‘In Scotland, Valentine’s Day is celebrated with a festival. At this festival, there is an equal number of unmarried males and females, each of whom write their name (or a made-up name) on a piece of paper which is then folded and placed into a hat…one hat for the ladies and one for the men. The females then draw a name from the hat containing the men’s names and vice versa. Of course, it is highly likely that the two drawn names will not match, in which event, it is usually expected that the male partner with the female who selected his name. This rite having been completed, the company split up into couples and gifts are given to the ladies. The females would then pin the name of their partner over their hearts or on their sleeves. A dance often follows and, at the end of the festival, it is not unusual for marriages to take place. According to another Scottish custom, the first young man or woman encountered by chance on the street or elsewhere will become that individual’s valentine. Valentine’s Day gifts in Scotland are frequently given by both parties in the form of a love-token or true-love-knot.’
Now, let me tell you my little plan to share Valentine’s Day customs around the world came to grief with the above, having no desire to have Shenanne here with a claymore–any other Scot either–telling me they have frankly never read such rubbish. But as you can imagine Valentine’s Day with the pirates leaves a little to be desired…
But fortunately Crow has earned his keep and provided a most luscious Valentine’s Day recipe…which Susan is going to make for me to serve Flint for supper… Naturally it has rum in it….. In fact it is no ordinary Baba Cake…….. it’s a gastronomic treat as you will see if you follow the recipe ALL the way to the end… .
What is more, I did not have to lock Crow in a cage to get it…..Unlike some…
- 0.5 sachet of yeast (3.5 gr I believe)
- 200 gr flower
- 70 gr butter
- 1 tsp honey
- 5 eggs
Get a splash of water and dissolve the yeast. Mix the flower with the butter in a mixer, and add the yeast mixture and honey. add the eggs one at a time, till we end with a smooth mixture. Grease the tartpan. Put the mixture and leave to rise for about 30 minutes.
Pre-Heat the oven at 200 ºC. bake the Baba cake golden brown in about 25 minutes.
Leave the cake to cool
Bring the water with the sugar to a boil till sugar is dissolved. Leave to cool completely than add the rum and stir thoroughly.
- 1 lemon
- 160 g butter
- 120 g white caster sugar
- 0.5 egg
- 260 g flower
- 1 pinch of salt
- 1 tsp baking powder
and mix it in with the butter and caster sugar and the egg.
Mix the flower with the salt and baking powder. Add it to the butter mix and knead to a smooth dough. Wrap flat in plastic foil and leave to rest for about 30 minutes
Pre-heat oven at 160 ºC. Roll dough flat till about 5MM or ¼ inch. Use a 26cm pan to cut a circle. Lay in the oven for about 18 minutes till golden yellow leave to cool.
Lay the baba cake on the Breton and spoon the rum mixture across the baba and watch it soak in.
- 125 ml milk
- 125 ml lemon juice
- 2 egg yokes
- 100 g sugar
- 2 tbsp flower
- 250 g butter
- 60 g icing sugar
Pick some mint leaves and chop rough. Bring milk to a boil with the mint. And leave to simmer on a small burner for about 5 minute. Mix the lemon juice with the egg yokes, the sugar and stir in the flower. Pour in the boiling milk through a sieve on to the egg yokes. Put it all back in the pan and boil for another minute. Leave the lemon crème to cool till hand warm.
Mix the butter with the icing sugar and lemon crème fluffy. Pour it piping back and pipe it on to the Baba in a spiral.
Garnish with leaes of mint and chocolate shavings and some lemon Zest.
- 1 bar of chocolate
- 1 lemon