PLUM CLAFOUTI

Claufouti – a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter – that’s the official definition anyway.  This recipe was published in the Woman’s Day sometime ago, but I only started making it more recently.  It’s a terrific dinner party dessert, because you can prepare it beforehand and then put it in the oven while you’re eating the main course.  I don’t bother with the cinnamon sticks, I just serve it with some cream and icecream and everyone seems to like it.

MERINGUE TOPPED APPLE CUSTARD

I have no idea who Adam is, so I thought I’d rename this recipe Meringue Topped Apple Custard.  What I like about it is, that as with a lot of the old recipes, there’s no fancy ingredients, just things you have in the cupboard.  In this case, milk, bread, butter, apples, vanilla essence, eggs and sugar so that makes it a great ‘last minute’ dessert.

PEAR AMARETTI CHEESECAKE

Like Mum I have a pretty large collection of cheesecake recipes, but this is the first one I’ve come across that uses Italian Macaroons as a base and pears as a topping.  You could use fresh pears in place of the canned ones if you wanted to, but I think you’d need to poach them first to soften them.

KEY LIME PIE

Limes are now a common thing in Australia to cook with and to add to drinks, but in Mum’s day lime juice was only something 19th century British sailors had drunk and Limeys was a derogatory name for those sailors. This Key Lime Pie recipe comes from a Pie Delight segment in the New Idea, can’t find a date on it, but I’m guessing around the early 2000s.