Although this is one of Mum’s handwritten recipes quite honestly I can’t say I ever remember her using it.  Our whole family remembers Mum’s pancakes, how she made them individually and how you had to wait your turn for your next one – they were scrumptious.  But no treacle syrup, they were always served with butter and sugar and for the more adventurous lemon squeezed on the top.  Still, this does sound good, just not how Mum served 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.

Bread & Butter Pudding - Old English


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.

Spotted Dick Pudding


My guess is that this recipe was one of the original ones Mum started out with after she married in 1941.  I wouldn’t be surprised if it came from my paternal grandmother, who Mum lived with while Dad was overseas in the airforce during WW2.  The piece of paper looks very well used.

Apple Crumble


  • ½ cup of Self Raising Flour
  • 3 tablespoons sugar
  • 2 tablespoons coconut
  • 1 tablespoon butter

Mix together to make the crumble.  Cook apples, let cool and put crumble on top.  Bake in a moderate oven 180o until the crumble is brown, about 30 mins.


These were definitely an afternoon tea delight.  Coming home from school to find some of them left on a plate after Mum’s friends had gone home was a marvellous treat.  With a bit of luck there were a few sandwiches and other goodies left as well.  Argh, the good old days when there was time to have fancy afternoon teas………………….



Rabbit was a much more common ingredient when I was growing up and although it’s not as popular or as readily available these days it can still taste good if cooked correctly.  The secret is to make the meat tender, but not dry.  This is one of the recipes that Mum used.

Surprise Casserole


These were one of my father’s favourites and Mum often made them when she had some leftover lamb roast.  I’m guessing that she first made them back in the 1940s and after I got married I typed up the recipe and added it to my collection.  As Mum’s original is almost impossible to read  I’ve included my version here as as well.  I’ve no idea why they’re call Madras Cutlets, I suppose the curry powder gave them an exotic Indian flavour!!!

Madras Cutlets


Madras Cutlets1