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.

PENNY’S LEMON CURD CAKE

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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!!

Lemon Curd Cake

PENNY’S LEMON CURD CAKE

CAKE

  • 175g Self Raising flour – sifted
  • 1 teaspoon baking powder
  • 175g butter – room temperature
  • 175g caster sugar
  • 3 eggs
  • Grated rind of 1 lemon

Mix all cake ingredients together and divide evenly into two tins – cook 35 minutes in moderate oven. Cut in half when cold.

CURD

  • 75g caster sugar
  • Grated zest and juice of 1 large juicy lemon
  • 2 eggs
  • 50g unsalted butter

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

  • 50g sifted icing sugar
  • Zest of 1 large lemon
  • 2-3 teaspoons lemon juice.


SULTANA CAKE-SLAB

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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.

Sultana Cake-Slab

THE ‘MASTER’ BEEF CASSEROLE RECIPE

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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.

Master Beef Casserole cropped

HOMEMADE LIQUEURS

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In the 1970s there was a craze for people to make their own liqueurs. I’m not sure that Mum ever made any of these as she didn’t drink all that much but these sweeter liqueurs may have appealed to her. The most successful one that we tasted was made with peaches, it wasn’t all that good at the time, but when we found the bottle at the back of the cupboard almost 20 years later it had mellowed very nicely…… To be honest I’m not sure if I’d make these, but if you feel like experimenting – good luck.

Liqueurs

ZUCCHINI SOUP

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Soup has always been a family favourite with us. In the early days Mum made soup using soup bones from the butcher to which she would add lots of vegetables – onions, carrots, celery, turnips and whatever else she had on hand. Once it had all boiled for a couple of hours it was left to cool, the bones were removed and the fat skimmed off the surface before reboiling and eaten. This recipe is one I gave her and I expect she liked it as it was quicker and easier to make.

Zucchini Soup

ZUCCHINI SOUP

  • 30g butter
  • 2 teaspoons oil
  • 4 chopped onions, chopped
  • 6 medium zucchinis, sliced
  • 2 medium potatoes, peeled and chopped
  • Salt & Pepper
  • ½ teaspoon dried tarragon
  • 4 cups chicken stock

Heat oil and butter, cook vegetables 10 minutes, add stock and seasonings simmer 10 minutes, pulverise, serve with cream.

APRICOT LOAF

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It looks like this recipe has been cut off the side of a packet, although I’m not sure which packet it came from. I do know that it makes a great slice, really good for afternoon teas or to take on a picnic.

Apricot Loaf crop

APRICOT LOAF

  • 155g dried apricots
  • 1 cup boiling water
  • 1 level teaspoon bi-carb soda
  • 2¼ cups Self Raising flour
  • ½ level teaspoon salt
  • 60g margarine
  • 125g (½ cup) sugar
  • 1 egg
  • Topping:
  • 30g margarine
  • ½ cup oats
  • 1 level tablespoon brown sugar
  • 50g walnuts, finely chopped

Chop apricots, place into a basin with boiling water and soda, cover and stand ½ hour. Sift flour and salt into a basin, rub through margarine, add sugar, egg and apricot mixture, mix to combine. Grease loaf tin 22cm x 9cm x 6cm deep and sprinkle some oats over from the topping, then spoon in apricot batter. Melt margarine, add topping ingredients and mix well. Spoon topping over batter. Bake in a moderately hot oven 190ºC for 45-50 minutes. Cool slightly in the tin, remove and cool. Serve sliced and buttered if desired.