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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