Recipes: Mother's Day Baking

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With Mother’s Day just around the corner, the eternal question of what to do / buy / make long-suffering mums across the country surfaces yet again.

Here at Epigram Food, we’d like to propose cake is the answer. Cake is great. I like cake. My mum likes cake. My family all like cake so there's plenty of people to eat it. And at the end of the day, it's also pretty straight-forward to make, to be honest. To inspire you, here are some of the recipes which have gone down best with my family & friends alike over the years… Enjoy!.

Date & Banana Flapjacks

flapjacks
Epigram / Sarah Roller

  • 1 banana
  • 125g pitted dates
  • 250g oats
  • 3 tbsp golden syrup / Carnation caramel
  • 100g melted butter
  • ½ tsp cinnamon

Method

  1. Roughly chop dates and mash one of the bananas.
  2. Mix all the ingredients together and pop in a tin.
  3. Cook for 30 mins at 180 degrees, but check regularly depending on how chewy you like your flapjacks…!

Coffee & Walnut Cake

coffee-cake
Epigram / Sarah Roller

  • 150g butter / marg
  • 100g soft brown sugar
  • 50g caster sugar
  • 3 eggs
  • 150g self-raising flour
  • 1 tsp baking powder
  • 75g walnuts, chopped.
  • 1 tbsp instant coffee mixed with 1 tbsp hot water
  • 225g icing sugar
  • 100g butter
  • 1 spoon hot water mixed with 1 spoon instant coffee.

Method

  1. Cream butter and sugar together.
  2. Add the eggs, whisking after each one.
  3. Mix in self-raising flour, baking powder, coffee and walnuts.
  4. Place in a tray-bake tin and cook at 180 degrees for 20-25 mins.
  5. Whisk butter and icing sugar together, then add coffee.
  6. Once cooled, ice and top with some more chopped walnuts.

Millionaire’s Shortbread

IMG_4057
Epigram / Sarah Roller

  • 175g butter
  • 60g caster sugar
  • 225g plain flour
  • 140g butter
  • 397g condensed milk
  • 4 tbsp golden syrup
  • 20g caster
  • 200g dark chocolate

Method

  1. Rub butter, sugar and flour together until they resemble breadcrumbs - it can take a while!
  2. Press into a tin and poke all over with a fork.
  3. Bake at 140 degrees for 25 mins or so, until golden brown.
  4. Meanwhile, melt the butter for the caramel, then stir continuously whilst adding in other ingredients.
  5. Simmer for 10-15 minutes until golden and resembling caramel.
  6. Pour over the (slightly cooled) shortbread - be warned it will be incredibly hot!
  7. Refrigerate until set.
  8. Melt the chocolate and pour over the caramel. Again, refrigerate until set.
  9. Slice into bars / squares and enjoy!
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AUTHOR

Sarah Roller

Online Food Editor 2017/18, final year History student & enthusiast about pretty much everything except mushrooms.

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