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.
These spicy little cakes are a great accompaniment to a cup of hot tea.
Ingredients
1/2 lb or 225gm self raising flour (or plain/all purpose flour and 1tsp of baking powder)
3oz or 90gm each of unsalted butter
sugar
chopped currants, sultanas or raisins (or a mix)
one egg
1/2-1tsp nutmeg
1 egg and 2 teaspoons of milk mixed together
This recipe makes 10-12 cakes
Method
Preheat your oven to 220 degrees C or 425 degrees F
Rub the flour and butter together until they look like breadcrumbs.
Add all of the other dry ingredients and mix well.
Add about half of the egg/milk mix and mix well. If it’s too dry add the rest of the mixture and form into a stiff dough. Use your hands! It’s OK to get messy in the kitchen.
Form into rough balls and place on a baking tray covered in baking paper.
Bake for 20 minutes or until they’re golden on top.