in wonderment!

[@TheBeardown99]

Congrats Glen on airing on TV! You deserve it for how much time you put in for these shows. Huge Fan!

[@katherinetutschek4757]

On which channel??

[@pixelfu623]

Fruit pudding is how we call it. Nice to serve up for morning tea.

[@Kinkajou1015]

Those would probably go really well with some fresh fruit. Plate up two and then a medley of blueberries, cherries, blackberries, raspberries. Flanked with some orange or tangerine and apple. It would be a filling breakfast to give you the energy to pull a truck out of a snowy ditch.

[@intothebluesea]

Loved the bagged milk interlude :)

[@skylardunning5469]

I would love an explanation of how you got started collecting these books. I think that would be an interesting video.

[@verticalflats2816]

It was interesting that you mentioned Townsend. I was thinking that this would fit well on their channel and was thinking a crossover could be great.

[@ATopdog007]

I too found that interesting. I think I might just have to stop by #JTownsend&sons and find this book.

[@cakebythelake]

I especially enjoy the Sunday show, my old cookbook collection is growing.

[@Lukok123]

Love the old cookbook show. Getting to see old recipes is always interesting.

[@myusualnickwastaken]

I love it when a flan comes together

[@lindamundy3812]

I love flan too, or is it just the auto edit inserting an f for a p.

[@SylviusTheMad]

For those of us who sometimes forget to eat, these old calorie-dense recipes are terrific.

[@TurkeyCreekjackjohnson_]

Glen is a blessing to me . I tear up up when he is improving my life

[@ragingblazemaster]

Morning Glen. Honestly, that looks good to me. I agree with you, slap some syrup on it and it’s good to go. Great color achievement Glen!

[@lorelei9393]

I really like that you test unfamiliar things and that Julie is a willing test subject😀

[@GreenhornBonsai]

Who knew there were cookery schools in the 1700s! Thanks for the Old Cookbook Show, I love hearing about the history with the recipes.

[@DavidLee-fy7rd]

That was really cool to make a recipe from a cookbook that old. Thank you.

[@3bluto]

If you look at spoons from that time, you will find they were considerably larger than those of today and what you appeared to use. This may address the "loosness" of the batter.

[@VintageGal42]

Love the Scottish recipes 🙂

[@julieschneider5973]

Love this old cookbook series so much! So much to learn and experience not just from you, but from the comments as well. A highlight of my week!

[@TheKardaMome]

I love your channel. It's one of my little oasis of calm in the crazy world we live in! Thanks for sharing your passion.

[@hthrb456]

Thanks for another Sunday morning show! We look forward to these every week

[@xmozzazx]

I love when you highlight the Canadian milk bag experience! I really like your Sunday morning old cookbook shows and utterly amazed at the collection you must have. Maybe on retirement you can open your own old cooking museum.

[@barbaracarter6726]

my grandmother had a large silver - what I think would have really been a serving spoon - and that was what she used to be a "spoon" measure of flour. I have a couple like it.

[@marilyn1228]

I remember over 50 years ago, the Star magazine (which came with the Saturday paper) had a recipe called "Dead Fly Cakes", only baked. This reminded me of that recipe, that sadly, got lost in the shuffle of life.

[@ms.chuckfu1088]

EmmyMadeInJapan did Fly Cakes a while back. Don’t know if it’s what you are thinking of. Seems like a bar with Eccles type filling. Looks delish, but I’m currently oven-less, so haven’t tried.

[@ms.chuckfu1088]

Here’s the link. kzbin.info/www/bejne/inesmJZrbLuohdE

[@applegal3058]

Looks good for breakfast with a cup of tea!

[@davidmcburney1066]

Glen, we love the old cookbook show. The research you do to show the recipes' progression through the different editions is amazing.

[@naomi-allisonsloane3008]

My mother was from north Scotland and she made drop-scones in almost the same way minus the suet. We had them every almost Sunday afternoon for tea, happy times.

[@uneasyrider5782]

I would agree with Jule's assessment. Swap out the suet for butter, throw in some mace , add a bit more flour, and you'd have a Welsh Cake. This is indeed like an evolutionary step between a pudding, pancake and scone. Thanks for exploring this bit of culinary and cultural history.

[@Ottawa411]

Just made myself a sandwich, sat down, and here is Glen. Thanks Glen.

[@mokspr]

I guess it's true about great minds thinking a like , I just did the same thing .

[@dylanbeschoner]

I wish every day was Sunday morning in the old cookbook show day

[@adamlapp667]

Love you Glen and Jules!

[@expo1706]

I knew you were Canadian by your accent. My relatives are from Canada and they have that exact same accent. When I saw you pulling out those milk bags, I said, "Yup this guys Canadian." I knew because my uncle always bought their milk (household of 5 children) i loved the milk and wanted more and could never get enough, that and the big jar of Nutella they had for spreading it on a bread. Lest we forget the bread and that eastern European jam we always ate....since we are from Eastern Europe. Those good old innocent days, the Irish Spring and cold downstairs little bathroom.

[@jonathantillian6528]

So, the closed captioning for this is great; at 9:10 it says, "mine the sheep." What kind of place _is_ Canada, anyway?

[@karilynn7486]

Wow I KNEW Glen had to be Canadian by the way he pronounces 'about" and 'out". It sounds like he is saying "A boat". lol I'm from PA in U.S. Love this old recipe show, it's a fun peek into history!

[@renaissancewomanfarm9175]

Interesting stuff. I think it would be easier to do in an egg ring, and I wonder if this is something that would have been served with fruit or clotted cream. But Juls has my curiosity up.... when she came in she asked if it were a Welsh Cake. I have never heard of that before and would love to see you make it. FYI, I am still having fun playing around with the Mystery Applesauce Cake that you posted a couple of weeks ago., though I think one of my next ones will be the beef and cheese pie. You are one of the few cooks that put out recipes that I actually cook! It is so much appreciated!!

[@mom24boybarians]

but if you use a plain ol' egg ring it won't have the pretty edge!!!!!

[@samkirwan254]

Take it from a Welshman, Welsh cakes are *the* best! best served warm straight off the griddle either sprinkled with sugar or with some butter spread on them. Here's a receipe if you're interested, featuring Jules kzbin.info/www/bejne/mpbNnHSEeqmqpK8

[@ursamater1813]

I found you because I love old recipes! I’ve enjoyed your explorations into contemporary food too.

[@annettebartels2061]

Love your show, Glen and appreciate all the research you do for it.

[@McTAnGuS]

Loving all the recipes from my Country and hearing all the history. Thanks Glen :)

[@gloriaurban4389]

I like these old/traditional recipes shows.

[@3bluto]

Coming from Scotland we would call this a "drop scone". Very similar indeed. However, a drop scone batter is thicker and may also include currents, sultanas, or flavorings. It is served cold with butter to spread on, like you would with toast, and may also be topped with raspberry jam, preferably from around the Blairgowrie region, or other jam of your choice.

[@jmillar71110]

Recipe etc is same as a fruit pudding😊

[@billshepherd4331]

I love your old cookbook stuff! Well, I love all of your stuff. Thanks for the great content!

[@stitchann]

Just found your channel and am binge watching many of your videos, loved this recipe.

[@onreleoc]

Very interesting old recipe. Thanks for sharing!

[@CarolineAndrews-rc3id]

Thanks for sharing these recipes and so interesting hearing the history that goes along with the recipe time and place. It's great, and we appreciate the effort you go to, researching and then sharing this with us. A noticeable big history difference also, in that the milk you are using is in plastic bags, so hopefully they can be recycled.

[@mattraino3274]

You two are the best!

[@susanbehring8309]

They look awesome.

[@saltycrow]

They look pretty darn good.👍🏼

[@shanaazabrahams1319]

We have milk in 1litre bags of milk in South Africa as well and it is very convenient when buying in bulk to pop into freezer.

[@brendatravis248]

Milk in a bag! What an awesome idea! Thanks for your trial of these unique recipes!

[@LikeOnATree]

Thanks Glen, another great video!!

[@bls1972]

Thanks Glen. Always looking forward to the Sunday morning old cookbook show.

[@mjkay8660]

its good with a few variants, use some baking powder and a bit of cornstarch then pour into hot canning jar lids sprayed with oil and put some applesauce on them or in them, kids luv it.

[@martinnyberg8174]

Not just the long s. The printer uses the convention of putting the first word of the next page under the last word of the preceding page. Wonderful. 😊

[@har_mar1141]

scotch pancakes or drop scones they are called these days, awesome when toasted

[@DACFalloutRanger]

I've been a fan for years but been binging you channel SO HARD recently lol

[@SmallWonda]

Always such a treat, thanks Glen... 👍🦘🐾🍰😎

[@melaniebutler6440]

Love the spelling and extensive descriptions so much! There were several old Scottish cookery books carefully handed down through the generations on the Boswell branch of our family. Great episode and love ❤️ this show. (Often my great-grandfather insisted on soaking currants and/or raisins in Bourbon .)

[@gailraynolds3183]

Thank you. A friend was looking up this recipe.

[@heidiedelman6840]

I just love the Old Cookbook Show. Always so interesting

[@hannakinn]

My ex's family of German heritage often talked fondly about a pudding who's recipe was lost with the passing of an elderly grandmother who was the last to prepare the pudding. It was a boiled or steamed sweet fresh berry pudding called Rolly Bolly by the family. Those that had tasted it in their youth raved about it. I've not been able to determine what it was but it must've been delecious to have been so memorable.

[@mrjason9382]

Thanks for shareing

[@Cissa_]

I really like watching your videos.

[@robdewey317]

I love it when a plan comes together.. Glen is a Hannibal Smith fan? 😂

[@iakkatz128]

Hi Glen, Jule's. Looked really good. Since the Georgian era is of special interest for me I'm going to try to get a copy of that book

[@sennest]

Glen, not long-winded BUT descriptive!!😎👍👍 Great work, thank you for bringing the past to life!!🙏🙏

[@prof.dr.gambohechel4030]

Thank you

[@laurahedglon5480]

I'm so excited to make this ☺️

[@iReporteriReporting]

Awesome!

[@dinky..]

This is fascinating 😍😍 thank you for sharing!

[@engelby4075]

You could also use rings from canning jars. It looks like a crepe batter.

[@lewisgill5580]

These look fairly analagous to Fruit Puddings, which we'd have with a cooked breakfast in modern Scotland. Very interesting!

[@bobloblaw2342]

love this series

[@kbarker3606]

Thanks for doing this, Glen!

[@alanblott4559]

In the UK you can get a Vegan Suet equivalent. We use the Arora brand. Works well in dumplings for stews.

[@shawnlyon4760]

Need this in Canada

[@were_all_fact6026]

Atora vegetable suet you can order it, I get in the US. There are so many English food items in Canada you will probably find it in a store there.

[@tinahotte9334]

loving your channel.Every Sunday I look forward to the old cookbook show.Keep up the great work.

[@Cremeloaf]

Love your content.

[@6toonboy]

Just found your channel and am loving binge watching it such a tonic in these difficult times, like your honesty when you taste something you have made but dont like not many shows have that, I live in the UK and recall my Grandmother talking about a WW2 recipe called woolton pie which was a staple here any chance you could include this in your show , many thanks for keeping us smiling

[@Jagermonsta]

I'd like to see follow ups to the old cooking show. For example with the ending where Glenn asks the viewer if they make it, what's it called etc, it'd be great for a follow up episode discussing the responses and testing recipe's

[@Evora161]

Great video Glen! Love the old cookbook show!

[@ABWSKITCHEN]

Thank you for sharing your experience and ideas!!!!!!!!!!!!!!!!!!!!!!!!!!

[@MossTheTree]

Just came across your channel and already loving it. As a Canadian expat who has lived abroad for many years, your manner, accent and bags of milk are so familiar and comforting! Subscribed and looking forward to more.

[@larsen8059]

Just recently discovered you by accident...like ya do. Loving all of it- a test kitchen with historical context and cook book archeology! Keep it up!

[@kenmore01]

...and the title goes on and on and on... No matter what, Glen, Don't let her hear you say that! Even if she's long dead! 😮

[@lesliemoiseauthor]

Fascinating. They turned out well.

[@farmgirl2cr]

That looks great. Looks as though it would work well for young children as a breakfast or sliced in wedges they could hold in little hands as a snack. Thanks.

[@LooseChange7325]

Just stopping by to say happy Sunday!

[@marshabrown8337]

Wonderful video. Thank you. Be well and happy.

[@harrisji]

wonderful post thanks.