Category Archives: Desserts

FOUR HOMEMADE PASTRY RECIPES

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Posting last week’s recipe for the Hot Chicken & Asparagus Roll started me thinking about Mum’s recipes for homemade pastry.  The first one that came to mind was one that I’ve used many times.  At some stage I must have gotten the recipe from Mum and typed it up, it appears in my recipe folder as ‘Biscuit Pastry’ I’m not quite sure why as I’ve always used it as a sweet pie or tart base.  It is really good with lemon meringue pie and lemon tart .

Biscuit Pastry cropped

Looking through Mum’s handwritten recipes I found these three oldies as well.

PASTRY FOR PASTIES

Pastry for Pasties cropped

The family loved homemade pasties.  Mum would have made the pastry, rolled it out, cut it into circle shapes, (probably using a bread and butter plate or a saucer as a template) filled them with finely chopped steak, onions and potato and then folded them over and sealed them.

Pastry recipe:

  • 2 cups Self Raising flour
  • 2 cups plain flour
  • 125g lard
  • 125g dripping
  • 1 cup water

 

QUICK PASTRY

 

I’m not completely sure what Mum used this for, but I like the simplicity of just using flour and cream to make the dough.

Quick Pastry cropped

 

ROUGH PASTE

Rough Pastry cropped

I always thought Rough Pastry was a form of puff pastry, but this recipe seems to be something else again, maybe the rough just means that it’s easy to make?  It should have a lovely butter flavour though and now I’ve found it I’ll have to give it a try myself to how it works.

  • 250g plain flour
  • 90g lard
  • 90g margarine
  • 1 teaspoon baking powder
  • 1 egg yolk
  • ½ cup water
  • Squeeze lemon juice

 

BAKED BERRY CROISSANT PUDDING

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A favourite family dessert was always Bread & Butter Pudding served with cream, this recipe is an updated version of that using croissants and blueberries. Mum cut this out of the Herald Sun, but I’m not really sure if she ever actually made it, I suspect she stuck to her well loved version.

Baked Berry Croissant Pudding

TOBLERONE CHEESECAKE

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There’s two types of cheesecakes, baked and unbaked. I usually make baked ones as I prefer the texture, but this Toblerone Cheesecake creates a dilemma for me as I love Toblerone chocolate. The combination of the Toblerone chocolate, the time it takes to make and no hot oven heating up the kitchen, makes it a great summer dessert. Even I’m convinced.

Toblerone Cheesecake Cropped

ROCKY ROAD ICE CREAM

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Dad was a great ice cream lover, so Mum always had some in the freezer. In the early days it was all homemade, but along with everyone else Mum changed to bought ice cream when it became readily available and her fridge freezer grew larger. While Dad liked his plain, Mum made this Rocky Road version and another one with Cherry Ripe bars in it. I think she mainly made it for the grandkids, but the big kids ate it too.

Rocky Raod Ice Cream cropped

CHOCOLATE RIPPLE CAKE

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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.

Choc Ripple Cake cropped

RAISIN CARAMEL PUDDING

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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.

cropped

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.

MARS BAR CHEESECAKE

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This refrigerator cheesecake is hard to beat.

Mars Bar Cheese Cake cropped

MARS BAR CHEESECAKE

  • 250g plain chocolate biscuits, crushed
  • 125g butter, melted
  • 3 teaspoons gelatine,
  • ¼ cup water
  • 375g cream cheese
  • ½ cup castor sugar
  • 1 teaspoon vanilla essence
  • 300ml thickened cream
  • 3 x 60g Mars bars, chopped
  • Extra cream and flaked almonds, to decorate

Combine crushed biscuits and butter in a bowl, mix well. Press mixture evenly over base and sides of a 22cm springform tin. Refrigerate until firm.

Sprinkle gelatine over water in cup, stand in small pan of simmering water, stir till dissolved, cool slightly. Beat cheese, sugar and essence in small bowl with electric mixer till smooth. Beat cream in a separate small bowl till soft peaks form. Stir gelatine mixture into the cream cheese mixture, stir in cream and Mars bars. Pour into crust. Refrigerate till set. Decorate with extra cream and flaked almonds. Not suitable to freeze.