In my house custard is the most beloved dessert. From baked custard to pouring custard, the family loves them all in equal measure.
Making custard from scratch is easy and as with all home-made creations, it tastes so much better than anything you can buy in the shops.
Here are the top 3 custard recipes on my blog – I hope you enjoy them as much as The Hungry Family š Continue reading
I am not a fan of fruit cake. There, I said it. I know it is a tradition, especially at Christmas time, but I find fruit cake heavy and cloying and overbearing. I once made a Christmas cake from scratch, spending the GDP of a small nation on pricey dried and glace fruit. It went pretty much untouched on Christmas Day, and after storing in the pantry for a month or so I ended up throwing it out.
Never again. Continue reading
Hey all! Just a short post today as its my birthday! Iām quickly popping this recipe up before heading out to lunch with my fam. Continue reading
Do you ever look in the pantry and think, how did that get there? I did that this morning ā looking for something or another I was stopped in my tracks by a behemoth of a tin of canned peaches. Why?Ā Continue reading
Many moons ago, when The Hungry Dad and I were on our honeymoon, we discovered a dessert that our hotel offered as part of their breakfast buffet. Clafoutis, a simple raspberry-and-egg-type-baked-custard dish, was part of the offering each day. And each day a certain newly-minted husband consumed his body weight in it. Continue reading
Oh, the memories that come flooding back when I think about Kingston biscuits! Growing up, these shop-bought biscuits ā or cookies, for my American friends ā were the fanciest thing ever. I remember having them at my grandparents house. The chocolatey filling was the best bit ā so rich and luxurious ā to a child at least. Continue reading
I love baking loaf cakes. There is something so homely and humble about this style of cake, which lends itself to countless flavours. Continue reading
After a yet another raid on my mother-in-lawās lemon trees I knew a citrus cake would be in order. These lemons she grows are unlike anything Iāve ever bought: juice, plump and plenty of gorgeous flesh just begging to be grated into a sweet treat.
We have planted several citrus trees but they didnāt get the memo that they are actually meant to produce fruit. Instead they are barren, spindly looking things that need to have a long, hard look at themselves
This lemon poppyseed cake is always a hit, wherever it goes. Iāve made it many, many times and even non-cake eaters always want a slice.
I was inspired by the recipe in my beloved but now MIA cookbook Australian Womenās Weeklyās Quick Mix Cakes. Without this book I am bereft. I vaguely recall lending it to someone but I canāt recall who. If it was you, please boomerang it back J
I dust my cake with icing sugar but feel free to top with cream cheese icing ā get the recipe here: https://thehungrymum.com/2015/05/14/donna-hay-carrot-cake-with-cream-cheese-frosting/ – or your favourite citrus-scented frosting.
Ā
GATHER:
185g diced butter at room temperature
Grated rind of one large or two smaller lemons
3 eggs
2 cups self-raising flour
Ā¾ cup of milk
20g poppy seeds
Ā¾ cup caster sugar
Ā 
LETāS GET TO IT:
Preheat oven to 170C. Line a large loaf pan with non-stick baking paper.
Place all ingredients, except the seeds, into the bowl of an electric mixer and blend on low speed until all combined. Increase speed until mixture is smooth. Stir in seeds with a spoon.
Scrape into pan and gently smooth the surface with a palette knife.
Bake for 45 minutes/until a skewer inserted into the centre comes out clean.
Cool in tin for 10 minutes, then remove from tin and cool cake completely on wire rack.
Dust with icing sugar before serving.
My mini bundt tin is one of my favourite pieces of kitchen baking paraphernalia. I love the way the pretty little fluted tins instantly make the cakes look fancy. I own several large bundt tins too but the mini ones have a special place in my heart. Continue reading
I am not vegan but the ongoing free-range eggs situation in Sydney is forcing me to come up with egg-free baking recipes. When you bake as often as I do ā at least once a day ā you go through a heap of eggs. And to paraphrase PETA, Iād rather go bake-free than buy battery hen eggs. Continue reading
the hungry mum 