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,
These are divine little pockets of cinnamon sponge happiness.
Pikelets are delicious with butter and jam or jam and whipped cream - or with sour cream, smoked salmon and dill.
Sometimes called lemon curd or lemon cheese, this rich, buttery spread is always a treat, and a small jar makes a simple gift.
The 'crunch' is the key to this recipe.
This classic Banana Cake recipe remains one of the most popular in the Edmonds Cookery Book.
For those who prefer a golden fruit cake rather than the traditional heavy dark cake.
A lovely light little cupcake, perfect for decorating.
A light and fluffy scone, best eaten on the day they are made.
Light and delicate perfect for a girly afternoon tea.
A very quickly made, one-bowl sponge cake. Serve as a sponge sandwich, or use as a trifle sponge or for lamingtons.
The traditional French Christmas cake and a must have on the Kiwi Christmas dessert list.
A firm sponge, perfect for trifle or lamingtons and unchanged in the Edmonds Sure-to-Rise cookery book since the 1930s.
A very moist and rich cake made with ground almonds rather than flour, this makes a delicious dessert or special occasion cake.
Delicious, light and fluffy pancakes, ready in minutes. Simply add water, shake & cook!