Edmonds
Collection by Joan Edgerton
In 1879 Thomas John Edmonds, then 20 years old, stepped off the sailing ship Waitangi at Lyttelton. Thomas was born in London in 1858 and had worked for Allen and sons,
Desserts
These are divine little pockets of cinnamon sponge happiness.
Pikelets
Pikelets are delicious with butter and jam or jam and whipped cream - or with sour cream, smoked salmon and dill.
Lemon Honey
Sometimes called lemon curd or lemon cheese, this rich, buttery spread is always a treat, and a small jar makes a simple gift.
Ginger Crunch
The 'crunch' is the key to this recipe.
Edmonds Banana Cake Recipe
This classic Banana Cake recipe remains one of the most popular in the Edmonds Cookery Book.
Sultana Cake
For those who prefer a golden fruit cake rather than the traditional heavy dark cake.
Sultana Cake
For those who prefer a golden fruit cake rather than the traditional heavy dark cake.
Cupcakes
A lovely light little cupcake, perfect for decorating.
Scones - Gluten Free
A light and fluffy scone, best eaten on the day they are made.
Butterfly Cakes
Light and delicate perfect for a girly afternoon tea.
Three-Minute Sponge
A very quickly made, one-bowl sponge cake. Serve as a sponge sandwich, or use as a trifle sponge or for lamingtons.
Butterfly Cakes
Light and delicate perfect for a girly afternoon tea.
Desserts
The traditional French Christmas cake and a must have on the Kiwi Christmas dessert list.
Sponge Cake
A firm sponge, perfect for trifle or lamingtons and unchanged in the Edmonds Sure-to-Rise cookery book since the 1930s.
Chocolate Almond Mud Cake
A very moist and rich cake made with ground almonds rather than flour, this makes a delicious dessert or special occasion cake.
Original Shaker Pancakes
Delicious, light and fluffy pancakes, ready in minutes. Simply add water, shake & cook!