Author Archives: bebsrecipes

TEA CAKE

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I’ve always thought that a Tea Cake was a cake which can be made quickly just before visitors arrive and eaten fresh and warm with a cup of tea or coffee.  Cakes made like this don’t keep well and are really best eaten the day their made.

Tea Cake

TEA CAKE

  • 1 large cup self raising flour
  • 2 tablespoons custard powder
  • Pinch of salt
  • 1 cup sugar
  • 2 eggs
  • 2 tablespoons soft margarine
  • ½ cup milk

Beat on high speed 3-4 minutes.  Place mixture in large cake tin (200ml).  Bake moderate oven 180o for about 30 minutes.  Turn out while still hot and spread with butter.  Mix together 2 teaspoons coconut, 2 teaspoons sugar and 1 teaspoon cinnamon and spread on cake.

CHOCOLATE CHEESE BROWNIES

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Here’s another of Mum’s pinned together recipes.  If I’d realised that there was a cellotape shortage in her kitchen I would have donated a couple of rolls to her bottom drawer.  I guess at least the pins kept the recipes together and saved pieces getting lost.  If that had happened we’d never have had this Chocolate Cheese Brownie recipe to enjoy.

Chocolate Cheese Brownies

DUTCH TART

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I have no idea how this got the name ‘Dutch’ tart, it’s one of the mysteries of Mum’s old recipes.  It’s made in a swiss roll tin, a tray that has slightly raised edges (about 2 to 3cm deep) and has dimensions of roughly 23 x 33xm, so it’s hardly a tart, more of a slice really, but who can argue with their Mother….

Dutch Tart

DUTCH TART

Rub 60g butter into 1 cup plain flour.  Mix to a stiff paste with milk.  Roll out to fit swiss roll tin.  Spread with raspberry jam.  Top with cake mixture.

Cake mixture:  5 tablespoons butter, ½ cup sugar, 1 cup self raising flour, ½ cup milk, 1 teaspoon cinnamon, 1 teaspoon mixed spice, 1 tablespoon chopped dates, 1 tablespoon sultanas, 2 tablespoons walnuts.  Cream butter & sugar.  Add sifted flour and spices, mix in dried fruits and walnuts and milk.  Spread on top of pastry.  Bake moderate oven 180o for 30 mins.  When cool spread over lemon icing.

CHOCOLATE CUSTARD SLICE

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Back in the 80s these type of slices were quite common.  You baked the base, added a filling and then a chocolate topping.  The trick was to add a little butter to the melted chocolate otherwise the topping cracked when you cut it.  I think the custard filling in this one is a bit different and would taste quite good.

Chocolate Custard Slice compile

SAVOURY SPREAD

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My and Dad played cards regularly with Mena and her husband Les. Supper was always served at the end of the night and I think this simple snack was a one of their favourites.

Savoury Spread

SAVOURY SPREAD

  • 2 eggs
  • handful of bacon
  • handful of cheese
  • 1 tablespoon tomato sauce
  • 1 tablespoon worcestershire sauce

Mix all together, spread on bread and bake until brown.