• 2 cups self raising flour
• ½ sugar
• 3 eggs

Put the ingredients into a bowl and beat for 5 minutes. Bake in greased patty tins for 10 minutes in a moderate oven. When cool roll in partly set raspberry jelly and and then coconut. Refrigerate and then fill with cream just before you are ready to serve. (If all else fails, you have a base for a delicious trifle!)

My mum was also an avid note taker with lots of little gems written in the back pages and margins of her recipe books, including this little pearl.

“Recipe for Patience: Do something in the meantime!”

• ¼ roasted hazelnuts
• ¼ cup sunflower seeds
• 2 Tbsp sesame seeds
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• ½ tsp smoked paprika
• ¼ tsp salt

Toast the seeds and spices in a dry heavy bottom frying pan or skillet until they are fragrant. Remove from the heat and leave to cool, add in the hazelnuts and then crush with a mortar and pestle, or pulse in a blender until coarsely ground. Store in and air tight jar.