Butterscotch Pie

Butterscotch Pie

Delicious butterscotch filling in a biscuit crust flan, topped with whipped cream.

This photo comes from Handle the Heat with Tessa Arias but Mum’s is similar

Ingredients

  • 1 cup brown sugar, firmly packed
  • 3 eggs, separated
  • 3 Tbsp flour
  • 3 Tbsp butter
  • 4½ tsp corn starch
  • ¾ tsp vanilla essence
  • ½ tsp salt
  • baked 23-cm pie shell (see Biscuit Crust Flan)
  • 1½ cups scalded milk
  • ½ cup whipping cream
  • walnut halves for decoration

Utensils

  • Mixing bowl for dry ingredients
  • 2 bowl/cups for beating eggs
  • Egg separator (useful but not essential)
  • Measuring tsp, Tbsp
  • Double boiler
  • Egg beater (electric)
  • 23-cm pie dish

Method

  1. Mix sugar, flour, corn starch and salt thoroughly in top of double boiler.
  2. Add ¾ cup of scalded milk.
  3. Stir over direct heat till smooth.
  4. Add remaining milk then place over boiling water and cook with frequent stirring for 15 minutes.
  5. Beat egg yolks well.
  6. Stir in a little of the hot mixture and pour back into double boiler.
  7. Cook for 3 minutes longer, stirring constantly.
  8. Remove from heat, add butter and vanilla and stir till well mixed.
  9. Beat egg whites till stiff and fold into hot mixture.
  10. Pour immediately into cooled pie shell.
  11. When ready to serve, spread lightly with whipped cream and decorate with walnut halves.

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Borscht

Borscht or Cold Beetroot Soup

Enjoy the delicious taste and beautiful colour of cold beetroot soup on a hot summer’s day.

The beautiful colour of borscht – cold beetroot soup from Russia

Ingredients

  • 2-3 bunches beetroot
  • 2 onions
  • 2 Tbsp butter
  • 2 litres water
  • 2 beef cubes
  • salt and pepper
  • 1 Tbsp per person yoghurt/sour cream
  • chives for sprinkling

Method

  1. Peel and chop raw beetroot and onions.
  2. Melt butter till very hot.
  3. Throw in beetroot and onion.
  4. Stir for at least 10 minutes but do not brown.
  5. Add water and beef cubes.
  6. Cool for 60 minutes exactly.
  7. Add salt and pepper.
  8. Liquidise.
  9. Serve with dollops of yoghurt or sour cream and sprinkles of chopped chives in each soup bowl.

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Boiled Pudding

Boiled Pudding with Jam (Anna Wynne)

Steamed jam pudding
This is a steamed jam pudding from Food.com but Granny Wynne’s boiled pudding is similar

Ingredients

  • 1 cup flour
  • 60 g butter
  • 60 g sugar
  • 60 g jam
  • 1 cup milk
  • 1 tsp bicarb
  • Holsum for greasing the pudding bowl

Preparations

  1. Use the Holsum to grease a pudding bowl (a Pyrex mixing bowl is fine).
  2. If the bowl does not have a lid, have handy foil or a cloth big enough to cover the bowl. Have handy enough string to tie the cover on. If the bowl does not have handles, use the string to make a handle over the top of the bowl so you can lift it safely out of the boiling water.
  3. Prepare a pot of boiling water big enough to hold the pudding bowl. The water should not come higher than 2,5 cm below the rim of the bowl. It only needs to come slightly higher than the level of the pudding batter inside the bowl.

Method

  1. Rub butter into flour.
  2. Add sugar then jam.
  3. Dissolve bicarb in milk.
  4. Add to mixture and mix well.
  5. Pour into the pudding bowl.
  6. Tie a cloth cover onto the bowl with string.
  7. Put the bowl into a pot of boiling water.
  8. Steam for 2½ hours. (‘Steaming’ here means ‘keep the pot simmering’.) Top up the water as necessary.
  9. Serve hot with hot custard or cream.

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Biscuit Crust Flan

Biscuit Crust Flan

Digestive biscuits in a
pie dish
A variation in a flan tin. I like a ginger biscuit base best.

Ingredients

  • 60 g butter
  • 1 dsp syrup
  • 30 g castor sugar
  • 1 cup crushed biscuit crumbs

Method

  1. Mix all together and press into flan tin or pie dish.
  2. Refrigerate till thoroughly chilled.
  3. Fill as desired (tinned fruit and cream are very good).
A flan base made with this recipe cannot be removed from the tin or dish like the example above because it is too soft.

Here is a video that shows you how to make a biscuit base flan with a lemon filling.

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Berry Fruit Bowl

Berry Fruit Bowl

Bowls of Fruit - Strawberries
Pineapples, strawberries, bananas, peaches, greengages – what could be tastier?

Ingredients

2 fresh pineapples
500 g strawberries
6 bananas
250-g tin peach slices
250-g tin greengages
250 ml orange juice
4 Tbsp castor sugar

Method

  1. Peel and slice pineapple into wedges.
  2. Wash strawberries thoroughly.
  3. Slice bananas.
  4. Arrange fruit in clusters in glass bowl.
  5. Pour over orange juice mixed with castor sugar.
  6. Cover and refrigerate for 60 minutes before serving.
  7. Serves 4-6.

Variations

Omit pineapple, add fresh cherries, watermelon konfyt slivers and whole skinned plums or slices of mango.

Serving note

Whipped vanilla- or rum-flavoured cream goes well with this dessert.  Delicious with macaroons and meringue fingers.  Serve with delicate off-sweet Moni’s Pale Dry Sherry.

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Beef Olives

Beef Olives

This beef olive was made by Chula King of Pudge Factor, but Mum’s are similar

Ingredients

50 g beef, stewing or frying, with little fat, cut thin
Filling:
1 teacup breadcrumbs
shake of mixed herbs
1 Tbsp suet
pepper and salt
1 Tbsp parsley
chopped bacon (±2 slices)
grated rind of lemon
squeeze of lemon juice
2 egg yolks with little water

Method

  1. Set oven temperature to 180 °C.
  2. Stir all filling ingredients together
  3. Pound beef out to 1/4 inch or /1/2 cm thickness
  4. Spread filling evenly over beef
  5. Cut beef into four portions.
  6. Roll and tie.
  7. Place in casserole dish and cover with rich brown gravy.
  8. Simmer for two hours.
  9. Just before serving, add little cream from top of milk.
  10. Makes 4 beef olives.

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Banana Pudding

Banana Pudding


Ingredients

1 tin condensed milk
1 pkt Tennis biscuits
4 bananas, sliced
cream for whipping

Method

  1. Boil tin of condensed milk in pot for 15 minutes.
  2. Grind biscuits fine.
  3. When cool, mix condensed milk with biscuits.
  4. Press into pie dish and refrigerate.
  5. Top with sliced bananas and whipped cream.

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Banana Bread

Banana Bread 1

Ingredients

½ cup butter
1 cup mashed banana (±4)
1 cup sugar
2 eggs, beaten
2 cups flour
½ tsp BP
¾ cup milk
¾ tsp bicarb
½ tsp salt

Method

Set oven to 190 °C.
Grease 500-g loaf tin.
Dissolve bicarb in milk.
Cream butter and sugar very well.
Add egg.
Sift flour, salt and BP.
Add to butter/sugar/egg mixture alternately with milk.
Add bananas.
Bake in loaf tin for 60 minutes.

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Banana Bread 2

Ingredients

75 g/180 ml Stork margarine
170 g/200 ml sugar
2 eggs
vanilla essence
200 ml mashed bananas
280 g/500 ml self-raising flour
pinch of salt

Method

  1. Set oven to 180 °C.
  2. Grease and flour loaf tin.
  3. Cream marg and sugar well.
  4. Add eggs, one at a time, and beat well.
  5. Add essence and mashed banana and blend well.
  6. Sift flour and salt.
  7. Add to banana mixture and blend well.
  8. Bake for 60 minutes.
  9. Leave for 5 minutes in tin before turning out.

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Baked Sultana Pudding

Baked Sultana Pudding

Ingredients

60 g fat (butter)
60 g dried fruit (sultanas)
2 Tbsp brown sugar
little finely chopped citron
1 egg, well-beaten
few glacé cherries, cut in half
120 g self-raising flour
1 full tsp BP
1 dsp milk

Method

  1. Set oven to 200 °C.
  2. Grease tin.
  3. Mix butter well with flour.
  4. Mix all dry ingredients, adding BP last.
  5. Add egg and milk to dry ingredients and mix well with knife.
  6. Roll out to shape of tin.
  7. Bake for 20 minutes.
  8. Warm slightly before serving and sprinkle with castor sugar.

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Avocado Dip

Avocado Dip
(Anna Wynne)

Avocado is delicious as well as good for you.

Ingredients

2 medium avocados
2 Tbsp lemon juice
1 small carton cream cheese
1 tsp salt
½ tsp pepper
dash of Tabasco sauce
1 Tbsp onion, finely grated

Method

  1. Mash avocado till very smooth.
  2. Add all ingredients and mix well.
  3. Pack into suitable polythene container and put in freezer.
  4. To serve, defrost in ‘fridge overnight and stir thoroughly.
  5. Can be stored for 4-6 months.

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