Walpeup Young Womens Fellowship recipes – Chocolate Pudding


This post is dedicated to my maternal grandmothers family. They were farmers in the small town of Walpeup. This recipe book was published by the ‘Walpeup Young Womens Fellowship’.


The recipes are attributed to many of my great aunties, second and third cousins and various other family members related to me by marriage. This kinds of recipes books were made for school, club, association etc. fund raising purposes. But they were really useful when there was no internet, no cooking shows and no bookshops around the corner (cookbooks were expensive anyway). They were full of family recipes.

The recipes are for lack of a better work, very ‘retro’. They feature lots of canned things like soups and pineapple, call soy sauce ‘soya sauce’, and are by their nature budget friendly.


But these things reflect what it was like to live in a rural area in the 70’s here in Australia. There was no supermarket in the town, they had a small store, a butcher  and a  cafe (many towns may not have had, even this). They were 1 hours drive from  the next larger town and small supermarket, and even then, this town would not have had specially stores.

You ate seasonally, because things out of season where simply not available. Sometimes things had to be made from pantry ingredients and whatever was growing in the garden, you couldn’t just run and get something from the supermarket at 7:00pm.  There was no take away, not even a fish and chip shop (which are and where everywhere in Australia). Meat was expensive, so cheaper cuts were utilized and nothing was wasted. Sundays roast became  sandwiches, curry, patties, and fritters during the week (my Nana still makes the fritters, there are pretty good with lots of sauce).

Anyway some of these recipes are still made by the original ladies and their descendents, and some thankfully have been retired.

This a pudding contributed to the recipe collection by my second cousin Tracy, I learnt how to make when I was fairly young, maybe 11. My Nana made it, so did my mum and dad (and many of my cousins), and now I make it too.

It is a chocolate self -saucing pudding.  Here is the original recipe.


Here is my updated recipe. I used wholemeal flour and buttermilk, as this is what I had, feel free to use normal flour and milk. Using the brown sugar makes a really fudgey sauce.


1 1/4 cup of wholemeal S.R. flour

1/2 cup of white sugar

2 tbls of cocoa

pinch of salt

2 tbs of melted butter

3/4 cup of buttermilk

1 egg, beaten

1/4 dark chocolate chips


1/2 cup of white sugar

1/2 cup of dark brown sugar

2tbs of cocoa

1 1/2 cups of boiling water

Preheat oven to 180c.

1.In a bowl, mix  flour, sugar, cocoa, chocolate chips and salt.


2.Add butter, milk and egg. Stir to combined.


3. Spread into a greased deep pie dish, small casserole  or oven proof skillet.


4. To make topping, mix together remaining sugars and cocoa, sprinkle over the top the batter.


5. Careful pour over the boiling water.


6. Bake for approx. 30 mins.


You should have a cake the has risen to the the top, and a  chocolate sauce on the bottom, that is bubbling deliciously up the sides of you dish.

A recipe that has stood the test of time X.


Burning Butter


Who knew that burning butter could make a delicious sauce!

But obviously, a sauce composed almost entirely of butter is a sometimes food.

I believe the milk solids in the butter burn, leaving the brown specks you can see in the pan. This creates a rich nutty flavor.

You can add many different herbs and nuts and other things to the sauce as you wish (in summer Basil works well).  The herb fries, making it a little crunchy. Here I have used sage and pecans.

I have served it here with some frozen cheats pumpkin and ricotta ravioli (made with gow gee wrappers, recipe by Donna Hay), when I make then again I will post the recipe.  The traditional french version of this sauce beurre noisette can be served with with vegetables (nice with swede mash), fish, egg dishes and chicken.  It can also be used to add a special nutty flavor to some baked goods (madeleines, financiers and I’ve sen it used in an ice-cream).

Warning: If you take the butter to far it may cook too much and become  a different sauce beurre noir (this usually has an acid added)or just burnt, and if under cooked it will be well, just melted butter, it may take a few goes to get it perfect.

Ingredients: (Serves 4)

100gs butter

1/3 cup of sage leaves

hand full of pecans

Place butter in a small fry pan over medium-low heat. Cook for 3-4 minutes or until butter just starts to turn brown. Add sage and cook for 1 minute or until crisp. Remove sage from pan with a slotted spoon and drain on paper towel. Reduce heat to low, add nuts, and continue to cook the butter until golden brown. Serve over your dish!