These Dessert Recipes Will Make You Nostalgic for Your Childhood
There are certain foods that instantly take us back to a treasured memory or moment. Whether it’s your mum’s Christmas-special pavlova recipe, the smell of your grandmother’s Sunday roast, or your aunt’s homemade lasagne—recipes made by loved one’s can never be beat. Thanks to new publication The Way Mum Made It—created by the team at Over60—packed with recipes passed down from mother to daughter for generations, we now have a book full of them. They are delicious, fuss-free, and made with love—just the way we like them. Read on for three recipes that will transport you back to your childhood in a flash.
The Perfect Scones
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
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.
4 cups Rice Bubbles
1 cup icing sugar
1 cup desiccated coconut
100g unsweetened cocoa powder
250g Copha, melted
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.
Shop our favourite baking essentials below.
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
2/3 cup icing sugar mixture
1⁄2 cup unsweetened cocoa powder
20 g soft unsalted butter
3⁄4 cup milk
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.