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Sweet treats for Mother’s DayCooking, Ideas March 28, 2014 - 10:48 am No Comment
They say the best way into someone’s heart is their through food. On Mother’s Day, try and prove that by cooking up a storm in the kitchen for your mum. If you want to really go all out this Sunday and spoil her, these tasty treats are sure to put you in the good books. From a sweet breakfast in bed to mid morning treats, here are some of our top Mother’s Day recipes.
Rainbow Jam Tarts
For the sweet pastry:
- 250 g plain flour, plus extra for dusting
- 250 g icing sugar
- 125 g unsalted butter, softened
- a pinch of sea salt
- 1 large free-range egg
- 1 orange or lemon
- a splash of milk
For the fillings:
- 30 heaped teaspoons of your favourite jams, curds, marmalades and jellies
- Put the flour, sugar and butter into a food processor with a pinch of salt and blend until the mixture looks like breadcrumbs
- Add the egg, grate in the zest from your orange or lemon and blend the mixture together again, adding a little splash of milk to bring everything together, if needed
- Wrap the dough in clingfilm and place it into the fridge for 30 minutes
- Preheat the oven to 180°C/350°F/gas 4
- Dust a clean surface and a rolling pin with flour and roll out the pastry so it’s 0.5cm thick. Cut out rounds of pastry and place each of them into the tray
- Put 1 heaped teaspoon of filling into each jam tart. Feel free to switch each filling up with an assortment of flavours
- Place the trays onto the middle shelf of the oven and cook for around 12 – 15 minutes, or until the pastry is golden and the filling is thick and bubbling
- Remove from the oven, leave in the tray to firm slightly and then transfer to a wire rack and leave to cool for a few minutes before serving.
Mother’s Day Rhubarb and Ginger Muffins
- 350g plain flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 325g brown sugar
- ½ lemon
- 250ml milk
- zest of 1 orange
- 2 pieces stem ginger, finely chopped
- 1 large free-range egg
- 100g butter, plus 1 tablespoon extra, melted
- 300g rhubarb, finely chopped
- Preheat the oven to 180ºC/350ºF/gas 4 and line a muffin tray with muffin cases.
- In a large mixing bowl place the flour, baking powder, salt and 225g of the brown sugar. Mix, then make a well in the centre
- Squeeze a few drops of lemon juice into the milk and set aside for a couple of minutes.
- Place the orange zest, half the stem ginger, the egg, 100g of melted butter and the milk mixture into the bowl and beat thoroughly. Fold in the chopped rhubarb. Spoon the mixture into the muffin cases, filling each one to the top
- In a small bowl place the remaining 100g of brown sugar, the extra tablespoon of melted butter and the rest of the stem ginger. Mix until it looks like a crumble topping, then sprinkle over the muffins
- Bake for 25 minutes so the sugar turns golden and crispy and the muffins are cooked through. Serve warm with custard or cream
- 150 g dried fruit
- orange juice (for soaking)
- 150 g cold unsalted butter
- 500 g self-raising flour, plus a little extra for dusting
- 2 level teaspoons baking powder
- 2 heaped teaspoons golden caster sugar
- sea salt
- 2 large free-range eggs
- 4 tablespoons milk, plus a little extra for brushing
- Put the dried fruit into a bowl and pour over just enough orange juice to cover. Ideally, leave it for a couple of hours.
- Preheat the oven to 200°C/400°F/gas 6.
- Put your butter, flour, baking powder, sugar and a good pinch of sea salt into a mixing bowl and use your thumbs and forefingers to break up the butter and rub it into the flour so you get little cornflake – sized pieces.
- Make a well in the middle of the dough, add the eggs and milk, and stir it up with a spatula.
- Drain your soaked fruit and add that to the mixture. Add a tiny splash of milk if needed, until you have a soft, dry dough. Move it around as little as possible to get it looking like a scruffy mass – at this point, you’re done.
- Sprinkle over some flour, cover the bowl with cling film and pop it into the fridge for 15 minutes.
- Roll the dough out on a lightly floured surface until it’s about 2 to 3cm thick. With a 6cm round cutter or the rim of a glass, cut out circles from the dough and place them upside down on a baking sheet – they will rise better that way (so they say).
- Re-roll any off cuts to use up the dough.
Brush the top of each scone with the extra milk or some melted butter and bake in the oven for 12 to 15 minutes, or until risen and golden. At that point, take them out of the oven and leave them to cool down a little. Serve with clotted cream and a little jam or lemon curd.
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