Friday, April 30, 2010


Remembering and Forgetting go together like a hug and a kiss or a horse and carriage. Some are more interesting than others and some might as well end up the garbage can.

Is there a garbage can for forgettable or unfortunate memories or are they all stored away ready to emerge when we least expect them? I don't know.

I started writing my "memories" for my family. I am the last of the tribe whose memories go back to 1928 when I was five years old.

Before I begin I am posting the covers of my five romance novels published by Cerridwen Press. Since they are e-published I'm hoping for sales to readers of the Kindle, the Sony, the ipod, etc. They are available from

Having got that out of the way, I'm interested in how we remember. What brings a memory back? I'm not sure the scientists can answer that trick question. Certainly our senses trigger memories. Taste. Smell. Touch. Hear.

Because I am elderly, memories fascinate me. Back in time they take me to bygone days. An innocent time, technology had not taken over the world and isolated us from each other.

Stop preaching, Anita. Time to check the baseball game between the Blue Jays and Los Angeles Angels. You can find out more stuff about me at,


Friday, April 2, 2010


The recipe on my previous blog, Rich Christmas Pudding came from Kathy Goodyear and she had received it from Mrs. Evelyn Harwood in 1980. Mrs. Harwood's daughter, Heather Kilian, sent me two of her mother's recipes for all of you to enjoy.

VICTORIA SPONGE CAKE (Mum always had one on the go - she liked to have "something to cut from")

4oz margarine
4oz castor sugar (4 rounded tablespoons)
2 eggs
4oz self raising flour sieved - 4 heaped tablespoons)

Raspberry jam to fill, 1 doily and icing sugar to sprinkle on top (of course the doily does not stay on the top tee hee)

Cream margarine and sugar together in a mixing bowl until very light and fluffy. Beat in the eggs one at a time adding a little of the sieved flour with the second. Fold in the remaining flour. Place the mixture in an 8 inch sandwich cake tin previously brushed inside with melted margarine and lined at the bottom with a round of greaseproof paper. Smooth the top with a knife and bake in a pre heated very moderate oven 335 F on middle shelf for 35 - 45 minutes. Turn out of tin and cool on a wire tray.

Cut open the sponge with a sharp knife. Spread the bottom half with raspberry jam and sandwich together with the top half. Place a doily on top of cake; sieve icing sugar on top, then carefully lift off doily, leaving a pattern of icing sugar.


Put 2 heaped tablespoons of Tate & Lyle's golden syrup (do not substitute) in the bottom of a 1 1/2 pint pudding basin previously brushed inside with melted margarine. Make the Victoria Sandwich Cake mixture, place it in the pudding basin, and smooth the top. Cover with double greaseproof paper brushed inside with melted margarine. Tie securely with string, and steam for 1 1/4 - 1 1/2 hours in a steamer over fast boiling water, or in a saucepan with boiling water coming halfway up the sides of basin. Remove greaseproof paper, turn out and serve. Add more delicious golden syrup if needed!

I do hope you enjoy these recipes. I am sure we will, Heather. Thanks so much for sending them.
PS. I will definitely look out for your books, Anita.
Kindest regards,
Heather Kilian