There’s no picture with this recipe so I thought it was going to be one of those wonderfully stodgy baked puddings. Instead I was surprised to discover that it’s a much lighter dessert – butterscotch with a meringue topping. It would be wonderfully sweet and just screams out for some cream on top.
No, this isn’t a recipe for just chocolate macaroons – it’s actually a chocolate dessert with macaroons on top. It’s a new one to me. It’s cooked in individual souffle dishes with a chocolate crumb base, a rich chocolate/coffee sauce and topped with coconut macaroons. Definitely one for the chocolate lovers.
Served with lashings of cream this combination of a chocolate brownie in a pastry case would be pretty delicious, although I’m guessing it would be fairly rich – maybe just a small slice?
Almond Castles – a favorite english dessert. Is it? I’ve never heard of it and an online search didn’t seem to answer the question. This recipe was on a page of desserts that Mum tore out of a 1991 New Idea. Favorite or not it sounds good, especially with the raspberry sauce and cream.
I know tinned pineapple isn’t very popular these days, but back in the 70s it seemed to appear in lots of sweet and savoury dishes. In going through Mum’s collection I’ve discarded many of them as I just don’t think anyone would want to make them now. This one seemed to be a bit of an exception mainly, I think, as the berries add a tartness into the mix and that would counteract some of the sweetness of the pineapple, which in my opinion is the main problem with with tinned pineapple. (The biro underlining is Mum’s so she must have thought it would taste OK.)
I know white chocolate isn’t everybody’s favourite, but this little dessert with it’s caramel sauce and topped with raspberries might just change their minds.
Swiss Chocolate Roll is probably the best known chocolate roll. This is just a bit of a step up from that with brandy soaked black cherries adding a bit of a kick. Possibly not one for the children……………
Mum must have gone to some sort of Sun rice promotion as there is quite a few rice-based recipe sheets in her collection. Not many of them are desserts though. I thought this one might work well – rice, peaches, sultanas, honey and spices with a crumble topping smothered in either cream, custard or icecream definitely has some appeal.
Instead of the usual biscuit base this cheesecake has a cake mixture on the bottom and then another layer in between the cheese filling. Quite different, but simple to make.
Golden syrup dumplings have always been a family favourite, served up with a dollop cream or ice cream they’re delicious. This is the first time though I’ve seen a recipe for raspberry dumplings. Despite the name on the recipe I’m not sure they’re native to Canada!! Of course, you can use fresh raspberries, just gently cook them with some sugar, water and butter, drain them and reserve the juice to mix with the golden syrup.
Beb's Recipe Drawer 