Hello March and hello spring! How wonderful is it to be able to say we are in the Spring months with the first official day of Spring being Thursday 20th March? This month I have got some more fabulously seasonal and yummy recipes for you that are all tailored for Mother’s Day. Me and my lovely mum chose these recipes together a few weeks ago and had great fun making them.
My first recipe is my delicious homemade raspberry curd. Now, I know raspberries aren’t in season until the summer but like me, you may have raspberries in your freezer from last year, so that makes it a leftover recipe as well as using fruits that were in season last year. This raspberry curd is perfect to go in my lemon drizzle loaf cake. Delicious!
My second recipe is my Mother’s Day raspberry and lemon drizzle loaf cake. Your homemade raspberry curd will go perfectly with this drizzle cake and it is so unbelievably yummy! Perfect for a Mother’s Day afternoon treat!
My third recipe is my cinnamon bramley apple meringue pudding. Bramley apples are in season this month so this recipe is perfectly seasonal and oh so delicious.
Crisp apples meet a creamy, cinnamon, vanilla custard like filling, topped off with fluffy toasted meringue. Divine! This recipe is quite sweet because of the condensed milk so serving it with a drizzle of raspberry or mango and passionfruit coulis helps cut through the sweetness and makes it even more delicious.
Don’t forget you can share your photos of your wonderful creations on the WI Learning Hub website or social media and share your thoughts on my recipes and ask any questions you may have.
I can’t wait to spoil my lovely mum on Mother’s Day; Happy Mother’s Day to you all. I hope you all have a wonderful Mothering Sunday to those that celebrate. Happy baking and I hope you enjoy my recipes. Don’t forget the clocks go forward on Sunday 30th March which means it really will feel like springtime!
Raspberry Curd
Makes 1x jar
Ingredients
150g frozen raspberries
50ml lemon juice
45g unsalted butter
80g caster sugar
1 tsp cornflour
1 large egg + 1 large egg yolk
Method
I made this the day before I made the loaf cake so it had time to fully cool and set. First make the raspberry sauce. Place the raspberries in a large saucepan and cook them over medium heat for 5-8 minutes until they’ve completely softened and released their juices. Press the cooked raspberries through a sieve placed over a jug to get rid of the seeds. You should get about 80ml of thick raspberry sauce.
Make the curd base. Combine the egg, egg yolk and sugar in a small saucepan and whisk until it is smooth. Add the cornflour and whisk again until smooth. Add the lemon juice and whisk it in, then whisk in the thick raspberry sauce. Add the cubed butter and place the saucepan over medium-low heat, stirring constantly for 7-10 minutes until it thickens up. It should be 85 degrees on a thermometer and will just start to bubble.
Once thickened, remove from the heat and pour the raspberry curd into a sterilised jar. Allow it to cool completely, then chill it in the fridge for at least 2 hours or until completely set.
Mother’s Day Raspberry and Lemon Drizzle Loaf Cake
Serves-8-10
Ingredients
4 medium free range eggs
225g butter
225g caster sugar
225g self-raising flour
1/2 tsp baking powder
1 large lemon zested and juiced
Raspberry curd
100g icing sugar
Method
To make this delicious drizzle loaf cake, preheat your oven to gas mark 4/180c fan. Grease and line a 900g loaf tin.
Place the butter and sugar in a large mixing bowl and whisk with an electric hand whisk until light and fluffy. Whisk in the eggs one at a time until fully incorporated. Now beat in the flour and lemon zest and mix until smooth.
Pour 1/3 of the cake mixture into the loaf tin and then dot your delicious raspberry curd all over the mixture. Lightly swirl it in and then pour over another 1/3 of the cake mixture. Repeat with the raspberry curd and then top with the remaining cake mixture.
Bake for 1 hour-1 hour 15 minutes or until a skewer inserted comes out clean. Whilst the cake is baking, make the icing. In a bowl, sift in the icing sugar and then mix in the juice from the lemon. If you want it thinner simply add a little more lemon juice or milk. Once the cake is completely cold, pour over the icing and then serve with a cup of tea for a delicious Mother’s Day treat.
Cinnamon Bramley Apple Meringue Pudding
Serves 6-8
Ingredients
3 large bramley apples
1 tsp ground cinnamon
1 tsp vanilla bean paste
x1 tin condensed milk
3 large eggs-separated
150g caster sugar
2 tsp vanilla bean paste
Method
To make this divine apple pudding, preheat your oven to gas mark 4/180c. Peel, core and chunk the apples to fit an ovenproof flan dish. In a bowl beat together the condensed milk, ground cinnamon, vanilla bean paste and egg yolks until well mixed, then pour over the apple chunks. Bake for 40-45 minutes until spongy and golden brown.
Whilst the pudding is cooking, make the meringue. In a large bowl whisk the egg whites until you reach stiff peaks, then whisk in the vanilla bean paste and gradually pour in the caster sugar and whisk until you have a thick and shiny meringue, and it can hold its own shape.
Allow the pudding to cool for 5 minutes, then pipe or spoon on the meringue and using a blow torch lightly toast the meringue. Serve for a delicious seasonal pudding.
Shopping list for all 3 recipes
Check your cupboards first as you may have a lot of these already
150g frozen raspberries
50ml lemon juice
270g unsalted butter
Cornflour
x9 free range eggs
455g caster sugar
225g self-raising flour
Baking powder
100g icing sugar
1 large lemon
3 large bramley apples
Ground cinnamon
Vanilla bean paste
x1 tin condensed milk
