This recipe could be renamed Sticky Fig Pudding as it’s just a take on a Sticky Date Pudding. It uses dried figs instead of dried dates and looks delicious.
FIGGY PUDDING
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Author Archives: bebsrecipes
BEEF AND PASTA BAKE
This is a nice meaty pasta bake with carrot, celery and mushrooms cunningly hidden to fool those picky eaters. I like that you can make it and freeze it as it’s always great to have something in the freezer for those busy or lazy nights when you just don’t have time or feel like cooking.
BETTY KING’S FILLINGS FOR PASTRY SHELLS
I’ve just found this wonderful leaflet entitled “Fillings for Take-Home Pastry Shells” 8 Tested Recipes from Betty King. I think it’s probably from the the late 1950s, it’s definitely from before metrics started in 1966. On checking I’ve found out that unlike Margaret Fulton, the 1970s cooking queen, Betty King did not exist. She was just an entity created as a marketing tool….an attempt to fool all of the people all of the time….so nothing’s changed there. But tastes have changed since then so I’m not sure you’d want to actually make any of the fillings.
CHICKEN, CAULIFLOWER & BACON GRATIN
I know why Mum cut this recipe out and saved it, she really liked cauliflower. Some people might think cauliflower is a bit bland, but it’s really very versatile. It’s great topped with a white sauce and cheese, soaks up curry sauces deliciously, you can roast it with a little oil and of course just boil it. This is the first time I’ve seen it used in a recipe like this, but I think it should taste quite good this way.
APRICOT SPONGE PUDDING
Most of the sponge pudding recipes I’ve seen have apples or a jam base. This one’s a bit different as it has dried apricots. You could use stewed fresh apricots in season if you wanted to.
BEEF STROGANOFF
This recipe was one of mother-in-law’s. Sadly she passed away many years ago so I don’t have too many of her recipes. She was a great cook though and this early version of Beef Stroganoff was one of my favourite things that she used to make.
QUICK CHOC-CARAMEL SLICE
I like the combination of ingredients in this slice recipe. Caramels, chocolate, peanuts and rice bubbles sound like they’d go well together. If you were worried about adding in the peanuts it would be quite easy to double up the chocolate, can’t see why that would be any sort of problem.
PECAN PIE
Pecan nuts weren’t something that Mum cooked with as I’m pretty sure that they weren’t easily available back when she did her most of her cooking. Although she kept this recipe I doubt that she ever actually made it. I think pecans work really well in a pie, especially when you serve it up with a big blob of cream.
DOUBLE-CHOC DESSERT
Pure indulgence – chocolate muffins, served with white chocolate sauce, strawberries & cream. I think I’d be tempted to make them bigger than just muffin size though!!!
UPSIDE-DOWN DESSERT
I’m wondering if you could call this an Australian Tarte Tartin. The main difference from the French version is that this one has a sponge base and not pastry. This recipes uses apricots and walnuts in the topping, but you could use apples or even pears if you wanted to.
Beb's Recipe Drawer 