Edmonds

Collection by Joan Edgerton

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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,

Joan Edgerton
Cinnamon Cream Oysters Or Fingers

Desserts

These are divine little pockets of cinnamon sponge happiness.

Edmonds Cooking New Zealand | Pikelets

Pikelets

Pikelets are delicious with butter and jam or jam and whipped cream - or with sour cream, smoked salmon and dill.

Lemon Honey

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

Ginger Crunch

​The 'crunch' is the key to this recipe.

Banana Cake

Edmonds Banana Cake Recipe

This classic Banana Cake recipe remains one of the most popular in the Edmonds Cookery Book.

Sultana Cake

Sultana Cake

For those who prefer a golden fruit cake rather than the traditional heavy dark cake.

Sultana Cake

Sultana Cake

For those who prefer a golden fruit cake rather than the traditional heavy dark cake.

Scones - Gluten Free

Scones - Gluten Free

​A light and fluffy scone, best eaten on the day they are made.

Three-Minute Sponge

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.

Sponge Cake

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

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

Original Shaker Pancakes

​​Delicious, light and fluffy pancakes, ready in minutes. Simply add water, shake & cook!