Golden Syrup Dumplings (Horse Shit Pudding)

1 T butter
1 egg
1 cup water
1 T butter
1 cup S.R. flour
a little milk
1/2 cup sugar
1 T golden syrup

Method: Rub 1 T butter into S.R. flour. Beat egg with a little milk, then mix into flour & form dough. Divide the mixture into balls and drop into boiling syrup made of water, 1/2 cup sugar, 1 T butter & golden syrup. Simmer for 20 minutes.

Source: contributed by Dale Weckert in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.43.

Australian Shortbread

2 cups rolled oats, 1 cup sugar, 1 small cup coconut, 1 tsp. baking powder, 1/4 lb butter, few almonds (if liked), 1 tbsp. golden syrup.

Mix dry ingredients together, add butter (melted) and golden syrup (just warm). Press into flat dish, cut in squares when nearly cold. Cook until golden brown, about 15 mins.

Source: contributed by Mrs. C. F. Schulze in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.67.

Christmas Jewels

3/4 cup glace fruit, 3/4 cup [glacé] cherries, 1/4 cup raisins, one third cup almonds, 1 tsp. lemon juice, 1 tbspn. golden syrup, 1/4 cup butter, 1/4 cup sugar. 1/2 cup plain flour. 

Method: Toss all fruit in flour, melt sugar, golden syrup and butter. Pour on to fruit, blend. Place teaspoon on greased slide in cool oven, press flat with the bottom of a glass.

Source: contributed by Mrs. A. T. Johns in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.70.

Flaked Oat Biscuits

2 cups flaked oats
1/2 cup sugar
3/4 cup flour
pinch salt
4 oz butter
1 tabspn golden syrup
1 level tspn carb soda
2 tabspns boiling water
blanched almonds

Sift flour, salt and soda. Add dry ingredients. Melt golden syrup and butter with boiling water and add. Mix well. Put teaspoonfuls on cold, greased oven trays. Put blanched almond on top of each biscuit. Bake in a moderate oven until golden.

Source: contributed by Irene Reid in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.49.

Christmas Cake (simple to make)

1 lb. butter.
1 lb. brown sugar.
10 eggs.

Beat well until creamy.

1 heaped tablespoon syrup or marmalade jam.
1 oz. butter.
1&1/2 wineglasses of whisky.

In saucepan, brown sugar and butter, add whisky gradually -- will soften eggs and sugar and butter mixture when added.

Approx. 3 lbs. fruit, consisting of:
1/2 lb. raisins.
1 lb. mixed fruit.
1/2 lb. sultanas.
1/4. lb. dates.
1/4. lb. cherries.
1/4. lb. almonds.
1/4. lb. lemon peel.

More fruit may be added if desired, such as figs, ginger, etc.

Add alternately with fruit, 1&1/2 lb. plain flour, 1 teaspoon spice, pinch cinnamon, ground cloves, nutmeg.

Method: Bake in slow oven at 300 degrees [F] for first hour, then reduce heat to 200 degrees [F] for further 2 hours. (This quantity will fill one 8" and one 6" square tin.)

Source: contributed by Mrs. Bennett Webb in The Walford Recipe Book. Compiled by the Parent-Teacher Association of the Walford Church of England Girls' School. (Adelaide: Messenger Press; October 1966), p.43.

Anzac Biscuits

One cup sugar, 1 cup cocoanut chips, 1 cup rolled oats, 1 cup S.R. flour. Put 2 tablespoons water, 1 tablespoon golden syrup, and 2 ozs butter in a saucepan and bring to boil. Then add 1/2 teaspoon baking soda. Pour over the dry ingredients while hot (care must be taken that it doesn't boil over), put teaspoonful of the mixture on greased slides and bake in slow oven 20 to 30 minutes.

Source: contributed by A. Heidenreich in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.54.

Steamed Nut Loaf

Put in saucepan --
2 cups milk
3 tablespoons Golden Syrup (heaped)
2 tablespoons butter

Warm and melt. Take from stove and add 1 level teaspoon carb. soda. Let cool, then add 3 good cups S.R. flour, 2 cups fruit.

Put into greased soup tins (1/2 fill). Cover with Alfoil. Secure with rubber band. Steam for 1&1/2 hours. Can be served hot with custard as a pudding.

Source: More Favourite Recipes from our Quartermaster Marj Dennes in aid of Blue Lake Ladies Pipe Band (Mount Gambier, S.A.: 1981), p.14.

Mystery Loaf

1 tablespoon butter
2 tablespoons sugar
1 cup milk
1 dessertspoon golden syrup
1 cup mixed fruit and nuts

Method: Bring butter, sugar, milk, syrup and fruit to boil, then add 1 teaspoon carb. soda, while fizzing add 1 cup S.R. flour. Stir well and place in loaf tin. Bake 1/2 to 3/4 hour.

Source: contributed by Mrs. R. T. Wright, Naracoorte S.C.C. in Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.47.

Anzac Crisps

1&1/2 cups SR flour
1&1/2 cups coconut
1&1/2 cups sugar
1&1/2 cups rolled oats
1 egg
6 ozs margarine
1&1/2 tablespoons golden syrup
3 tablespoons boiling water
1&1/2 small level teaspoons carb soda
1 cup sultanas

Method: Melt margarine, golden syrup. Dissolve carb soda in water. Mix dry ingredients and add remainder of ingredients. Bake 375°F (190°C) for 15 minutes.

Source: contributed by Penny von Doussa in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.89.

Porridge Biscuits

1 cup rolled oats
1 cup sugar
1 cup coconut
1 cup SR flour
1 rounded tablespoon golden syrup
125g butter
1 egg

Method: Melt butter and syrup. Add dry ingredients and egg. Mix well, spread into greased lamington tin. Slow oven 15 minutes until golden brown. Cut into squares while warm. Remove when cold.

Source: contributed by Joan Jenkins in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.90.

1 Egg Chocolate Pudding

2 oz butter
1 egg
1 tbs cocoa
vanilla essence
1 level tsp baking soda
1 dsp golden syrup
1/2 cup sugar
1 cup S.R. flour
3/4 cup milk

Method: Melt butter and sugar, add egg and syrup. Beat well. Add sifted flour and cocoa and a pinch of salt, then vanilla and finally baking soda, dissolved in the milk. Bake for 1/2 hour at 450F. Serve with custard or cream.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.37 ['Winter Menu']

Ginger Biscuits

100g S.R. Flour

2 tablespoons golden syrup

2 level teaspoons ginger

Half teaspoon bi-carbonate soda

50g lard and butter mixed

1 level teaspoon cinnamon

1 level dessertspoon castor sugar

Method: Sieve dry ingredients. Melt fats and syrup, when cool, mix all together. Break off pieces about the size of a walnut and place - well spaced on a lightly greased baking tray.

Bake for 15 minutes 190C.

Source: Australia's Little Cornwall. Cornish Cook Book (Moonta, S.A.: National Trust of South Australia Moonta Branch, n.d. [post-1998]), p.9.

London Candy

1 pint treacle or golden syrup

1/4 teaspoon of cinnamon

1 teaspoon ground ginger

Grated rind and juice of half a lemon

Method: Butter the sides and bottom of an enamelled saucepan, pour in the treacle, add the other ingredients, and boil gently, stirring all the time. In 10 minutes drop a little on a buttered plate. If it hardens pour the remainder out at once on to previously buttered plates. When it is slightly cool rub the hands with butter, cut thin strips of it, and draw it out, then twist lightly and continue to work in this way until it hardens and becomes a light golden colour.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.89.

Austerity Date Cake

1 tbspn. butter, 1/2 cup sugar, 1 dsp. golden syrup, 1 cup water or milk, 1 egg, 1&1/2 cups flour, 1 tsp. soda, 1 cup dates.

Method: Put butter, dates, water or milk, golden syrup, in saucepan and warm, add soda, egg, sugar, flour. Bake 3/4 hour in moderate oven.

Source: contributed by Mrs. M. Smart in Urania Methodist Guild Jubilee Cookery Book (Kadina/Moonta: The South Australian Farmer Print, 1963), p.55.

Divinity Fudge

2 cups white sugar

1/2 cup water

1/2 cup golden syrup

2 whites of egg

Vanilla

Pinch of salt

1/2 cup mixed nuts

Ginger and cherries if desired

Method: Boil sugar, water, and syrup until a little dropped in water becomes crisp. If using a thermometer boil to 295 deg. While sugar is boiling beat white of eggs to a stiff froth with pinch of salt. When boiling sugar is ready pour very gradually on to the beaten egg whites and beat until creamy (about 10 minutes). Add nuts, etc., before it gets quite stiff. Spread on to buttered board and cut into squares when cool.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.67.

Black Eyed Susans

1&3/4 cups SR Flour, 4 oz butter, 4 oz sugar, 1 large tbspn golden syrup, 1 dspn peanut butter, vanilla essence, 1 egg, choc bits, and extra sugar.

Method: Cream butter or substitute with sugar, syrup, peanut butter and vanilla. Add egg and mix well. Stir in sifted flour and mix thoroughly. Place small tspnful on sugar and roll into balls. Place on greased oven tray and bake in moderate oven 10 minutes. Remove from oven and place a choc bit on top of each. Return to oven and bake 2 to 5 minutes longer.

Source: contributed by Wilma Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.44.

Pumpkin Cake

1/4 lb butter, 7 oz sugar, 1 cup cold cooked trombone (steamed, drained and mashed), 2 Tbls (small) golden syrup, 2 eggs, 2 rounded cups SR flour, pinch salt, 1 level tsp mixed spice, 1 lb mixed fruit.

Method: Cream butter and sugar. Add well beaten eggs gradually, then golden syrup, then the well-drained trombone. Lightly stir in sifted flour, salt and spice, alternately with fruit. Turn into an 8 in. greased cake tin. Cook at 400°[F] for 1.1/4-1.3/4 hours.

Source: contributed by E. Bright in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.87.

Ginger Cotton Tops

8 oz Ginger Biscuits (crushed)

2 tbsp Golden Syrup

4 oz Sultanas

3 oz melted Copha

Method: Mix well and place in tin.

TOPPINGS:

4 oz Icing Sugar, 2 oz melted Copha and 1 tsp grated Lemon rind. Mix well and spread on top of biscuit mixture. Set in 'fridge.

Source: Recipes Old and New (Dedicated to the many women who have worked in and for the Hutchinson Hospital during the last eighty years) [Gawler Health Services Joint Fund: November 1994], p.38.

Mock Nougat Bars

1 cup rolled oats, 1 cup sugar, 1 cup SR flour, 1 cup coconut, 1 Tbls golden syrup 4 oz melted butter, 1 egg.

Method: Mix all dry ingredients together, add melted butter, syrup and lightly beaten egg. Mix well. Spread in greased tin and bake in slow oven 20-30 mins. Ice with chocolate icing.

Source: contributed by R. Koch in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.105.

Coffee Cake (1)

2 cups sugar, 1 cup margarine or substitute, 1 cup treacle or golden syrup, 1 egg, 1 cup strong cold coffee (liquid or instant coffee may be used), 2 tsp carb. soda, 1/2 tsp nutmeg, 1/2 tsp cinnamon, 1 cup raisins, 5 cups plain flour (or 4 cups plain flour and 1 cup SR flour), pinch ground cloves.

Method: Cream butter and sugar, add treacle, then the egg and beat well. Add carb. soda to cold coffee and then add to mixture. Sift spices, nutmeg, cinnamon, etc. with flour and add. Lastly add raisins. Bake 350F for approx. 1-1.1/4 hours. This sometimes bakes rather unevenly but is a good standby at shearing time.

Source: contributed by P. Harvie in Booleroo Centre Primary School 1885-1985 Centenary Recipe Book (Revised edition 1985 of 1970 edition), p.77.