I went into a shop today and the first items I saw were bags of Snowballs. I told my son I bought some and he asked me what they were. I thought everyone knew but just in case, here are a couple of photos.
Food has all sorts of purposes and meaning in our lives. My dad loved Snowballs. In fact it is one of the last things I remember him eating when I last saw him a few weeks before he died at 89 years old. When I visited I often brought him Snowballs and for my mum it was ginger chocolates!
In case you haven’t come across them before they are balls of marshmallow dipped in chocolate and then rolled in coconut. Sometimes they are advertised as “fat free” which almost makes them sound healthy.
Here is a little video on how to make them. This one uses bought marshmallows but my mum used to make her own.
I got a pleasant surprise today when a distant cousin sent me some old photos and scans. One family member who is well known to me from stories but I didn’t ever meet her – my Great Auntie Mary. She was born in 1892 and died in 1994.
Every so often we have a picnic lunch at Meelup Beach near Dunsborough. On Thursday we stopped off at the popular Dunsborough Bakery and bought our lunch . This week we were pleased to find there was hardly anyone at the beach. There were some young bush walkers and a few tradies either working or stopping for a lunch break. It was quite idyllic.
This maggie was very friendly and keen for us to share our lunch with him!
Before my mother-in-law passed away I agreed to continue the family tradition by using her recipe to cook the Christmas puddings she made each year for her two sons. I have all the ingredients ready to make the pudding this weekend.
Here are the ingredients:
8 ounces of flour
8 ounces of suet (I use butter)
8 ounces of dark brown sugar
8 ounces of bread crumbs (white bread).
2 and 1/4 of dried fruit (sultanas, seedless raisins and currants
1 ounce of crushed almonds
Juice of one lemon
3 large or 4 small eggs
1 heaped tablespoon of thick marmalade
1 heaped tablespoon of mixed spice and a pinch of bicarb soda
Alcohol or milk if necessary (for the cook?)
Mix all the fruit together and rinse it under running water for a few minutes. Add the grated apple, grated carrot and marmalade. Pour on alcohol of choice (brandy, sherry or fruit juice if preferred) and leave overnight. Then next day cream butter and sugar until soft and fluffy then beat in sugar until well combined. Add eggs one at a time, beating well with each addition. Fold in the fruit mixture and prepared breadcrumbs. Add the crushed almonds. Sift the spice, bicarb soda and flour and fold into the fruit mixture until the right consistency in reached.
Pour the mixture into two prepared pudding bowls and cover them with kitchen paper and tin foil. Place the bowls in large pots of water to steam for about four hours. Remember to keep topping up the water as it evaporates. They can be kept in the fridge once cooked and then reheat for a further two hours on Christmas Day. Serve with custard, cream and/or ice-cream.
Here are my puddings in the bowls and saucepans last Christmas 🙂