6. Pitcaithly Bannock

Preparation info

  • Makes about

    24

    • Difficulty

      Medium

Appears in

Scottish Baking

Scottish Baking

By Sue Lawrence

Published 2016

  • About

I have adapted this recipe from one found in a handwritten recipe book I was privileged to look at in the National Library of Scotland. The book was written by a Margaret Stewart in 1799. She lived in the Manse in Erskine, near Glasgow, where her husband was minister.

The addition of caraway seeds, nuts and peel was very commonplace in those days. For us it is so easy to buy almonds already blanched, but we tend to forget that before starting to make this in the old