Lady Flo Bjelke-Petersen’s Classic Country Collection: Over 500 recipes and handy hints for classic Australian fare,1996
Pineapple Pudding
2 tblspn sugar; 2 tblspn plain flour; ½ cup pineapple juice; ½ cup milk; 2 eggs, separated; 4 tblspn sugar; 400g pineapple pieces, fresh or canned
Melt butter in a saucepan, stir in flour smoothly, cook for one minute. Add juice and milk. Continue to cook until mixture boils and thickens. Stir in egg yolks and half of the sugar. Put pineapple pieces in pie dish and cover with mixture. Whisk egg whites to a stiff froth, stir in sugar. Pile meringue over pineapple mixture.
Bake in a moderate oven 180°-200°C until firmly set and light golden brown. Serve hot or cold with custard or cream.
Pineapple Rice
“A beautiful dessert served hot or cold with cream” Lady Flo
1 cup rice; 1 level tsp salt; 1 x 440g tin crushed pineapple; 1 cup brown sugar; 2 eggs, lightly beaten
Bring rice, salt and 1 ½ cups water to boil in saucepan. Cover lightly and cook over low heat, without boiling, until rice is tender and water is absorbed. Combine rice with rest of ingredients and put into a greased ovenproof dish.
Bake in a moderate oven 180°-200°C approximately 30 minutes.
Lady Flo’s famous pumpkin scone recipe appears in this straightforward, uncomplicated book of basic, delicious recipes.
Along with some very handy hints, including how to milk the house cow, clean a ceiling that has been blackened by smoke and remove marks from onyx with powdered cuttlefish mixed into a paste with methylated spirits. She offers good advice on what to do if your chimney catches fire, and how to prevent your fishhooks from rusting, Anne.
My personal favourite of her comments is in the chapter on etiquette: “A good restaurant will only have prices on the menus supplied to the men.”
