5 MOUTHWATERING VINTAGE RETRO DESSERTS TO TAKE YOU DOWN MEMORY LANE

There’s nothing I enjoy more than tucking in to dessert.  Even more so though when that dessert reminds me of my grandmother or my childhood.  I wanted to share with you some mouth-watering vintage desserts that are my favourites.

 

I hope they take you back down memory lane and bring back some happy memories, as they do for me.  If you’d like to make some of these recipes head over to my related posts:

Making a Pineapple Upside Down Cake

Making Vintage Carrot Cake

 

Alternatively if you’d like to order ingredients to make these desserts head over to Tesco Groceries for the items.

 

 

Pineapple Upside Down Cake

One of my all-time favourites.  I made this a while back and it didn’t disappoint.  However, it still scares me trying to flip the cake out!  Thank goodness though for tinned pineapple rings which make this so easy.  A real 1970’s favourite indeed.

 

vintage baking

 

 

Black Forest Gateau

What do you mean this is vintage?  On our recent holiday to Germany we couldn’t wait to indulge in some Black Forest Gateau.  Of course, the delightful chocolate, alcohol filled cherries topped with cream is an absolute delight to eat.  A real retro delight!

 

Black forest cake

 

 

Bakewell Tart

Oh, my goodness.  I just adore Bakewell Tart.  The ground almonds make the cake for me.  Not to mention the crumbly short crust pastry layered up with raspberry jam. Yum, yum.  This is just perfect with a cup of tea any time of the day or night!

vintage baking

 

Sherry Trifle

A family favourite as it was so easy to make.  I remember my Gran making it for Sunday dessert with canned fruit (hated some of it though!), lady fingers, Bird’s Eye custard (nothing but the best) and tons and tons of cream.  Always a pleaser in our household.

 

trifle

 

Baked Alaska

This was certainly an odd dessert for me.  I just couldn’t understand how it worked when I was young!  Baking ice-cream in the oven?!  What an odd concept but it works.  The meringue, sponge, and ice-cream – a delight to eat.

 

baked alaska

 

What desserts bring back memories for you?  Would love to know.  Hit me below.

 

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Retro desserts

 

 

Fancy making some vintage Irish Wheaten bread?  Head over to my recipe here.   Or if you’d like to attempt a very vintage carrot cake head here.

 

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Vintage Baking: Irish Wheaten Bread

It has become a pleasure to research vintage recipes and to attempt baking them.  I am not the best of bakers but will certainly give it a go.  I do hope you liked my vintage recipe for Pineapple Upside Down Cake and Custard Kisses?

With the Great British Bake Off now on our screens it has spurred me to continue baking and researching a new recipe each week.  Since it is bread week on GBBO I have decided to make a good old Irish favourite – Wheaten Bread.  It is extremely easy and quick to make – no waiting about for it to prove!  It has been a favourite in my family for many years, it can be eaten with butter and jam or with cheese on top to make it a savoury treat.

Wheaten Bread has been a staple of Irish baking for many years, with Irish bakers bypassing yeast and instead using Bicarbonate of Soda which brings us to the other name for Wheaten Bread – Soda Bread.  The reason why Soda Bread was so popular was the fact it could be baked at the open fire.   I’m sure you have seen the pictures of the iron plate resting directly on the fire embers?

Vintage wheaten breadOriginal photo can be found here.

Less of the history lesson please, I hear you say.  So, let’s get down to it, here is my basic Wheaten Bread recipe.

 

 What you will need:
200g of wholemeal flour

100g of plain flour

400 mls of Butter Milk (if you can’t find butter milk you can sour regular milk with vinegar)

25 g butter

2 teaspoons of Bicarbonate of Soda

2 heaped teaspoons of sugar (as an alternative to the sugar you could use honey or maple syrup)

1 small teaspoon of salt.

Method

Heat oven to 180 C

Grease and flour a round sandwich tin or a loaf tin

In a large bowl mix all the dry ingredients together, then cut the butter in to small pieces and rub the mixture through until it is like breadcrumbs.

Start to add the butter milk, just a small drop at a time, you don’t want a runny mixture but is should be a soft dough.

Knead the mixture lightly, then shape in to a round (if you are using a round sandwich tin) and place in your tin.

Cut a deep cross on top of the bread.

Bake for approximately 35-40 minutes.

I highly recommend you sit down and relax with your wheaten covered in butter and jam and a lovely cup of tea, if you like the vintage tea cup and vintage plate featured here, go on over and visit my etsy shop where you will find more lovely vintage tea cups and vintage tea cup trios.  Perfect for treating yourself!

 

Enjoy.
Elf x

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4 SIMPLE STEPS TO MAKING VINTAGE PINEAPPLE UPSIDE DOWN CAKE

Below I tell you how in 4 simple steps you can make vintage pineapple upside down cake.

 

I am just so excited that the Great British Bake Off 2016 is finally here.  The programme gives me so many great memories such as Brendan from Series 3 and his baking that just looked like something out of the 1950s. What about Howard when Deborah accidentally used his Crème Anglaise?  Who could forget “bingate” when Iain dumped his Baked Alaska?  And finally the heart-warming and passionate winning by Nadiya in season 6.

 

So, in celebration of the GBBO 2016, I have decided to share my favourite vintage recipes, this week it is Pineapple Upside Down Cake.  You will need to keep coming back each week to see what vintage recipe I will be sharing with you!

 

I hope they take you back down memory lane and bring back some happy memories, as they do for me.  If you’d like to make some of these recipes head over to my related posts:

Making a Pineapple Upside Down Cake

Making Vintage Carrot Cake

 

Alternatively if you’d like to order ingredients to make these desserts head over to Tesco Groceries for the items.

 

What you will need for the topping: 

50g softened butter

50g light brown sugar

Tin of pineapple rings in syrup (drain them and put syrup to one side)

Tub of glace cherries

 

What you will need for the cake:

100g self-raising flour

100g softened butter

100g caster sugar

2 eggs

1 teaspoon of baking powder

1 teaspoon of vanilla extract

1 teaspoon of lemon juice (optional)

 

Method:

Heat your oven to 180C / 160C fan / gas 4.

Start with the topping.  Beat the sugar and butter together with a wooden spoon until creamy; spread this on the bottom of the cake tin (I use a 20cm tin).  Take the pineapples and arrange them at the bottom of and place the cherries in to the centre of the rings.  You can also add more cherries to fill the gaps left by the pineapple rings.  Put this to one side.

For the cake, put all the ingredients in a bowl; add about 3 tablespoons of the pineapple syrup together with the lemon juice.  Mix thoroughly.  I use an electric whisk for this as it’s quick but you can use a wooden spoon or hand whisk too.  When all the ingredients are mixed to a soft consistency, spoon it over the pineapples and cherries.

Before putting in the oven I recommend putting the cake tin on a baking tray to catch any of the juice in case it bubbles over.

Bake for 40 minutes and leave to stand for 5 minutes before serving.

 

I hope you give this recipe a try.  After making this one, I just couldn’t resist the vintage tea cup  and vintage cake stand and sitting down to have a slice of the delicious cake with a lovely cuppa.   Let me know how you get on or what over vintage recipes you like.

 

Elf x

 

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PINEAPPLE UPSIDE DOWN CAKE

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