This is an old 1950s (or thereabouts) recipe for chocolate covered caramel balls. With the schools shutting down for an extended time it could be a project for the kids. Obviously, they’ll need supervision with cooking the tin of condensed milk, but the rolling out of the balls could be a fun and messy job for them.
As far as I can work out this recipe came from the bottom of a new Willow 8″ round cake tin, probably back in the 50s. Between my own cake tins and those I inherited from Mum I haven’t bought a new cake tin for years so I have no idea if they still come with a recipe, but if they do I hope it’s a bit more accurate than this one, as they’ve left out the quantity of tinned pineapple to use. A 440g can should work, baked in a 20cm cake tin and at 180o.
After finding the recipe for the Pumped Leg of Lamb I was reminded of another cold meat specialty of Mum’s – Pickled Pork. Like the lamb you don’t see pickled pork ready made any more and you’ll have to ask the butcher to prepare it for you. It’s treated the same way as the lamb and corned beef, pumped with brine and basically you cook it the same way. If you want to modernize it you could cook it in a slow cooker.
Hunting through Mum’s recipes I found this Pumped Leg of Lamb recipe and it’s brought back lots of memories. Ham when I was a kid only came in cans and even then only on special occasions. On the other hand lamb was readily available and cheap and Mum always made it to have as cold meat a Christmas time. When cooked it had a vague ham look, taste and texture. This recipe was printed in the Herald Sun in, I think, the 70s, I don’t have Mum’s original recipe, but I’m sure it didn’t have red wine, orange juice and honey in it, Mum’s was a much plainer version.
Pumped Leg of Lamb is similar to corned beef. You can’t buy it off the shelf these days, but I’m sure a butcher would be prepare it for you, like corned beef the lamb is pumped with brine and you cook it the same was as corned beef. Not sure if you want to try it out, but it does bring back lots of memories to me of cold meat and salads on hot Australian summer days.
I’ve just found this wonderful leaflet entitled “Fillings for Take-Home Pastry Shells” 8 Tested Recipes from Betty King. I think it’s probably from the the late 1950s, it’s definitely from before metrics started in 1966. On checking I’ve found out that unlike Margaret Fulton, the 1970s cooking queen, Betty King did not exist. She was just an entity created as a marketing tool….an attempt to fool all of the people all of the time….so nothing’s changed there. But tastes have changed since then so I’m not sure you’d want to actually make any of the fillings.
I have no idea how this got the name ‘Dutch’ tart, it’s one of the mysteries of Mum’s old recipes. It’s made in a swiss roll tin, a tray that has slightly raised edges (about 2 to 3cm deep) and has dimensions of roughly 23 x 33xm, so it’s hardly a tart, more of a slice really, but who can argue with their Mother….
Rub 60g butter into 1 cup plain flour. Mix to a stiff paste with milk. Roll out to fit swiss roll tin. Spread with raspberry jam. Top with cake mixture.
Cake mixture: 5 tablespoons butter, ½ cup sugar, 1 cup self raising flour, ½ cup milk, 1 teaspoon cinnamon, 1 teaspoon mixed spice, 1 tablespoon chopped dates, 1 tablespoon sultanas, 2 tablespoons walnuts. Cream butter & sugar. Add sifted flour and spices, mix in dried fruits and walnuts and milk. Spread on top of pastry. Bake moderate oven 180o for 30 mins. When cool spread over lemon icing.
One of the joys of summer when I was growing up was the crop of tomatoes that Dad grew in the backyard. I’m sure today’s tomatoes don’t taste as good. My Uncle Alf had a much larger veggie patch with a lot more tomato plants and vegetables growing. As a result my Auntie Elsie made tomato chutney, pickles and relish in abundance each year. This is one of her recipes, written out by Mum on a piece of the now defunct Ansett Airlines notepaper.
- 1.5kg ripe tomatoes
- 500g onions
- 500g sugar
- 1 tablespoon curry powder
- 1½ tablespoons mustard
- 2 tablespoons flour
- brown vinegar
Peel and slice the onions, cut and slice peeled tomatoes and put all into a basin. Sprinkle with salt. Allow to remain overnight. Next day put into preserving pan with just sufficient vinegar to cover, add sugar. Boil gently for 1 hour. Moisten dry ingredients with a little cold water and vinegar and stir them into mixture. Boil together for another hour or until a nice consistency.