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School dinners: Recipes which bring back memories.

Updated on January 9, 2012

school dessert

As a young girl, I always looked forward to my school dinners. When I am feeling nostalgic and fancy some good old fashioned food, I prepare some of my childhood favourites. I was very fortunate because I had a Mother who worked as a school dinner lady, so she would make them for us at home. The dishes I remember always tend to be the desserts or puddings. My recipes are all in pounds and ounces so I have converted them to metric.

Chocolate Crunch

5ozs (150gms) self raising flour

5ozs (150 gms) plain flour

8ozs (225gms) margarine

8 ozs (225 gms) sugar

1 oz (30 gms) cocoa or drinking chocolate powder

1 egg

Few drops vanilla essence

Mix all the dry ingredients then add melted margarine eggs and essence.

Press into a greased tin

Sprinkle with a little sugar. Bake for 20 minutes in a medium heat. This recipe will make 8 good slices.

Toffee Cream Tart

Unlike my Mum, I buy ready-made shortcrust pastry which I use to make a pastry case in an 8” tin. Bake blind.

Filling;

2 ozs (60) gms plain flour

3 ozs (90gms) margarine

1 ozs (30 gms) sugar

5 ozs (150 gms) golden syrup

8 fl ozs (250 mls) hot milk

A little coconut or chocolate flakes for sprinkling over the top

Heat the margarine in a saucepan and add the flour. Mix into a roux and gradually add the hot milk stirring all the time. Add the sugar and syrup. Take off heat and stir until it cools. Pour into pastry case and sprinkle coconut or chocolate over the top. Serve when cold.

Ginger Pudding

A lovely recipe which is best made in the traditional way:

4ozs (12 gms) plain flour

½ teaspoon baking powder

1 cup (170ml) milk

2 Tablespoons of golden Syrup

1 Egg

1 ozs (30 gms) brown Sugar

8 ozs 240g shredded Suet

1 teaspoon of ground ginger

1/4 teaspoon baking soda

Mix all the dry ingredients together in a large mixing bowl. Warm milk in a saucepan and add the golden syrup and beaten egg. Stir well then add to the dry ingredients. Put mixture into a greased basin. Cover with greaseproof paper and tie tightly with string. Put into a large saucepan with boiling water and steam for two hours. Check that the water does not boil dry.

Serve with custard.

Nowadays ‘healthy eating’ are the watchwords for preparing school dinners. But I cannot help feeling that the meals we had in decades past were tasty, satisfying and fuelled our bodies for education.


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    • dinkan53 profile image

      dinkan53 5 years ago from India

      In my schooldays my favorite was a special milk product named peda. I was ready to do anything for getting it. At that time my pocket money was not sufficient to allow more than one in a week. Now when I can buy it worries about the fat content in those things. anyway thanks for the recipes.

    • stephaniedas profile image

      Stephanie Das 5 years ago from Miami, US

      Hmm...my school days were full of good old Italian treats...pastine, tiny little pasta that my grandmother made with butter, and riccota cheese with some sugar sprinkled on it were two of my favorite snacks. Like Dinkan, I still love these foods, but worry about the calories!

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