EVERY mum deserves to be pampered, so these special Mother’s Day bakes are easy to do with children (especially if dad takes charge so mama can put her feet up).
Our lovely friends at Harrogate Mumbler have shared their favourite recipes (with gorgeous pictures) and I’ll be honest, I could eat them all.
Why not Facetime with your mum, sisters or other family members while you enjoy them?
Evie and Ed’s Mini Mumbler Mars Bar Munchies
This is one of Evie’s favourite recipes that she used to make with her mummy when she was younger. I’m pleased to say that it is a big success with her mini mumbler too! It isn’t expensive, you don’t have to cook anything in the oven, it is all on the hob, and it is quick! I hope it becomes a firm favourite with you and your mini mumblers too!
3 oz Butter 3 oz Rice Krispies (or a supermarket equivalent) 3 Mars Bars from a multipack of 4 (or a supermarket equivalent)
1. Cut the Mars Bars into small slices and melt with the butter (also in slices) in a glass bowl over a saucepan of boiling water.
2. The mixture can get lumpy before it all melts together, so use a whisk to get rid of any unwanted lumps. It should be a smooth consistency.
3. Take off the heat and mix in the Rice Krispies one cup at a time. If you like your squares a bit gooey, don’t put all the Rice Krispies in. I often use only about two thirds as I prefer them stickier. And I quite often double up the mixture to make two trays as one batch doesn’t last very long in our house!
4. Spoon the mixture into a tray and spread out evenly. I normally line my tray with greaseproof paper or baking parchment as it is easier to remove them for cutting later.
5. Leave them to cool slightly and then place the tray in the fridge for a few hours until set.
6. Once set, remove from the tray and cut into squares.
You can also use this recipe to make Easter Nests. Just spoon the mixture into individual cupcake cases and make a dip in the middle to fill with chocolate mini eggs. Yum Yum!
Sally, Tilly and Eva’s Ice Cream Cone Cupcakes
A foolproof recipe that wouldn’t look out of place in an artisan bakery! And you don’t even need cases to make them! This will make 12, which will last about 10 seconds in our house!
120g caster sugar 80g golden syrup 2 large egg whites 1/2 tsp vanilla extract 6 flakes coloured sprinkles
Preheat oven to 180C. Place a cone into each hole of a 12-hole muffin tray. Place one square of chocolate into the bottom of each cone and place the tray into the preheated oven for five minutes. Remove from oven and make sure the chocolate is spread to cover the base of the cone. Set aside to cool.
Beat the butter and sugar until pale and fluffy then add one egg at a time and the vanilla. Add in the flour, salt and baking powder bit by bit until the mixture is thick and completely mixed. Pour in the milk. Evenly divide the cake mix between the cones, making sure not to overfill them. Bake in the oven for 20-25 minutes.
For the icing, placing the sugar, syrup and 2 tbsp of water in a pan and cook without stirring until the mixture reaches the soft ball stage. Remove from the heat. Place the egg whites into the bowl and beat until soft peaks form. Slowly pour in the hot sugar. Add the vanilla extract. Using a piping bag, pipe the icing onto the cakes. Top with half a Flake and some sprinkles and enjoy!
Kate and Ida’s Victoria Sponge
An Afternoon tea isn’t complete without a nice big slice of Victoria Sponge!
Preheat the oven to 180C. Grease and line two 20cm/8in sandwich tins.
Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined.
Divide the mixture evenly between the tins.
Bake the cakes on the middle shelf of the oven for 25 minutes. Cool for five minutes then carefully turn the cakes out onto a cooling rack.
To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam, then whipped cream . Top with the second cake, top-side up. Sprinkle over the caster sugar.
Kayti and Esme’s Millionaire Shortbread
A real show stopper! Believe me I am no baker, but these are so easy to make and look sooo good!
4oz butter 2oz caster sugar 6oz plain flour 1 tin of carnation caramel 1 large bar of chocolate
Heat the oven to 190C.
Beat the butter and the sugar together until smooth.
Stir in the flour to get a smooth paste. Gently roll out until the paste is 1cm/½in thick.
Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack
Once cool spoon over a thick layer of caramel and cool in the fridge.
Whilst the biscuits are cooling melt a large bar of chocolate. Pour this over the biscuits and leave to cool. For that finishing touch, I always melt a different coloured chocolate and drizzle that over the top.
Sarah and Cora’s Black Forest Gateau
A throwback to the 80’s for this timeless classic. Bowl lick-able!
175g self-raising flour 2 tbsp cocoa powder 1tsp bicarbonate of soda 150g caster sugar 2 tbsp golden syrup 150ml sunflower oil 150ml semi-skimmed milk
Serve with tinned morello cherries and double whipped cream
Heat oven to 180C. Grease and line the base of two 18cm sandwich tins.
Sieve 175g self-raising flour, 2 tbsp cocoa powder and 1 tsp bicarbonate of soda into a bowl. Add 150g caster sugar and mix well.
Make a well in the centre and add 2 tbsp golden syrup, 2 lightly beaten large eggs, 150ml sunflower oil and 150ml semi-skimmed milk. Beat well with an electric whisk until smooth.
Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.
Sandwich the two cakes together between the cherries and cream. Decorate with cherries and cream
And if it all goes wrong get out and support one of our many local AMAZING bakeries in Calderdale!