I’m not sure this is an ideal picnic recipe, unless you kept it cool you could easily end up with a melted chocolate mess on your day out. Think I’d rather make it and eat it at home.
Metric conversions: 8oz = 250g – 2oz = 60g – 4oz = 125g
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.