This recipe is wonderful, a family favourite of generations. It's great for morning or afternoon teas, and a delicious addition to a lunch box. Pumpkin Fruit Cake 250g butter 1 cup sugar 2 eggs 1 teaspoon natural lemon essence 1 cup mashed pumpkin 1 cup plain flour 1 cup self raising flour 375 to 500g mixed … Continue reading Like Grandma Used to Make – 1. Pumpkin Fruit Cake

It's been a busy week or two one way or another. However, still a little time found to bake for friends and family visiting from Melbourne (wonderful to catch up with my cousins). In the first photo - a raspberry and strawberry mousse cake and in the background, an apricot pie. The second photo - … Continue reading Cakes for friends, family and The Custard Club

How many zucchinis can four plants produce? I've lost count, almost too many if ours are anything to go by. Hence I've been going through my recipes for ways to use them. Of course there's pickled zucchini slices, always delicious as is zucchini relish. There's zucchini, corn and Parmesan soup, a zucchini date and raisin cake … Continue reading Zucchini abound – recipes and tips

Moor Park apricots aplenty, 35kg in fact, purchased from Lowdina orchards at Campania. Beautiful fruit in perfect condition for preserving. No trip to the orchard there is complete without one of their made to order soft srve apricot (or cherry) ice cream cones. Always apricot for us, SO delicious. Home again to preserve them - bottled … Continue reading Apricot season at last!

Kasoundi (tomato chilli oil pickle) This preserve is an Indian style chilli oil pickle.  You will notice that the finished product has some oil floating on top.  Please don’t be tempted to remove it, as it is an essential ingredient for the preserving. Once the jar is emptied of pickle, this oil, which will remain … Continue reading Kasoundi (tomato chilli oil pickle) – recipe

This bright and colourful relish is every bit as good as it looks and more so, It's an excellent condiment to serve with ham or pork. If you mix equal parts of cream cheese and the relish (e.g. 250g of each), you will have a most delicious dip. You might even like to fill small … Continue reading Zucchini Relish – a bright and colourful condiment/preserve – recipe!

This syrup is wonderful to have on hand as a refreshing drink over the festive season. Just add soda water, ration one part syrup to 4 to 5 parts soda water. Of course, a little splash of gin in there is very acceptable for those who want to add a little alcohol to their drink. Lemon Cordial … Continue reading Lemon Cordial Syrup – recipe!

Last Minute Christmas Pudding 2 tablespoons butter (approximately 60g) ½ cup sugar 1 cup dried mixed fruit 1 teaspoon mixed spice 1 cup milk 1 teaspoon bicarbonate of soda ¼ teaspoon baking powder 1 cup flour Method Grease a 1 litre capacity pudding basin.  It’s also a good idea to line the base with a … Continue reading Last Minute Christmas Pudding – recipe!

Monte Carlo Biscuits 125g butter, softened 125g sugar 3 teaspoons golden syrup 1 egg 1 tablespoon desiccated coconut 250g self raising flour For the filling 60g butter, softened 1½ cups icing sugar (200g approx.) ½ teaspoon vanilla extract or essence Boiling water ½ cup firm set raspberry jam Method Heat oven to 150 degrees C … Continue reading Baked Gifts = 6. Monte Carlos

Sweet Shortcrust Pastry This is perfect to make biscuits to decorate. If you would like to adapt it for the purpose of making fruit mince tarts, see Variation at end of recipe The pastry will keep well in the fridge for 2 weeks, or frozen for 3 months. 125g butter, softened 125g sugar 1 eggs … Continue reading Baked Gifts from the Kitchen – 5. Biscuit pastry and fruit mince tarts