Old-school desserts we wish would make a comeback

Traditionally a breakfast food served with coffee, this molasses-filled dessert is a member of the ‘desperation pies’ family of baked goods – so named for requiring just a few simple ingredients available to bakers back in the day.

After its 1886 invention by pharmacist John Pemberton, Coca-Cola gradually became a pantry staple. Betty Crocker recommended cooking with soda as a handy shortcut – the carbonation helped create light, fluffy textures – and in the 1950s people began using it in cakes.

It was a rare occasion ambrosia fruit salad didn't appear at a Southern US soiree in the early 20th century, back when citrus fruits were considered a luxury.

Similar to rice pudding and eaten in Europe since Roman times, semolina is a sort of porridge that's baked or boiled with milk or water, then served with sugar, syrup, cinnamon, cocoa powder or fruit.

Often made in novelty moulds, wibbly-wobbly blancmange comes in many forms. Having experienced peaks and troughs in popularity, this thick, creamy, gelatine-based dessert was championed by British brand Pearce Duff, which offered a choice of strawberry, raspberry, chocolate and vanilla flavours.

Mix crushed Oreos with melted butter to make a crust, fill with a mix of marshmallow, cream, crème de menthe, crème de cacao and whipped cream, and you’ve got yourself an old American favourite: grasshopper pie.

This recipe was featured in cookbook Joys of Jell-O back in the 1960sAn after-dinner showpiece with the intriguing alias of ‘broken glass cake’, crown jewel dessert is made from orange, cherry and lime Jell-O, cut into cubes and folded into a thick lemon cream

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