Made famous by the wife of a former Queensland Premier, pumpkin scones provide a delightfully savoury accompaniment to a warm Australia Day dinner.
This recipe yields 4-6 servings.
- 1 tablespoon butter
- 1/2 cup sugar
- 1 egg
- 2 cups self-raising flour
- 1 cup cold, mashed, cooked pumpkin
- a pinch of salt for flavour
- Grease a scone tray or baking tray.
- Cream together the butter and sugar until light and fluffy. Add egg and beat well.
- Add pumpkin, flour and salt and fold in by hand. Knead lightly and cut
into one-inch squares.
- Place close together on the scone tray and bake at 200-220 degrees Celcius until well risen and golden on top (about 15 minutes).
- Serve hot, with butter.
A truly Australian dessert, the meringue-based Pavlova was was reportedly developed by a Perth chef circa 1930-1935 as a tribute to the great ballerina, Anna Pavlova. The soft, fruity dish is a favourite dessert dish makes for a great way to top off any Australia Day feast.
This recipe serves 6-8.
- 4 egg whites
- a pinch of salt
- 1 cup castor sugar
- 1 teaspoon cornflour
- 1 teaspoon vinegar
- 1 teaspoon vanilla essence
- whipped cream
- fresh fruit - including passionfruit, kiwi fruit, strawberries
- Preheat the oven to 150 degrees Celcius.
- Whisk or beat the egg whites and salt together until they are stiff enough to form peaks.
- Sift the sugar and add it slowly to the mixture, beating it at high speed until dissolved.
- Then, gently fold the cornflour, vinegar and vanilla essence into the mix.
- Place greaseproof paper on a baking tray and pile the mixture atop this. Shape the pile into a circle and mould the sides with a spatula until they are a little higher than the rest of the flat top of the cake so as to allow for the centre to be garnished later.
- Bake on a lower shelf of the oven for about 90 minutes. When firm to the touch, turn off the oven and leave the pavlova in the oven to cool slowly.
- Remove the pavlova and fill the centre depression with cream. Optionally also pipe whipped cream around outer rim for decoration. Garnish the centre and edges with fruit.
- Serve in thick slices, accompanied by more fruit and whipped cream.
A traditional, outback-inspired bread, damper is a heavy but fulfilling side dish that exudes Australiana.
This recipe serves 6-10.
- 1 teaspoon butter
- 2 1/2 cups self-raising flour
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup milk
- Preheat oven to 180 degrees Celcius.
- Mix together the butter, flour, sugar and salt until evenly blended. Add the milk and knead for about 5 minutes to eliminate all dry pockets.
- Shape into a ball and flatten. Place on a greased or floured baking sheet or cake tin.
- Bake for 30 minutes. Then tear or serve in thick slices with jam, golden syrup, honey or vegemite.