technique: Mixing & Folding
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Custard Fruit Cake
This custard fruit cake comes from a card written out by my father Tom. Its origins are unknown, but the method is unmistakably of its time: butter rubbed into flour, eggs cracked into a well, and boiling milk stirred with soda before being poured straight into the mix. The dried fruit was always soaked first…
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Sago Fruit Pudding
A lighter Christmas steamed pudding from Rom’s kitchen, made with sago, brown sugar and dried fruit, gently spiced and finished with a quiet splash of rum. Soft, comforting, and best served hot with cream, this was the other pudding that always belonged at Christmas.
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Kim’s Lemon Polenta Cake
Moist, fragrant and naturally gluten-free — Kim’s polenta cake strikes the perfect balance of citrus brightness and rustic charm.
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Wholemeal Bread
A wholesome, hearty loaf with a soft crumb and nutty flavour — perfect for everyday sandwiches, toast, or alongside warming soups.
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Ginger Gems
Ginger gems are hard to describe to those who have never tried them. Think of small ginger flavoured sponges served with cream and a dab of raspberry jam and you are on the right track. Or butter, or vanilla ice-cream. This recipe makes enough to fill two gem irons.
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GV’s Espresso Pavlova
Some would suggest that GV is in a committed relationship with coffee. I cannot possibly comment on this. His decadent interpretation of the classic Edmonds Pavlova is stunning.
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The Edmonds’ Pavlova
This is the classic Edmonds pavlova recipe. For decades the Edmonds Cookbook was the biggest selling book in New Zealand. Every household had at least one copy. You knew you were really leaving home when mum gave you your own copy.
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The Edmonds’ Pikelet
Pikelets are delicious with butter and jam or jam and whipped cream – or with sour cream, smoked salmon and dill. To make American-style hotcakes, also known as pancakes, double this recipe and make them larger. Serve in a stack with butter, maple syrup, bacon and blueberries.