Baking

In Australia, as in other countries colonized by the British, baking flourished. From the Aboriginal tradition of Damper and Johnny Cakes, Australian cooks through the 1800s expanded to butter cakes and sponges, scones and bickies. The cheapness of sugar, the abundance of dried and fresh fruits, and the development of baking powder and self-raising flour in the middle of the century were all factors. The introduction of the domestic electric mixmaster after World War II made the preparation of many cakes and biscuits much less laborious. This area of cookery, more than any other, allowed for the expression of female creativity and satisfied the demands of Outback and Town hospitality. In the Bush the Country Women’s Association supported the development of cookery skills through its publications and the meetings of local groups, while the agricultural shows fostered a competitive spirit. Scottish Australians were an important influence, responsible for many fund-raising cookbooks from the 1890s onwards, and culminating in the hugely successful publications from the 1960s of Australian National Treasure Margaret Fulton, again featuring many excellent baked goodies.

Large Cakes

 

Small Cakes

 

Scones and Tea Breads

 

Biscuits

 

Bread

 

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