Sair Heidies

Single Sair Heidie cake unwrapped from its case, topped with pieces of broken sugar cubes and crumbs on the surface below.

Traditional Scottish Sair Heidies - little fairy cakes wrapped to look like bandages and topped with broken sugar cubes to represent aspirin for a “sair heid” (sore head). A quirky old-school bake that’s simple, fun, and full of Scottish character.

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Servings:

EQUIPMENT

Digital Scales
Measuring Spoons
Large Bowl
Sieve
6-hole Muffin Tin
Tulip Muffin Cases

INGREDIENTS

75 g Margarine or Butter (softened)
75 g Caster Sugar (Superfine Sugar)
2 Free-range Eggs (at room temperature)
½ tsp Vanilla Extract (optional)
2 tbsp Milk
150 g Self-raising Flour
Sugar Cubes (for decoration)

INSTRUCTIONS

Preheat your oven to 190°C (170°C fan-assisted oven, Gas Mark 5 or 375°F). Line a 6-hole muffin tin with white tulip muffin cases and set aside.
In a large bowl, cream together the margarine/butter and sugar until light and creamy.
Add the eggs one at a time, mixing thoroughly after each addition. Stir in the milk until well combined.
Sift in the flour and gently fold to create a smooth batter. Spoon the batter evenly into the prepared muffin cases. Top each cake with a few crushed sugar cubes.
Bake in the preheated oven for 15-20 minutes, or until the cakes have risen and are golden in colour.
Leave to cool in the tin until cool enough to touch, then transfer to a wire rack to cool completely.

IMPORTANT NOTE:

All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.

RECIPE NOTES:

Storage: Keep in an airtight container for up to 3 days.
Freezing: You can freeze Sair Heidies, but the sugar cube topping will be compromised. Place in an airtight container or freezer bag and freeze for up to 3 months. Defrost at room temperature before serving.
Substitutions: Margarine and butter both work well, if left to soften before baking. Margarine gives a lighter, more predictable sponge, while butter adds a little more richness.

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