Preserved feijoas – microwaved

May 2, 2017 | Filed under Breakfast / Brunch, Dessert

I’ve preserved feijoas in jars most years to use them long after the season (late Autumn/early winter) is over.  Usually I’ve cooked the fruit on the stovetop and heated the jars in the oven to sterilise them.

This year I decided to try using the microwave oven and it is so much quicker and easier. …Read more


April 12, 2017 | Filed under Dessert

Pavlova is a very traditional New Zealand dessert.  Some pavlovas rise beautifully and look great, others (like mine) tend to flop and need to be propped up with cream and decorations.  They taste good regardless, though my son (aged about 8) once asked me why my pavlovas didn’t look as good as the bought ones!! That was the last time I made a pav! (He’s now 50 something!)

Here’s a never-fail pavlova recipe from my good friend Ann Hancock.  …Read more

Feijoa Crumble – 2017 style

April 5, 2017 | Filed under Dessert

Late in 2016 I said I would be updating some of the 1970/1980s recipes to met our changed tastes.  As we move into another feijoa season, here’s my more modern take on Feijoa Crumble. The crumble is chunkier and this recipe uses much less sugar. …Read more

Chocolate Sauce Pudding 2016 style

November 15, 2016 | Filed under Dessert

This easy pudding has long been a family favourite.  Everyone loves the rich sauce that forms under the sponge during cooking.

It is a great comfort food and I made it when a friend came for dinner after she was freaked out by recent earthquakes in New Zealand.  As I made it I reduced the measures of sugar and increased the cocoa to take into account our changed tastes over time.

You can adjust the amount of cocoa you use to suit your own tastes. You can reduce the amount of sugar in the base mixture even further if you prefer.


Base mixture

1 cup flour
2-3 tablespoons cocoa
2 teaspoons baking powder
¼ cup sugar
½ cup milk
1 teaspoon vanilla essence
2 tablespoons cooking oil


½ cup brown sugar
2 tablespoons cocoa
1½ cups boiling water


  1. Heat the oven to 180°c
  2. Sift flour, cocoa and baking powder into a mixing bowl
  3. Add sugar
  4. Stir in milk, vanilla essence and oil and mix.
  5. Grease the bottom of a 20×20 cm or 23×18 cm baking dish with a little cooking oil
  6. Spread the mixture into the greased dish
  7. Sprinkle the 2nd measure of sugar and cocoa over the base mixture
  8. Gently pour the boiling water over the topping
  9. Bake for approximately 40 minutes in the oven

During baking the dough rises to the top and the sauce forms at the bottom.

To serve, use a spoon to cut into the cooked mixture and turn on to a serving plate then spoon the sauce over each serving.

Serves 4

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