Pecan nuts weren’t something that Mum cooked with as I’m pretty sure that they weren’t easily available back when she did her most of her cooking. Although she kept this recipe I doubt that she ever actually made it. I think pecans work really well in a pie, especially when you serve it up with a big blob of cream.
Pure indulgence – chocolate muffins, served with white chocolate sauce, strawberries & cream. I think I’d be tempted to make them bigger than just muffin size though!!!
I’m wondering if you could call this an Australian Tarte Tartin. The main difference from the French version is that this one has a sponge base and not pastry. This recipes uses apricots and walnuts in the topping, but you could use apples or even pears if you wanted to.
I haven’t made this Lemon and Blueberry Tart yet as I’ve only just found the recipe in Mum’s collection. It looks great though and pretty easy to make. Because it uses frozen blueberries you can make it all year round, so I think I’ll try it out for our next family get together.
Feel like a good old fashioned hot chocolate pudding that’s easy to make? Mum loved chocolate so this one was of her favorites and with a dollop of fresh cream on the top it’s hard to beat.
My father’s all time favourite. When I found this recipe in Mum’s collection I was instantly reminded of him. Sadly, they seem to have gone out of fashion and you don’t see them very often in cake shops or in cafes, maybe they’ll make a comeback one day. Dad really loved them.
Bread and butter pudding was a family staple in our house when I was growing up as I’m sure it was in many homes. As this recipe says it’s a pretty cheap and foolproof dessert and the great thing is that you can use a variety of breads, stale cake, scones, rolls or even biscuits as the base. I’ve always thought lashings of cream poured over the top adds to the delight.
Who knows how this pudding got it’s name, but it’s been the butt of jokes for years and years. Despite the name it’s really just a fairly simple steamed pudding, which tastes good, especially served with custard. This traditional recipe uses a pudding cloth for the cooking, but it can also be made in a pudding basin.
At one stage Mum used to make quite a few desserts that were topped with beaten jelly. It works really well on top of a trifle or with berries mixed in. This recipe is really just a fancy was of combining custard and jelly that you then serve with fruit and cream or ice cream. Should be one the kids would like.
On a cold winter’s night Mum often made a steamed pudding for dessert. It was an quick, economical dessert for a family of five. I think it also worked well for Mum as you could put it on to cook mid-afternoon and not have to make it during the tea time rush. This recipe she cut out from the Herald Sun is great because it gives lots of variations of the basic mixture.
Beb's Recipe Drawer 