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January 19

Saint of the day:
St. Fillan or the little wolf

Patron Saint of the mentally ill and the Healer of Mental Suffering

The Story of St. Fillan

Fillan, son of Feriach and St. Kentigerna, was also known as Foelan. He became a monk in his youth and accompanied his mother from Ireland to Scotland where he lived as a hermit near St. Andrew's monastery for many years, and then was elected abbot. He later resigned and resumed his eremitical life at Glendochart, Pertchire, where he built a church and was reknowned for his miracles. Various legends attribute the most extravagant miracles to him, such as the one in which his prayers caused a wolf that had killed the ox he was using to drag materials to the church he was building, to take the ox's place. Fillan died on January 19. His feast day is January 19.








Saint Fillan's Cave, Seat & Well

Renfrewshire, Scotland





St. Fillan’s is a Scottish village in Perthshire, situated on the northern side of the eastern end of Loch Earn. It is one of the prettiest locations in Scotland.

A developer building homes, in 2005, at the east end of the village came upon a rock. According to local folklore based on the area’s Pictish past, fairies were believed to live under the rock. So the rock remained in place.  It could not be disturbed.  So, the housing development went up around it.This pudding recipe originated many years ago as, St. Fillan’s Paste. The fruit is topped with a mixture which is more muffin than sponge.


St. Fillan’s Fruit Pudding


  • 4 ozs (125g) of flour2 ozs (50g) of fine granulated sugar

  • ½ teaspoon of baking soda

  • ½ teaspoon of cream of tartar

  • Pinch of salt

  • 1.5 ozs (40g or less) of butter/margarine

  • 2 eggs

  • 2 tablespoons of milk

  • 1lb of stewed fruit, of your choice


  1. Mix together flour, sugar baking soda, cream of tartar and salt then rub in the butter.

  2. Mix (but do not beat) the eggs.

  3. Make a well in the centre of flour mixture and add the eggs. Mix to a thick batter adding milk as required.

  4. Place the stewed fruit with their juices in the foot of an oven -proof dish or individual oven-proof dishes. Drop the batter on top of fruit in spoonfuls.

  5. Bake in preheated oven 375F/190C for 30 minutes or until paste has risen and turned golden and cooked through.

  6. Serve warm or cold.

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