Recently we visited my husbands family in Perth. Grandma came out of the kitchen holding a box, filled with cream puffs. Her hands were placed over a few letters (and my eye sight is not the best) I said, “wow pussy puffs – great name!” The kids laughed, my 11 year old hysterically, shock, horror, they are called Pusey’s Puffs. No Pussy in sight…
I believe they are a Perth institution. Everyone knows about them. They are light sponge disks filled with raspberry jam and cream, they are seriously good to eat.
My mother used to make something very similar when I was a child. So when we came home my son, requested pussy puffs (with a giggle of course) for afternoon tea. This recipe is from my mum.
Not quite Pusey’s Puffs but pretty good all the same.
2 eggs separated
1/3 cup castor sugar
1/2 teaspoon vanilla
1/3 cup cornflour
1/3 cup plain flour
1 level teaspoon cream of tartar
1/2 level teaspoon bi carb soda
Whisk eggs whites and salt until thick. Add sugar, egg yolks and vanilla. Gently fold in the sifted dry ingredients. Place tablespoons of mix onto a lined tray (leave room for spreading)
Bake in a hot oven 200C for 10-12 minutes.
Join with whipped cream and jam of your choice, dust with icing sugar. They are best eaten fresh. Keep in fridge until needed.