Steamed Orange Pudding


8 oz. self raising flour,
4 oz.sugar,
4 oz. butter,
3/4 cup of milk,
1/2 teaspoon salt,
2 eggs,
grated rind of one orange.


Cream the butter and sugar, add the eggs separately, and beat well in. When light add the grated orange peel and the milk. Then add the flour, sifted with the salt. Put into a buttered basin filling it about three-quarters full. Steam for an hour and a quarter. Serve with an orange sauce.


Boil together a cup of sugar, a cup of orange juice, quarter of a cup of lemon juice, the grated rind of half a lemon and a teaspoon of grated orange rind, for quarter of an hour. Strain and serve hot with the pudding.

from Table Talk, Thursday 21st June 1934

Ecstasy cornflake slice


Ecstasy is a crisp, sweet slice perfect for cake stalls or special occasions.

Originally published by the Country Women’s Association in 1937. Their recipe book is still in print so you can still buy copy! The Country Women’s Association Cook Book. Seventy years in the kitchen.


2 cups of cornflakes

1 cup of sugar

1 1/4 cups of dessicated coconut

1 cup of melted butter, vegetable shortening or coconut oil (please note: I haven’t tested the coconut oil but I suspect it would be nicer than the vegetable oil for a vegan or dairy free version)

1 teaspoon baking powder

A pinch of salt

A couple of drops of almond essence


Grease a 20 cm or 8″ cake tin and line with baking paper.

Preheat your oven to 180 degrees C or 350 degrees F.

Mix all of the ingredients together.

Pour into the cake tin and press down firmly all over.

Bake for 15 – 20 minutes or until slightly golden on top.

Slice while hot.

Put in the fridge to set.

Nom yourself silly and don’t forget to call the dentist to make an appointment…