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Tuesday, January 15, 2008


This is the recipe that my mum always used to make pikelets. They have been around for ever and I have tried lots of versions but always come back to this one as it never fails and they always rise just right.


1 cup SR flour
2 tablespoons sugar
1/4 teaspoon bi carb soda
1 egg
1/2 cup sour milk (just add a little vinegar or lemon juice to milk)
1 dessertspoon melted butter
pinch salt

Put all ingredients apart from butter into a mixing bowl. Place butter on the baking surface of your frypan or gridle iron and melt over low heat. Pour off the melted butter into the bowl over your other ingredients and mix together with electric or hand beater. Have your frypan at about 380 degrees and place the batter onto this in required amounts. I usually use a tablespoon to measure out the size. When the air bubbles come up and you can see the batter is browning underneath, turn over with a spatula. Don't place too many pikelets in pan together as it will be too hard to turn them over without running into others. When cooked on both sides, either eat hot with butter and your favourite topping such as jam or honey or else eat cold. Either way they will be a winner for afternoon tea. Whenever I am required to take scones to an event, I always make some pikelets as well, just in case some of the guests don't eat scones. These also taste yummy with jam and cream on.

Banana Orange Ambrosia

This is a recipe that caught my eye about 35 years ago when I was on holidays down at Siesta Park, a beautiful little holiday spot on the south west coast, just down from Busselton. We had been staying at the caravan park there and I was reading the paper while waiting for the men to come home from fishing off the coast. Hoping that we would be having jewfish for tea, I thought that I would make this for dessert seeing it was such an easy recipe. So glad that I did as it is just lovely to finish off a summer meal with this lovely fresh summery dessert.


4 oranges
2 bananas
1/2 cup dessicated coconut
2 tablespoons sugar
1 tablespoon sweet sherry

Peel the oranges and cut crosswise into think slices, removing seeds and pith. Then peel the bananas and flute them by running the prongs of a fork down them before slicing them crossways about 70 mm thick. Arrange alternate layers of oranges and banana slices in a shallow serving dish, sprinkling each layer with sugar. Use orange slices for the bottom and the top layers. Sprinkle with the sherry and coconut and chill for one hour. Serve with whipped cream. So delicious and simple.