1970s style puddings?

Cheesecake?

Spotted dick?

Something you would have had at school dinners like semolina or tapioca?

Arctic roll (or is that 1980s?)

Did they have chocolate fondue back then? Or was that only cheese fondue?

Um how about big meringue nests, was that more 70s?

I was going to suggest BF Gateau! ?

How about:
Trifle
Brandy snap baskets
Pavlova
Creme caramel
Orange sorbet, served in scooped out oranges (or small pineapples)

Can I come please?

I'm guessing that a big bowl of Angel Delight won't quite cut the mustard...? ?

Rumbaba?

? I regularly roll out pavlova as a staple dessert at dinner parties I go to or have at my house, I am stuck in the 70's and had no idea!

How about warm pineapple or pear upside down cake with icecream?

Actually, give me a second to have a look at my very 1970's cook book, I bet I can find some corkers in there...

Like... The Deans Cream - basically Trifle

Blancmange - looks rank! Made with cornflour, milk, lemon rind and sugar.

Various trifles, all decorated with flaked almonds and glace cherries

Rhubarb Orange fool - list of ingredients includes 'Sponge fingers to serve' ?

Peach cream dessert - using tinned peaches and chopped almonds

Strawberry foam - WTF?

Lemon prune mousse - WTFknF??

Citrus conde - satsumas, milk, honey, pudding rice and gelatine...hmmm

Junket - ingrdients include 'liquid rennet' great for the fussy eaters!

Milk jelly - oh yes

Rum butter and orange pancakes - could be a contender?

Any good to you?

It's probably not a proper 70s pudding but that's when it took off in UK.It was my mum's favourite dinner party centre piece. I loooove 70s food and would be delighted if I was at your house and you served pavlova! ?

Crepes suzette?

I'd love to do arctic roll or angel delight (and there's some chance my husband might eat it if I did ?) but we're doing more dinner party. Think Margot Ledbetter in a hostess gown.

Rum baba? Pavlova? Hmmmmmmmmmmmm - I might have to make many, many puddings at this rate

Crepes Suzette? I seem to remember flambé-ing being all the rage. (ETA: Damn, Hazel beat me to it. That'll teach me to watch Stenders instead).

Actually, I like the Rum Baba suggestion. Definitely a favourite treat of mine as a child. ?

Blancmange in a silly shaped mould? Rabbit or similar?

Or pineapple upside down cake with Birds custard.

Failing that, angel delight with a layer of tinned fruit at the bottom.

Now i fancy angel delight can you still get it in strawberry flavour

Ohh deffo pineapple upside down cake, apparently it is THE retro dessert to have at the mo (was reading the other day about tretro desserts)

Profiteroles, I seem to remember from the dinner parties I sneaked down to

Yes, Cariad, you can. How do I know this? Because my husband sneaks 3 or 4 packets of it into the shopping trolley every week when he thinks I'm not looking.

I'm so tempted to do this:

But I have a piping bag and I'm not afraid to use it, so I think some kind of gateau with rosettes of cream on top is called for. Crepes suzette is perfect for the era, but I make rubbish pancakes so that's out, sadly.

Its in my 70's cook book so it might well be a proper 70's dessert. I do get complimented on it which is why its become a staple in my repotoire. I make it with fresh raspberries, blueberries and blackberries (when I can et them from England) and vanilla cream, crushed hazelnuts and caramel ?

In a slightly internet weirdy sort of way, going by your posts on here, you are very lovely and would be welcome to come over for pavlova at anytime!

Good work, Rosencrantz. Prune and lemon wossname? Eh?

The line we're trying to tread is making things which are comically retro without being disgusting. That said, my friend has a recipe for mulled lager from her Mary Berry 70s special cook book, and she's going to make it despite her husband's horrified protests.

Which reminds me. The wine.

Anyone remember this one?

Ahhh, if you want a gateau with piped cream then you need.....

Le Grand Gateau

3 large sponges or flan cases (10"/25cm)
450g icing sugar
225g butter
50g cocoa powder
1kg black cherry conserve (I used 1 370g jar of bonne maman, but it could have taken more)
2.5l double cream (I used about 1.5l)m whipped
1/2 bottle whisky/brandy/kirsch/Amaretto etc.
Plain chocolate for decorating

Make a cheat's ganache by creaming together the icing sugar, cocoa powder, butter and a couple of tablespoons of the alcohol. Blend until smooth.

Construct the cake as follows.

Base - 1 flan case or sponge (I used sponge cakes, and hollow out the middle a bit)
soak with a little alcohol, but not so much that it goes mushy and collapses
Fill base sponge with all of the ganache
Add a second sponge or flan case.
More alcohol.
fill the sponge/case with the jam.
Take the third sponge/case, fill it with about half of the whipped cream and invert on top of the jam filled one.
Add more alcohol.

You should now have a base layer of sponge, then chocolate ganache, then sponge, then jam, then cream, then sponge, with a liberal dosing of alcohol throughout.

Cover the entire lot in more whipped cream, reserving some for piping. Pipe around the top and bottom (If there is room on the cake board). Decorate with chocolate shavings, chocolate rose leaves, chocolate triangle etc.

Well if you're doing an Abigail's Party-esque soiree don't forget the Denis Roussos records, pineapple and cheese on sticks and olives! ? Memories. First play I was ever in ... <sigh>

'Do you fancy a little bacardi Tony? Refreshing isn't it? Mmmmm. Lovely' or words to that effect...

i have asked gary to look for some in the co-op ?

Hmm, yes I think I got slightly distracted by the vile stuff and forgot that you are actually wanting people to eat it as well ? There are some recipes in the book for lots of the things mentioned (in the whole thread, not my post above) so if Google isn't your friend, give me a shout and I'll type stuff out if you need me to.

You can buy passable ready made pancakes you know ?

FtG, that sounds aMAZing!

It is, it's so, so easy to do (especially if you buy ready-made flan bases form Sainsbury's!), and can look stunning with no artistic ability at all. I made it for a friends wedding, and it was practically inhaled. I've never seen a wedding cake go down so fast ?

We have a Christmas party where we always do mini sausages/pineapple/onions/cheese on sticks and they vanish so quickly. How about vol au vents too?

Rose Mateus is a must!

?I so wish I could come to this! it sounds fabulous. I wonder what kind of dinner parties my kids will sneak down to watch?

Another one with a 1970s cookbook in front of her. Here goes:-

• Golden Apricot Pudding
• Fruit Cobbler
• Blackberry Roly Poly
• Gingerbread Plum Pudding
• Semolina Caramel
• Grape Tart
• Aeblekage (apples + brown bread crumbs + butter)
• Pineapple Cream Fluff
• Snow Eggs
• Tangerine Creams
• Orange Bombes
• Creme d'ananas (gelatin dessert thing)
• Coffee Party Mousse
• Baked Alaska
• Chocolate Casserole Pudding

For your mains, can I suggest

• Pasta Mould
• Milk Chicken
• Chedder Mousse
• Jellied Loin of Pork
• Creamed Liver Loaf
• Savoury Heart
• Tinkers Casserole

Howzat?

Oh god, my mother used to make a thing called Rosemary's Pudding. I think it was one of these made-up things from a church or school recipe collection, but you do not get more 70s - basically pink marshmalows melted with cream and poured over tinned pears, then alowed to set ? Covered in cream and decorated with Cadbury's Flake.

wahhhhh!!!! Reminds me of my mums very short relationship with "the complete microwave cookbook" (everyone had one of these in the early 80s, surely?) she exploded a pavolova, i still laugh thinking about it. she wouldn't touch the microwave for another 3 years (it was so big and so expensive?

Rosemarys pudding though, quite possibly the funniest pudding name ever

I think angel delight should come with a warning ffs ?

its all over my kettle , walls , oven , work surfaces , so guess what gary will be doing for the next 15 mins

but omg yum

My mum had this book and insisted on passing it on to me when she gave me their old microwave ?