Whether it’s treating your mum to breakfast in bed or delivering her a scrumptious sweet treat, we’ve got it covered for you this Mothering Sunday.
Whip up one of these simple yet effective recipes to say a little thank you.
Breakfast in bed: brilliant banana pancakes
- 350g self-raising flour
- 2 very ripe bananas
- 2 eggs
- 1 tsp vanilla extract
- 250ml milk (whole if you have it)
- 1 tsp baking powder
- butter or spray oil for frying
- sliced bananas or berries
- honey or chocolate sauce
In a large bowl sieve the flour and baking powder. In another mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk.
Tip the wet ingredients into the dry ingredients and whisk together to create a smooth, silky batter.
Lightly spray your pan with oil or heat a small knob of butter in a non-stick frying pan over a medium heat.
Add 2 tbsp of the batter to the pan and cook for a couple of minutes until small bubbles start appearing.
Flip the pancake over and cook for a further 1-2 mins. Repeat with the remaining batter.
Pile the pancakes on plates and top with your choice of fruit and a glug of honey or chocolate if you like.
Lunch treat: baked buttery salmon
- 1 large salmon fillet
- 3 lemons thinly sliced
- 7 tbsp butter melted
- 2 tbsp honey
- 3 cloves garlic, minced
- 2 tsp chopped thyme leaves
- 1 tsp dried oregano
- ground salt and pepper
- fresh chopped parsley for garnish
Preheat the oven to 350 degrees or gas mark 4. Line a large rimmed baking sheet with foil and grease with cooking spray. Layer lemon slices evenly. Season both sides of the salmon with salt and pepper and put it on the tray.
In a bowl whisk together the garlic, thyme, honey, butter and oregano. Pour all over the salmon and bake until cooked through (about 25 minutes).
Garnish with parsley before serving and put in the centre of the table. Serve with rice or a fresh salad.
Sweet delight: light and fluffy lemon sponge cake
- 225g softened butter (plus extra for greasing)
- 225g sifted self-raising flour
- 4 eggs
- 225g caster sugar
- zest of 1 lemon
- 1 tsp baking powder
For the filling
- 200g icing sugar (plus extra for dusting)
- 100 g softened butter
- 3 tbsp fresh lemon juice
- 4 tbsp lemon curd
For the topping
- edible flowers such as violets (optional)
- use a dollop of filling to top with and mix in fresh vanilla (optional)
Preheat the oven to 170°C or gas mark 3. Grease two 20cm loose-bottomed sandwich tins with a butter and line the base with baking parchment.
Put the butter, sugar, eggs, lemon zest, flour and baking powder in a food processor and blend on the pulse setting until lightly but thoroughly combined. Divide this cake batter between the tins and spread to the sides.
Place the cakes in the middle of the oven on the same shelf and bake for around 25-30 minutes until well risen. Cool for 8 minutes. Run a round-bladed knife around the edge of each cake and turn out onto a wire rack. Leave to cool.
To make the filling (and topping if you wish), sift the icing sugar into a bowl and add the butter and lemon juice. Blend in the food processor until smooth and creamy.
Place one of the cakes on a cake stand. Using a spatula, spread the filling (save some back for the topping if you wish). Spoon the lemon curd on top and sandwich with the other cake. Dust lightly with sifted icing sugar, add some pretty flowers and serve!
Happy Mothering Sunday! x