It’s been a cold, miserable week here in Melbourne. Between the rain, damaging winds and lockdown No. 4 the only thing that’s kept a lot of us going is planning and cooking yummy food. Lockdown has ended, but winter’s only just beginning. Hopefully this hearty, old fashioned pudding will help in the cold days ahead.
This is really a basic zucchini soup. The difference is the addition of 2-minute noodles, which it says to put in before you blend. I think it would be much nicer if you add the noodles after blending – what do you think?
The blurb that goes went with this recipe from the Herald Sun cooking page says the recipe was given to the contributor by an American Rotary Exchange student and that it’s simple, sinful and cooks up fudgy and fantastic. I can imagine that’s all true, but I think it should also have added that it’s definitely only for chocolate lovers……
Cantaloup or Rockmelon, what do you call it? As a Victorian I call it cantaloup, but my husband a New South Welshman calls it rockmelon. It doesn’t matter what you call it, it tastes good and combined with strawberries and cream makes a cool and simple summer dessert.
The frozen Christmas pudding I usually make has an ice cream base. This one is a little bit different, it still has decadent brandy soaked fruit, but also has lashings of cream, some white chocolate and meringue. I’ve already made a boiled pudding for this year, but think I might give this one a go next year.
If you’re looking for a different way to serve mashed potatoes this might be the answer. I think it would be pretty good hot, but do like the idea of frying the leftovers……yum.
You can tell this is an old fashioned slice because of the copha in the filling. Copha was used a lot back in the 70s and 80s, but seems to have gone out of favour these days. Not everyone likes the taste, but in this slice, at least, the peppermint, chocolate and coconut mask it and you end up with a great slice.
You can probably see that this recipe was one Mum saved from the label on a tin of sweetened condensed milk. I thought slices and biscuits using sweetened condensed milk had gone out of fashion, but maybe not, as during this Covid crisis it’s been one of the items that’s been hard to get at my supermarket. Maybe that’s because, like this recipe, slices and biscuits using it are usually fairly quick and easy to make. Great for baking and eating while stuck at home…………