Mother’s Day is the perfect change to take a backseat in the kitchen. So what better way to spend this special day than getting your little ones to lead on cooking up a selection of delicious treats! Here are some of my favourite Mother’s Day recipes which are perfect for sharing.
Peach and Raspberry Crumble (Makes 4 portions)
A knob of butter
2 large ripe peaches, chopped into cubes
50g light brown sugar
150g plain flour
75g butter, cubed
50g brown sugar
- Pre heat the oven to 200C/200C Fan/Gas 6.
- Melt the knob of butter in a saucepan.
- Add the peaches and sprinkle over the sugar. Stir over the heat for 2 minutes. Add the raspberries, then pour into a shallow ovenproof dish.
- Put the flour and butter into a bowl, rub in until it looks like breadcrumbs. Add sugar, sprinkle on top of the fruit.
- Bake for 15 minutes until lightly golden and bubbling around the edges.
Apricot Cookies (Makes 18 cookies)
100g unsalted butter
100g cream cheese
100g caster sugar
75g plain flour
50g chopped dried apricots
65g chopped white chocolate or white chocolate chips
- Preheat the oven to 180C/350F.
- Line some baking sheets with parchment or other baking paper (unless non-stick).
- In a large mixing bowl, cream together the butter and cream cheese. Add the sugar and beat until fluffy. Gradually add the flour, then fold in the apricots and chocolate. The dough will be quite soft – don’t worry!
- Drop heaped teaspoons of the mixture onto the baking sheets and bake for about 15 minutes until lightly golden. Allow the cookies to cool and harden for a few minutes, then transfer to a wire rack.
Lemon Cupcakes (Makes 12 cupcakes)
110g butter, softened
110g caster sugar
110g plain flour
2 tsp baking powder
¼ tsp salt
2 medium eggs
1 tsp vanilla extract
- Preheat the oven to 180C/350F/Gas 4. Line a muffin tin with paper cases.
- Put the butter and sugar in a bowl and beat until pale and fluffy.
- Sift the flour, baking powder and salt into the bowl.
- Beat the eggs and vanilla and add to the bowl. Beat until just combined.
- Spoon the mixture into the paper cases.
- Bake for 18 to 20 minutes until risen, golden and firm to the touch.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Chocolate and Raspberry Mousse (Makes 4 portions)
150g milk chocolate
200 ml whipping cream
100g fresh raspberries
25g icing sugar
150g fresh raspberries
- Melt the chocolate in a bowl over a pan of just simmering water. Stir until smooth, leave to cool. Whisk the cream until it forms soft peaks, then fold the cream into the melted chocolate.
- To make the coulis, put the 100g raspberries and icing sugar into a blender. Blend until smooth. Sieve into a bowl.
- Put four raspberries into the bases of each of the four glasses. Spoon the mousse on top, then drizzle over the coulis. Put four raspberries on top of the coulis and some more mousse. Drizzle over a little coulis and top with one raspberry.
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