Old Fashioned Cook

Old-Fashioned Egg & Bacon Flan 😋

Serves: 6

Ingredients:

200 g streaky bacon, chopped

4 large eggs

300 ml whole milk

320 g ready-made shortcrust pastry

5 g salt

2 g white pepper

30 g grated cheddar cheese (optional)

Method:

1. Preheat the oven to 190°C (375°F). Line a 23 cm flan dish or tart tin with the shortcrust pastry and prick the base with a fork.

2. Fry the chopped bacon for 4–5 minutes until lightly crisp. Drain any excess fat and set aside.

3. In a jug, whisk together the eggs, milk, salt, and white pepper until well combined.

4. Spread the cooked bacon evenly over the pastry base. Sprinkle over the grated cheese if using.

5. Carefully pour the egg mixture over the bacon filling.

6. Bake for 30–35 minutes until the filling is set and the top is golden brown.

7. Allow to cool slightly before slicing and serving warm or cold.

What's the one dish you've been
making for years

and still haven't quite
got right? 😄

Juicy Pineapple Heaven Cake 😋

Serves: 8

Ingredients:

300 g pineapple chunks, drained

250 g cream cheese

300 g whipped topping or whipped cream

200 g digestive biscuits, crushed

100 g unsalted butter, melted

120 g icing sugar

5 g vanilla extract

100 g pineapple chunks, extra for topping

Method:

1. Crush the digestive biscuits and mix with melted butter until evenly combined.

2. Press the biscuit mixture firmly into the base of a glass baking dish to create the crust.

3. In a large bowl, beat the cream cheese, icing sugar, and vanilla until smooth and creamy.

4. Fold in the whipped topping until light and fluffy.

5. Spread half of the cream mixture over the biscuit base, then add a layer of pineapple chunks.

6. Cover with the remaining cream mixture and smooth the surface evenly.

7. Sprinkle extra pineapple chunks over the top and chill for at least 4 hours until set.

8. Slice and serve cold for a rich, creamy pineapple dessert.

Vanilla Coconut Tarts 😋

Serves: 12 tarts

Ingredients:

250 g plain flour

125 g unsalted butter, chilled

30 g icing sugar

1 egg

150 g desiccated coconut

120 g caster sugar

200 g condensed milk

5 g vanilla extract

2 eggs

Method:

1. In a bowl, combine the plain flour, icing sugar, and chilled butter until the mixture resembles fine crumbs. Add 1 egg and mix to form a smooth dough. Chill for 30 minutes.

2. Roll out the dough and cut circles to fit a 12-hole tart tin. Press the pastry into each tart case.

3. In a separate bowl, mix the desiccated coconut, caster sugar, condensed milk, vanilla extract, and 2 eggs until well combined.

4. Spoon the coconut filling evenly into the prepared tart shells.

5. Bake at 180°C (350°F) for 18–22 minutes until the filling is golden brown and the pastry is crisp.

6. Allow the tarts to cool in the tin for 10 minutes before transferring to a wire rack.

7. Serve warm or at room temperature with a cup of tea or coffee.

Minced Meat Sausage Rolls 😋

Serves: 6

Ingredients:

500 g beef mince

320 g puff pastry

120 g onion, finely chopped

10 g garlic, minced

30 g tomato ketchup

15 g Worcestershire sauce

30 g breadcrumbs

5 g salt

2 g black pepper

1 medium egg (for egg wash)

15 g Dijon mustard (optional)

Method:

1. Heat a pan over medium heat and cook the chopped onion and garlic for 2–3 minutes until softened.

2. Add 500 g beef mince and cook until browned. Stir in tomato ketchup, Worcestershire sauce, breadcrumbs, salt, and black pepper. Cook for a few minutes, then allow the mixture to cool slightly.

3. Roll out the puff pastry and place the minced meat mixture in a long strip down the center.

4. Fold the pastry over the filling and seal the edge. Cut into individual sausage rolls.

5. Place the rolls on a lined baking tray and brush the tops with beaten egg.

6. Bake at 200°C (390°F) for 20–25 minutes until the pastry is puffed and deeply golden brown.

7. Serve hot and enjoy the flaky pastry with the rich, savoury minced meat filling.

Is there a bake you make
that everyone requests
but secretly exhausts you
every single time? 🫠

Old-Fashioned Coconut Macaroons 😋

Serves: 12

Ingredients:

250 g sweetened desiccated coconut

200 g sweetened condensed milk

2 large egg whites

5 g vanilla extract

2 g salt

80 g raspberry or strawberry jam

Method:

1. Preheat the oven to 170°C (340°F) and line a baking tray with baking paper.

2. In a large bowl, mix the desiccated coconut, condensed milk, vanilla extract, and salt until well combined.

3. In a separate bowl, whisk the egg whites until soft peaks form.

4. Gently fold the egg whites into the coconut mixture until evenly incorporated.

5. Scoop small mounds of the mixture onto the prepared tray, leaving space between each macaroon.

6. Use your thumb or the back of a spoon to make a small indentation in the centre of each macaroon.

7. Fill each indentation with a small spoonful of raspberry or strawberry jam.

8. Bake for 15–18 minutes until the edges are golden and lightly toasted.

9. Allow to cool on the tray for 5 minutes before transferring to a wire rack.

10. Serve and enjoy these chewy, golden coconut macaroons with their sweet jam centres.

Caramel Oat Crumble Bars 😋

Serves: 12 bars

Ingredients:

For the Base & Crumble:

250 g plain flour

180 g rolled oats

180 g brown sugar

170 g unsalted butter, melted

2 g salt

5 g vanilla extract

For the Filling:

300 g soft caramel or dulce de leche

120 g chopped dates

80 g milk chocolate chips

60 g chopped pecans or walnuts

Method:

1. Preheat oven to 180°C (350°F). Line a square baking tin with baking paper.

2. In a large bowl, mix flour, oats, brown sugar, salt, melted butter, and vanilla until crumbly.

3. Press two-thirds of the mixture firmly into the prepared tin to form the base.

4. Spread the caramel evenly over the base, then sprinkle over the chopped dates, chocolate chips, and nuts.

5. Crumble the remaining oat mixture evenly over the top.

6. Bake for 28–32 minutes until golden brown and crisp on top.

7. Allow to cool completely before slicing into bars. Serve and enjoy the gooey caramel centre and crunchy oat crumble topping.

Ham & Cheese Savory Scones 😋

Serves: 8

Ingredients:

300 g plain flour

15 g baking powder

5 g salt

80 g cold unsalted butter, cubed

150 g cheddar cheese, grated

150 g cooked ham, diced

10 g fresh chives, finely chopped

180 g milk

1 egg

Method:

1. Preheat the oven to 200°C (390°F) and line a baking tray with baking paper.

2. In a large bowl, mix the flour, baking powder, and salt. Rub in the cold butter until the mixture resembles coarse crumbs.

3. Stir in the grated cheddar cheese, diced ham, and chopped chives.

4. In a separate bowl, whisk together the milk and egg.

5. Gradually add the wet ingredients to the dry ingredients and mix until a soft dough forms.

6. Turn the dough onto a lightly floured surface and gently pat it into a thick round.

7. Cut into wedges or rounds and place on the prepared baking tray.

8. Bake for 18–22 minutes until golden brown and risen.

9. Serve warm, split open with extra butter, or enjoy as a savory snack.

Easy Flake Chocolate Biscuits 😋

Serves: 8

Ingredients:

300 g digestive biscuits, roughly crushed

200 g milk chocolate, chopped

120 g unsalted butter

40 g cocoa powder

120 ml semi-skimmed milk

100 g granulated sugar

5 g vanilla extract

Method:

1. Place the crushed digestive biscuits in a large mixing bowl and set aside.

2. In a saucepan over low heat, combine butter, milk, sugar, cocoa powder, and chopped milk chocolate. Stir until smooth and fully melted.

3. Pour the chocolate mixture over the crushed biscuits and mix well until all the biscuit pieces are evenly coated.

4. Transfer the mixture to a lined rectangular baking tin and press down firmly to create an even layer.

5. Smooth the surface with the back of a spoon and refrigerate for 2–3 hours, or until completely set.

6. Remove from the tin and cut into bars or squares.

7. Serve chilled and enjoy the rich chocolate flavour with crunchy biscuit pieces throughout.