Australian Dessert Recipes

Old Fashioned Australian Dessert Recipes That Will Satisfy Any Taste

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Banana Souffle Recipe

6 Bananas
2 oz. Sugar
1/2 pint Milk
2 Eggs

Choose ripe bananas, peel and slice them up, and lay them in a glass dish, sprinkle with sugar. Make a custard with the milk and yolks of the eggs by directions for boiled custard, flavour with a pinch of ginger, and pour it over the bananas. Let it stand till quite cold, then whip the whites to a very stiff froth and heap them on top; sprinkle with sugar, and serve.

Bachelor's Buttons

5 oz. Flour
2 oz. Sugar
1/2 teaspoonful Carbonate of Soda (Household Baking Soda)
1 oz. Butter
1 teaspoonful Cream of Tartar
6 drops Essence of Almonds

Rub the butter into the flour, stir in the sugar, carbonate of soda, and cream of tartar; mix into a stiff dough with the egg and flavouring. Roll into small balls about the size of a marble; toss in coarse sugar, put on to a greased baking sheet, and bake from five to eight minutes.

Stanley Pudding

1 pint Milk
2 oz. Flour
1 oz. Sugar
2 Eggs
2 spoonfuls Jam

Put the milk into a saucepan, mix the flour with a little cold milk; and when the milk in the saucepan is nearly boiling, stir it in, and let it boil up. Pour into a basin and beat in the yolks of the eggs and the sugar; turn into a pie dish and bake till firm. Spread a spoonful of jam on the top; whip the whites of the eggs to a stiff froth and spread them over, sprinkle with sugar, and put back in the oven to set. Serve cold.

Tea Cake Recipe

A favorite old time Australian dessert recipe.

1 lb. Flour
1/2 pint Milk
2 oz. Butter
1 Egg
2 teaspoonsfuls Baking Powder
1 teaspoonful Sugar

Rub the butter into the flour, stir in the sugar and baking powder. Beat up the egg and milk, and mix the dry ingredients into a dough with them; divide into two pieces and form each into a flat cake. Cut lightly across into four with a knife, put on to a buttered tin, and bake twenty minutes. Cut open, butter, and serve. Delicious with jam.

Imitation Omelet Recipe

1 Egg
1/2 gill Milk
1 teaspoonful Sugar
1 teaspoonful Jam
1 teaspoonful Flour

Beat the yolk and white of egg separately; beat the flour and milk together, and mix in the sugar and yolk of egg. Stir in the white, butter a saucer, put the jam at the bottom. Pour in the mixture, bake in the oven for five minutes, sprinkle with sugar, and serve.

Apples And Rice

3 Large Apples
2 oz. Rice
2 oz. Sugar
1 tablespoonful Jam
1 Egg
1/2 pint Milk

Peel the apples and scoop out the core and fill in with jam; put into a pie-dish and bake till the apples are soft. While they are baking, boil the rice and milk together till the rice is soft and the milk absorbed. Beat in the egg and sugar, pour over the apples; brush over with milk, and bake till a nice colour. Serve either hot or cold.

Black Cap Pudding

1 pint Milk
2 Eggs
1 oz. Currants
1/2 lb. Flour

Put the eggs into a basin, beat in the flour, and then the milk, pour into a battered basin. Clean the currents and drop them in; steam for one hour, turn out of the basin, sprinkle with sugar, and serve.

Rusk Pudding

1 slice of Dry Bread
2 Eggs
1 oz. Sugar
Half a Lemon
1-1/2 pints of Milk
1 tablespoonful Jam
1/2 tablespoonful Cornflour

Take a piece of very stale bread and cut it into small squares, bake it in the oven till a good colour. Break the eggs into a pie-dish, beat in the sugar and grated rind of the lemon, pour in one pint of milk, and mix well.

Drop in the rusks and put into a cool oven and bake till firm; then spread on the top a layer of jam. Put half a pint of milk into a saucepan, and when it nearly boils, stir in the cornflour which has been mixed with a little lemon peel and sugar, and pour it on top of the pudding. Put it back in the oven for a few minutes, then stand away till cold.

Sponge Roll

3 tablespoonsful Flour
3 tablespoonsful Sugar
3 Eggs
2 teaspoonsful Baking Powder
3 teaspoonsful Jam

Beat the eggs and sugar together for five minutes, mix the flour and baking powder together and stir them lightly in. Pour into a well-buttered tin and bake in a quick oven for eight or ten minutes. Turn on to a damp cloth and roll up directly; warm the jam in a saucepan while the roll is cooking, and if it is very stiff mix in a spoonful of water. Take the roll out of the cloth and lay flat on a piece of sugared paper, spread the jam on quickly and roll up again; place on a sieve till cold.