It’s time for part 3 of my trip to Scotland! However, before I get started I’m going to have to start pitching to you I’m afraid. This weekend myself and a few other friends are walking the entirety of the South Downs Way. That’s all 100 Miles in 4-5 days. We are raising money for Médecins Sans Frontières/Doctors Without Borders and all donations are much appreciated. Our donation page can be found here. Help us raise our target!
Easter was two weeks ago, and here’s an Easter recipe, what ya gonna do about it? Probably just be less interested, oops. But hey, who says you can’t just bookmark this in preparation for next year? This is also the continuation of my Easter Scotland posts. One of the reasons it is late is because this was actually baked on Easter itself when I was, ya know, busy. It was also a fairly time consuming bake.
Over the Easter weekend I went to visit my parents in Scotland again on the Isle of Mull. The last time I went up I got the sleeper Megabus Gold and only booked off one day from work, so I could work out how viable an option both of these were. As it turned out, they weren’t particularly. So this time around I took advantage of having 2 days already off work and tried the Caledonian Sleeper up to Glasgow instead of the Coach. As I left it pretty late I booked a seat, rather than a bed due to cost. I think next time I’ll go for a bed… the seats weren’t that great and leaving the light on overnight? Nah.
As I type this it’s the morning of Good Friday and I’m sat on a train passing through mountains and past lakes. I’m on my way up to my parent’s on the Isle of Mull once again to spend the Easter weekend eating food, baking cakes and going on hikes. Speaking of Easter and cake, it brings me on to this week’s recipe. I actually made this last Sunday. Just before payday I was excruciatingly poor and couldn’t actually afford to bake. My workmates very kindly clubbed together and organised a collection at work to raise money for me to get ingredients to do something worthy of Easter.