1. Gingerbread

The rich, dark cake we know nowadays as gingerbread has its origins as a hard ginger biscuit, flavoured with spices and dotted with dried fruit. Nowadays there are many regional gingerbreads throughout Scotland with a variety of ingredients, from Kirriemuir and Fochabers to Orkney.

Here is a basic recipe for a moist, treacly and delectably squidgy cake that is divine as it is or with each slice topped with a dod of butter.