FRIDAY FEAST with Mandy Magro

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Hello Feasters, and welcome to the devilish deliciousness that is Friday Feast! This week is pure gold, with a gold standard rural romance author, an 18 carat cover and a golden syrup based dessert to die for. So read on…

First, news from Us Heins Weren’t Meant To Play Golf. On Monday I trekked up to Windsor to play in the final of the Women’s Golf Nepean Silver Brooch thing that I somehow qualified for. The course was lovely, my playing companions too, and… wait for it… I didn’t disgrace myself! Mandy MagroActually, I played quite well. I know, amaaaaazing. Who’da thunk it? Not me, that’s for sure. I was predicting duffed shots and a score that read like cricket a innings.

Speaking of amazing…

My Friday Feast guest today is Mandy Magro, a Queensland country gal who has quickly become one of Australia’s favourite rural romance authors. Her books are lush with outback imagery, emotional and a bit sexy. This isn’t a gal who keeps the bedroom door closed on her heroes and heroines!

Mandy’s latest book is Country At Heart. Take a look.


Country At Heart by Mandy MagroA wounded soldier and a free spirit, both determined to follow their dreams – can their love survive?

The Army, protecting the country he loves, and his dearly beloved explosive detection dog Indy are Dean’s life – he can’t imagine doing anything else. But life has other plans for Dean when he and Indy are wounded in action in Afghanistan and sent home to his family’s seaside horse property, Whispering Meadows, to heal.

Free-spirited Summer has agreed to spend one last holiday with her parents at their luxurious vacation home, despite her father’s resistance to her plans for her career. But events take an unexpected turn when Summer and Dean meet and discover that love at first sight truly exists.

But can they overcome the very real challenges of coming from different sides of the tracks? And when Summer has to face the unpleasant truth about an old friend, as well as come to terms with the after-effects of a bewildering assault, she has to make a heartbreaking decision about their relationship. Can Dean’s love ultimately sway her?

‘A timeless tale of love and war brought to vivid life from war-torn Afghanistan to country Australia’ –TONY PARK, bestselling author of The Delta and Ivory

Doesn’t that sound a cracking read? You can have your hands on it in a jiffy with just a few clickety-clicks. For the paperback, visit Booktopia, Bookworld or Angus & Robertson. For the ebook, click on over to Amazon, Kobo, iBooks, Google Play, JB Hi-Fi or buy  direct from the publisher Harlequin.

All stocked up? Excellent. Now for more gold, thanks to Mandy!

The Sweet Side Of Life…

Thanks for inviting me back to your mouth-watering Friday Feast, Cathryn. I just adore anything to do with food – recipe books, growing it, shopping for it, cooking it and eating it! I will admit I do like to eat healthy – the majority of the time. But then there are the moments when I crave comfort food, the kind of stuff you eat with a stupid grin while fighting the urge to lick your bowl clean.

So, I’m very excited to share my favourite dessert with you, Steamed Golden Syrup Pudding. My mouth is watering just thinking about its delicious golden gooiness.

Steamed Golden Syrup Pudding

Mandy Magro's cooked Steamed Golden Syrup Pudding


150g soft brown sugar

150g softened butter

1 lemon – zested

3 eggs, beaten

150g self raising flour, mixed with a pinch of salt

10 tablespoons golden syrup


  1. Butter a 2-pint (1.1 litre) pudding/steamer dish. Put the sugar and butter in a large bowl and beat with electric beaters until pale and fluffy. Beat in the lemon zest and eggs (add a couple of tablespoons of the flour to help), and then fold in the flour. Mix in 5 tablespoons of golden syrup – or a little more if you like. Put the other 5 tablespoons of syrup – or a little more if you like – in the bottom of the steamer dish. Spoon the pudding mixture on top.
  2. Secure the lid on the steamer basin.
  3. Place the steamer basin in a large pan on an upturned saucer (to stop it touching the base of the pan) with simmering water coming a third of the way up the sides of the dish. Steam for 2 hours, checking the water now and again and topping up if needed.
  4. (This is where my inner-child comes out and I lick the bowl!)
  5. Rest the pud for a couple of minutes before turning it out (you may need a palette knife to loosen)
  6. Serve with lashings of cream, or ice-cream, or custard, or all three – why not live it up! 🙂

So there you have it, my wickedly full-fat over-indulgent syrup pudding. I promise every single mouthful will be worth the sin of it!

Happy cooking, and eating!


Happiness indeed! Thanks, Mandy. What a beautiful recipe you’ve shared. Golden syrup is a bit like condensed milk I think. There is no bad recipe with it in!

I adore classic puds like this. They’re tried and true, and so very comforting. They also look great and taste divine.

Okay, my darling Feasties, what is your favourite naughty pudding or dessert? One that is so, so bad it’d clog an elephant’s arteries but you can never resist?

For me, it would have to be caramel tart because it reminds me so much of my childhood. And Mum opening the condensed milk tin too early and painting the ceiling in hot caramel. Funny to me, but not even remotely funny for her. Imagine trying to clean that off! I could also add the Chocolate, Walnut and Prune cake that I recently discovered in the November Gourmet Traveller to the list. That cake is AMAZING.

So what about you? What’s your favourite naughty dessert? Curious minds want to know so we can go and try it too!

If you’d like to learn more about Mandy and her books, please visit her website. You can also connect via Facebook and Twitter using @mandymagro.

24 thoughts on “FRIDAY FEAST with Mandy Magro

    1. Cathryn HeinCathryn Hein Post author

      Always a hard one to pass up, Karen. I love a good dark chocolate mousse. It’s lovely and light and not too filling while still being decadent.
      Great choice!

  1. AvatarEnisa Haines

    Another great Friday Feast, Cathryn. Mandy, I’m a sucker for tortured hero stories so naturally I’m intrigued by your war-wounded hero and you’ve got me as a reader. And your dessert sounds divine. Have to confess that dessert is my favourite meal. 🙂 For actual favourite dessert it’s a tossup between creme caramel and creme brulee.

    1. Cathryn HeinCathryn Hein Post author

      They’re two of my favourite desserts too, Enisa! Breaking through the toffee layer of a creme brulee to scoop out a morsel of creamy soft interior is one of life’s great delights!

      I have a tried n true recipe for creme caramel flavoured with sauternes somewhere… Haven’t made it for ages. Must dig it out!

    2. AvatarMandy

      Hi Enisa 🙂

      I’m honoured I’ve got you as a reader, thank you! And if I have a choice of entree or dessert at a restaurant, I will always go for a dessert 🙂

  2. AvatarAndrea Cook

    I’m a bit of a sweet tooth but can only take so much. Wow that sounds amazing Deseret Mandy. And funny thing is think I have the ingredients in the Cubbard to try it. I must try it. Your book sounds different but amazing. And I have read a book of yours before and was well worth it can’t remember the title because there’s so many great books from favourite authours in the last 12mths I’m starting to loose track. Lol.
    Dessert well when I was doing my child care course in Shepparton I stayed at a place that was a TAFE as well as a hostel. I stayed at this hostel for two years and I must admit the guy that ran it and cooked made the best chocolate moose could never work out what he would put in it but it’s the best moose I have ever tasted.
    Dessert is on I could brag about as I have many favourites and enjoy cooking. This may not be a dessert but last year when I went to Deniliquin ute muster it was on my birthday so I made a cake and froze it to take with me. The fact that it was still slightly frozen on my birthday was amazing as I left two days defore hand. Anyway I turned a white chocolate blonde recipe into a white chocolate gluten free cake and instead of using raspberries I used frozen mixed berries. So nice sweet but a really nice cake.
    And yes you can call me on Aussie person on this one. One of my favourites is the pavlova roped with cream strawberries/kiwi fruit/ passion pulp, or even just a flake added to the top. My sister makes pavlova herself and her version is always lovely and fresh allthough sometimes I don’t like what she adds to the top. But still delicious. I believe when cooking a pavlova theme tea a trick to it and I can never seem to get it right. Yes I know Buying one is cheating but if is the easy option and still get almost the same taste.
    Another of my favourite is brandy snaps or even brandy baskets. So yummy. I have recently had brandy snaps cooked professionally and or so nice and the chef even put a chocolate filling in hlad and plain cream in the other. I must admit I prefer the fresh cream in the oh so yummy. Can only have these as a treat due to dietary requirements. Well hope you enjoyed my ideas.

    1. Cathryn HeinCathryn Hein Post author

      Hi Andrea!! Lovely to see you here. I wonder what the secret to your Shepparton chef’s mousse was? We should track him down and ask so we can copy it! That blondie cake sounds beautiful, especially with the berries, and as for pav, there aren’t too many who can resist!!! Pav with cream and passionfruit pulp is such a classic, as is plain strawberries. I’ve also a soft spot for pavs topped with crumbled up Peppermint Crisp.

      Now, as for brandy snaps…. YUM!!!!! I have the best recipe from a friend’s mother. Sigh. So, so simple and yet utterly delicious. My mouth is watering thinking about them!

      As for all these fantastic books out at the moment, especially rural romances, I know exactly what you mean. It’s hard to keep up but truly wonderful to have our home-grown stories so popular.

      1. AvatarMandy

        Hi Andrea 🙂

        All this talk about desserts is making me hungry! I adore pavlova and I have a recipe where I put lemon butter in the middle of it…too die for! And Brandy snaps are my favourite biscuit. Yummy! I am thrilled you have already enjoyed one of my books. I hope you enjoy Country at Heart just as much.

  3. AvatarAndrea Cook

    Sorry for the strange words in my last post it seems my phone keeps changing the spelling words on me or I might of pressed a wrong letter hope you all can understand it.

  4. Avatarmarilyn forsyth

    Thanks for the recipe, Mandy. I love my desserts and this one sounds deeelicious! My usual favourites are anything with a citrus flavour; I especially love a lemon meringue pie.

    1. Cathryn HeinCathryn Hein Post author

      Isn’t Mandy’s recipe divine, Marilyn? I’m looking forward to trying it. Although when it’s a tad cooler. Even a golden syrup pudding can’t tempt me in 43C heat. Well, maybe a little bit. Oh, okay. I’d eat it. But someone else would have to do the cooking!

      Actually, lemon meringue pie would be okay for today…

      Thanks for dropping by!

      1. AvatarMandy

        Hi Marilyn 🙂

        I LOVE lemon and lime desserts. I make a self-saucing lemon pudding that makes my toes curl in pleasure as I devour it.

  5. AvatarLouise Reynolds

    Oh, very yum!! This takes me back to childhood when my mother made Golden Syrup dumplings. Not with butter but suet, which made an amazing dumpling. Can’t remember if they had anything in the middle but they were served in a burn-your-lips golden syrup sauce. Hot and filling for children clamouring like hungry birds 🙂 These days probably our most decadent is sticky date pudding. I only make one each winter, cut it up and freeze it (plus separate portions of sauce) and dole it out rarely. It’s a real treat but not for every day for us!

    1. Cathryn HeinCathryn Hein Post author

      Louise, I’ve ever only had golden syrup dumplings once, at a friends house when I was in primary school. They were amaaaaaaazing! I’d never eaten anything like them and couldn’t understand why mum didn’t make them for us all the time. It seemed a childhood staple for everyone but us! But she really hated cooking, bless her.

      I do the same with sticky date pud although after the first serving we don’t bother with the topping anymore and eat the rest as slices of luscious cake for morning tea. Mmmm.

      1. AvatarMandy

        Hi Louise 🙂

        My Nanna used to make the syrup dumplings all the time. Such a beautiful memory. Suet is so much richer, and makes puddings even yummier!

  6. AvatarSue Gerhardt Griffiths

    Hi Cathryn and Mandy,

    I do love a good dessert! My naughty indulgences are mousse, cheesecake and lemon meringue pie. The pie shop in Frederickton has the most amazing lemon meringue pies I’ve ever tasted. A young girl makes them fresh every morning. I’ve tasted so many from different places but truly, hers are to die for! Of course only on special occasions will I eat so much sugar lol, I only make healthy recipes now. The other day I made a vanilla quinoa pudding layered with strawberries and I bet you could even layer it with cherries!

    1. Cathryn HeinCathryn Hein Post author

      Ooh, I know the Frederickton Pie Shop, Sue! Used to stop there when I travelled the north coast for work. Loooverly pies but I never tried any of the dessert ones. We tend not to travel the Pacific Highway much these days but next trip we’ll call in (golf and Bonville is in my sights). Love lemon meringue pie!

      1. AvatarSue Gerhardt Griffiths

        The pie shop in Frederickton has moved next door, Cathryn, you’ll love it when you visit! It’s a gorgeous cafe in a quaint cottage, you can sit in or out and have a yummy pie (my favourite is emu) followed by an even yummier dessert and their coffee isn’t bad either. Hubby and I are even tempted to go for a drive just to have a lemon meringue pie, of course we’d have to stay overnight but it will be worth, gotta have that lemon pie! Lol. But of course, I’d ring first to make sure she still makes them.

    2. AvatarMandy

      Hi Sue 🙂

      I love cheesecakes, especially when they are baked. Actually, I must admit I have a sweet tooth and love all kinds of desserts! Your vanilla pudding with strawberries sounds divine. Yum!

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