Childhood baking memories

We donned our apron in granny's kitchen. From the old wooden cabinet, our nose was greeted by custard powder before chopping rhubarb picked fresh from the garden. Zesting a lemon, we combined the ingredients into the finest of trifles, with a splash of something boozy. On the palate there was mandarin, oat milk and spice, with a silky mouthfeel from mango and honey. Water transported us to a hothouse full of flowers and pebbles, with nectarines and white grapes joining the lemon and mandarin. The palate was now very tropical, with toasted coconut and passion fruit; the mouthfeel waxy, like the sticky crust atop a lemon meringue pie.