Happy Mothers day to all the beautiful women who, birthed, raised, taught, nourished, nurtured and gave an incredible life to all of us.

We're especially grateful for our mums here at Boom, which is why we want to share our favourite recipes made by our mums! You're going to want to use your free time to whip up these delicious recipes 😍


Chocolate Fudge Squares


125g butter

1 cup brown sugar

2 tablespoons cocoa

1/2 cup of coconut

1 cup self raising flour

Dash of vanilla


Chocolate Icing:

1 cup icing sugar mixture

2 tablespoons cocoa

40g salted butter 

1 tablespoon milk



Melt the butter. Add all of the ingredients together and mix well.

Spread in a shallow rectangle (Lamington) pan- make sure the pan is well greased with butter or lined with baking paper.

Cook at 180 degrees for 10-15 minutes. Leave to cool.

Sift the icing sugar and cocoa together into a medium bowl. Add the butter and milk. Use an electric mixer on low speed until all the ingredients are combined. Increase speed to medium and beat for a further 2 minutes until the icing is smooth.

Spread an even layer of the chocolate icing onto the slice base.

Cut into squares when cold.



Mum's ginger cake is a bit famous... when people come to visit at Christmas they are definitely partly there for this cake... its SO yummy. My mum is very good at putting on a tasty spread and she loves this cake because if you make it without the icing it is still really delicious and it then keeps really well (not that it ever lasts that long around these parts!). This cake also freezes quite well... so you can cook in advance, freeze it, and just pull this baby out when the time is right... Enjoy!

Sticky stem ginger cake with lemon icing


225g self-raising flour

1 tsp bicarbonate of soda

1 tablespoon ground ginger

1 tsp ground cinnamon

1 tsp ground mixed spice

125g butter, cut into cubes, plus extra for greasing

125g dark muscovado sugar

125g black treacle

125g golden syrup

250ml whole milk

85g drained stem ginger, finely grated

1 egg

For the icing

50g icing sugar, sifted

1 tsp finely grated lemon zest

1 tbsp lemon juice


  1. Preheat the oven to fan 160C for fan assisted/ 180C conventional /gas 4. Butter and line an 18cm round, 7cm deep cake tin with greaseproof or parchment paper.
  2. Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
  3. Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point so it does not burn the sugars or it will be bitter. Take off the heat.
  4. Add the stem ginger to the flour mixture thoroughly coating it well. Then pour in the treacle mixture, stirring as you go with a wooden spoon (it will bubble as there is bicarb soda in the mix). Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1 hour in middle of the oven, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out. (To freeze: wrap in greaseproof paper, then in cling film. Freeze for up to 1 month.)
  5. To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, adding more juice, if needed. Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create the cross-hatched finish (see below). Cake keeps for up to 2 weeks stored in an airtight container.



Spaghetti Bolognese 

500g beef mine

2 garlic cloves

1 celery stalk

1 onion

2 Tbsp dried Basil

1Tbsp dried oregano 

1 tsp dried Thyme

150ml Tomato Passata

1 Tin Tomato’s

½ tsp raw sugar

1Tbsp milk or almond milk

1 carrot

5 fresh basil leaves

Sautee onion and celery, until the onion is see through. Add garlic and dried herbs, fry for a few minutes. Then add your beef mince. This must be well cooked until brown and almost sticking to the base of the pot. This will take some time. Add your passata and cook for 2 minutes and then add your tin of tomato’s, milk, sugar, carrot and fresh basil leaves. Simmer for around 2-3hrs. Best eaten the next day. 

Serve with any type of pasta or zoodles and a sprinkle of parmesan.



As a kid, myself and my siblings loved our Mums Cheesy Pasta Bake. It's to die for!!


400g dried pasta shapes

1 tbsp vegetable oil

3 large chicken breasts - cut into bitesize chunks

1 large onion - peeled and chopped

1 red bell pepper - de-seeded and chopped

1 yellow bell pepper - de-seeded and chopped

pinch of salt and pepper

2 cloves garlic - peeled and minced

1 tbsp tomato puree

½ tsp dried oregano

½ tsp dried thyme

800 g tinned chopped tomatoes

120 ml double (heavy) cream

100 g fresh baby spinach

6 rashers cooked bacon - chopped

100 g strong cheddar cheese - grated

100 g mozzarella - grated

Small bunch parsley - roughly torn


Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.

Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the chicken, and cook until just sealed - about 5 minutes. Add the onion and cook for a further 3-4 minutes until the onion is softened. Add the chopped peppers, salt, pepper, garlic, tomato puree, oregano and thyme. Stir and cook for 2-3 minutes.

Stir in the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta, spinach and cooked bacon. Stir everything together, then transfer to a large baking dish.

Top with the cheddar and mozzarella, and place in the oven for 20-25 minutes, until the cheese is golden brown. Take out of the oven and top with parsley before serving.



When Mum used to ask me, "what do you want for dinner?", this was always my answer... "Swiss Chicken please Mum!"

My all time favourite dinner, which is funny now that I'm vegan!! Still, Mum made it taste like we were dining in a 5 star restaurant. I still have the Australian Women's Weekly - Best Ever Recipes cookbook she used, stains and all!



Mum’s Most Unconventional Rice Pudding!  

Comfort food at its very best!!! ☺☺☺

You’ll need:-

1 x 1 litre ceramic baking dish, generously buttered inside

4 tablespoons jasmine rice, washed in a sieve and drained

2 large eggs, or 3 small eggs

2 ½ cups of full cream milk

1 decent blob (large teaspoon) of vanilla bean paste

2 tablespoons caster sugar

1 decent heaped tablespoon of home-made imperial mandarin marmalade (substitute ordinary orange marmalade if you don’t have home-made)

A good dose of freshly grated nutmeg

And here’s how:-

Preheat you oven to 160C and generously butter your baking dish.

Whisk the eggs, vanilla, sugar and milk in a large bowl until well combined.

Tip the rice into the baking dish and add the imperial mandarin marmalade and fork through the rice very gently.

Pour over the milk mixture, do not stir!

Bake for at least 1 ½ hours or until thick and creamy with a golden brown crust on top.

Grate the nutmeg over the top and serve with a decent blob of thick cream!  Eat and Enjoy!!

PS: you can add sultanas or raisins or chopped dried figs, or even glace’ peel if you wish, perhaps even a small sherry glass of liqueur…



One of my favourite dished she used to make was homemade spaghetti – even better the next day in a sandwich for lunch.


Pack of spaghetti



Bolognese Sause


Season to taste


Add oil to a pan on high heat, cook the onion and bacon until cooked through, then add the bolognese Sauce. Stir occasionally for 30 minutes. 

While the sauce is cooking, add the pasta to boiling water and cook for 5-8 minutes until cooked through. 

Drain the pasta, add the sauce then top it off with cheese and season to taste. Enjoy!



This was my 100% fave cake as a kid. We would only get it on special occasions and it was amazinggggg! It was layered with jam and cream in the middle and 100’s and 1000's on the top. Literally to die for.


Shepherd’s Pie

Create a minced beef savoury mix – like a spag bol sauce (also good use of leftovers)

Lots of garlic, tom paste, whatever vegies you have cut small and a dash of RED WINE!

Cook until meat is brown

Place in a large casserole dish

Cook and prepare mashed potatoes (whatever spuds you like)

Place mash on top of mince beef

 Grate cheese on top

 Place in oven to melt and brown cheese