IRISH APPLE CAKE
This one is made regularly in my home , and was a firm favourite growing up too...I am pretty sure it was my Dad's mums recipe..my Granny. 
You will need...
8oz Self Raising Flour
4oz butter
4oz sugar
pinch of salt
1 egg
4 Granny Smith apples (green ones) sliced.
Enough milk to make a batter...
Mix up all the batter and add the sliced apples.
Sprinkle sugar on it halfway through cooking onto the top.
180degrees until the skewer comes out clean..
Serve with ice cream and dollops of cream..
GOLDEN SYRUP DUMPLINGS
This is a lovely warm winter sweet given to me by a good friend Jackie, from THE BACK SHED.
You will need.....
1 tblsp of butter
1 cup of Self Raising Flour
1 egg beaten
2-3 tblsp of milk
For the Syrup, you will need.....
1 and 1/2 cups of water
1/2 cup of sugar
1 1/2 tblsps butter
1 tblsp golden syrup
1 tsp of lemon juice
Rub butter into the flour. Add the egg and sufficient milk to mix into a soft dough. Place syrup ingredients into a large saucepan and stir until sugar has dissolved and bring to the boil.
Place dough in syrup in spoonfuls, little balls...and cook dumplings with the lid on for approx 30 mins, dont overcook them, or they will go tough (I know this for a fact!!!!)
Double the syrup and batch if you want to make lots............and you will !!!!!
DUMPLINGS
Nice to have a savoury amongst all these tantalising puds and things.
We used to have these dumplings on top of stew as children, and my dear friend Kay (Granny) reminded me of them and passed on the recipe.
You will need...
Makings for the stew, steak, carrots, potatoes, peas, anything you like really.
I add a little worschester sauce, and tomatoe sauce with a sprinkling of gravox powder and water..
Then when the stew is ready, make up a dough of a cup of flour, 2 oz of butter rubbed in, and a little water.
Pull or roll into whatever size you would like, and place on top of the stew.
They only take around 15 minutes to finish off.
CANARY PUDDING
Another star from the Green and Gold Cook book is this contribution from my mum. I have substituted the apricot jam however for strawberry jam in this one..but must say, I do prefer the apricot.
You will need...
Tablespoon of butter
1/2 Cup of Sugar
1 Cup of SR Flour
1/2 cup of milk
1 egg
Put your jam in the bottom of the pudding tin, I put about two tablespoons.
Mix all ingredients to a batter, and put into pudding steamer over the jam, cook for two hours.
APPLE PUFFS
This recipe has been sent in by Jo, from Firefly, thank you. You will need....
One large cup of SR flour
1 egg
teaspoon of butter
Rub butter well into flour, mix into a smooth paste with a beaten egg, water may be added.
Roll very thin and cut into eight squares.
Peel and core apples and cut into halves.Fold pastry around and put into greased baking dish.
Make syrup of cup of hot water, ¾ cup of sugar, 1 tablespoon butter. Pour around puffs and bake in a moderate oven for about ½ hour. Serve with custard or cream
ROCK CAKES
Another lovely oldie from Treann.
You will need...
8 oz of SR Flour
2 oz of butter
3 oz of sugar
1 egg
pinch of salt
4 oz of sultanas, or dried apricots, I used mixed fruit cos I like them with cherries in them.
Milk to mix
Sift flour and salt. Rub in butter to resemble bread crumbs and add all other dry ingredients.
Mix well and add the beaten egg and enough milk to make a stiff mixture.
Place dessertspoon fulls of mixture onto tray and sprinkle with sugar.
Bake in a hot oven until golden brown......
LAMB FRITTERS
These were always made a day or two after roast night at our house and originally was a recipe from our nana.
You will need...
Roughly a cup of flour, an egg and enough milk to make a batter.
Slice up the left over cold lamb into smaller slices and stir in.
My nana's recipe would have called for the legendary Supa Fry, but we just use a good vegetable oil to pan fry these until brown and crispy.
Serve piping hot with a nana sauce smiley face of course..
OLD GIRLS RECIPE
This is a recipe from Treann's nana, who lived in the Adelaide Hills..Treann says her nana was a "funny little lady, who wore an apron everyday and cooked all her recipes from scratch"...
Well, I give this one the thumbs up...it turned out lovely...
You will need....
1 cup of mixed fruit
1 cup of milk
2 tablespoons of butter
4 tablespoons of sugar
1 cup of SR Flour
1 teaspoon of bi-carb soda
1 egg
Boil all fruit, milk, sugar and butter together in a saucepan. Take off stove and belt in cup of SR Flour and the egg.
Bash it all together and steam for two hours. I used the old aluminum pudding basin with the clip.
OLD FASHIONED PIKELETS
It wouldn't be a party without a plate of pikelets...These bring back images to me of Sunday School xmas break ups, afternoons when the relatives would visit, church suppers and just about every birthday party I went to as a child.I would hate to think how many of these my mum, nana, and myself have flipped over the years in the frying pan.
(or how many I've eaten!!)
My children now enjoy the tradition...........
You will need......
1 egg
2 tablespoons of sugar
1 cup of Self Raising Flour
pinch of salt
quarter teaspoon of Bi-Carb soda
half a cup of sour milk (half milk/half vinegar)
1 dessertspoon of melted butter
Double the mixture if you are feeding lots of hungry children...
Cook in buttery frypan, flip them when bubbles appear.
Spread with butter, and hundreds and thousands......
BAKED ROLY-POLY What a family favourite this one has been over the years...
On a cold wintery night mum would cook this pudding....yummo.
Im going to write this recipe as you would find it in the Green and Gold cook book.........
with some help on the side....
"Two cups self-raising flour, one cup dripping: (!!! use butter) rub in flour and mix with water. ( enough to form a dough)..Roll out and spread with jam. ( my mum always used grated apple and sultanas instead)
and place in a pie dish........( rec or oval dish)
Dissolve one half cup of sugar and two tablespoons of butter in two cups of boiling water and pour over roly-poly ( double this for lots of syrup and baste every 5 minutes or so) and bake till brown.
Thank you Mrs B L Henderson, Ardrossan South Australia.
