Retro dessert recipes
Bread and butter pudding
8 slices bread, crusts removed
3 eggs
3 tbsp caster sugar
300ml cream
1/4 cup apricot jam to taste (or other jam)
1 tbsp ground cinnamon to taste
40g butter softened
Preheat oven to 180C.
Spread the bread with, butter, apricot jam and sprinkle with cinnamon.
Cut the bread into triangles and arrange in a greased oven-proof dish.
Whisk together the eggs, sugar and cream.
Pour over the bread and bake for 25 minutes.
Creamed rice
1/2 cup rice
1/2 cup water
1L milk
1/4 cup sugar
1 tsp vanilla essence
In a saucepan, bring rice and water to the boil.
Gradually add milk and sugar, and simmer for 30 minutes.
Stir occasionally to prevent rice catching on saucepan base.
Add more milk if rice has thickened too much.
Add vanilla and more sugar if needed.
Note: Arborio rice is best for this recipe. A beaten egg stirred in while the rice is still hot is a nice variation and makes the dessert more nutritious.
Honey joys
90g butter
1/3 cup sugar
1 tbsp honey
4 cups Corn Flakes
Preheat oven to 150C.
Line 24-hole patty pan with paper cases.
Melt butter, sugar and honey together in a saucepan until frothy. Remove from heat and add corn flakes and mix well. Working quickly, spoon mixture into patty cases.
Bake for 10 minutes. Cool before serving.
Melting moments
250g butter
4 tbsp icing sugar
4 tbsp custard powder
1 1/2 cups plain flour
Filling
1 1/2 cups icing sugar
2 1/2 tbsp butter
2 tsp vanilla extract
Preheat oven to 150C.
Cream butter and icing sugar until pale and fluffy.
In a separate bowl, sift custard powder and flour together.
Continue beating butter mixture whilst adding the flour mixture, a couple of tablespoons at a time, until all combined.
Roll into 24 balls, working quickly so the mixture remains cool.
Refrigerate the uncooked biscuits for 3-5 minutes, so they hold their shape when cooked.
With a fork, press down to flatten tops of the biscuits slightly and bake for 15-20 minutes.
To make filling, beat icing sugar, butter and vanilla together until light and fluffy.
Divide the mixture across 12 of the biscuits and then join with the remaining 12.
Notes
Use quality butter, not margarine for a heavenly taste.
Vanilla slice
2 sheets puff pastry
1/2 cup caster sugar
1/2 cup custard powder
1 1/2 cups cream
2 1/2 cups milk
1 tsp vanilla essence
Icing
2 cups icing sugar
1 tsp butter
1 tsp vanilla essence
1/2 cup hot water
Place puff pastry on lined oven tray(s). Prick with a fork and bake for 10-15 minutes at 220C.
Put sugar, custard powder and cream into a saucepan and stir over a medium heat until it starts to thicken.
Add milk ½ a cup at a time and whisk continuously until the custard is thick.
Let everything cool slightly. Place in a 22 cm square tin, pastry, custard, pastry then icing.
To make icing, place icing sugar, butter and vanilla in a bowl and add enough hot water to make thin to medium textured icing.
Note: best after 12 – 24 hours in the refrigerator but can be eaten in as little as 3 hours.
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https://www.bestrecipes.com.au/entertaining/galleries/retro-recipes-childhood/o4gjmw1n?page=45
https://www.bestrecipes.com.au/galleries/classic-retro-recipes-nan-mum-used-make/4xdwspdm?page=51
