Give Your Life a Lift with Tucker by Tim's Old-school Desserts

by Timothy Coggin January 17, 2019

Give Your Life a Lift with Tucker by Tim's Old-school Desserts

Give Your Life a Lift with Old-school Desserts 

Do you regularly order fast-food – Menulog, Uber Eats or the good old drive through?  If you do, chances are some of this may ring true.

Satisfying old-school desserts are impossible to find. Insipid mousse, yes. Chewy apple pie, deep fried or devoid of actual apple, yes again. Choc slice variations too – in their hordes. Brownies, fudge bars, lava cake and the like. Dense, stale, repetitive or all of the above.

Then of course there’s the other end of the spectrum, fine dining Restaurants. A world of deconstructed desserts so clever it boggles the senses to figure out what you’ve actually put in your mouth.

Maybe you long for the sweets of your childhood, the ginger pudding mum used to make or rhubarb crumble like at gran’s on a weekend afternoon? Daggy desserts you scorned at the time. But now you get it - Nanna was showing her love and it was delicious and how didn’t you realise this at the time?

Worse still such old favourites may not reappear. Strange to say in an era when Cooking Shows rule supreme, Sunday arvo spent elbow deep in pudding batter, wondering how it’ll fit in the oven next to the roast, is hardly a glamorous proposition (that’s why we took poor Nanna for granted in the first place).

I should also acknowledge those who have bad memories about these kinds of desserts, often from school days; people traumatised by memories of custard as stiff as cement, throat blocking jam roly-poly, or sago like a school of infant blowfish.

Even the supermarket shelves, with their faux cream profiteroles and machine made cheesecakes can’t give you the comfort of a real dessert made by a real home cook for the lucky few who popped in that day.

Not that I’m knocking what’s on offer at shops across Perth. We are well served by franchises that serve great sweet baked items, under-appreciated Vietnamese bakeries with slices to die for, and top Patisseries with tortes and petit-fours to blow you away.

All I’m saying is sooner or later it’s nice to sit down and tuck into piping hot crumble and custard, or tiramisu knocked together by a nonna delighted by a visit from her kids.

At Tucker by Tim we try to stay true to this heritage, and offer up our versions of these "daggy old classics'. Going great guns this Season is our Rhubarb Crumble. Give it a try...

 



Timothy Coggin
Timothy Coggin

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