- Pavlova - Ready to eat - 

I enjoy simple and unfussy cooking. My Friend Sue suggested I post a few of my recipes here. I will provide more as time goes by.

I owe a lot of my interest to my Mum.

My most favourite recipe book is 'The Good Housekeeping Cookery Book' - ISBN 0 85223 137 7 which cost me £9:95 in 1978. Seems to be out of print now but still available via Amazon but at £50 !.


A typical New Zealand pudding, and really very easy to make. There is any number of ways that you can make a Pavloa but this one works every time for me.

5 egg whites; I find it is a good idea to have the eggs at room temperature
10oz of caster sugar
1⅔ teaspoon of malt vinegar
⅔ teaspoon of vanilla essence
1 tablespoons of cornflower
10 fl ozs of whipping creme

Separate the eggs and ensure there is no yoke at all with the egg white
Beat the egg whites until they are very stiff
Stir in the sugar slowly
Add the vinegar and vanilla essence
Finally add the cornflower and ensure everything is well mixed.

Put the mixture on a baking tray with greaseproof paper under it and put in the oven - as slow an oven as possible and leave for 45 mins. Meanwhile use the egg yokes to make scrambled egg - you may need to add one extra egg - including the white.

Once cooked turn upside down onto a large plate and allow to cool.

Just before serving beat the creme and decorate the top with fresh fruit. I try and always use Chinese Gooseberries (otherwise known as Kiwi Fruit).


I like a good stew because timing is not an issue and on a cold winters day it not only warms the house and fills every room with a lovely smell it's also very warming to eat.

1lb of good stewing steak
Tin of tomatoes
1 teaspoon of marmite (yes I know you either love it or hate it but it does go well in stews)
I small tin of pineapple pieces. The pineapple helps tenderise even the worst cuts of meat.
1 Onion
2 vegetable and 2 beef stock cubes and also I find Waitrose Beef gravy is great - and it lasts, unopened for such a long time
1 sliced carrot
Some dried apricots
A good red wine to taste

Put it all in and let it cook very slowly for as long as you like giving it an occasional stir. Serve with mashed potato (to soak up the gravy) and either peas or green beans. The long it cooks (within reason) the better it is.

Cheese Scones

Very bad for you, I know, but everything in moderation is my view and always ensure you have someone with you to help you eat them.

8oz of Self Raising Flour
Pinch of salt
1 level teaspoon of baking powder
1½ ozs of butter or margarine.
3-4 ozs of mature chese - finely grated
1 level teaspoon of dry mustard
Enough milk to make a non-sticky dough

Sieve all the dry ingredients into a bowl - the mustard always seems to have lumps in it ! Add the butter (or margarine) and ? the cheese. I cheat and do this in a Kenwood mixer (mine's 20 years old and only missed a beat once). When the mixture looks like fine golden breadcrumbs add the milk slowly until you have a soft, light dough. Roll out until about 1 inch thick and cut into squares or cut into circles. Sprinkle the remainder of the grated cheese over the top and put in a pre-heated oven (at Gas Mark 7) for 11 mins. Try not to eat the them immediately!
Cheese scones ready for butter and and a hungry tummy. A Pavlova just after removal from the oven - I do dislike brown greaseproof paper ! The slightly hard top will form a good base when served. And turned upside down ready to be covered in cream and decorated with fruit - I prefer Chinese Gooseberries (Kiwi Fruit) once it has been cooled. It will lose a lot of volume in the next 30 mins 30 mins later and it's sunk a bit but that's as it should be. It's really just a lot of egg white all fluffed up and a huge, huge amount of caster sugar !
Cream and Chinese Gooseberries in place and ready to serve - not terribly good for diabetics I am afraid !

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