baking, Tip Top, recipes, pudding

Calling all domestic goddesses: Iconic Aussie brand and household staple, Tip Top, is celebrating more than 50 years of baking for Australian families and it’s time to rise to the occasion. As part of the celebrations, Tip Top is re-releasing some of its fabulous, old recipes from the 1950s, such as the sweet tooth’s paradise: Russian Bread Pancakes and Cocoa Pudding (pictured and recipe below).

Both decadent and tasty recipes are from Tip Top’s Recipes Made With Bread. But before you get cracking – to thank mums for their years of support, Tip Top has launched a nationwide initiative to give everyone the chance to say, “Good on ya mum!” The interactive microsite Mum Song Dedications allows you to create a personalised song for your mum.

Following a four-step process, you can pick your own melody, beats, effects, and lyrics to create a unique compilation. Tip Top is Australia’s number one sliced bread, baking more than one million products for families every day. Numerous Aussie celebrities have featured in past Tip Top TV advertisements including singer John Farnham, swimmer Samantha Riley and AFL star Dermott Brereton. Visit www.mumsongsdedication.com.

Russian Bread Pancakes

Ingredients

½ lb. (227g) stale bread

½ lb. (227g) plain flour

1 pint (0.473lt) milk

3 eggs

Butter or dripping

Pinch of salt

Method

  1. Soak the bread for about 1 hour in milk; rub through a sieve.
  2. Beat the eggs, add salt, half of the bread mash and flour; beat well.
  3. Add the rest of the bread and again beat well. Make frying pan (with some butter or dripping) hot.
  4. Put small heaps of the batter and fry on both sides. Serve hot with jam.

baking, Tip Top, recipes, pudding

Cocoa Pudding

Ingredients

6 oz. (6kg) breadcrumbs

1 pint (0.473lt) milk

3 eggs

2 oz. (2kg) butter

2 tbsp sugar

1 tbsp cocoa

1 tsp vanilla essence

Pinch of salt

Method

  1. Boil milk and pour over breadcrumbs.
  2. Add butter and sugar and cocoa, which has been dissolved with 1 tblsp of boiling water.
  3. Add beaten yolks and essence; pour into buttered pie dish and bake for one hour.
  4. Beat white eggs to stiff froth and add sugar and beat again; decorate on top of pudding and cook a light brown.
  5. Leave in slow oven for ½ hour to cook the meringue on top.

baking, Tip Top, recipes, pudding

 Images via flickr.com