This is a great recipe which it looks like Mum found in the Herald Sun cooking column. she passed it onto me and I’ve cooked it many times. It’s quick, easy and tastes great – if you don’t have any leeks you can use a brown onion, but the leek does add extra flavour.
Although Mum never really mastered the use of the microwave, except for reheating meals, she cut this recipe out of the Woman’s Day. I sure she had every intention of making it one day.
This recipe comes from a brochure put out by the Australian Meat Board in 1969. It’s certainly a different style of pie with the meat on top and the pastry underneath, but could easily be reversed.
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.
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.
RAISIN CARAMEL PUDDING
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.
This recipe came into the collection from our niece Penny. She’s a great cook and has been making this cake as a ‘special occasion’ cake for her family for quite a few years. It’s simply delicious!!
PENNY’S LEMON CURD CAKE
CAKE
Mix all cake ingredients together and divide evenly into two tins – cook 35 minutes in moderate oven. Cut in half when cold.
CURD
Place the sugar & lemon rind in a bowl, whisk the lemon juice together with the eggs then pour this over the sugar. Then add the butter cut into little pieces and place the bowl over a pan of barely simmering water. Stir frequently till thick.
Sandwich cake together with curd then ice.
ICING
Mum saved this recipe from the Herald and Sun cooking column. I think it’s a great slice/slab cake recipe as you don’t need to cream the butter and sugar, you just put the sultanas, water, butter and sugar into a pot, heat then cool, then add the dry ingredients – couldn’t be easier. I made it without the nuts, but I’m sure with them tastes good as well. It certainly disappeared fast.
With a 15 minute preparation time this makes a quick and easy vegetable bake.
Casseroles have always been a family favourite for us. Great as a family meal in winter, but also really usefully when entertaining a crowd. This Beef Casserole recipe which Mum collected from Entice magazine takes a basic dish and shows that by changing just a few ingredients you can create a different taste treat.
This is another recipe Mum found in the Woman’s Day, it’s similar to the Easy Picnic Slice, but would be best served hot with salad at home.
Beb's Recipe Drawer 