Monthly Archives: August 2014

CHOCOLATE RIPPLE CAKE

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I was quite excited to find this original Chocolate Ripple Cake recipe in Mum’s collection. The Chocolate Ripple Cake was a party favourite in our household from around the 1960s and was always a crowd pleaser. The only change to this original recipe for today’s cooks is to convert the ½ pint of cream to 500ml. I did recently make a more modern version by laying the biscuits down in a cake tin and building up the layering, then I topped it with fresh fruit. It turned it into a cake instead of a slice, but either way you make it, it still tastes delicious.

Choc Ripple Cake cropped

RAISIN CARAMEL PUDDING

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You can tell that this is a pudding from quite a few years ago. It’s a winter family pudding that is economical to make and doesn’t require any super fancy ingredients. You’ll probably have the ingredients in the kitchen cupboard so that means it can be a last minute decision to make and that’s great on a busy night. I made it the other night for the first time in years and it still got lots of yumms from my very grown up sons.

cropped

RAISIN CARAMEL PUDDING

  • 1 1/3 cups Self Raising Floor
  • 1/3 cup sugar
  • Pinch of salt
  • 1 egg, beaten
  • 1 cup raisins
  • ¾ cup milk
  • 1 cup brown sugar
  • 1 dessertspoon lemon juice
  • 2 tablespoons butter or margarine
  • 2 cups boiling water

Sift flour & salt together, add 1/3 cup sugar and the raisins. Stir in the egg and then the milk, mix to a smooth paste. Spread evenly into a greased ovenware dish. Put brown sugar and butter into a saucepan, add lemon juice to the boiling water and stir in. Heat gently until melted, pour over batter in dish and bake in moderate oven 45-50 mins.

PENNY’S LEMON CURD CAKE

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This recipe came into the collection from our niece Penny. She’s a great cook and has been making this cake as a ‘special occasion’ cake for her family for quite a few years. It’s simply delicious!!

Lemon Curd Cake

PENNY’S LEMON CURD CAKE

CAKE

  • 175g Self Raising flour – sifted
  • 1 teaspoon baking powder
  • 175g butter – room temperature
  • 175g caster sugar
  • 3 eggs
  • Grated rind of 1 lemon

Mix all cake ingredients together and divide evenly into two tins – cook 35 minutes in moderate oven. Cut in half when cold.

CURD

  • 75g caster sugar
  • Grated zest and juice of 1 large juicy lemon
  • 2 eggs
  • 50g unsalted butter

Place the sugar & lemon rind in a bowl, whisk the lemon juice together with the eggs then pour this over the sugar. Then add the butter cut into little pieces and place the bowl over a pan of barely simmering water. Stir frequently till thick.

Sandwich cake together with curd then ice.

ICING

  • 50g sifted icing sugar
  • Zest of 1 large lemon
  • 2-3 teaspoons lemon juice.


SULTANA CAKE-SLAB

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Mum saved this recipe from the Herald and Sun cooking column. I think it’s a great slice/slab cake recipe as you don’t need to cream the butter and sugar, you just put the sultanas, water, butter and sugar into a pot, heat then cool, then add the dry ingredients – couldn’t be easier. I made it without the nuts, but I’m sure with them tastes good as well. It certainly disappeared fast.

Sultana Cake-Slab