When this cheesecake slice with cinnamon, orange and sultana filling was published in the Woman’s Day it was described as ‘mouth-watering’ and they said that it would ‘really impress your family and friends’. It looks fairly easy to make and should transport well, so they might be right and it would just thing to take when you’re asked to ‘bring something sweet’ to a gathering.
You could serve this onion and cheese slice with a salad for a light lunch, but it would also work cut into slices as a tasty snack or maybe even cold in a lunchbox.
As far as I can work out this recipe came from the bottom of a new Willow 8″ round cake tin, probably back in the 50s. Between my own cake tins and those I inherited from Mum I haven’t bought a new cake tin for years so I have no idea if they still come with a recipe, but if they do I hope it’s a bit more accurate than this one, as they’ve left out the quantity of tinned pineapple to use. A 440g can should work, baked in a 20cm cake tin and at 180o.
I’m not sure this slice actually needs the rum in it. I think orange, apricot, marshallow and cream are probably enough flavours in one slice.
A traditional fruit crumble pudding is baked and that gives it a crisp top, but this Plum Crumble is a bit different. After cooking the plums you toast the oats and nuts and serve them on top of the plums with the apple and honey sauce poured over.
This was one of the Women’s Weekly prize winning recipes that Mum saved, although I don’t think she ever made it as my father liked his fish fried in batter and wouldn’t have appreciated this spicy version. Ling fish fillets can be a bit bland though, so this is a great way to add a bit more flavour.
Not everyone in my family likes peas, so I won’t be making this for them, but for those who do it’s certainly a different way to eat them. Not sure I like the idea of the sultanas though, think I’d substitute capsicum or tomato to make it more savoury.
