Mum chopped this recipe off the back of a packet of Sunrice. The packet has a use by date of 15 Apr 2005 so it’s a fairly recent recipe as far as her collection goes. The tomato pasta sauce also gives it’s age away.
This is a modern version of the old Hedgehog recipe which only has walnuts added to the biscuits, cocoa and eggs. A couple of tablespoons of rum, pecans and sultanas would certainly step it up a bit.
Recipe five in Scone Week is this much more unusual one. It’s really a cross between a scone and a fruit scroll, unusual but delicious.
Recipe three in Scone Week – Silvana’s Rough-Topped Scones. The ratios between flour, butter and cream seem a lot higher than in a basic scone. I must admit I’m a bit dubious about the recipe, but obviously they must have worked for Silvana (whoever she may be).
Recipe two in Scone Week is one of my favourites – Fruit Scones. I’m absolutely hopeless at making them, but always enjoyed Mum’s.
This slice is quick to make and keeps well, two things that are hard to beat.
Claufouti – a baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter – that’s the official definition anyway. This recipe was published in the Woman’s Day sometime ago, but I only started making it more recently. It’s a terrific dinner party dessert, because you can prepare it beforehand and then put it in the oven while you’re eating the main course. I don’t bother with the cinnamon sticks, I just serve it with some cream and icecream and everyone seems to like it.