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When it comes to amazing, old fashioned recipes, we couldn’t believe our luck when we came across the blog Cauldrons and Cupcakes.
We hit the phone immediately to see if we could share these amazing recipes with you.Nicole is the brains behind the site and a Psychic.
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If you look at her photos, you will see there is a real clarity to the way she captures the food and ingredients. Her recipe selection is wide and varied but they are all old fashioned favorites. It might have something to do with the fact that she’s a card-carrying member of the CWA.
That’s the Country Women’s Association for those of you that may not know. She always shares recipes that remind us of our childhood or something that our Nana used to make ..
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If you would like to get the all the famous CWA recipes, the birds from the bush have their very own Cookbook. You will love to get a copy of Jam Drops and Marble Cake. Get your copy here
Related – More Of Nicole’s Popular Recipes :
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Blueberry Crumble Slice Ingredients:
Base – 1 cup of sugar, 3 cups of plain flour (all-purpose for my American friends), 1 cup of cold butter cut into small cubes (250 grams, 8 ounces or 2 sticks), 1 large egg, 1 teaspoon of baking powder, zest of one lemon, 1 teaspoon vanilla.Â
Nicoles Top Tip – make sure the butter really is cold.
Fruit Filling – 4 cups of blueberries (or fruit of your choice), 1/2 cup of sugar, juice of one lemon, 1 heaped tablespoon of cornflour. I heaped teaspoon cinnamon, reserved.
Blueberry Crumble Slice Method
Method: Place the cubed butter and sugar into the bowl of a food processor and whizz to combine.  You don’t want to mix it to a cream, you want to just barely combine it. Then add in the flour and baking powder and whizz again.
Dump in the egg, lemon zest and vanilla and process one more time.  The mixture should be soft and crumbly. Divide into two portions.  (If you don’t have a food processor, use a scone knife to cut the butter through the sugar and flour, or rub it together between your fingertips.) Press one-half of the dough into the bottom of a baking paper-lined 28cm x 18cm (9 inch by 13 inch) slice tin. Don’t worry if it looks a little dry.
