Christmas of yesteryear produced some of the greatest desserts and treats of all time. Sadly, many have fallen out of favour.
But this festive season they should return to tables across the country – not just because they are delicious, but because each of them is symbolic of Australian ingredients and flavours.
Let’s take a look at three of the most nostalgic Aussie Christmas treats of all time, including their history, evolution and why they would still be perfect inclusion in any festive spread.
The Christmases of yesteryear produced some of the greatest desserts and treats of all time. (Getty)1. Trifle
It was my partner who brought trifle back into my life, after several years without it.
A family member used to make a particularly boozy version, and I had a friend who once made one for me with fresh pomegranate in it, which is probably my favourite trifle of all time.
My partner’s version is the most traditional I’ve had yet, made with budget supermarket jam sponge roll, jelly, custard and cream, and alcohol – and it always tastes better the next day. Trifle for breakfast, anyone?
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The best trifles use budget supermarket jam sponge roll. (Getty Images/iStockphoto)
The dish traditionally includes sponge cake soaked in sherry, fruit, jelly, rich custard, and whipped cream. (Getty)
Trifle came to Australia from Britain. It was created in 18th-century England as a way to use up uneaten desserts. Served in a glass trifle bowl to showcase each layer, it quickly became a centrepiece on festive tables across the country.
Traditional trifle includes layers of sponge cake soaked in sherry, served with fruit and jelly, rich custard, and a topping of whipped cream, but there are so many fun variations.
Over the decades, the trifle was slowly replaced by the pavlova, a lighter, simpler dessert, more modern dessert.
Some geniuses have merged the two to create the trifle pavlova, or the pavlova trifle, which simply includes pieces of meringue in the trifle layers – the very reason why it needs to return.
Adding meringue pieces to a trifle gives it that extra crunchy, sugary texture and saves having to choose between them. Or, you can do what I do, which is place a serving of each on one plate and create your own deconstructed hybrid of the two by scooping some of both of them up in each spoonful.
I can see why pavlova is more popular. It doesn’t include alcohol, so is much more child-friendly.
When I was a child I’d simply be served the top few layers without the liquor-soaked sponge cake and everyone was happy to complete their Christmas meal with this tasty classic.
So, bring it back, I say! At least for the grownups.
2. White Christmas
White Christmas is unique to Australia, made using Kellogg’s Rice Bubbles.
I remember making different versions and bringing into the office almost a decade ago, but trendier rocky road and so-called Christmas Crack have taken over from this nostalgic treat.
Like trifle, White Christmas doesn’t require any baking, just some time in the fridge to set. (Kellogg’s)
(By the way, I think Christmas Crack is a terrible name. It should be Christmas Crackle – much more family-friendly, I feel.)
Like trifle, White Christmas doesn’t require any baking, just some time in the fridge to set.
Traditional White Christmas includes Rice Bubbles, Copha, icing sugar and coconut, with some dried or candied fruit, sultanas or glace cherries. Some versions include toasted nuts such as almonds.
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The treat was developed in the mid-20th century and came to symbolise the White Christmas Aussie kids missed out on due to our Christmas taking place in the summer months.
White Christmas fell out of favour, along with Copha, which is hydrogenated coconut oil that was deemed unhealthy. Not that rocky road or Christmas Crack can claim to be healthy…
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Many old-school Christmas treats have fallen out of favour over the years. (Getty)
The original recipe for White Christmas reportedly first appeared in the Australian Women’s Weekly in 1937, which helped to establish it as a festive staple.
It sure does look like Christmas, which is exactly why it needs to return.
For those who love the texture of rocky road, you can fuse the two by adding some melted white chocolate to your White Christmas, or even a few marshmallows instead of the dried and candied fruit and nuts that kids may not like.
The best part of making White Christmas, and rocky road, is licking the bowl. And as the chef, that can be you. Who says kids are the ones who get to lick the bowl? Not me!
3. Flummery 
Flummery is a delightful dessert pudding that came to Australia from England. (Getty)
This is one I had heard of in passing, but had never tried, and no friends or family had ever made it for me as far as I remember. But it sure does sound amazing.
Flummery is a delightful dessert pudding that came to Australia from England. It combines partially-set jelly and whipped cream.
I know! How have we not been eating this daily, or at least weekly? And think of the flavour combinations!
This is something the kids would love at Christmastime and would go very well as a layer in the aforementioned trifle, which includes layers of jelly and cream separately. Why not include a layer of flummery as well?
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This is something the kids would love at Christmas time. (Getty Images/iStockphoto)
Flummery was most popular in the 1950s when times were tight. It was a simple, budget-friendly dessert for the family that could be fancied up with a bit of fruit if desired.
Traditional flummery is made using raspberry jelly, and turns out to be a delightful shade of light pink, but with the variety of jellies now available in supermarkets you could make it in blue, green, purple, orange and yellow.
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Dining and Cooking