Black Treacle—A by-product of the sugar molasses process, black treacle is very thick syrup with a moderately bitter taste.The closest US equivalent is blackstrap molasses.  Black Pudding—A type of blood sausage traditionally made with pork blood, fat, and a grain filler such as oats, it has a savory, nutty, slightly metallic flavor and is frequently served as part of a full Scottish breakfast.

  Bannock—A thick disk-shaped flatbread traditionally made with oat or barley flour before wheat flour was widely available, it can be cooked over an open fire, baked, or fried.It’s also very popular in Canada, where it’s believed to have been introduced by Scottish fur traders in the 18th century.Photo by Joann PaiCaster Sugar—Caster sugar, also spelled as “castor” and sometimes referred to as “superfine,” has a consistency between US granulated and confectioners’ sugars.

Caster sugar is fine enough to pass through a “caster” shaker, hence the name.  Clootie Dumpling—Also called “duff,” it’s a steamed fruit pudding in which the dumpling mixture is wrapped in a piece of cloth and simmered in water for several hours until it’s firm and then unwrapped and left to dry until the exterior form a skin.In Scotland, “clootie” refers to a cloth or rag in general; “duff” refers to a dialect variation of “dough.”   Cranacha

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