There’s three ways to make this flan. Firstly, as the recipe says, by laying out the pastry sheets, folding over the edges to make the base. Secondly, lining a flan tin or pie dish with the pastry and thirdly, by greasing a pie dish and then covering it with fine, dried breadcrumbs before adding the apples. The third version has the advantage of being gluten free. Either way served with cream or ice cream it’s an easy family dessert.
Mum used to make fruit jelly desserts fairly often back when I was growing up. They’ve definitely gone out of fashion and these days I only make jelly to put into my trifles or when my granddaughters visit. They like them topped with chocolates and sprinkles. This old recipe would certainly be a bit more healthy, especially if I used fresh fruit, but I’m guessing they wouldn’t like it quite as much. It could still be a good dessert though, especially at children’s parties.
For those who love rhubarb this is a very easy way to serve it up as a dessert. This old recipe suggests serving it with strawberry yoghurt, which would probably be OK, but ice cream or just plain cream would possibly be even better.
This recipe was on the Carnation Sweetened Condensed Milk tin label. I must admit I’ve never made it because I have a strong preference for baked cheesecakes over this no bake type. I think it’s because way, way back the first piece of cheesecake I had was in a little cafe in Toorak and coffee when ‘European’ baked cheesecake was very new and trendy in Melbourne.
Reading this recipe has made me drool for a slice of it covered in thick cream. Although I guess even if I started to make it now it would be a few hours before it would be ready. Worth the wait though……
Winter steamed puddings were always on the menu in our household when I was young. They had the benefit of being cheap and easy to make as well as filling and delicious. Mum made a variety of fruit ones, but I don’t think she even made a banana one. Now I’ve found this recipe I’m wondering why she didn’t.
In years gone by baked apples served with a nice thick custard or ice cream was a pretty standard family winter dessert. Inexpensive, tasty and filling, not to mention quick and easy to make. This old 60s recipe Mum kept is a little more fancy as it wraps the apples in a sweet crusty coating. A little more trouble to make, but it is still inexpensive, tasty and filling.
The filling for this tart is pretty simple, just the apricots and jam. It seems unusual not to have a creamy/eggy type filling over the top, so I think the marscapone or thick cream would be essential.
You can definitely tell the age of this recipe by the ingredients – jelly and Carnation Evaporated Milk and in fact I found the recipe is in a Carnation Evaporated Milk pamphlet. The combination of the jelly and evaporated milk makes a really light dessert, almost like a flummery, which was one of Mum’s favourite desserts to make. It has the advantage of also not been very expensive, a bit of a bonus these days.
It’s not surprising I’ve decided to post this recipe today. Here in Melbourne we’re in the middle of a heatwave. It’s 38o outside now and the same is predicted for the next couple of days. So the idea of a bowl of nice cold ice cream is very appealing…….
Beb's Recipe Drawer 