The two big desserts when I was growing up were – Baked Custard and Creamed Rice. My father hated creamed rice, so Mum certainly never made this recipe. Can’t say I’m a great fan of it myself, but I think adding mangoes, whipped cream and meringues definitely makes it more appealing.
When my children were at primary school I helped put together a cookbook as a fundraiser. The school community were asked to send in contributions and we ended up with lots of great recipes. The mother who sent this one in added the note about it being a good ‘first baking’ cake and it definitely is. It’s been made many times in my household by both the kids and me. The added bonus is that it also tastes great.
This is a traditional South African dish and is basically a curried mince pie. The milk, bread cubes and egg give it a nice custard topping somewhat like moussaka.
This recipe was published in the Woman’s Day in 1991 and uses a microwave to cook the rice. I think it would work even better if you cooked it in a rice cooker. I’d make sure I washed the rice before using it and I’d substitute cream for some of the water & milk. I think then you’d have a lovely creamy, chocolaty mix.
This is one of those pies where you combine all the ingredients, pour them into a pie dish and hey presto when you take it out of the oven the coconut, sugar & flour have risen to the surface to make a crust. The strawberry and blueberry filling is a little unusual though and the almonds on top add a lovely crunch.
Australia Day is only a couple of weeks away and how better to celebrate it than with lamb, pavlova and lamingtons. The lamingtons take a bit of patience to make yourself, but are much better than the bought variety. The conversion for this old recipe of Mum’s is: 8oz = 250ml, 4oz = 125g and the 9in square cake tin = 23cm.
Not sure how often friends ‘drop in for afternoon tea’ these days, but if you get a last minute call to say they’re on the way this quick and easy tea cake might work for you. Although I think I’d take the time to cut the apricots up and not just add them whole to the mixture.
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.
There’s really nothing different about this recipe. I think French Toast’s been made this way around the world for a long time. Must admit that the heading Tempting Tucker, followed by French Toast was what appealed to me about this cutting – so Australian ……………
I have no idea who Adam is, so I thought I’d rename this recipe Meringue Topped Apple Custard. What I like about it is, that as with a lot of the old recipes, there’s no fancy ingredients, just things you have in the cupboard. In this case, milk, bread, butter, apples, vanilla essence, eggs and sugar so that makes it a great ‘last minute’ dessert.
Beb's Recipe Drawer 