Wednesday, my favourite day of the week.

I never actually plan what I’ll bake for the Custard Club’s morning tea, but somehow something always occurs to me.

I had some stewed apple cooked and a bowl of custard, destined for dessert for visitors, to accompany an apple crumble.

So …. why not apple custard yeasted buns for the morning tea? And so it came to pass.

Once glazed with egg yolk, a little pre cooked crumble mixture was sprinkled on top of each bun.

The only thing was that the crumble topping was to be used in the dessert but now there was insufficient.

Never mind. I made some sweet shortcrust pastry and threw together a very large apple and sultana slice. The dregs of the crumble mixture filled in gaps in the lattice topping.

So two new recipes invented on Wednesday, all the stewed apple is used, and there’s enough custard left to serve warm over the apple slice for dessert that evening.

There was enough of the slice left to serve to another group of friends for their morning tea on Thursday.

All this rather reminds me of one of my favourite sayings by Calvin Trillan: “The most remarkable thing about my mother is that for 30 years she served the family nothing but leftovers. The original meal has never been found.”