When I first read this recipe I thought it was going to be a fairly standard apricot pudding, then I came to the addition of the cocoa and realized it was actually a Chocolate Upside Down Pudding. I then read on to ‘serve warm with custard or cream’ and decided I could eat a piece there and then – yummy.
If you were publishing this recipe today you’d probably rename is Frangipane Apricot Tarts. It’s a classic case of ‘everything old being new again’. Whatever you want to call them you still end up with a some yummy tasting tarts.
I’m wondering if you could call this an Australian Tarte Tartin. The main difference from the French version is that this one has a sponge base and not pastry. This recipes uses apricots and walnuts in the topping, but you could use apples or even pears if you wanted to.
Mum often served apple pie with ice cream as a dessert and this hand written recipe of a very easy to make version was one she used a lot. It’s really quite versatile as you can use fresh fruit or frozen fruit instead of the tinned if you want to.
Using condensed milk to make slices was a lot more common back 1980s than it is today, but it certainly makes a nice slice. The first time I cooked with pecans was around that time as well. I made an ‘exotic’ American Pecan Pie, using pecans and the hard to obtain ingredient, corn syrup. I think this slice recipe probably dates from a little later than that, especially as it comes from an ad for Riverside an Australian company which urges readers to join the All Australian Pecan Club.
There’s a few versions of this old favourite in Mum’s collection. This one comes from the back of the Continental French Onion Soup Mix packet and is probably the easiest to make, especially if you use the casserole method.