Kathleen is the family cook at Applebridge Hall. A sharp, outspoken Scottish woman, she has worked there for over thirty years. A loyal member of staff, more like family, Kathleen loves Elvis and the occasional wee dram of Malt.
During the filming of Million Dollar Mansion she begrudgingly agrees to cook traditional English Fayre. Yet her heart lies with Scottish food. Here are some of her favourite sweet recipes from the Highlands, perfect for those moments you need a pick-me-up. These are photos of my attempts. Why don't you have a go?
Easy Chocolate-orange Fudge
400g sweetened condensed milk
400g dark chocolate
2 tsp orange essence
1 pinch of salt
Line an 8" by 8" baking tin with foil.
Melt the condensed milk and chocolate together in a pan on a very low heat.
Stir in the essence and salt.
Put in the fridge for at least 4 hours, to set.
Cut and serve!
150ml double cream
150g clear honey
5 tbsp porridge oats
2 dessert spoons whiskey
or orange juice
Spread oats under the grill and toast on "high" for 3 minutes (supervise the whole time to make sure they don't burn).
Whip the cream, add the whiskey/orange juice and fold in 4 tbsp of oats.
Add the honey, leaving some to drizzle on top.
Put 9 raspberries aside and then mush the rest together.
Layer the mixtures up in 3 glasses - raspberry first, ending with cream.
Decorate each with toasted oats, drizzled honey and 3 raspberries.
Serve chilled within the hour!
200g plain flour
75g caster sugar
1 tsp vanilla essence
If desired vary by adding:
15g cocoa and mint essence
chopped glace cherries and almond essence
Set the oven to 375F/190C/Gas5 and grease a baking tray.
Cream the sugar and butter together.
Blend in the flour and extra flavours/essences/cherries etc.
Roll out on a floured work top and cut into biscuits.
Bake for 15 -20 minutes.
Whilst hot, sprinkle with caster sugar.