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Recipes on this page!

Lamingtons, Rock cakes, carrot cake, anzac biscuits, scones, cream buns, custard tart, pineapple passionfruit cheesecake, coconut slice, pikelets, caramel slice, chocolate mud cake,gramma pie,rum balls

(coming soon)!!

sour cream cheesecake, apple/peach teacake, apricot meringue slice, fruit flan, banana cream pie, apricot nectar cheesecake, caramel cream pie.




1 cup butter,1 cup castor sugar,4 eggs(beaten),2 cups self raising flour

for the icing(frosting)

2 cups icing sugar,2tbsp cocoa,1 tbsp boiling water,1 tsp vanilla essence,1 1/2 cups dessicated coconut


Preheat oven to 180c(350f),grease a lamington tin(13"x9"x2")pan.Cream butter and sugar,gradually add the eggs and mix well.Add 1/3 cup of flour at a time.stirring gently and thoroughly after each addition.

Place batter in pan and bake for 1-1 1/4 hours,decreasing temperature to 160c(325f)during cooking,place on a cake cooler rack to cool.

Method (for icing)

Sift icing sugar into a bowl,add boiling water and vanilla to cocoa and stir into icing sugar,beat well.

Cut cooled cake into 24 blocks,ice on all sides(this is best done using a pair of tongs)just dip the cake into the icing mixture,then roll the iced cake in the coconut(coating well) and allow to dry on a rack.

(messy! but oh,so scrumptious!)


Rock cakes


2 cups self raising flour,1/4 tsp mixed spice,1/3 cup butter,1/3 cup castor sugar,2tbsp sultanas(white raisins)sedless,2 tbsp currants,1tbsp mixed peel,1 egg(beaten),1/2 cup milk.


Preheat oven to 220c(425f),sift flour and spice together,rub butter into flour(with finger tips),add sugar,fruit and peel.Mix with enough milk to form a stiff dough.

Place spoonfuls of mixture on a greased oven tray(cookie sheet) and bake until golden brown,10-15 mins,cool on a cake cooler(wire rack)

....makes around 24...cut in half and spread with butter...


Carrot cake


(sorry I only have imperial measurements for this one)

7 fl ozs vegetable oil,3 medium eggs,3 carrots(finely grated),2 applea (coarsely grated),3 1/3 ozs mixed fruits,ie. dates,sultanas,cherries,anything friut you like,1/3 cup walnuts(chopped),9oz wholemeal self raising flour,6oz brown sugar,3/4 tsp baking soda,1 1/2tsp cinnamon.


Beat the eggs into the oil using a wooden spoon,stir in the fruit,veges and nuts.

Fold in the dry ingredients,(using a metal spoon),turn the mixture into a greased and lined tin.

Bake in oven at 180c(350f)for approx,45 mins(until firm to the touch)

(cake can also be served as a pudding,just pour custard it)



1/2 cup icing sugar(sifted),1/4 cup butter,1/2 cup cream cheese,1/4 tsp vanilla essence,1tbsp tsp lemon juice.


Cream the butter and cream cheese together,add the icing sugar(gradually)mix well.

Add the vanilla essence,lemon juice,mix well.

Spread over top of cake and decorate with chopped walnuts.


anzac biscuits


1 cup rolled oats,1/2 cup sugar,3/4 cup plain flour,1tbsp golden syrup

1tsp bi-carb soda,2tbsp boiling water,1/2 cup melted butter.


Set oven to 160c(325f),mix oats,sugar and flour together in a bowl,in a separate bowl, mix golden syrup,bi-carb soda and boiling water,while its still frothing,add melted butter and pour into dry ingredients,mix thoroughly.

Drop spoonfuls of the mixture onto a floured oven tray(cookie sheet),leave enough room for the mixture to spread.

Bake for 18-20 mins,cool on a cake cooler(wire rack.

makes around 36 biscuits.




3 cups self raising flour,1 cup milk,60g(2oz)butter,pinch salt.


Sift the flour and salt together in a bowl,rub in the butter(using your fingers)

Then add enough milk to make a soft dough(sticky),knead lightly on a floured board(don't play with it too much),pat the dough out to about 2cm(1")thick,use a round floured cutter to cut the scones out.

Place on a greased oven tray and brush tops with a little milk.

Bake in a hot oven 230c(450f) for 10-15 mins,the scones shouls rise well and have golden tops.

Serve cut in half ,with jam and whipped cream on top.

This is another Scone recipe, sent to me by Shaani Wigg.

I havn't tried it myself as yet,but she asures me it is "foolproof"


3 cups of self-raising flour

1 cup of cream (doesn't matter what sort)

1 cup of lemonade (not homemade)


Add all ingredients in a bowl to make a soft dough(sticky),knead lightly on

a floured board(don't play with it too much),pat the dough out to about 2cm

(1")thick,use a round floured cutter to cut the scones out.

Place on a greased oven tray and brush tops with a little milk.

Bake in a hot oven 230c(450f) for 10-15 mins,the scones shouls rise well and have golden tops.

Serve cut in half ,with jam and whipped cream on top.



4tsp dried yeast,1/4tsp salt,120g sugar(4oz),420ml(3/4 pint)milk,750g(1 1/2lb)flour,6tsp gluten flour,90g(3oz)butter,1 egg,1tsp sugar(extra)


Dissolve the teaspoon of sugar in warmed milk and sprinkle the yeast over the top,stir gently and leave for 10-15 minutes,until frothy.

In a large warm bowl, mix together the flours,salt and remainder of sugar.Make a well in the centre of the dry ingredients.Melt the butter and let it cool to lukewarm.Pour the yeast mixture and the butter into the well,mix until well combined and the dough comes away cleanly from the sides of the bowl,add more flour, or lukewarm water if necessary.Turn the dough out on a lightly floured board and knead for 10 minutes, till elastic and smooth.

Form the dough into a ball and return it to a clean greased bowl,cover with greased plastic wrap,or a damp cloth and leave to rise in a warm place for 2 hours.

Knock down the dough and knead for a further 5 minutes, divide into 24 pieces and roll into a bun shape,place on a greased oven tray,(allow to rise,covered)for 1/2 hour and then brush with beaten egg.Bake in the centre of a fairly hot oven200c(400f)for 10 minutes.

When cooled, split the buns in half and serve with jam and whipped cream(dust with icing sugar).



90g(3oz)butter,1/4 cup sugar,1 egg,1 1/4 cups plain flour,1/4 cup self raising flour.

for the custard

3 eggs,1tsp vanilla essence,1tbsp sugar, 2 cups milk,nutmeg.


tart shell:

Beat butter until creamy,add sugar,beat until just combined,add lightly beaten egg gradually,(beating well after each addition),Work in 2/3 of sifted flours, with a wooden spoon,then mix in remaining flour with the hand

Turn onto a lightly floured board, knead lightly until smooth, refrigerate 30 mins before using.

Roll pastry to line greased 20cm(8")pie plate, pinch edges to decorate


beat eggs,vanilla and sugar together, heat milk to lukewarm, gradually stir into egg mixture.

Carefully spoon custard into pastry case.Bake in a moderate oven30-35 minutes, after 15 mins cooking time ,sprinkle with nutmeg.

DO NOT over cook, custard will firm as it cools.


Ingredients and method for:

crumb crust

185g(6oz)plain sweet biscuits,1tsp cinnamon,90g(3oz) butter.

Melt butter, crush biscuits finely,combine butter, biscuits and cinnamon,mix well.Line a 18cmx28cm(7"x11")tin with aluminium foil.pree crumb crust over base only. refrigerate, while preparing filling.

Filling:Ingredients and method

250g(8oz)packaged cream cheese,125g(4oz)cottage cheese,1/2 cup condensed milk,910g(13oz)can crushed pineapple,4 passionfruit,1tbsp gelatine,1 1/4 cups cream, 1 passionfruit(extra)

Drain the pineapple, reserve the syrup,Put reserved syrup into saucepan, sprinkle gelatine over, stir on low heat until gelatine is dissolved, refrigerate till almost set.

Beat cream cheese, (sieved) cottage cheese and condense milk in a bowl until very soft and creamy.Gradually add pineapple syrup mixture,fold in pineapple and passionfruit pulp.

Beat half the cream until soft peaks form, fold into cheese mixture, pour onto prepared base, refrigerate until set.

Decorate with remaining cream, spoon over extra passionfruit pulp, swirl into the cream.Cut into squares and serve...


Vanilla slice


500g(1lb)packaged puff pastry,1 cup sugar,3/4 cup corn flour,1.25 litres(5cups) milk,60g(2oz)butter,2 egg yolks,2tsp vanilla essence. 1/2 cup custard powder(or see custard tart recipe above)


Have pastry at room temperature, divide into 2 equal parts, roll each to 33cms(13")square, with a sharp knife ,trim to 30cm (12")square.

put one square of pastry on large ungreased baking tray,bake in a very hot oven for 5-10 mins or until well browned, trim pastry to 23cm(9")square,bake and trim remaining pastry in the same way.

Flatten puffy side of pastry with hand.

Line a 23cm(9")slab tin or cake tin with alfoil,bringing foil up over the sides,(this makes it easier to remove slice when set).Put one piece of pastry into tin with flattened side up.

Combine sugar,cornflour and custard powder in a heavy based saucepan,mix well to combine,blend with a little of the milk until smooth,stir in remaining milk,add butter and stir constantly over medium heat,until custard boils and thickens,reduce heat, simmer 3 mins.

Remove from heat,quickly stir in vanilla, then quickly stir in egg yolks.

Pour hot custard immediately over pastry in tin,put remaining pastry on top of custard, with flattened side touching custard, and smooth surface facing up,press pastry firmly.

Spread evenly with passionfruit icing(when cool) refrigerate several hours until set, slice into squares and serve...

Passionfruit Icing

Sift 1 cup icing sugar into a small bowl,add 1tsp soft butter and pulp from 1 passionfruit,add enough water(1tsp)for thick spreading consistency, beat well...


Coconut slice


90g(3oz)butter,1/4 cup sugar,1 egg,3/4 cup plain flour,2tbs cornflour,

3tbsp jam(strawberry,raspberry)your choice


1 tbs butter,2tbs sugar,1/2tsp vanilla essence,1 egg,1 1/2 cups coconut

2tbs self raising flour


Beat butter and sugar until light and creamy,add egg, beat well.

Sift flour and cornflour,fold into creamed mixture.

Spread mixture evenly into greased and greased paper lined

28x18cm(11"x7")tin(lamington tin )

Spread jam over pastry,spread topping over jam.

Bake in moderate oven for 25 minutes,cut into slices when cold.

Method for topping

Cream butter,sugar and vanilla till creamy,add egg, beat well, fold in sifted flour and coconut.




1 cup self raising flour, pinch salt, 1/4 tsp bi-carb soda, 1/2 cup soured milk(1tsp vinegar or lemon juice in fresh milk, will make sour milk)

3tbs sugar, 1 egg, 2tsp melted butter.


Sift dry ingredients into a bowl, add sugar, mix to a smooth batter with beaten egg, milk and melted butter.

Heat and grease a frypan, drop heaped tsp of batter on to pan,cook until bubbly on top and light brown underneath,

turn , then cook other side.

makes about 12.... serve cold with butter, or jam and whipped cream...

Caramel slice

Caramel Slice


3/4 cup desiccated coconut, 1 cup self raising flour, 1/2 cup caster sugar, 125g melted butter.


400g can condensed milk, 30g butter(extra), 2tbsp golden syrup.


150g dark chocolate(chopped), 20g copha.


Preheat oven to moderate(180c), brush a 28x18cm shallow oblong cake tin with melted butter or oil.

Cover base with baking paper, extending over 2 sides, combine coconut, flour and sugar in a medium bowl, add butter, stir until well combined. Press into prepared cake tin, bake for 15 minutes or until golden brown.

To make filling

Combine milk, extra butter and syrup in a medium saucepan, stir over medium heat until boiling, lower heat, continue stirring for 5 minutes, remove from heat, spread over base in tin, bake for 10 minutes, remove and let cool.

To make Topping

Place chocolate and copha in in a medium heat proof bowl , stand over pan of simmering water, stir until the chocolate has melted and is smooth, spread evenly over caramel filling and allow to set, when set cut into squares using a warm sharp knife.

Makes 15....


Chocolate mud cake


300g dark chocolate( chopped), 250g butter, 5 eggs, 4tbs sugar, 1/2 cup ground almonds, 1 cup sifted self raising flour.

Chocolate Glaze

1/2 cup cream, 125g dark chocolate.


Place the chocolate and butter in a pan over a water bath, and stir until smooth(set aside)

Place eggs and sugar in a bowl and beat until light and fluffy(about 6 minutes), fold through ground almonds, flour and chocolate mixture with a spatula.

Pour into a greased and based lined 23cm cake tin and bake slowly 160c for 45 minutes or until just cooked when tested with a skewer, cool cake in tin.

to make glaze

Place the cream in a pan and heat until almost boiling, remove from heat, stir in chocolate and continue stirring until chocolate is smooth.

Serves 8-10


gramma pie

Ingredients for


1 1/4 cups plain flour, 100g butter(chopped), 2 tspn caster sugar, 4tbsp chilled water, 1 egg yolk (lightly beaten, mixed with 1tbsp milk,for glazing).

Filling Ingredients

2 eggs(lightly beaten),3/4 cup brown sugar, 500g pumpkin(cooked, mashed and cooled),1/3 cup cream, 1tbsp sweet sherry, 1tsp ground cinnamon, 1/2 tspn ground nutmeg, 1/2 tsp ground ginger.


Sift the flour into a bowl and add chopped butter,using your fingertips, rub the butter into the flour for 2 minutes or until the mixture is fine and crumbly.Stir in the caster sugar, add almost all the water and mix to a firm dough, adding more water if necessary.Turn onto a lightly floured surface, press together for 1 minute or until smooth.

Roll out the pastry, on a sheet of baking paper, until it is large enough to cover the base and side of a 23cm diameter pie dish,line the dish with pastry, trim away excess and crimp the edges,refrigerate for about 20 minutes.

Preheat the oven to 180c, cut a piece of baking paper to cover the pastry lined pie dish, spread a layer of dried beans or rice over the paper ,bake for 10 minutes, remove from the oven and discard the paper and beans, return pastry to the oven for 10 minutes or until lightly golden.

Method for filling

Whisk the eggs and sugar in a bowl, add the cooled pumpkin,cream,sweet sherry and spices and stir to combine throughly, pour the mixture into the pastry shell, smooth the surface with the back of a spoon, then bake for 40 minutes or until set.(if the pastry edges begin to brown to much, cover the edges with foil)Allow the pie to cool to room temperature and then decorate.

serve with cream or ice-cream serves 8



250g(8oz) chocolate cake,1/4 cup(45g/11/2oz) ground almonds,1 tbsn golden syrup,2tsp rum or1/4 tsp rum essence,2 tsp orange juice, 80g(22/3oz)butter,50g(12/3oz)dark chocolate(grated),1/2cup(95g/11/4oz)chocolate sprinkles.


Finely crumble the cake with your fingers into a medium bowl and add ground almonds.

Combine the golden syrup, rum, juice and butter in a small pan and stir over low heat until the butter has melted.

Remove from heat and allow to cool slightly.

Make a well in the centre of the dry ingredients and stir in the butter mixture.

Stir with a wooden spoon until well combined, then stir in the grated chocolate, roll 2 tbs of mixture at a time into balls.

Roll the balls in the chocolate sprinkles and place on a tray that has been lined with foil, place the rum balls in the fridge until firm, transfer them to an airtight container.

They keep in the fridge for up to three weeks.

Makes about 15