I often make chocolate mousse using Toblerone chocolate, so I really like the idea of using a block of rum and raisin chocolate to make this recipe. Unlike the Toblerone version this one has a little melted butter in it, but otherwise it’s pretty much the same and as long as you check the chocolate, it’s gluten free.
There’s lots of different fruit dishes with a crumble-type topping, but I think this one is slightly different with its combination of tinned peaches and fresh pineapple. If you have the luxury of lots of fresh peaches you could use poached ones instead of tinned, that would definitely make it even better.
How about a pear crumble instead of the traditional apple crumble? Pears are in season now and are a reasonable price, so why not try this luscious dessert before the weather heats up and our thoughts turn to fruit salad and ice cream.
In the depths of winter pears are always a go to fruit. This pear flan takes a little bit of work, but you can simplify it by using shop bought pastry and if you leave out the rum it’s a dessert the whole family can enjoy.
With cold winter nights fast approaching the idea of a hot baked pudding is quite appealing. This one uses canned raspberries, but I think it would work just as well with thawed frozen ones.
I like the description that the Herald Sun writer gave this dessert “gooey, rich but light”. Not quite sure how accurate that is as I haven’t made it yet, but I’m sure my chocolate loving granddaughter would be a good person to try it out on.
I like the look of this dessert and can imagine it on a cold autumn night with lashings of thick cream. I can’t find a date on it, but the $5 cost makes me think that it isn’t too old. You should be able to make it for about that with canned peaches, but with the current price fresh ones would make it more expensive…..
When I was a kid stewed quinces appeared as a dessert each autumn. We didn’t have a quince tree so I’m guessing Mum was given them by a friend. Like most stewed fruit, Mum served them with a custard and ice cream, they needed a sweet topping as they were a bit tart. You don’t seem them around much these days, the only mention of quinces seems to be quince paste. If you do find some they’re worth trying out, either with spices like this recipe or stewed.
This is a very 70s dessert – one made with things you have in the cupboard. I only make dessert now when we have visitors, but Mum’s generation made one every night. She would have had tinned peaches, coconut, cornflakes, brown sugar, flour and canned cream, in the cupboard, so this was a good recipe to make at the end of her shopping week when fresh produce was running low.
Mum and Dad must have picked the brochure that this recipe is on when they were visiting Gardenworld, which is a very popular plant nursery here in Melbourne. The brochure has recipes for various citrus marmalades, orange cake, a citrus sorbet and surprisingly helpful household hints using lemon juice for cleaning such things as rust stains from the bath and stiffening a straw hat!!! Of the recipes I thought this was the most unusual and might be worth a try. What do you think?
Beb's Recipe Drawer 