Mother’s Day is just around the corner and if like me you’ve left planning to the last minute, you’ll be starting to feel the pressure of finding your mum the perfect gift. I’ve searched high and low for the ideal present but keep coming up short; longing for the days where a hand crafted card or painting would pass as an acceptable offering. Unfortunately I’m no longer eight years old and those types of gifts just don’t cut it with my mum, but I’m still able to make her something homemade that will bring a big smile to her face – food!
This Mother’s Day, I’ll be heading to the kitchen to make my mum and family some of her favourite treats. If you plan on cooking for your mum this year but need a little inspiration, keep reading as we list three of our favourite Mother’s Day recipes!
Whether you live at home with your mum or you turn up early to cook her a surprise breakfast in bed, you can never go wrong with eggs. Try something different this year with an indulgent helping of Eggs Benedict; this recipe takes 10-30 minutes and will serve 3-6 people.
- 6 large eggs
- 12 slices of pancetta
- 3 English muffins
- 6 tbsp of hollandaise sauce
- Cut the English muffins in half and lightly toast whilst grilling the pancetta until crispy.
- Once toasted, butter the muffins and leave to one side. Remove the pancetta from the grill and keep warm whilst you poach the eggs.
- Poach the eggs in boiling water and heat the hollandaise sauce.
- Assemble the Eggs Benedict by placing a slice of pancetta onto the buttered half muffin and then top with a poached egg. Finish with a drizzle of hollandaise sauce and place under the grill for 30 seconds (keep your eye on this, you want the heat to glaze the surface of the hollandaise, not burn it).
For more wonderful breakfast recipes to share with your mum check out our previous blog post ‘The Perfect Mother’s Day Breakfast in Bed’
Chocolate and Raspberry Cupcakes
Not only do these cupcakes sound amazing but they taste incredible; delicately topped with a shiny raspberry, they are sure to impress your mum this Sunday. The recipe below takes around an hour (plus extra time for cooling) and will serve 12.
For the cupcakes
- 2 large eggs
- 100g granulated sugar
- 100g light brown sugar
- 95g plain flour
- 40g cocoa powder
- 2tsp vanilla extract
- ½ tsp baking soda
- ¾ tsp baking powder
- ¼ tsp salt
- 120ml butter milk
- 80ml vegetable oil
For the icing
- 420g icing sugar
- 170g unsalted butter
- 165g thick raspberry jam
- 3 tbsp double cream
- 2 tsp vanilla extract
- ¼ tsp salt
- Raspberries for decoration
- Pre-heat the oven to 180C (gas mark 4) and line a muffin tray with cupcake cases.
- In a large bowl mix together the flour, cocoa powder, baking soda, baking powder and salt until combined.
- In a separate bowl whisk the eggs, granulated sugar, brown sugar, vanilla extract and vegetable oil together until you achieve a smooth mixture.
- Pour half of the egg mixture into the flour mixture along with half the butter milk – gently stir together. Repeat this step with the remaining egg mixture and butter milk. Do not over mix; you don’t want the cake mix to be too thick.
- Fill the cupcake cases with the cake mix (about half way) and bake for 15-20 minutes. Test the cupcakes are ready by inserting a toothpick – if it comes out clean you’re good to go.
- Leave the cupcakes to completely cool before frosting; this can take up to an hour.
- For the icing, beat the softened butter for around 5 minutes until smooth and pale.
- Whilst continuously mixing add the icing sugar, double cream, vanilla extract and salt to the butter. Beat at a high speed for around 1 minute.
- Add the raspberry jam to the mixture and beat for a further 2 minutes until thick and creamy. If the mixture is too thin simply add more icing sugar.
- Decorate your cooled cupcakes with the raspberry icing and fresh raspberries before serving.
Celebrate in style this Mother’s Day by treating your dear old mum to this fabulous cocktail. This recipe takes around ten minutes to prepare and will serve up to four people.
- 240ml vodka
- 90ml cranberry juice
- 4 tbsp fresh lime juice
- 2 tbsp triple sec
- 1 lime for decoration
- Fill a cocktail shaker with the ice, vodka, cranberry juice, lime juice and triple sec. Shake for around 30 seconds before straining into a Martini glass.
- Decorate the glass with a slice of lemon before serving.
And there you have it, three of our favourite recipes to treat your mum with this Mother’s Day. If you’re not a fan of cooking then why not treat your mum to an afternoon tea at one of these fantastic team rooms instead?