Allyson Gofton - Salute the ANZACs

Publish Date
Monday, 15 December 2014, 11:09AM

Anzac Day is very special for New Zealanders and Australians and the memories of the debacle at Gallipolli still casts a long shadow over the thousands of families whose men fought and died there; even those who returned home were often deeply affected by the experience.  Nowadays, we celebrate their sacrifice with the deeply moving dawn parades and memorial services and it is interesting and encouraging that, in recent years certainly in New Zealand, more and more young people are attending.  Those who had family among the servicemen often wear their medals in tribute, and it certainly seems as if this tradition will continue down the generations.  My late father, an old digger, couldn’t have been more proud than on the Anzac Day when his grandson, still very young, marched with him in my home town of Launceston, Tasmania.

As a change from Anzac biscuits – and I suspect the original version was much different to those we make today – why not try a special dessert.


Anzac self-saucing pudding

Preparation Time: 20 minutes
Cooking Time: 45 minutes
Serves: 4-5


  • 1½ cups self raising flour
  • 100 grams butter
  • ½ cup rolled oats
  • ½ cup sugar
  • ¼ cup coconut
  • 1 cup milk
  • 1 egg
  • 1 teaspoon vanilla essence


  • 50 grams butter
  • ½ cup golden syrup
  • 2 cups boiling water



1.  Sift the flour into a bowl. Rub in the butter until the mixture resembles fine crumbs. Stir in the rolled oats, sugar and coconut and make a well in the centre.

2.  In a small bowl mix together the milk, egg and vanilla essence. Pour into the well and stir gently together with a holed spoon to form a smooth but stiff batter. Spread into a well-greased 8 cup capacity ovenproof dish.

3.  Make the sauce by mixing together the butter, golden syrup and boiling water and pour over the batter.

4.  Bake at 180ºC for 45 minutes. Serve with a dusting of icing sugar and whipped cream to accompany.

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