Category: ‘such grand desserts’
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Fig Pudding Myrtle – late 1800’s
Oh, bring us a figgy pudding! This festive steamed dessert is sweet and moist and decadent, especially when enjoyed with a brandy sauce. Yum!
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Dr. Chase’s Cider Cake – 1868
This sweet and spicy Cider Cake is like a warm hug. Make this in loaf form or in baby bundt tins – either way it’s lovely. Enjoy it with a caramel sauce, or with maple syrup drizzled over it, or simply with a dusting of sugar.
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Lemon Jumbles – 1884
Simple, lemony and light, these little cut-out cookies will melt in your mouth. Shall we all start calling cookies ‘jumbles’ from now on? It’s got a nice ring to it….
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Lemon Butter – 1877
Love this lemon butter! AKA lemon curd, this one is tangy and sweet and silky smooth, and very simple to make. I used this for some summery tarts, but this recipe would be equally good used in pavlova, between layers of a cake, in a parfait, or by the spoonful with some fresh berries.
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Carrot Pudding – late 1800’s
A sweet, super moist, light and deliciously spiced carrot pudding that is perfect for Easter dessert, or to simply eat on a cold and rainy Spring day. Top it with a cream cheese icing, or with a vanilla or caramel sauce – it’s absolutely divine!
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Bread and Butter Pudding – 1882
A classic comfort food, this old-fashioned Bread and Butter Pudding is so easy, so sweet, so creamy, and so delicious. Bursting with raisins and currants, and flavoured with warm cinnamon, this dessert will become a family favourite, and is simple enough for a weeknight treat.
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Sand Tarts – 1903
There’s no tarts here…. just delightful rolled cut-out cookies topped with a ‘sandy’ coating of cinnamon and sugar, and an almond slice or raisin – your choice. They’re perfect with a mid-afternoon cup of tea on a cold day.
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Minnie May’s Light Tea Cake – 1875
A small, rich, and light cake that’s easy peasy to make, and you can flavour it based on your own preference by adding brandy or vanilla or lemon extract. It’s particularly nice with a marshmallowy Jelly Icing – a quick, fluffy, voluminous, meringue-like cooked frosting that melts in your mouth.
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Steamed Chocolate Pudding – 1909
Steamed puddings are really just delightful cakes made on the stovetop, and it’s a fun technique to try. These chocolate puddings will melt in your mouth, are so chocolatey and so moist, and they will put a smile on the face of anyone who eats these decadent little ramekins of joy. Are you a chocolate…
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The Canada Farmer’s Lemon Pie – 1864
There’s nothing better than a homemade pie from scratch. With a buttery crust, a sweet and tart lemon curd, and billowy meringue topping, this delicious lemon pie recipe stands the test of time. It’s hard to believe it’s been around since 1864!
the prog basket 