I was a bit baffled when I read this recipe as to what a ‘tube pan’ was. A check of google tells me that it’s what I’ve always called a ring tin. I thought that an alternative name for a ring tin was a Bundt tin and have never heard it called a tube pan, but it turns out that they’re the same thing. So to clear up the confusion I thought I’d add a photo of a tube, ring or Bundt pan.
I always think of sesame biscuits as being savory, but these are definitely sweet as they have honey and brown sugar, mixed in with coconut, rolled oats, oil and butter. Almost a healthy combination!!!!
Mum and Dad both belonged to the Keysborough Bowls Club back in the day, which is where this little Simple Slice Recipe book comes from. I was surprised looking through the recipes to come across this one, because it can so easily be converted to gluten free. The range of GF biscuits is growing, but the one that holds its consistency best from all that I’ve tried is the Gingernut ones. I use them for cheesecake bases and they work perfectly. I’m pleased that I can now try them in this recipe.
This is a very 70s dessert – one made with things you have in the cupboard. I only make dessert now when we have visitors, but Mum’s generation made one every night. She would have had tinned peaches, coconut, cornflakes, brown sugar, flour and canned cream, in the cupboard, so this was a good recipe to make at the end of her shopping week when fresh produce was running low.
Going through the recipe collection this type of chocolate pudding comes up a lot. Mum used to make it quite often for the family, as it’s quick, easy and uses everyday things from the pantry. Served with lashings of cream or ice cream it’s hard to beat and greatly loved by chocolate lovers – even all these years later.
Making your own liqueurs was a fun thing to do back in the 70s when every dinner party finished with liqueurs or port. They’re not so fashionable these days, but maybe they’ll make a comeback on day and these two recipes will be worth a try (although I think I’d substitute a brewed coffee for the instant).
You can tell the age of this 1970s recipe by the Cost: $1.40. I haven’t worked out what the cost would be now in 2021 – but I’m guessing maybe four times as much. Even so it’s still an fairly economical little starter or finger food. The other sign of the times is that you don’t have to mince the chicken you can buy it already done……how things change……
Brrrrrrrrrrrrr it’s cold outside and we’re back in lockdown again, so what better time to try out this Steamed Ginger Pudding. Steamed puddings were always a favourite winter dessert that Mum made for the family. Easy to prepare, economical to make they’re a great family dish and of course always served with lashings of custard and cream.
Through this last 18 months of lockdowns my lovely 10 year granddaughter has been cooking up a storm. She’s made cakes, slices and biscuits galore, so this recipe is for her. The Beaut Instant Biscuit Mix can be made and stored, either in a jar as suggested, or frozen and then you can add orange, choc chip, banana and nuts or anything else you like. For a final flair, they can be topped with sprinkles.