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.
STICKY SCONE SCROLLS
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Tag Archives: 2000s
ROUGH-TOPPED SCONES
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).
FRUIT SCONES
Recipe two in Scone Week is one of my favourites – Fruit Scones. I’m absolutely hopeless at making them, but always enjoyed Mum’s.
CARAMEL FRUIT CHEWS
This slice is quick to make and keeps well, two things that are hard to beat.
PLUM CLAFOUTI
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.
MACADAMIA AND GINGER FINGERS
Even back in October 2000 when the Australian Women’s Weekly published this recipe Macadamia nuts were expensive. So this slice has always been a very indulgent and special treat for special occasions.
KEY LIME PIE
Limes are now a common thing in Australia to cook with and to add to drinks, but in Mum’s day lime juice was only something 19th century British sailors had drunk and Limeys was a derogatory name for those sailors. This Key Lime Pie recipe comes from a Pie Delight segment in the New Idea, can’t find a date on it, but I’m guessing around the early 2000s.
