Toast: The Story of a Boy's Hunger - Nigel Slater

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up with the flat of a knife and a red ribbon. Even then I wasn’t one to rock the boat. The idea behind the wave effect of her icing was simply to hide the fact that her attempt at covering the cake in marzipan resembled nothing more than an unmade bed. Folds and lumps, creases and tears. A few patches stuck on with a bit of apricot jam.

      I knew I could have probably have flat-iced a cake to perfection, but to have done so would have hurt her feelings. So waves it was. There was also a chipped Father Christmas, complete with a jagged lump of last year’s marzipan round his feet, and the dusty bristle tree with its snowy tips of icing. I drew the line at the fluffy yellow Easter chick.

      Baking a cake for your family to share, the stirring of cherries, currants, raisins, peel and brandy, brown sugar, butter, eggs and flour, for me the ultimate symbol of a mother’s love for her husband and kids, was reduced to something that ‘simply has to be done’. Like cleaning the loo or polishing the shoes. My mother knew nothing of putting glycerine in with the sugar to keep the icing soft, so her rock-hard cake was always the butt of jokes for the entire Christmas. My father once set about it with a hammer and chisel from the shed. So the sad, yellowing cake sat round until about the end of February, the dog giving it the occasional lick as he passed, until it was thrown, much to everyone’s relief, on to the lawn for the birds.

       Bread-and-Butter Pudding

      My mother is buttering bread for England. The vigour with which she slathers soft yellow fat on to thinly sliced white pap is as near as she gets to the pleasure that is cooking for someone you love. Right now she has the bread knife in her hand and nothing can stop her. She always buys unwrapped, unsliced bread, a pale sandwich loaf without much of a crust, and slices it by hand.

      My mother’s way of slicing and buttering has both an ease and an awkwardness about it. She has softened the butter on the back of the Aga so that it forms a smooth wave as the butter knife is drawn across it. She spreads the butter on to the cut side of the loaf, then picks up the bread knife and takes off the buttered slice. She puts down the bread knife, picks up the butter knife and again butters the freshly cut side of the loaf. She carries on like this till she has used three-quarters of the loaf. The rest she will use in the morning, for toast.

      The strange thing is that none of us really eats much bread and butter. It’s like some ritual of good housekeeping that my mother has to go through. As if her grandmother’s dying words had been ‘always make sure they have enough bread and butter on the table’. No one ever sees what she does with all the slices we don’t eat.

      I mention all the leftover bread and butter to Mrs Butler, a kind, gentle woman whose daughter is in my class at school and whose back garden has a pond with newts and goldfish, crowns of rhubarb and rows of potatoes. A house that smells of apple crumble. I visit her daughter Madeleine at lunchtime and we often walk back to school together. Mrs Butler lets me wait while Madeleine finishes her lunch.

      ‘Well, your mum could make bread-and-butter pudding, apple charlotte, eggy bread, or bread pudding,’ suggests Mrs Butler, ‘or she could turn them into toasted cheese sandwiches.’

      I love bread-and-butter pudding. I love its layers of sweet, quivering custard, juicy raisins, and puffed, golden crust. I love the way it sings quietly in the oven; the way it wobbles on the spoon.

      You can’t smell a hug. You can’t hear a cuddle. But if you could, I reckon it would smell and sound of warm bread-and-butter pudding.

       Sherry Trifle

      My father wore old, rust-and-chocolate checked shirts and smelled of sweet briar tobacco and potting compost. A warm and twinkly-eyed man, the sort who would let his son snuggle up with him in an armchair and fall asleep in the folds of his shirt. ‘You’ll have to get off now, my leg’s gone to sleep,’ he would grumble, and turf me off on to the rug. He would pull silly faces at every opportunity, especially when there was a camera or other children around. Sometimes they would make me giggle, but other times, like when he pulled his monkey face, they scared me so much I used to get butterflies in my stomach.

      His clothes were old and soft, which made me want to snuggle up to him even more. He hated wearing new. My father always wore old, heavy brogues and would don a tie even in his greenhouse. He read the Telegraph and Reader’s Digest. A crumpets-and-honey sort of a man with a tight little moustache. God, he had a temper though. Sometimes he would go off, ‘crack’, like a shotgun. Like when he once caught me going through my mother’s handbag, looking for barley sugars, or when my mother made a batch of twelve fairy cakes and I ate six in one go.

      My father never went to church, but said his prayers nightly kneeling by his bed, his head resting in his hands. He rarely cursed, apart from calling people ‘silly buggers’. I remember he had a series of crushes on singers. First, it was Kathy Kirby, although he once said she was a ‘bit ritzy’, and then Petula Clark. Sometimes he would buy their records and play them on Sundays after I had listened to my one and only record – a scratched forty-five of Tommy Steele singing ‘Little White Bull’. The old man was inordinately fond of his collection of female vocals. You should have seen the tears the day Alma Cogan died.

      The greenhouse was my father’s sanctuary. I was never sure whether it smelled of him or he smelled of it. In winter, before he went to bed, he would go out and light the old paraffin stove that kept his precious begonias and tomato plants alive. I remember the dark night the stove blew out and the frost got his begonias. He would spend hours down there. I once caught him in the greenhouse with his dick in his hand. He said he was just ‘going for a pee. It’s good for the plants.’ It was different, bigger than it looked in the bath and he seemed to be having a bit of a struggle getting it back into his trousers.

      He had a bit of a thing about sherry trifle. That and his dreaded leftover turkey stew were the only two recipes he ever made. The turkey stew, a Boxing Day trauma for everyone concerned, varied from year to year, but the trifle had rules. He used ready-made Swiss rolls. The sort that come so tightly wrapped in cellophane you can never get them out without denting the sponge. They had to be filled with raspberry jam, never apricot because you couldn’t see the swirl of jam through the glass bowl the way you could with raspberry. There was much giggling over the sherry bottle. What is it about men and booze? They only cook twice a year but it always involves a bottle of something. Next, a tin of peaches with a little of their syrup. He was meticulous about soaking the sponge roll. First the sherry, then the syrup from the peaches tin. Then the jelly. To purists the idea of jelly in trifle is anathema. But to my father it was essential. If my father’s trifle was human it would be a clown. One of those with striped pants and a red nose. He would make bright yellow custard, Bird’s from a tin. This he smoothed over the jelly, taking an almost absurd amount of care not to let the custard run between the Swiss roll slices and the glass. A matter of honour no doubt.

      Once it was cold, the custard was covered with whipped cream, glacé cherries and whole, blanched almonds. Never silver balls, which he thought common, or chocolate vermicelli, which he thought made it sickly. Just big fat almonds. He never toasted them, even though it would have made them taste better. In later years my stepmother was to suggest a sprinkling of multicoloured hundreds and thousands. She might as well have suggested changing his daily paper to the Mirror.

      The entire Christmas stood or fell according to the noise the trifle made when the first massive, embossed spoon was lifted out. The resulting noise, a sort of squelch-fart, was like a message from God. A silent trifle was a bad omen. The louder the trifle parped, the better Christmas would be. Strangely, Dad’s sister felt the same way about jelly – making it stronger than usual just so it would make a noise that, even at her hundredth birthday tea, would make the old bird giggle.

      You wouldn’t think a man who smoked sweet, scented tobacco, grew pink begonias and made softly-softly trifle could be scary. His tempers, his rages, his scoldings scared my mother, my brothers, the gardener, even the sweet

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