Excerpted from The Hebridean Baker: The Scottish Cookbook by Coinneach MacLeod, © 2025. Published in the United States by Sourcebooks. Photographs © Susie Lowe

Isle of Skye Shortbread

Serves 12 

When I was looking for a shortbread recipe, I knew there was only one man I should visit – winning the accolade of the best shortbread maker in the Highlands is some feat, but MacKenzie’s Bakery in Portree on the Isle of Skye have done it 2 years in a row! Baker Paul Mackintosh created this perfect shortbread, rolled in demerara sugar for a lovely texture and topped with an indulgent caramel sauce. I wonder if MacKenzie’s can make it 3 in a row next year? 

Ingredients

For the Shortbread

• 250g (9oz) salted butter, softened
• 110g (4oz) icing sugar
• 110g (4oz) cornflour
• 225g (8oz) plain flour
• 200g (7oz) demerara sugar, for rolling 

For the Caramel Sauce

• 35ml (2 tablespoons + 1 teaspoon) water
• 125g (41⁄2oz) granulated sugar
• 100ml (1⁄3 cup + 2 tablespoons) double cream
• 30g (1oz) butter
• 1⁄2 teaspoon vanilla bean paste
• 1⁄2 teaspoon sea salt 

Directions

1. Preheat the oven to 160°C fan (350°F).
2. Prepare a baking tray by lining it with parchment paper. In a large bowl, cream together the softened butter and icing sugar with an electric mixer until light and fluffy.
3. In a separate bowl, sieve together the cornflour and plain flour. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Avoid overmixing to prevent the shortbread from becoming tough.
4. Bring the dough together with your hands on a lightly floured surface and knead gently until combined.
5. Shape the dough into a log, then roll it in demerara sugar spread out on a board, pressing to coat evenly.
6. Cut the dough into 1cm to 1.5cm (about 1⁄2”) slices and arrange them on your lined baking tray. Bake for 30 minutes, or until the edges turn lightly golden brown. Allow to cool before topping. 

To make the Caramel Sauce

1. In a large heavy-based saucepan, combine the water and sugar.
2. Heat over a low-medium setting, stirring constantly until the sugar dissolves. Increase the heat and allow the mixture to boil undisturbed until it turns an amber colour; this should take 7 to 10 minutes.
3. Off the heat, whisk in the cream and butter vigorously; the mixture will bubble. Stir in the vanilla and sea salt until smooth.
4. Let it cool at room temperature and then refrigerate. Once both the shortbread and caramel are cool, top each shortbread piece with a spoonful of caramel and sprinkle with a little sea salt. 

Rumbledethump Fish Pie

Serves 6

Ingredients

For the pie filling

• 200g (7oz) skinless haddock fillet
• 200g (7oz) skinless smoked haddock fillet
• 2 bay leaves
• A few peppercorns
• 750ml (3 cups) milk
• 50g (13⁄4oz) butter
• 1 leek, chopped
• 50g (13⁄4oz) plain flour
• Nutmeg, freshly grated
• 150g (5oz) mature Cheddar, grated
• 180g (61⁄4oz) raw king prawns
• 2 tablespoons chopped parsley
• 150g (5oz) frozen peas 

For the Rumbledethumps Topping

• 500g (1lb 2oz) potatoes, peeled and chopped
• 300g (101⁄2oz) turnips (or swede), peeled and chopped
• 125g (41⁄2oz) cabbage, shredded
• 20g (3⁄4oz) butter
• 20g (3⁄4oz) mature Cheddar, extra for topping
• Freshly ground black pepper and salt, to taste 

This dish marries the comforting warmth of a traditional fish pie with the rustic charm of rumbledethumps, a beloved south-of-Scotland recipe featuring potatoes, swede and buttery cabbage. The pie is filled with both haddock and smoked haddock, complemented by king prawns and a creamy cheese sauce, all beneath a hearty topping of mashed vegetables and cheese. The filling can be prepared ahead of time, making it a perfect serve for gatherings or a family meal. 

Directions

To make the pie filling

1. Preheat your oven to 160°C fan (350°F).
2. Arrange both types of haddock in a roasting tin, adding the bay leaves, peppercorns and milk. Cover with foil and bake for 20 minutes. Once baked, allow to cool, then flake the fish into a large mixing bowl, straining the milk through a sieve and discarding the bay leaves and peppercorns.
3. To make a richly flavoured sauce for your fish, start by making a roux: melt the butter in a saucepan over low to medium heat, sauté the leek for 5 minutes, then whisk in the flour to form a smooth paste. Gradually incorporate the strained milk from the fish-poaching process, whisking continuously and simmer until the sauce thickens.
4. Take off the heat to season with salt, freshly ground black pepper and a generous grating of nutmeg, then return to the stove to stir in the grated Cheddar until melted.
5. Gently combine this creamy, seasoned sauce with the cooked haddock. Fold in the prawns, parsley and peas and then transfer the filling to a large ovenproof baking dish. 

To make the Rumbledethumps

1. If necessary, preheat your oven again to 160°C fan (350°F).
2. Boil the potatoes and turnips in salted water until tender.
3. Drain, season with salt and pepper, then mash together. In a separate pan, gently sauté the cabbage in butter for 2 to 3 minutes, then stir it into the mash.
4. Spoon the rumbledethumps over the fish pie filling, spreading evenly.
5. Grate additional mature Cheddar over the top. Place the pie in the oven and bake for 50 minutes, or until the topping is bubbling and golden. 

Spiced Neeps Traybake

Serves 8 

Ingredients

For the bake

• 2 eggs 225g (8oz) soft brown sugar
• 175g (61⁄4oz) sunflower oil
• 11⁄2 teaspoons ground cinnamon
• 11⁄2 teaspoons mixed spice
• 1 teaspoon ground ginger
• 1 orange, zested
• 1⁄2 teaspoon salt
• 225g (8oz) plain flour
• 2 teaspoons baking powder
• 1⁄2 teaspoon bicarbonate of soda
• 100g (31⁄2oz) dried apricots, chopped
• 75g (21⁄2oz) walnuts, roughly chopped
• 175g (61⁄4oz) swede, peeled and finely grated 

For the icing

• 50g (13⁄4oz) butter, softened
• 200g (7oz) full-fat cream cheese
• 100g (31⁄2oz) light muscovado sugar
• 1 orange, zested 

We all know carrot, parsnip, courgette and beetroot make wonderful additions to cakes, but now I can add the golden flesh of swede to that list! Unexpected perhaps, but it creates a cake that is moist and aromatic, made still more appetising with a topping of cream-cheese icing flavoured with muscovado sugar and sprinkled with orange zest. No longer a mere accompaniment to haggis, let’s hear it for this earthy root vegetable as it steps into the spotlight! 

Directions

To make the bake

1. Preheat the oven to 160°C fan (350°F).
2. Grease and line a 20cm (8”) square tin.
3. In a mixing bowl, use an electric hand mixer to whisk together the eggs and sugar until the mixture is light and foamy.
4. Gradually incorporate the oil, followed by the cinnamon, mixed spice, ground ginger, orange zest and sea salt, whisking until smooth.
5. Sift in the flour, baking powder and bicarbonate of soda and whisk until just combined. With a spatula, gently fold in the apricots, walnuts and your grated neeps.
6. Transfer the batter to the prepared tin, smoothing the top. Bake for 60 minutes, or until a skewer inserted into the centre comes out clean.
7. Allow the traybake to cool in the tin for 10 minutes, then use the parchment paper to lift it out onto a wire rack to cool completely. 

To make the icing

1. Beat the butter then add the cream cheese and sugar and beat again until smooth.
2. Spread your icing evenly over the traybake and sprinkle with orange zest as a garnish. 

Sticky Boozy Toffee Pudding

Serves 10 

Ingredients

For the pudding

• 240g (81⁄2oz) whole dates, stoned and roughly chopped
• 225ml (3⁄4 cup + 3 tablespoons) hot black tea
• 11⁄2 teaspoons vanilla bean paste
• 135g (43⁄4oz) butter, softened, plus extra for greasing
• 225g (8oz) light muscovado sugar
• 3 large eggs
• 3 tablespoons black treacle
• 260g (9oz) self-raising flour
• 11⁄2 teaspoons bicarbonate of soda
• 150ml (1⁄2 cup + 2 tablespoons) milk 

For the rum toffee sauce

• 75g (21⁄2oz) soft light brown sugar
• 50g (13⁄4oz) butter
• 300ml (11⁄4 cups) double cream
• 2 tablespoons black treacle
• 1 teaspoon vanilla bean paste
• 3 tablespoons dark spiced rum 

Where’s the best place in the world to dig into dessert? Maybe it’s enjoying an apple tarte tatin in a cosy French bistro, tucking into tiramisu on Italy’s Amalfi coast, or sampling sticky baklava with a potent cup of coffee in a bustling Istanbul café. But, for me, nothing beats a wee pub in the Highlands, especially when there’s sticky toffee pudding on the menu. Drenched in a delicious rum toffee sauce, each bite is an idyllic mix of deep caramel and super moist texture. It’s pure comfort food heaven! 

Directions

To make the pudding

1. In a mixing bowl, soak the dates in black tea for 30 minutes until cool.
2. Mash to a rough pulp with a fork and mix in the vanilla. Set aside. Generously butter a 23cm (9”) ovenproof dish and preheat your oven to 150°C fan (340°F).
3. Cream the butter and sugar together until light and fluffy. Add the eggs one by one, thoroughly incorporating each before adding the next, then beat in the black treacle. Sift together the self-raising flour and bicarbonate of soda. Alternately, in thirds, fold the flour mixture and milk into the batter until just combined.
4. Now stir in the date mixture, including any liquid. Spoon the batter into the prepared dish and bake for 50 minutes, or until a skewer comes out clean. If needed, cover with foil after 40 minutes to prevent excess browning. 

To make the toffee sauce

1. Add the sugar, butter and half of the cream to a pan. Gently heat until the sugar dissolves. Increase the heat, add the treacle, vanilla and rum, then simmer for 2 to 3 minutes until you achieve a rich toffee colour. Remove from the heat and stir in the remaining cream. Allow the pudding to cool for 15 minutes, then pierce with a skewer and pour over half the sauce. After a further 10 minutes, serve with the remaining sauce, accompanied by vanilla ice cream.