This recipe was originally published in the Queenslander, May 21st 1904
Ingredients
3 bananas
280ml or 10oz custard or whipped cream
orange juice to taste
sugar (optional)
Method
Blend the bananas with the juice.
Stir in the custard or whipped cream and the sugar.
Freeze for a couple of hours in a covered container until partially set or churn in an ice-cream machine.
An unusual and sweet 19th century rice pudding dessert.
Ingredients
135gm or 4 1/2oz of sticky rice. I have used medium grain rice.
1 1/4 pints or 600ml water
4 tablespoons of sugar (15ml tablespoons)
1 cinnamon stick
roasted unsalted peanuts
Makes 2 – 3 serves
Method
Put the rice, water, sugar and cinnamon in a saucepan and cook over a gentle heat until all of the water has been absorbed.
Turn off the heat, put on a close fitting lid and leave to cool.
Remove the cinnamon stick.
Rinse some small jell-o (jelly to my non-US viewers) moulds out with water and leave them wet.
Press the rice into the moulds.
Put them in the fridge to set completely.
Put a plate on top of the moud, flip upside down and remove the mould.
Decorate with peanuts.