Ginger Fluff Sponges were second only to a jam and cream filled sponge when I was growing up. Not everyone likes ginger, but for those who do a slice of cream filled Ginger Fluff is a real treat. This isn’t Mum’s original recipe, but one she cut out of the Herald Sun newspaper, the tip at the bottom of the recipe is might explain why my sponges never rise.
I think Mum taught me well, because like her when I’m entertaining I always like to have everything prepared in advance and leave only a few things to be done when the guests arrive. What I like about this recipe is that you can prepare the chicken up to stage 4 and then cook and serve the rolls when your guests arrive. It would work well with either a salad or vegetables and that makes it very versatile.
This is another use for ripe bananas, they change the basic pikelet mix into something that doesn’t need the jam and cream topping. They would be good for afternoon teas, suppers or even the kids lunchboxes.
We always had bananas in the fruit bowl and I suspect Mum made banana fritters when there were a few too many ripe ones left. I think her original recipe was simply the bananas chopped into a sweet batter mix, but these ones have a few other added ingredients which would add to the flavour.
Casseroles seem to fall into two categories, the fancier type that Mum would serve up to guests and the basic ones she would make for family meals. This recipe falls into the second category, it’s really just meat and vegetables, but great to just put in the oven and forget. Today I make this sort when I have time and reheat when needed.
These old style sweet loaves are cheap and easy to make. A slice of the freshly made loaf spread with butter and with a cup of tea or coffee is still delicious.
There’s a few versions of this old favourite in Mum’s collection. This one comes from the back of the Continental French Onion Soup Mix packet and is probably the easiest to make, especially if you use the casserole method.