3 childhood favourite desserts that will make you nostalgic
Do you have old recipes passed down to you from your grandmother? Or have you passed down recipes of your signature dish to your grandchildren? These are the dishes that become treasured family recipes – beloved because they instantly transport you to a cherished memory and remind you of the special people in your life. Family recipes passed down through the generations can never be beat – after all, it’s the way mum made it, and why would you want to tamper with perfection? That’s why Over60 wanted to create a family cookbook, packed with the recipes passed down from grandmother to mother to daughter for generations, and thanks to you – the Over60 community – we have a book full of cherished family recipes.
Here’s just three childhood favourite desserts from Over60's cook, The Way Mum Made It , that will transport you back to the kitchen of your childhood waiting for mum to finish off the scrumptious treats.
The Perfect Scones
Serves: 16
Ingredients
- 3 cups self-raising flour
- 40g chilled butter, chopped
- 2 teaspoons caster sugar
- pinch of salt
- 1 1⁄2 cups buttermilk, plus extra to glaze
- raspberry jam, to serve
- thick cream, to serve
Method:
1. Preheat the oven to 230°C. Lightly dust a square cake tin with flour.
2. Sift the flour into a large bowl. Using your fingertips, rub the butter into the flour until it resembles breadcrumbs. Add the sugar and salt. Make a well in the centre and pour the buttermilk into it. Using a knife in a cutting motion, stir the mixture until a soft dough forms. You may need to add more buttermilk to soften the dough.
3. Turn the dough out onto a lightly floured work surface. Knead until the dough just comes together. Be gentle and make sure you don’t overwork it — this is what causes tough scones. Using your fingertips, gently pat the dough into a disc about 3cm thick.
4. Using a 5cm diameter round cutter dipped in flour, cut the scones from the dough. Re-use any excess dough. Arrange the scones in the prepared tin so they are only just touching. Lightly brush the tops with the extra buttermilk.
5. Bake on the top shelf of the oven for 10–12 minutes, or until golden and the scones sound hollow when tapped. Serve warm with jam and cream.
Chocolate Crackles
Makes: 24
Ingredients:
- 4 cups Rice Bubbles
- 1 cup icing sugar
- 1 cup desiccated coconut
- 100g unsweetened cocoa powder
- 250g Copha, melted
Method:
1. In a large bowl, mix the Rice Bubbles, icing sugar, coconut and cocoa using a wooden spoon.
2. In a saucepan over low heat, slowly melt the Copha. Allow to cool slightly. Add to the Rice Bubble mixture, stirring until well combined.
3. Spoon the mixture evenly into 24 paper patty cases and refrigerate until firm.
Lamingtons
Serves: 20
Ingredients:
- 4 eggs
- 1/3 cup caster sugar
- 1 cup self-raising flour
- 1⁄4 cup cornflour
- 25 g unsalted butter, chopped
- 4 tablespoons boiling water
- 3 cups desiccated coconut
- Chocolate icing
- 2/3 cup icing sugar mixture
- 1⁄2 cup unsweetened cocoa powder
- 20 g soft unsalted butter
- 3⁄4 cup milk
Method
1. Preheat the oven to 180°C. Grease and flour a 20 cm x 30 cm lamington tin and line the base with baking paper.
2. Using an electric mixer, beat the eggs in a small bowl until light in colour. Gradually add the sugar, beating for 8 minutes, or until the mixture is thick.
3. Meanwhile, sift the flour and cornflour together three times. Combine the butter and boiling water in a small heatproof bowl.
4. Transfer the egg mixture to a large bowl. Sift the flour mixture over the egg mixture. Using a balloon whisk or a large metal spoon, gently fold the flour into the egg mixture, then fold in the butter mixture.
5. Pour the mixture into the prepared tin. Bake for 25 minutes, or until the sponge springs back when touched lightly in the centre and comes away from the side of the tin. Turn the cake onto a wire rack to cool.
6. Cut the cooled cake into 20 even pieces.
7. To make the chocolate icing, sift the icing sugar and cocoa powder into a large heatproof bowl. Add the butter and milk and stir over a saucepan of simmering water until the icing is smooth and thick enough to coat the back of a spoon. Divide the icing mixture into two small bowls.
8. Place the coconut in a shallow bowl.
9. Using a large fork, dip each piece of cake briefly into the icing until the cake is coated. Hold over the bowl to drain off any excess. Dip half the cake pieces in one bowl of icing and the other half in the second bowl of icing. (If the icing becomes too thick, stand it over hot water while dipping, or reheat gently with a touch more milk. If necessary, strain the icing into a clean bowl.)
10. Toss the cake gently in the coconut. Transfer the cake to a wire rack to set.
Note: The cake is easier to handle if it is made a day ahead or refrigerated for several hours.
Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.
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