Sugar Syrup

A quick sugar syrup used to sweeten cold drinks or replace agave syrup. Different concentrations of sugar and water can be used for all sorts of recipes, some of which I’ve described below.


3 cups of liquid and one cup of sugar. Use this as a cake glaze. You can use fruit juice to replace some of the water. Leave your cake in the tin after cooking, poke some holes in the top and pour the glaze over. Leave to cool before removing the cake.

2 cups of water and 1 cup of sugar for sweetening cold drinks. No more sugar crystals in the bottom of your glass!

1 cup of water to 1 cup of sugar. This is used as the basis for cold fruit drinks and cocktails. You can also use it as the first concentration of syrup to make candied fruits.


Heat the sugar and water in a saucepan until the sugar has dissolved.

Let it cool and store in the fridge.

Lemon butter spread on toast

Lemon Butter

This recipe was originally published in the Cairns Post, September 10th 1941

Also known as lemon curd, this is a sweet lemon flavoured spread for sandwiches. You can also use it as a filling in small tarts (use my Mum’s recipe for the pastry), to top off a cheesecake or stir gently into slightly softened ice-cream for a lemon swirl dessert!


Four eggs

Half a cup of lemon juice(US or metric cups are fine)

The finely grated rind of one lemon (2 tablespoons)

3/4 cup of sugar

80 gm or just under 3oz chopped butter


Put your eggs into the top of a double boiler or a heatproof bowl and whisk together with the sugar.

Set the bowl over a saucepan of gently simmering water and keep whisking until the sugar has completely dissolved.

Once the sugar has dissolved add all the other ingredients.

Keep whisking until the lemon butter coats the back of the spoon – about 20 minutes.

Pour it into a fresh bowl so it doesn’t keep cooking.

Use it as a sandwich spread or a delicious addition to desserts.