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(recipes on this page)

boiled fruit cake,steamed date pudding, sherried custard trifle,white christmas.


boiled fruit cake


750g(1 1/2 lb) mixed fruit, 250g(8oz)dates,125g(40z)glace cherries(marichino)

125g(4oz)butter, 3/4 cup brown sugar(firmly packed)

1 tsp mixed spice, 1/2 cup water, 1/2 cup sweet sherry, 2 eggs, 2tbs marmalade, 1 cup self raising flour,

1 cup plain flour, 1/4 tsp salt.


Line a deep 20cm(8") round cake tin with two thicknesses of greaseproof paper, bringing paper 5cm(2")above edges of tin

Chop mixed fruit and dates,halve cherries, combine in a saucepan with butter,sugar spice and water, stir over low heat until butter has melted,

Bring to boil, boil uncovered for 3 minutes, remove from heat,allow to become completely cold.

Add sherry, beaten eggs and marmalade, mix well , spread evenly into prepared tin. bake in moderately slow oven ,approximately 2 hours

cover with aluminium foil until cold, remover from tin, rewrap in foil until required....


Steamed pudding


2 cups plain flour,pinch salt, 30g(1oz) butter, 500g(1lb)dates, 1/3 cup sugar, 2tsp cinnamon, 1tsp mixed spice, 2 cups milk, 2tsp bi-carb soda, 2tbs vinegar


Sift flour and salt, rub in butter until mixture resembles fine bread crumbs,

Add chopped dates , sugar and spices.

Bring milk to boil, as it rises quickly add bi-carb soda and vinegar, while still frothing, stir quickly into dry ingredients.

Spoon into 2 litre(4 pint) pudding basin, cover and steam for 2-21/2 hours.Serve with cream or custard...serves 6


Sherried custard trifle


1 packet port wine jelly crystals, 1 3/4 cups hot water, 4 tbs custard powder,2 1/2 cups milk, 1/2 cup sugar, 2 eggs, separated, 1/2 tsp vanilla essence, 1 1/4 cups cream

500g(1lb) packet plain cake mix or sponge cake, 12 maccaroons, 910g (1lb 13oz) can sliced peaches

1/4 cup sweet sherry,30g(1oz)grated chocolate.


Dissolve jelly crystals in hot water,refrigerate until firm,chop roughly

Blend custard powder with a little milk, in a saucepan

Add remaining milk and sugar, stir over heat until thickened.

Remove from heat, add well beaten egg yolks and vanilla, allow mixture to cool.

Fold in softly beaten egg whites and half the whipped cream.

Arrange macaroons and sliced cake in the base of serving dish, drain peaches, reserve the syrup

and save six peach slices for decoration.

Combine reserved syrup and sherry, pour over the macaroons and cake, top with a layer of peaches

then a layer of jelly , followed by a layer of custard, repeat layers.

Decorate with remaining whipped cream, saved peach slices and grated chocolate.....serves 6


White Christmas


250g(8oz)copha(vegetable shortening),3 cups rice bubbles(rice crispies),

1 cup coconut,3/4 cup icing sugar,1 cup powdered milk,30g(1oz)mixed peel,30g(1oz)preserved ginger,30g glace apricots, 30g glace pineapple,1/4 cup sultanas, 30g glace cherries.


Melt chopped copha over a gentle heat,combine rice bubbles,coconut,sifted icing sugar,powdered milk and chopped friuts, mix well.Add melted copha and mix thoroughly, press mixture into lightly greades and paper lined lamington tin.

Refrigerate until firm , cut into bars for serving.

NOTE for a more economical confection, replace glace fruits with 1 cup mixed fruit,(keeping the sultanas)as well

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