My Father’s favourite dessert was ice cream and while Mum often made that for him she made lots of other desserts as well.   For some reason he had a great dislike of baked custards, but he did like rice puddings so Mum often made one for him.  You can serve it with stewed fruit as well as the jam mentioned in the recipe, but it’s quite nice just on its own.

Creamy Rice Pudding




Back when I was little these were a family favourite, especially in the winter.  Now I’m older I can see why – they are sweet, filling, cheap and also quick and easy to make. They can be a bit stodgy, but a light touch will give you a light, fluffy and richly flavoured dessert, which is especially good with some runny cream on top.  Great on cold winter nights.

Golden Syrup Dumplings & Cream



Mum used to make this slice to take on picnics or to family gatherings.  We always ate it cold and it was delicious.  I don’t think Corn & Bacon Spread is available anymore, but that’s OK as Mum didn’t put it in anyway.

Savoury Luncheon Slice



  • 250g shortcrust or puff pastry
  • 500g sausage meat
  • ½ cup chopped bacon
  • 1 chopped medium onion
  • 1 dessertspoon worcestershire sauce
  • 1 tablespoon tomato sauce
  • 2 cups cooked rice
  • ¼ cup fruit chutney
  • 2 thinly sliced tomatoes
  • salt & pepper
  • 1 tin Masterfoods Corn & Bacon Spread – optional
  • Milk for glazing

Mix together sausage meat, bacon, onion, chutney, tomato sauce, and worcestershire sauce.  Add rice, season well.  Mix well.  Line a lightly greased lamington tin with pastry.  Place half of the meat mixture on base spreading evenly over the pastry.  Spread the corn and bacon spread over the meat and then top with sliced tomatoes, salt and pepper.  Cover with remaining meat mixture.  Wet the edges of the extra pastry and place on top of pie to form a lid.  Trim edges and pinch together to seal pastry.  Glaze with milk and bake in a hot oven (220o) for 45-50 minutes.