I can hardly boast that this is an old Irish recipe passed down through the family, because Mum doesn’t have any Irish ancestors. Even so, I like the sound of these baked instead of fried potato cakes. I started off thinking that they would be little less fattening until I came to the last part about splitting them in two and spreading them with butter…. Despite that or maybe because of it – they sound great.
This little recipe book compiled by the Keysborough Bowls Social Club is overflowing with great slice ideas so I’ve decided to try to post a recipe each week.
I’ve made this slice many times myself, but I have it in my collection as Wanganui Slice. I’ve always thought that it was named after the New Zealand town of Whanganui. Whatever the name, it tastes good, although it is rather on the sweet side.
Most of the sponge pudding recipes I’ve seen have apples or a jam base. This one’s a bit different as it has dried apricots. You could use stewed fresh apricots in season if you wanted to.
Feel like a good old fashioned hot chocolate pudding that’s easy to make? Mum loved chocolate so this one was of her favorites and with a dollop of fresh cream on the top it’s hard to beat.
As it says this is similar to a pastie, but instead of chopping the meat and vegetables up you layer them and then put a pastry lid on top. Although it doesn’t say to, I’d make sure you put a few slits in the pastry lid to let the steam out.
Bread and butter pudding was a family staple in our house when I was growing up as I’m sure it was in many homes. As this recipe says it’s a pretty cheap and foolproof dessert and the great thing is that you can use a variety of breads, stale cake, scones, rolls or even biscuits as the base. I’ve always thought lashings of cream poured over the top adds to the delight.
At one stage Mum used to make quite a few desserts that were topped with beaten jelly. It works really well on top of a trifle or with berries mixed in. This recipe is really just a fancy was of combining custard and jelly that you then serve with fruit and cream or ice cream. Should be one the kids would like.
This is one of those easy no-bake slices made using sweetened condensed milk. Because it’s no-bake it’s a great one for school holiday helpers to make and then eat.
It’s really easy to grab a packet of chips and a tub of dip to have when friends come over, but if you’ve got the time to make them these homemade cheese biscuits are terrific. They don’t take that long to do and they go really well with a drink.
I have no idea how this got the name ‘Dutch’ tart, it’s one of the mysteries of Mum’s old recipes. It’s made in a swiss roll tin, a tray that has slightly raised edges (about 2 to 3cm deep) and has dimensions of roughly 23 x 33xm, so it’s hardly a tart, more of a slice really, but who can argue with their Mother….
DUTCH TART
Rub 60g butter into 1 cup plain flour. Mix to a stiff paste with milk. Roll out to fit swiss roll tin. Spread with raspberry jam. Top with cake mixture.
Cake mixture: 5 tablespoons butter, ½ cup sugar, 1 cup self raising flour, ½ cup milk, 1 teaspoon cinnamon, 1 teaspoon mixed spice, 1 tablespoon chopped dates, 1 tablespoon sultanas, 2 tablespoons walnuts. Cream butter & sugar. Add sifted flour and spices, mix in dried fruits and walnuts and milk. Spread on top of pastry. Bake moderate oven 180o for 30 mins. When cool spread over lemon icing.
Beb's Recipe Drawer 