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Sweet Recipes

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Only check out this page if you have a big sweet tooth!

ANZAC Biscuits anzac_l.jpg (14948 bytes)

1 cup rolled oats
1 cup plain flour
1 cup sugar
3/4 cup shredded coconut
125g (4oz) butter
2 Tbsp golden syrup (or dark corn syrup)
1/2 tsp bicarbonate soda
1 tsp boiling water


Combine oats, sifted flour, sugar and coconut. Combine butter and golden syrup, stir over gentle heat until melted. Mix bicarbonate of soda with boiling water, add to melted butter mixture, stir into dried ingredients. Place tablespoonfuls of mixture onto lightly greased oven trays; allow room for spreading. Bake on low for 20 minutes. Loosen while warm, then cool on trays.

Steamed Pudding with Golden Syrup

1 egg
90gm butter
3 tablespoons caster sugar - fine grained white sugar
1/3 cup milk
1 cup self-raising flour
1 teaspoon vanilla
3 tablespoons golden syrup

Cream the butter and sugar. Beat in the egg. Fold in the flour alternately with milk and vanilla. Put the golden syrup in the bottom of a 4 cup pudding basin or ordinary ceramic basin. Spoon the pudding mixture on to the top of the golden syrup. Cover with a lid or pudding cap, or use greaseproof paper or aluminium foil fastened with string or a rubber band. Put the bowl in a large saucepan with about 10cm of water. The water should come halfway up the side of the pudding bowl. Simmer gently for about 1 hours. Remove the water, let it rest for 5 minutes and then turn it out onto a dish. serve with cream or icecream or, more traditionally, custard (hot in winter).

Pavlova pav.jpg (13925 bytes)

4 egg whites
1 cup sugar
3 drops vanilla extract
1/4 t. cream of tartar
pinch of salt
Passion fruit pulp, fruit salad or strawberries
1 cup heavy cream

Heat oven to 200 F. Beat egg whites with salt and cream of tartar until frothy. Gradually beat in sugar a little at a time. Continue beating until stiff and sugar is dissolved. Beat in vanilla extract. Cover a cookie sheet with brown paper. Draw a 9" circle and spread meringue evenly within the lines. Make a slight hollow in the center for the filling. Bake for one hour. Turn off heat and let dry at least 2 hours. When ready to serve, whip cream until thick, fold in fruit and fill center of pavlova. You can also decorate the top of the pavlova with fresh fruit including berries, peach slices, kiwi slices, passionfruit pulp, etc.


Lemon Delicious
lemdpuddin.jpg (9149 bytes)

1tbsp butter
1/4 cup castor sugar
1tbsp plain flour
2tbsp self raising flour
2 lemons (rind and juice)
2 eggs (separated)
1 cup milk

Heat the oven 190c(375f), mix butter and sugar (till soft and fluffy), stir in flours, lemon juice and rind. Add egg yolks and milk, beat well. Beat egg whites till stiff, fold into mixture. Pour into a greased oven proof dish, stand dish in a water bath, bake for 45 minutes, until set and lightly browned. Serve with cream or ice cream (or both). Serves 4-6

Banana Custardbananacus.jpg (11875 bytes)

2 bananas
1 egg lightly beaten
2 tbsp custard powder
2 tbsp sugar
1 cup milk
1/2 cup thick cream
2 tbsp dessicated cocnut (toasted optional)
cinnamon (optional)

Slice bananas diagonally, combine beaten egg, custard powder, sugar, milk and cream in a medium heatproof bowl and whisk until mixture is smooth. Place bowl over a pan of simmering water. Stir mixture constantly for 5 minutes or until custard thickens slightly and coats the back of a wooden spoon. Remove bowl from heat and gently stir in the sliced bananas. Serve sprinkled with coconut and cinnamon if desired. For variety, custard can be flavoured with a few drops of almond or vanilla essence.

Cream Buns

4tsp dried yeast
1/4tsp salt
120g sugar
420ml milk
750g flour
6tsp gluten flour
90g 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 oven 200c (400f) for 10 minutes. When cooled, split the buns in half and serve with jam and whipped cream (dust with icing sugar).

Neenish Tartsneenish.jpg (13287 bytes)

2 sheets ready-rolled shortcrust pastry
1 tablespoon plain flour
cup milk
2 egg yolks
60g (2 oz) butter
2 tablespoons caster sugar
teaspoon vanilla essence

ICING
1 cup icing sugar
2 tablespoons milk, extra
1 tablespoon cocoa powder

Preheat oven to moderately hot 210C (375F). Using a fluted 7 cm (3") cutter, cut pastry into 18 circles. Press circles into shallow patty tins; prick evenly with a fork. Bake 10 minutes or until lightly golden. Blend flour and milk in pan until smooth. Stir over medium heat for 2 minutes until mixture boils and thickens. Remove from heat, quickly stir in yolks until smooth. Cover with plastic wrap; cool. Using electric beaters, beat butter, sugar and essence in bowl until light and creamy. Add egg mixture gradually, beat until smooth. Spoon into pastry shells and smooth the tops. To make Icing: Combine sugar and milk in heatproof bowl. Place bowl over pan of simmering water, stir until smooth and glossy; remove from heat. Transfer half of icing to small bowl, add cocoa; stir until smooth. Using a small, flat-bladed knife, spread plain icing over half of each tart starting from the centre and making a straight line with the icing, then pushing icing out to the edge. Allow to set. Reheat chocolate icing and ice other half of each tart.

Chocolate Crackles

4 cups rice bubbles(rice crispies)
1 1/2 cups sifted icing sugar
1 cup dessicated coconut
3tbsp cocoa(4imperial tbsp)
250g(8oz) copha
24 patty cake cups

Mix first 4 ingredients together in a bowl,pour melted copha in and mix well. Put in patty cups and chill....makes 24

Plum Pudding plumpud_l.jpg (13753 bytes)

1 cup finely chopped beef suet
2 cups fine bread crumbs
1 cup sugar
1 cup milk
1 pint flour
1 cup seedless raisins
1 cup dried currants
1 cup chopped almonds
cup citron, sliced thin
1 tsp salt
1 tsp cloves
2 tsp cinnamon
1 tsp nutmeg
4 well-beaten eggs
glassful of brandy

Chop the suet, blanch and chop the almonds.   Soak the breadcrumbs in the milk, then squeeze out and stir with a spoon until the mixture is reduced to a mash. In a large bowl, mix the suet, almonds, raisins, currants and citron with the spices, flour and breadcrumb mash, coating the fruit and nuts well. In another bowl, mix the sugar and eggs and cream until light and fluffy, then combine with the fruit/flour mixture. Add milk for the consistency of a good thick batter, keeping in mind that the mixture must not be too thin or the fruit will sink to the bottom.  Pour a glassful of brandy over the fruit and spice mixture and allow to stand three or four hours before the pudding is made, stirring occasionally. Finally, tie up in cheesecloth and boil/steam for 4 to 5 hours. When done, turn it out on a dish, sift powdered sugar over the top, and serve with a good-flavoured sauce, such as hard brandy sauce.

Lamingtonslamingtons.jpg (12119 bytes)

2 cups self-raising flour
pinch of salt
cup sugar
125gm butter
3 eggs
a few drops of vanilla essence
cup milk

Sift the flour and salt together. Cream the sugar and butter, and add the eggs and vanilla essence. Beat well, then fold in the flour and salt mixture and add the milk. Grease a tray about 50cm deep and add the mixture. Bake at 180C for 30-35 minutes and allow to cool on a wire rack. When it is cold, cut the cake into 3 inch squares.

2 cups of icing sugar
4 tablespoons of cocoa
125gm butter
1 teaspoon of lemon essence
warm water
2 cupps of desiccated coconut

Start to make the chocolate icing by sifting the icing sugar and cocoa together. Melt the butter, add the lemon essence and beat into the sugar and cocoa mixture. Beat well and add enough water to give the required consistency - sticky and gooey, so that it will stick to the cake and not run off. Put the coconut into a shallow tray. Dip each lamington in the icing and then roll in the desiccated coconut while the icing is till moist. Leave to dry on a wire rack.

Dundee Cake

110 g Sultanas, cleaned
110 g Currants, cleaned
110 g Raisins, cleaned and stoned
50 g Mixed peel, chopped
75 g Glace cherries, chopped
50 g Ground almonds
250 g Plain flour
225 g Butter
1 tsp Baking powder
225 g Caster sugar
3 Eggs
1 tbsp Sherry
3 tbsp Almonds, blanched and halved
Grated rind of 1 lemon

Grease and line the base and sides of the tin and grease the paper lining. Mix the sultanas, currants, raisins, peel, cherries and ground almonds together. Beat the butter until it is soft and creamy then add the caster sugar and beat the mixture with the lemon rind until light and fluffy in both colour and texture. Beat the eggs together then add them gradually to the creamed mixture, beating well between each addition. Sift together the flour and baking powder and lightly stir it into the creamed mixture with the sherry and all the dried fruit. Turn the mixture into the tin, spread it to the sides and slightly hollow out the centre, then cover the surface with the almonds. Bake the cake at 160C (325F) for 2 - 3 hours or until a warm skewer pushed into the mixture comes out clean. Cool the cake in the tin for 15 minutes then turn it out onto a wire tray to cool completely.

Sticky Date Puddingsticky_date_l.jpg (10960 bytes)

3 cups (500g) dates chopped
90g butter
cup brown sugar, firmly packed
cup water
1 tablespoon brown malt vinegar
2 eggs lightly beaten
1 tablespoon brandy
2 cups plain flour
cup self raising flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon mixed spice
cup milk

Grease pudding steamer (8 cup capacity). Combine dates, butter, sugar and water in pan, stir over heat without boiling until butter is melted and sugar dissolved; bring to boil, reduce heat, simmer, uncovered, 5 minutes. Stir in vinegar; cool to room temp.  Stir eggs and brandy into date mixture, then stir in sifted dry ingredients and milk in two batches. Spoon mixture into prepared steamer, cover steamer with greased foil, secure with string or lid. Place steamer in large pan with enough boiling water to come halfway up side of steamer; boil covered about 2 hours. Replenish water when necessary. Serve pudding warm with custard or cream. Serves 8 - 10.

Coconut Icecoconutice.jpg (6325 bytes)

2 c Sugar
1/2 c Milk
2/3 c Dessicated coconut
1 pinch Cream of tartar
1 drop Red food coloring -- optional

Place sugar and milk in saucepan. Stir until dissolved, add cream of tartar. Bring to boil and boil 5 mins. Remove from heat and stir until mixture begins to thicken and turn white. Add coconut. Turn onto greased square pan. Cool and slice into squares. Optional: Pour a drop of red food coloring into 1/2 ot the mixture to achieve a pink color. Pour this mixture on top of the white mixture.

Pumpkin Sconespump_scones_l.jpg (12640 bytes)

2 cups self-raising flour
teaspoon dried mixed herbs
60g butter, chopped
1 egg, slightly beaten
1 cup cooked, mashed pumpkin (350g raw pumpkin)
1-2 tablespoons milk
milk, extra, for glazing

Preheat oven to moderately hot 210C (410F). Brush a 28x18cm shallow oblong tin with melted butter or oil. sift the flour into a large mixing bowl. Stir in mixed herbs; add chopped butter. Using fingertips, rub butter into the flour for 2 mins or until mixture is fine and crumbly.  Combine beaten egg, mashed pumpkin and milk. Add to flour mixture and stir with a knife until just combined.   Turn dough onto lightly floured surface. Knead for 10 seconds or until smooth. Press mixture out gently to form a round, about 2cm thick. Cut the mixture into rounds, using a floured 5cm cutter. [1cm = 2.54in] Place rounds in prepared tin and brush tops with extra milk. Bake for 15 minutes or until tops are lightly golden. Turn onto a wire rack to cool. Serve warm or cold with butter. 

HINT: If you prefer sweet scones, you can replace herbs with 2 teaspoons of sugar. Pumpkin Scones are easy and quick to make and delicious for a snack. Sometimes they are used as a substitute for bread -- serve buttered with soup or main course. They are best cooked in the hottest part of the oven and eaten on the day they are made.

Chocolate Self Saucing Pudding chocself.jpg (7142 bytes)

1 cup SR flour
1/8 cup white sugar
1/2 tsp salt
2 dsp cocoa
1/2 cup milk
2 tbsp melted butter

Topping
1/2 cup brown sugar
2 dsp cocoa
1 1/2 cups hot water

Mix all dry ingredients together with butter and milk Put in greased pyrex dish. Mix sugar and cocoa and sprinkle on pudding. Then pour on hot water. Bake in mod. oven 30 mins.

Frangipanni Pie

1 cooked 20cm pastry shell
4 tbsp sugar
450g can crushed pineapple
2 eggs separated
1/4 cup cornflour mixed with
1/4 cup water
1 1/2 cups milk
3/4 cup sugar pinch salt
1/4 cup cornflour mixed with 1/4 cup water (needed twice)
1 cup desicated coconut
1 tbsp butter
1 tsp vanilla essence

Pineapple layer: Bring crushed pineapple to boil. Add egg yolks to cornflour and stir into pineapple. Cook till thickened.
Coconut cream layer: Heat milk, sugar and salt in saucepan over low heat till sugar dissolves. Add cornflour and stir till thickened. Remove and add coconut, butter and vanilla. Spooin 1/2 coconut mix into pie shell. Add pineapple mix then remaining coconut cream. Beat egg whites till soft peaks form. Add 4 tbsp sugar and continue beating till sugar dissolves. Top pie with meringue and bake at 180 degrees c for 15 mins.

Ginger Nut Biscuitsginger_biscuit.jpg (10472 bytes)

50g (2 oz) butter
30ml (2 tsp) golden syrup
100g (4 oz) self raising flour
1 teaspoon ground ginger
teaspoon cinnamon
teaspoon bicarbonate of soda
2 teaspoons caster sugar
blanched almonds, halved

Heat the oven to 190C (375F) when you start, so that it is at the right temperature when you put the biscuits in to bake. Melt the butter in a pan over a low heat, watching carefully to see that it doesn't 'catch'. Spoon the golden syrup into the mixture and remove from the heat. Put the flour, ginger, cinnamon, bicarbonate of soda and caster sugar in a mixing bowl. Pour the butter and syrup mixture over it. Combine the ingredients, mixing them well to form a smooth, not too wet paste.
Take teaspooons of the mixture and form into small balls. Place on a greased baking tray, spacing them apart to allow for the mixture to spread during baking. Flatten slightly and place a blanched almond in the centre of each biscuit. Bake for 10 minutes, until lightly golden brown, leave to cool, then transfer to a cooling rack.

Apricot Balls

1 pkt dried apricots chopped
1 can condensed milk
coconut

Mix ingredients together until good consistency. Roll into balls and coat in coconut. Chill in fridge for several hours before serving.

Dumplings & Cocky's Joydumplings_l.jpg (12577 bytes)

1 cups self raising flour
2 tablespoons caster sugar
60g (2 oz) butter, melted
1 egg, lightly beaten
cup milk
1-1/3 cups water
1/3 cup golden syrup or light molasses or golden Karo syrup
cup soft (light) brown sugar
teaspoon lemon juice
60g (2 oz) butter, extra

Sift flour into mixing bowl. Add sugar, stir until combined. Make a well in the centre. Combine butter, egg and milk. Add mixture to dry ingredients. Using a knife, stir until just combined. Combine water, syrup, sugar, juice and extra butter in large pan. Stir over high heat until sugar has dissolved, bring to boil. Carefully drop heaped tablespoonsful of the flour mixture into syrup. Reduce heat to low and cover pan. Cook for 10 minutes or until dumplings have risen and are cooked through. Ladle the syrup over dumplings occasionally during cooking.

Rum Balls

3 cups cake crumbs (I usually use a light fruit cake)
3 tbsp apricot jam
3 tbsp cocoa
1 tbsp rum
2 tbsp water
2tbsp extra apricot jam (optional)
chocolate sprinkles or coconut for coating

Place cake crumbs and apricot jam, sifted cocoa and rum into bowl. Mix well. Take mixture and roll into balls. Warm extra jam if wanted and water to dip balls into before coating but this is not necessary. Coat balls with choc sprinkles or coconut.

White Christmas whitexmas.jpg (7102 bytes)

250g copha (vegetable shortening)
3 cups rice bubbles (rice crispies)
1 cup coconut
3/4 cup icing sugar
1 cup powdered milk
30g mixed peel
30g 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.

Coconut Slicecocoslice.jpg (8733 bytes)

90g butter
1/4 cup sugar
1 egg
3/4 cup plain flour
2tbs cornflour
3tbsp jam (strawberry, raspberry) your choice

Topping
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.

Vanilla Slicevanilla.jpg (12600 bytes)

500g packaged puff pastry
1 cup sugar
3/4 cup corn flour
1.25 litres milk
60g butter
2 egg yolks
2tsp vanilla essence
1/2 cup custard powder

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.

Pikeletspikelets.jpg (5612 bytes)

1 cup flour
1/4 tsp salt
1 tsp cream of tartar
1/2 tsp baking soda
1 tbsp sugar
1 egg
1 tbsp golden syrup
1/2 cup milk
2-3 tbsp milk

Sift flour, salt, cream of tartar, and baking soda into a bowl. Stir in the sugar. Mix in the egg, golden syrup, and the first measure of milk to form a smooth consistency. Add the extra milk if necessary so that mixture drops easily from the spoon. Heat and grease a frypan. Drop a tablespoon of the mixture into the hot pan and let brown until the top is bubbly and golden brown underneath. Turn and brown other side. Continue this process until batter is finished. Serve buttered with jam and cream. Although I prefer mine with butter and the Australian icon, vegemite.

Bread and Butter Puddingbread and butter pudding.jpg (9169 bytes)

2 cups (500ml) milk
cup (4 fl oz) cream
1 teaspoon vanilla essence
4 eggs
cup (100g/3 oz) caster sugar
10-12 slices stale white bread, crusts removed
1 cup (180g/6 oz) sultanas or raisins
1 tablespoon caster sugar, extra
teaspoon nutmeg
teaspoon cinnamon

Bring milk to boiling point in a small saucepan, DO NOT BOIL (known as 'scalding'). Blend in cream and vanilla. Whisk eggs and sugar together in a bowl until creamy. Gradually whisk in milk mixture. Cut bread into quarters. Layer in a greased shallow casserole dish with sultanas. Pour over milk mixture. Allow to stand for 15 minutes. Place dish in a baking dish. Add enough hot water to baking dish to come halfway up the sides of the casserole. Sprinkle pudding with combined sugar, nutmeg and cinnamon. Bake at 180C (350F) for 40 to 45 minutes or until custard is set and golden. Serve with cream and fruit.

Up Recipes Sweet Recipes Damper & Bush Tucker

 NOTE: Many of the above pictures and a number of the recipes come from my two favourite Australian recipe sites.

Joy Zine

Chow Down...Down Under