Vicki Derrick

“I was born and bred in Subiaco having taken my first breath in the confines of King Edward Memorial Hospital. I spent the rest of my single life in and around Subi

“I was educated at Thomas St. Primary, which has since closed and then continued nest door at Perth Modern School. I left high school at age 16 to start my working career. I had a variety of jobs, ranging from shop assistant to printer. The printing job was very interesting and also included being a receptionist, which I enjoyed. It was after this stage that I met my husband to be. We moved to Wandering shortly after the wedding and lived there for 10 years, moving to our present position on Hotham Farm in February, 1986. I have been involved in the Arts Council for the past three ears, doing pottery and have taken up ceramics as well during the past two years. I am on the committee of the BAC as the Ceramics representative and, am thoroughly enjoying it.”

Vicki and Graham have tow young sons, Scott and Doug.

Pumpkin Sherry Cake

Ingredients

1 tablespoon butter

2 eggs

1 cup cold mashed pumpkin

1 pkt. dried mixed fruit

2 cups self raising flour

1 cup sugar

1 tablespoon golden syrup

½ teaspoon vanilla extract

¼ cup currants

1 tablespoon sherry

Method

Cream butter and sugar. Add well beaten eggs. Add golden syrup, pumpkin, Vanilla essence, fruit, currants, sherry and flour. Mix well together. Pour into prepared 20 cm square tin. Bake in moderate oven for 1 hour.

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