Desserts

I was lying in bed reminiscing about desserts my mother used to make, particularly during the winter months. Always warming and topped with the cream saved from the top of the milk, those were the days, free cream!

There were many varieties of steamed puddings, well plain sponge really, but the base changed with whatever jam Mum had on hand, but more often than not Plum Jam, the variation would be Golden Syrup.

My second eldest brother and I both loved it when the puddings were not quite cooked which left them a bit doughy in the middle.

Golden Syrup Dumplings, Jam Roly Poly, Chocolate Self Saucing Pudding, Bread and Butter Pudding with sultanas, and one of my favourites was a baked rice custard which had fruit and lemon rind included then topped with meringue. I am including that recipe as follows.

RICE MERINGUE

2 oz Rice, 1 pint of milk, 20z butter, 20z raw sugar, 2 eggs, 2 oz sultanas, 20 oz seeded raisins, 2 oz currants, juice and grated rind of lemon, pinch of salt, 2 oz caster sugar. Boil washed rice in milk for about 20 minutes or till soft. Cream butter and raw sugar, add the egg yolks and mix well. Add fruit, lemon juice and rind. Add milk and rice, mix well. Pour into buttered pie dish and bake in a moderate oven 30-40 minutes. Beat egg white with salt until stiff then fold in caster sugar. Spread on top of pudding and cook for 10-15 minutes.

As I have the recipe for Mum’s Chocolate self saucing pudding, or as she named it, Chocolate Fudge Pudding, I am including that also.

CHOCOLATE FUDGE PUDDING

1 cup self raising flour, 1/2 teasp. salt, 1/2 cup sugar, 2 tabs. cocoa, 1 cup of milk, 1/2 teasp. vanilla essence, 2 tabs. butter. Topping – 1/2 cup sugar (brown if possible), 2 teasp. cocoa, 1 1/2 cups of hot water, mix together

Sift flour, cocoa and salt, add sugar then melted shortening with milk and vanilla, mix until smooth. Put mixture in a pie dish then pour prepared topping over the mixture until completely covered and bake in a moderate oven for 3/4 hour.

Our mother also used to make her own icecream either from Powdered Milk, which I loved to eat, or Carnation Milk. Of course she didn’t have an icecream maker so it was mixed, partly frozen then mixed again. It wasn’t the best icecream in the world but better than none.

Summer desserts were usually pretty simple which meant preserved fruit and icecream. There were plum, apricot and pear trees in our back yard which Mum preserved every year with her Fowlers kit. Occasionally for a special occasion she would make a Pavlova and at Christmas as an added dessert she started to make a delicious Pineapple Souffle. I am unable to locate the recipe today but will add in my next blog

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3 responses to “Desserts

  1. Marilyn Schroeder

    I don’t remember ice-cream being served frequently with the stewed or preserved fruit, however I do remember custard. And you demanding the skin. That lead to Mum making the custard beforehand and pouring some into each dessert bowl so EVERYONE could have skin! Have you tracked down the pineapple souffle recipe?

    • Unfortunately no. Thought I might have had in my Christmas file. Have emailed Drew so let’s hope he responds. Might check with Michelle also. Another thought was to check the Internet and I did find a recipe that looked very similar other than it made individual soufflés. Perhaps you could look at what I saw and see what you think. My search was for Pineapple and Coconut Soufflé.

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