This is divine. It’s quite rich so the slices should probably not be too big!

• 3/4 cup chopped dates
• 3/4 cup chopped apricots
• 4 1/2  oz/125 gm butter
• 1/3 cup sugar
• 60 gm crystallised ginger (sliced thinly)
• 3 cups cornflakes
• 150 gm dark chocolate

Method:

Put chopped fruit, butter, sugar and ginger into a pot and heat slowly so the butter melts and the fruit softens. Add the cornflakes and mix well. Put into a 28 cm/11 in  x 18 cm/7 in  tin and press down. Refrigerate for an hour. Take the dark chocolate and heat in a double boiler. When melted spread over the slice and put back in the fridge until the chocolate hardens. Slice and store in the fridge in a air-tight container.

These are a good all-round biscuit with a similar taste and texture to melting moments.

Ingredients:

• 3 oz/90 gm butter
• ¼ cup sugar
• 1 beaten egg
• 1 cup sifted flour
• 1 cup cornflour
• ½ teaspoon baking powder

Method:

Cream the butter and sugar and add the egg. Mix in the combined dry ingredients until a firm paste is formed. Roll out thinly and cut into shapes. Place on a cold, greased tray and bake at 180 C/350 F for 15 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Place on a wire rack to cool and then store in an air-tight container.

This is a traditional madeira recipe brought up to date with yoghurt which helps to make the cake lighter. The little bit of lemon added gives it an extra twist.

Ingredients:

• 7 oz/200 gm butter
• 3/4 cup sugar
• Grated rind of half a lemon
• 3 eggs
• 1/2 cup plain unsweetened yoghurt
• 1 ¾ large cups sifted flour
• 1 teaspoon baking powder

Method:

Beat butter and sugar. Add the lemon rind. Beat the eggs well until thick. Add the eggs and then the yoghurt and stir in. Finally add the sifted, combined dry ingredients. Pour into a small round tin (8 1/2 in/21 cm). Bake at 350 F/180 C for 50 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Turn on to a wire rack to cool. Ice with lemon icing and store in an air-tight container.

Icing:

• 2 oz/50 gm butter
• 1 cup sifted icing sugar
• 1 dessertspoon lemon juice
• a dash of boiling water

Mix all the ingredients together to form a firm paste.

Lamingtons have a long history in New Zealand and currently there is a resurgence of interest as part of a growing nostalgia for baking from our past. For those who want to cheat, you can always buy the sponge cake! For others who want to be involved in the whole process this recipe works really well.

Ingredients:

• one level cup of sifted flour
• 3/4 cup sugar
• 2 eggs
• 4 tablespoons milk
• 2 tablespoons melted butter
• 1 teaspoon baking powder

Method:

In a bowl mix the flour and sugar. Break in each egg and then add the milk and then the butter. Beat for 3 minutes. Lastly add the sifted baking powder and mix well. Bake in a greased square tin (7.5 in/8.5 cm) at  155 C/ 310 F on fan bake for about 40 minutes. The fan bake will ensure an even cooking and prevent the cake from rising in the middle so you have a nice geometric shape suitable for cutting into squares. (If you are using this recipe to make a sponge and it is not intended for lamingtons then I would cook it at 190 C/375 F for 25 minutes) When cooked place on a wire rack to cool. It is best to leave several hours or even until the next day to firm up before dipping into quite a runny chocolate icing.

Icing:

• 1/2 cup sifted icing sugar
• 2 tablespoons sifted cocoa
• warm water

Mix the icing ingredients together to form a runny mixture. Using tongs dip each lamington briefly into the icing and turn to coat all sides. Place on a plate of dessicated or shredded coconut and cover with the coconut. Leave to dry.

To dress up your lamingtons for a special occasion partially split each one and fill with whipped cream and add a dollop of jam in the centre.

Making successful pikelets was an art form in my mother’s day. If you weren’t careful they turned out heavy but once you knew what to do they were actually quite easy.

Ingredients:

• 1 cup sifted flour
• 1 heaped teaspoon baking powder
• 2 dessertspoons sugar
• 1 well-beaten egg
• 3/4 cup milk
• 1 oz/30 gm melted butter

Method:

Sift the flour and baking powder into a bowl and then add the sugar and mix. Beat the egg and then combine with the milk.  Add to the batter and lastly add the melted butter. It should be a thickish batter (although pikelets are similar to pancakes, the mixture is not as thin). Leave the mixture to stand for a couple of minutes. Use a heavy-bottomed saucepan and heat to a moderate temperature. This may need adjusting as you are making the pikelets. It needs to be at a reasonable temperature but not so it burns or cooks too quickly, and conversely if the temperature is too low they will be pale and insipid. Use greaseproof paper with some butter on it and lightly grease the pan (after every few batches you will need to grease again). Take a dessertspoon of the mixture and add to the pan. When the surface starts to show little bubbles it is time to turn. Once turned they will puff up and then you need to look at the sides to check that they are cooked. It is a quick process! The photos show when the pikelets are ready to turn and then nice height once both sides are done.

Since I began this site different family members have been waiting with anticipation for this national favourite  to appear. It’s easy to make and I’ve never had it fail.

Ingredients:

• 7 oz/200 gm butter
• 1/2 cup sugar
• 1 teaspoon vanilla essence
• 1  1/2 cups sifted flour
• 4 tablespoons cocoa
• 2 cups cornflakes
• walnuts

Method:

Cream the butter and sugar and then add the vanilla. Combine the dry ingredients and add to the mixture. Mix well. Put spoonfuls of the mixture on to a cold, greased oven tray.  Press down a little. Bake at 180 C/350 F for 15 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time).  Place on a wire rack to cool. Ice with chocolate icing and place a walnut on top. Store in an air-tight container.

Chocolate icing:

• 1 cup sifted icing sugar
• 1 tablespoon cocoa
• 1 tablespoon butter
• dash of hot water

Mix all of the icing ingredients together in a bowl until a thick paste is formed.

These are pretty tasty and because they don’t taste too rich and buttery it’s easy to just keep on eating them!

Ingredients:

• 5 oz/140 gm butter
• 1 cup sugar
• 1 dessertspoon golden syrup
• 1 beaten egg
• 2 cups bran
• 2 cups sifted flour
• 2 teaspoons baking powder
• pinch salt

Method:

Cream the butter and sugar. Add the golden syrup and then the egg. Combine all the dry ingredients and add to the mixture. Mix well. Roll out on a floured board and then cut into squares. Place on an oven tray and bake at 180 C/350 F for 10 to 15 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time).  When cooked place on a wire rack to cool and then store in an air-tight container.

These are a nice plain biscuit given a lift by the subtle almond essence. You could add more essence to give it even more flavour. Although they are crisp around the edges they don’t have a hard crunchy centre.

Ingredients:

• 8 oz/230 gm butter
• 1 cup sugar
• 2 beaten eggs
• 1/2 teaspoon almond essence
• 3 cups sifted flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• blanced almonds

Method:

Cream the butter and sugar. Add the eggs and then the almond essence and mix well. Stir in the remaining, combined dry ingredients. Roll into balls and place on an oven tray. Press down with a fork. Place an almond in the centre of each biscuit and gently press in. Bake at 180 C/350 F for 10 to 15 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). When cooked place on a wire rack to cool and store in an air-tight container.

There a many varieties of scones and here I have combined the dates with the orange to give a more interesting taste. They are quick and easy to prepare and should be eaten the same day.

Ingredients:

• 3 cups sifted flour
• 6 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon sugar
• grated orange peel from 2 oranges
• 4 oz/110 gm butter
• 1 cup chopped dates
• 1/2 cup plain unsweetened yoghurt
• 3/4 cup milk

Method:

Sift the flour and baking powder and then add the salt and sugar. Grate the orange peel coursely and then chop a little more finely. Add to the mixture and then add the chopped butter. Crumble with your fingertips. Add the dates. Add the yoghurt then the milk. Do not beat to mix. Instead use a cold knife and chop to combine. Tip the dough onto a lightly floured board and smooth over and shape with the knife. Cut into 11-12 squares and place on a greased oven tray. Glaze each scone with a little milk. Bake at 215 C/425 F for 10 minutes or until lightly browned (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). Place on to a wire rack to cool.

This was another staple in our household. Hokey pokey is a New Zealand favourite and in fact hokey pokey icecream is a Kiwiana classic.

Ingredients:

• 4 oz/110 gm butter
• 1/2 cup sugar
• 1 dessetspoon golden syrup
• 1 dessertspoon milk
• 1 teaspoon baking soda
• 1  1/2 cups sifted flour

Method:

Gently heat the golden syrup and milk together. When cool beat in the baking soda until frothy (not for long).  Cream the butter and sugar and then add to the frothy mixture. Add the flour and mix.  Roll into balls and place on a oven tray and press down with a fork. Bake at 180 C/350 F for 15 to 20 minutes (if you are using a fan-forced oven  then you will need to lower the temperature by up to 10 degrees centigrade and/or adjust the time). When cooked place on a wire rack to cool.