Wendy and her husband Jim came to “Yaraandoo” from Lancelin late in 1985 and quickly settled into life in the district. Wendy was born and grew up in the Williams district and was educated at Perth College. Before becoming a farmer’s wife, Wendy trained as a nurse and now in her own words, after joining the Arts Council is “gun” try pottery, patchwork and, spinning. We hope she does.
Brandied Fruit Slice
Ingredients
1½ cups plain flour
125 g butter
½ cup firmly packed brown sugar
Topping
30 g butter
1 tablespoon golden syrup
90 g grace cherries
90 g dried apricots
¼ cup brandy
2 tablespoons brown sugar
¼ cup self raising flout
90 g sultanas
90 g slivered almonds
Method
Compine sifted flour and brown sugar in a bowl. Rub in butter. Press firmly into a lamington tin.
Topping: Beat together butter, brown sugar, golden syrup, sifted flour and brandy. add halved cherries and chopped dried apricots. Stir in sultanas and almonds, or put althgether and lightly mix in kitchen whizz.
Spoon topping over base. Bake in a moderate oven. Cool in tin. cut when cold.
Very rich and delicious, it was Wendy’s contribution to the sumptuous supper put on for the WA Arts Council tour (our first) of the Divas.
Bacon Scones
Ingredients
8 rounded tablespoons self raising flour
¾ cup milk
Salt and pepper
2 tablespoons grated cheese
½ teaspoon mustard
1 egg
2 bacon rashers
Method
Cut bacon up finely, add cheese, sifted flour, mustard, milk and beaten egg. Mix together. Place heaped teaspoonful on a greased tray. bake in a preheated, moderate oven, 190° C for 12 to 15 minutes.