A ball of my Mum's pastry

Mum’s All-Purpose Pastry

This recipe makes enough pastry for about 6 average pies. Freeze the excess for later.

I especially like to use it to make treacle tart and apple pie :)


2kg or 4lb 6oz self-raising flour. Whilst plain flour makes a traditional pastry, my Mum always used self raising, which makes this her unique pastry even if she used to be annoyed when it turned out cakey :)

1kg or 2lb 3oz butter or margarine

6 Eggs, with a little water

For Sweet Pastry

2 cups white sugar

For Savoury Pastry

3tsp salt


Rub sugar (or salt), flour and margarine together until it feels like bread-crumbs.

Add egg water and mix gently until combined.

This pastry can be used for:

Treacle Tart. Fill the base of the pie with corn-flakes and treacle, make a grid design on top with pastry “sausages” bake in a moderate oven (190 degrees C or 325 degrees F) until pastry is browned slightly.

Jam Tart. Fill the base of the tart with jam, make a grid design on top with pastry “sausages” bake in a moderate oven until pastry is browned slightly.

Apple Pie. Blind bake the base of the pie, fill with cooked apple and cover with a pastry “lid”.
Bake in a moderate oven until pastry is browned slightly.

Mum's trifle

Mum’s English Trifle

A fun dessert made with cake soaked in jelly (jello) and topped with custard and cream.


Amounts will depend on personal preference for the depths of each layer.
This is a rough guide only and makes enough to feed at least 8 hungry people 8*)

600ml (1 metric pint) Milk

2tbs custard powder (actual amount will depend on your brand)

250ml thickened cream

enough jelly (jello, not jam!!!) crystals to make 2 litres of jelly (Remember, jello, not jam!!!)

1/2 plain vanilla sponge cake, slightly stale

2 fresh peaches


Break the stale sponge cake into medium size pieces and use them to line the bottom of a large pyrex bowl (or any bowl that will take extremes of both heat and cold). Don’ fill the bowl more than halfway.

Prepare 2 litres of jelly and pour over the cake without disturbing the cake too much or it will turn to mush! The best way to do this is to pour it gently over the back of a spoon, very close to the cake so it splashes gently. Push any cake that is sticking out into the jelly (jello).

Chill overnight in the fridge or until jelly (jello) has firmly set. Prepare a thick custard according to the directions on the packet. Let cool and pour carefully over the set jelly (jello)/cake mixture. Chill until the custard is firmly set and top with whipped cream and slices of peach.


Put the fruit into the jelly (jello) with the cake.

Make individual servings in decorative dessert glasses and top with shaved chocolate.

Add your favourite liqueur to the jelly but make sure the kids don’ eat it before you can!

Serves at least 8