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Toffee Yoghurt Cake

Scots have no sense of humour if we are to believe Canon Sydney Smith (1771-1845) who said of our forebears –

‘It requires a surgical operation to get a joke into a Scotch understanding.’

The Englishman lived for a number of years in Edinburgh, indeed he was the first editor of The Edinburgh review in 1802, and perhaps he did find his Edinburgh companions to be dour and douce! Glasgow on the other hand has always had a reputation for humour and laughter will be very much to the fore over the 17 days. The Dear Green Place kicked off the 4th Glasgow International Comedy Festival yesterday (Thursday 9 march 2006) and it will run till Saturday 25 March 2006. A staggering 70,000 tickets are available for the shows featuring over 230 performers. Top Scottish comedians Ronnie Corbert, Karen Dunbar, Elaine C Smith, Arnold Brown and Bruce Morton will rub shoulders with stars such as Jimmy Carr and Paul Merton from England and Ireland’s Dara O’Briain.Visit for full details of the 17 days of fun.

The comedy festival should ensure a smile on the face of Glaswegians and this week’s recipe for Toffee Yoghurt Cake should ensure a smile in your tummy! Our grateful  thanks to Caroline Graham for supplying this delicious recipe to The Flag.

Toffee Yoghurt Cake

Ingredients: 125 ml pot toffee yoghurt; 150 g brown sugar; 40 g desiccated coconut; 1 med egg; 125 g self-raising flour; 2 tabs olive oil; large pinch baking powder

Method:  Place all ingredients in bowl, stir together with wooden spoon as quickly as possible. Tip into 500 g loaf tin, buttered and lined on base, Bake in pre-heated oven at Gas Mark 4, 180°C, 350°F for 35-40 minutes. Leave to cool completely before removing from tin. Cut in thick slices.

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