This a classic slice recipe, not just for my family, but for many Australian families. I’ve started with Mum’s original handwritten version and then added the typed version from my own recipe collection. On the side I’ve added the metric conversions. To be honest I’m not sure when Mum first started making it but I’ve dated it from the 1950s . I do know though that it still tastes great.
I’ve been making these for years, but I’m not sure I’ve ever seen a recipe for them before. I think Mum just told me what to do and they are so quick and easy no recipe was needed. You can use chicken instead of steak if you like, but the juice from the meat makes the French Onion Soup taste better. Be warned it’s very hard to resist licking the foil when you’ve unwrapped them…………..
These are biscuits that the whole family will love and the best thing is that they’re inexpensive and easy to make.
Dad was the gardener in our family. He grew tomatoes, beans, silverbeet and rhubarb in his vegie plot. There was a passionfruit vine on the back fence and, of course, a lemon tree in the corner. I think every Melbourne family had and probably still has a lemon tree in their backyard. Easy to grow and if the position is right lemons in abundance. As a result Mum made the most of it and used lemons where ever she could. This self saucing pudding was one of her yummy ways of using some of the crop.
My Father’s favourite dessert was ice cream and while Mum often made that for him she made lots of other desserts as well. For some reason he had a great dislike of baked custards, but he did like rice puddings so Mum often made one for him. You can serve it with stewed fruit as well as the jam mentioned in the recipe, but it’s quite nice just on its own.
Back when I was little these were a family favourite, especially in the winter. Now I’m older I can see why – they are sweet, filling, cheap and also quick and easy to make. They can be a bit stodgy, but a light touch will give you a light, fluffy and richly flavoured dessert, which is especially good with some runny cream on top. Great on cold winter nights.
Mum’s traditional Bread and Butter pudding was made with buttered white bread and a handful of sultanas. This Apricot Delight recipe goes a step further and uses apricot loaf as the base, but really any fruit bread works just as well.
Just for variety I thought this more biscuit style recipe might be worth trying. Mum cut it out from the Australian Women’s weekly back in March 2001. I haven’t calculated the cost to make them, but I think it would be a bit more than $1.50 these days.
I’m not sure I ever made one of Mum’s shortbread recipes. I found this one in an Australian Women’s Weekly 100 delicious Biscuits and Slices cookbook just after I got married and it’s the one I usually make. I like it because it is cooked in a tray and cut into fingers. The metric butter measurement is 220g.
As well as lots of handwritten recipes I found this one in the collection. It comes from the side of the Rice Flour packet.
Beb's Recipe Drawer 