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Selkirk Bannock

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About
Sir Walter Scott is dead some 30 years when Queen Victoria calls for tea with his granddaughter, still living at Abbotsford in 1867. The tea table is spread with a fine array of Scottish baking from light, floury scones to rich gingerbread. What interests the Queen, however, is the round, golden sultana bun with the wonderful buttery flavour. She has one slice and is hooked, eating nothing else from the tea table.

The bun that has just received such enthusiastic royal approval is, of course, a Selkirk Bannock. Bannocks from Selkirk were already something of a speciality and Scott himself mentions them in The Bride of Lammermoor: ‘Never was such making of car-cakes (Scots crumpets) and sweet scones and Selkirk bannocks,’ he says. But the one made for the Queen’s tea comes from a particularly skilled local baker, Robbie Douglas, whose fame is spread far and wide.

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