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.




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.



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:  Pains Au Chocolat

It is said that Marie-Antoinnette introduced the croissant to France!  I’m not sure about that but I do know the croissant first appeared in the French dictionary in 1863!

So in the spirit of the Great British Bake Off and pasty week I opted for Pains Au Chocolat early on Sunday morning, what more could you ask for with a lovely cuppa and sitting down on a relaxing Sunday?

Of course being a Sunday morning, there was no way I was going to make my pastry from scratch!  So I opted for ready made pastry – quick and easy if you ask me lol.


320g of all butter puff pastry (equates to one pack of ready made)

100g of milk chocolate (I opted for an organic bar of good quality chocolate)

1 egg beaten for brushing the pastry


Preheat your oven to 220C or Gas mark 7

Unroll your pastry on to a floured surface, then cut the pastry in to equally sized rectangles.

Cut your chocolate in to equally sized rectangles (two portions per cut pastry)

Take each rectangle and place a piece of chocolate on the shorter edges and then roll each side up to the middle, turn over and place on a baking tray then repeat for all rectangles.

Brush a little egg on the top of each pastry and bake for approximately 12 minutes until they have risen and are golden brown.

Sit down with a lovely cup of tea and enjoy 🙂  Remember if you are looking for a vintage cake stand and vintage tea cups have a wee look at my Etsy store here.


Vintage Baking:  Carrot Cake

Carrot cake is not so much ‘vintage’ as ancient!  It dates back to Medieval times when it was thought to be named carrot pudding.  Although today’s incarnation of carrot cake came about around the 1960s when cream cheese icing appeared.  The earliest print references to frosting a carrot cake were in America around this period.

Before the carrot cake of today, it had previous incarnations such as carrots baked in pastry, or like plum pudding baked in a pan and served with icing.

So since the carrot cake we know today emerged around the vintage sixties, then I have decided to include it in my vintage baking recipes.  If you would like to buy the Old Country Roses vintage tea cup or vintage china used in the photo, head on over to my Etsy store for this and more vintage tea cups as well as vintage jewellery.

What you will need:

250g self-raising flour

400g caster sugar

300ml vegetable oil

2 teaspoons ground cinnamon

4 eggs

350g grated carrots (4 medium sized)

100g chopped walnuts


Cream Cheese Icing

225g cream cheese

110g soft margarine

350g icing sugar

100g chopped walnuts

1 teaspoon vanilla extract



Preheat oven to 180C or Gas 4.

Grease two round cake tins (23cm or above)

Stir flour, cinnamon and sugar together before adding oil and eggs, mix until blended together.

Stir in carrots and nuts.

Divide cake mixture between your two tins.

Bake for 30 – 40 mins until a knife comes out clean.

Allow to cool thoroughly.


To make the icing

Cream butter and cream cheese together.

Add sugar and cream well.

Stir in vanilla.  You can add nuts at this stage or leave to top your cake – your choice.

When cake has cooled use icing for middle and to top the cake.


Sit down with a cuppa and enjoy J


Elf x





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.


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!


Elf x


Vintage Baking: Custard Kisses

So as another week of Great British Bake Off comes to our screens I thought it would be an idea to whip up an old school favourite – custard kisses.   This is another one in my vintage recipe box!

So why not give this vintage recipe a go, I can guarantee they will taste delicious.

Ingredients for biscuit:

175g softened butter

50g caster sugar

50g icing sugar

2 egg yolks (or 1 full egg if you want to avoid waste!)

2 tsp vanilla extract

300g plain flour

Ingredients for the custard filling:

100g softened butter

140g icing sugar

2 tbsp of custard powder (I recommend Birds!)


Heat your oven to 200C/180C fan/gas 6.


Mix the butter, caster sugar and icing sugar, egg yolks (or full egg) and vanilla with a wooden spoon until creamy, then mix in the flour, I recommend you do a bit at a time.

Roll out the dough on a floured surface, then cut, I use a round small scone cutter to ensure they are all the same size.  Once you use up all the dough, transfer to a non stick baking tray or sheet. It will take approximately 10 mins to cook.


Leave the biscuits to cool.

Meanwhile, mix the butter, icing sugar and custard powder. Spread a little icing onto a biscuit, then sandwich with another biscuit. Dust with a little more icing sugar.


Sit down, relax and enjoy.  If you like the vintage tea set I am using or would like to purchase a vintage cake stand then head over to my Etsy shop.


Elf x