Ingredients

Serves 4-6

Frozen Taffy Dessert
2 eggs
½ cup treacle or golden syrup
2 cups light cream
½ cup chopped toasted nuts

 

Cinnamon Tea Cake
1 tbsp butter
½ cup sugar
½ cup milk
Dash vanilla essence
1 cup plain flour
1 tsp baking powder

Topping:
1 tsp cinnamon
1 tsp sugar
1 tsp coconut
Butter

 

Method

Recipes from Yesteryear

Frozen Taffy Dessert
Beat eggs then add treacle. Stir in cream. Place in freezing tray of refrigerator with control set at coldest temperature. When almost frozen, transfer to bowl and beat until mixture is smooth and creamy.
Add nuts. Then replace in freezing tray and freeze until firm.

Original source: Mammy Oven–Puff Creamed Self–Raising Flour Recipe Book, Renown Press (Date unknown)

 

Cinnamon Tea Cake
Beat 1 tablespoon of butter with ½ cup sugar, add well-beaten egg, ½ cup milk, and a little vanilla essence. Stir in 1 cup flour with 1 teaspoon of baking powder. Bake in a well-buttered sandwich tin, about 20 minutes, in a moderate oven*.
Mix 1 teaspoon each of cinnamon, sugar and desiccated cocoanut.
When cake is cooked, turn out, and while hot spread with butter and sprinkle with cinnamon mixture on top.

Original Source: Miss Elsie Burrows, Orange - The Orange Recipe Gift Book, compiled by the ladies of Orange District Hospital Auxiliary and their friends. (1930s)

*Moderate oven: 180°C or 170°C fan-forced

 

Possum Pie, Beetroot Beer and Lamingtons: Australian Family Recipes from 1868 to 1950 by Victoria Heywood, Slattery Media Group, RRP: $25.00