This recipe comes from a brochure put out by the Australian Meat Board in 1969. It’s certainly a different style of pie with the meat on top and the pastry underneath, but could easily be reversed.
UPSIDE-DOWN STEAK PIE
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Category Archives: All Recipes
CHOCOLATE RIPPLE CAKE
I was quite excited to find this original Chocolate Ripple Cake recipe in Mum’s collection. The Chocolate Ripple Cake was a party favourite in our household from around the 1960s and was always a crowd pleaser. The only change to this original recipe for today’s cooks is to convert the ½ pint of cream to 500ml. I did recently make a more modern version by laying the biscuits down in a cake tin and building up the layering, then I topped it with fresh fruit. It turned it into a cake instead of a slice, but either way you make it, it still tastes delicious.
RAISIN CARAMEL PUDDING
You can tell that this is a pudding from quite a few years ago. It’s a winter family pudding that is economical to make and doesn’t require any super fancy ingredients. You’ll probably have the ingredients in the kitchen cupboard so that means it can be a last minute decision to make and that’s great on a busy night. I made it the other night for the first time in years and it still got lots of yumms from my very grown up sons.
RAISIN CARAMEL PUDDING
- 1 1/3 cups Self Raising Floor
- 1/3 cup sugar
- Pinch of salt
- 1 egg, beaten
- 1 cup raisins
- ¾ cup milk
- 1 cup brown sugar
- 1 dessertspoon lemon juice
- 2 tablespoons butter or margarine
- 2 cups boiling water
Sift flour & salt together, add 1/3 cup sugar and the raisins. Stir in the egg and then the milk, mix to a smooth paste. Spread evenly into a greased ovenware dish. Put brown sugar and butter into a saucepan, add lemon juice to the boiling water and stir in. Heat gently until melted, pour over batter in dish and bake in moderate oven 45-50 mins.
PENNY’S LEMON CURD CAKE
This recipe came into the collection from our niece Penny. She’s a great cook and has been making this cake as a ‘special occasion’ cake for her family for quite a few years. It’s simply delicious!!
PENNY’S LEMON CURD CAKE
CAKE
- 175g Self Raising flour – sifted
- 1 teaspoon baking powder
- 175g butter – room temperature
- 175g caster sugar
- 3 eggs
- Grated rind of 1 lemon
Mix all cake ingredients together and divide evenly into two tins – cook 35 minutes in moderate oven. Cut in half when cold.
CURD
- 75g caster sugar
- Grated zest and juice of 1 large juicy lemon
- 2 eggs
- 50g unsalted butter
Place the sugar & lemon rind in a bowl, whisk the lemon juice together with the eggs then pour this over the sugar. Then add the butter cut into little pieces and place the bowl over a pan of barely simmering water. Stir frequently till thick.
Sandwich cake together with curd then ice.
ICING
- 50g sifted icing sugar
- Zest of 1 large lemon
- 2-3 teaspoons lemon juice.
SULTANA CAKE-SLAB
Mum saved this recipe from the Herald and Sun cooking column. I think it’s a great slice/slab cake recipe as you don’t need to cream the butter and sugar, you just put the sultanas, water, butter and sugar into a pot, heat then cool, then add the dry ingredients – couldn’t be easier. I made it without the nuts, but I’m sure with them tastes good as well. It certainly disappeared fast.
ZUCCHINI BAKED WITH CHEESE
With a 15 minute preparation time this makes a quick and easy vegetable bake.
THE ‘MASTER’ BEEF CASSEROLE RECIPE
Casseroles have always been a family favourite for us. Great as a family meal in winter, but also really usefully when entertaining a crowd. This Beef Casserole recipe which Mum collected from Entice magazine takes a basic dish and shows that by changing just a few ingredients you can create a different taste treat.
VEGIE FRITTATA
This is another recipe Mum found in the Woman’s Day, it’s similar to the Easy Picnic Slice, but would be best served hot with salad at home.
EASY PICNIC SLICE
Mum cut this recipe out of the Woman’s Day. It would make a great hot lunch dish as well as being easy to transport to a picnic or when you have to take something to share with family and friends.
HOMEMADE LIQUEURS
In the 1970s there was a craze for people to make their own liqueurs. I’m not sure that Mum ever made any of these as she didn’t drink all that much but these sweeter liqueurs may have appealed to her. The most successful one that we tasted was made with peaches, it wasn’t all that good at the time, but when we found the bottle at the back of the cupboard almost 20 years later it had mellowed very nicely…… To be honest I’m not sure if I’d make these, but if you feel like experimenting – good luck.
Beb's Recipe Drawer 