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May 1, 2014
She made Eccles Cakes
and Maids of Honour,
and spiced Tray Bakes,
when the mood was upon her.
She made Bakewell Tarts
and Coconut Squares,
and Vanilla Slices,
and Gingerbread Men in pairs.
She made Custard Pies
and Raspberry Buns,
and Chocolate Fondants,
that gave us the runs!
She made fruity Simnels
and Wedding Cakes,
and Lemon Shortbreads
and food for Funeral Wakes.
She made Brandy Snaps
and Treacle Toffee,
and Banana Bread,
long before Banoffee.
She made Fairy Cakes
with a Cherry glace,
and Christmas Puddings
that she set ablaze.
She made Currant Cakes
out of pastry waste,
and hot Easter Bunnies
topped with almond paste.
She made mini Trifles
and Wimberry Pies,
and Chocolate Donuts,
that hung around the thighs.
She made Apple Turnovers
and thick, nutty Flapjacks.
The aroma from her kitchen,
enough to give us heart attacks.
She made Coffee Cream Meringues,
and the best Parkin in town.
As a top class confectioner,
she was renown.
All this, she did alone,
as well as serving in her shop.
It doesn’t seem humanly possible,
but back then, work didn’t stop.
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