Glamis Castle (pronounced Glamz) is located in Argus, Scotland. It has been the home of the Lyon Family and their assorted ancestory since the 14th Century.
https://youtu.be/pQckBgR-E98
Castle Tour
In the 15th Century, Lady Glamis was accused of poisoning her husband...and later accused of witchcraft and burned at the stake. Her ghost, which is called The White Lady, is said to still wander the castle appearing on several occasions, and even being captured on film. Spectre or trick of the light? Objects have been seen moving by themselves in her former chamber, and sometimes inexplicably hurled against walls. The current owners have opened Glamis to the public and very much believe that Lady Glamis haunts their home.
Another such story is The Monster of Glamis. A severely deformed child was born in the castle in 1870. As the story goes the child was confined to a single room of the castle from his birth until his death. The room bricked up after his death, and the child buried within the castle. A variation of the same story is told that the half-grown child was bricked into the room while still alive and starved to death. Visitors have seen strange happenings in the room (opened now) and report hearing a child crying.
The Ghosts of Glamis Castle.
And doesn't everyone love a good ghost tale?
Back to The Book:
On page 324 in A Year in the World...while in Scotland, Mayes gives us the following recipe
Susan's Mother's Summer Pudding
(...pudding being just another term for dessert after a meal...not actual pudding)
1 pound of berries (any type) crushed
1/2 cup of sugar
several trimmed slices of day old bread
2 teaspoons blackberry brandy
(you can also make a well in the center and fill with fresh berries if you like)
Tear and line or fill the mold with the day old bread reserving one piece to cover the top.
Mix the crushed berries with the sugar and 1/2 cup water in a small sauce pan and bring to a boil. Pour berry/sugar mixture over the bread in the mold.
Top mold with reserved piece of bread and ladle berry/sugar mixture over that. Can also add 2 teaspoons blackberry brandy at this point.
Place waxed paper over top of the mold and weight with a heavy tin.
Refrigerate overnight.
Turn out on serving dish in the morning and add fresh berries for garnish. Cover any spots that are not pink with additional berry syrup...or top with blackberry brandy and flambé.
Can be served as is, with heavy cream, whipped cream or ice cream.
I will turn out mine (a wee one for brekkie) in the morning!
Till then!