Friday Favourites – Trifle & Lemon Delicious

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This week I have 2 desserts for you to try.  They would possibly be regarded by many as ‘old-fashioned’ but that is not necessarily a bad thing – they have stood the test of time.  These recipes come from a time when dessert was created from basic ingredients from the pantry and leftovers, along with seasonal produce from the garden.


1 tablespoon butter
3/4 cup sugar
2 tablespoons plain flour
Juice and rind of 1 lemon
2 eggs
1 cup milk

Cream the butter and sugar.  Add flour, juice and rind.  Mix well.  Separate the eggs, add yolks and milk to mixture.  Place the whites in a separate bowl and beat until stiff.  Fold the beaten egg white into the mixture.  Pour into an ovenproof dish.  Stand the dish in a tray of water (about 2-3cm deep) and place in a moderate oven for about 30 minutes or until the top is firm to touch and golden.

The finished product is like a lemon self-saucing pudding.  This can be served warm or cold with ice-cream, cream or custard.Now for the trifle.  I am writing the specifically in response to a question from Jeni.  I make trifle about once each year and do not use a recipe.  It is the result of my memories of eating trifle when I was a child.  So, here goes:


Sponge cake (a little stale is better)
Jelly (red or green)
Custard (cold  and thick pouring consistency)
Tinned peaches
Orange juice/peach juice/sherry

You do need to plan ahead and make the jelly the day before.  Use only 375ml water instead of 500ml to make the jelly a bit stiffer.  Pour into a shallow dish to set.

Slice cake into thin slabs, spread with jam (strawberry is my preference) and sandwich together.  Cut cake into small pieces and set aside.

Cut jelly into cubes (bite-sized pieces).

Cut the peach slices into bite-sized pieces.

Assemble the trifle in a glass bowl starting with a layer of cake pieces.  Drizzle with a little of the juice or sherry.  Sprinkle with coconut and pour a small amount of custard over the cake layer.  Add jelly, then peaches with a little coconut and custard between each layer.

Repeat the process until all ingredients are used up.  Finish with a generous sprinkle of coconut.


The coconut can be toasted or slivered almonds may be used as well.  I used some sliced glace cherries to garnish the trifle this time.  Many trifles includes cream but I do not eat cream and prefer to serve it as an optional garnish.

Trifle originally evolved as a way of using up leftovers.  If you want to know more about the history you can read it here.

There is nothing definitive about making trifle.  Just do as you please and enjoy!

Filling The Freezer


I spent yesterday afternoon in the kitchen and here are some of the results.

A batch of pastry used to make 12 mini meat pies

and 3 meal-sized pies (pastry tops only)

Trifle – using leftover sponge from when I made a Dorothy the Dinosaur cake 6 months ago.

Zucchini and carrot quiche – to use up some of the eggs we have in abundance.

Banana cake – more eggs

Lemon Delicious – eggs and lemons

It makes good economic sense do do a batch of baking while the oven is turned on.

I also made refried beans in the slow-cooker, lasagne sheets (more eggs),  spreadable butter, chopped up chillies to dehydrate them and picked 2 kg of cherry tomatoes from the neighbour’s garden.  They are now frozen waiting for me to have time to make tomato sauce.

The freezers are full and we have plenty of food for the days when I don’t have the time or energy to cook a meal from scratch.  Do you do a big cook-up in one go?

Friday Favourites – Date & Ginger Loaf


This is my variation on a gingerbread recipe I have had for years.  It is a soft, cake-like gingerbread, not hard, biscuit-style gingerbread.  The recipe came from my mother but I do not know any more about the origin of it.


1/2 cup sugar
1/2 cup butter
1 egg
1 cup treacle
1 cup hot water
2 and 1/2 cups plain flour
1/2 teaspoon bicarbonate of soda
1 teaspoon powdered ginger
1 teaspoon cinnamon
1/2 cup chopped dates

Cream the butter and sugar, add egg and beat well.  Combine water and treacle.  Combine all of the remaining ingredients except the dates.  Add the treacle mixture alternately with the dry ingredients.  Finally, mix in the dates.  Pour into a greased, lined tin.  Bake at 170 degrees for 45 – 55 minutes.

2012-02-10 02The original recipe did not have the dates in it.  This is a versatile cake as it can be served as a dessert  with custard, sweet white sauce or caramel sauce.  It is also makes a nice cake for morning tea.  I usually slice it and add to our packed lunches.

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