When reader Bernice sent me some recipes from her mother’s New Zealand church cookbook, I was pretty pumped. I mean, these recipes came from cakers who lived across the world. Considering the farthest I’ve been is across the street, you can imagine how National Geographic-ish I felt as I set out to make Mushroom Fluff.
Ever get the sense that something’s not right when you take it out of the oven? I suppose that applies to most caker food. But in this case, things seemed more "off" than usual. Mushroom Fluff came out looking more like mushroom soup. But, being the trooper I am, I dug in.
A half hour later, the fluff started flopping. Like, real bad. I haven’t moved that fast since Sears had a sale on Wrangler jeans. Naturally, I was mortified when the police showed up at my door. The neighbours had called to report sounds of a “violent commotion.” I couldn’t apologize enough to the police officers and offered to make a caker candy tree for their next fundraiser.
Was it the eggs? The milk? Was it not cooked enough? Who knows? Bernice, I wish I could say my first experience with New Zealand caker food was a good one. But the next time fluff comes a’knockin’, I ain’t a’answerin'.
1 tin mushroom soup
4 ounces grated cheese
½ teacup of milk (see note)
Stir together the soup, the cheese, the milk and the egg yolks. Beat egg whites stiffly and fold gently into mixture. Place in greased dish and bake in hot oven (400 degrees) for 30 minutes.
Note: I assumed this was a ½ cup, but maybe the measurements are different in New Zealand. That might’ve explained the soupiness.
Source: Hataitai Methodist Church, 1964