Mother's Day is a special occasion dedicated to honouring the incredible women who have shaped our lives with love, care, and wisdom. While the modern celebration is filled with flowers, heartfelt messages, and delicious treats, the day has a rich history. Let's look into the origins of Mother’s Day and the inspiration that helped us choose our recipes.
A Brief History of Mother’s Day
The idea of honouring mothers is ancient. Festivals celebrating maternal figures date back to the Greeks and Romans, who worshipped mother goddesses like Cybele and Rhea. In early Christianity, "Mothering Sunday" emerged in Europe during the 16th century. Held on the fourth Sunday of Lent, this day allowed people to return to their "mother church" for special services, doubling as a time to celebrate mothers.
Though the celebration has evolved, its essence remains the same: celebrating the love, dedication, and influence of mothers, so what better way to celebrate Mother’s Day than by baking something special for or with your mum?
If you find yourself struggling for ideas, perhaps try a personal touch by recreating your Mum’s favourite treat?
For some, Mum’s comfy slippers might be too big to fill, so, here at Nelstrops we’d like to share with you some of our recipes you can use to surprise your Mum with.
Victoria Sponge
It seems only fit that a true classic is the right choice to bake for your Mum and is there anything more classic than a Victoria sponge, named after Queen Victoria and regularly enjoyed for afternoon tea, what could be better?
If you feel like you want to add in your own personal touch then this recipe is adaptable enough for you to put your own stamp on it. For example adding lemon zest to the cake batter, swapping lemon curd for raspberry jam and perhaps some lemon juice in the filling, you can create a zesty spin on the classic recipe.
Alternatively swapping fresh whipped cream for the filling and decorating with fresh berries creates a cake fit for any celebration.
Ingredients
For the sponge:
200g (1 cup) unsalted butter, softened
200g (1 cup) caster sugar
4 large eggs
200g (1 1/3 cups) Nelstrop self-raising flour
2 tbsp. milk
1 tsp vanilla extract
For the filling:
100g (1/2 cup) unsalted butter, softened
180g (1 1/2 cups) icing sugar, sifted
1 tsp vanilla extract
4-5 tbsp. strawberry or raspberry jam.
For the topping:
Icing sugar, for dusting
Method
1. Preheat your oven to 180°C (160°C fan)/350°F/Gas Mark 4. Grease and line two 8 inch round cake tins with baking paper.
2. Beat the butter and caster sugar together in a large bowl until pale, light, and fluffy. Use an electric mixer for ease.
3. Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. If the mixture looks like it's curdling, add a tablespoon of the flour.
4. Sift the self-raising flour into the mixture. Gently fold it in using a spatula.
5. Stir in the milk and vanilla extract to achieve a smooth, dropping consistency.
6. Evenly distribute the batter between the two prepared tins, smoothing the tops with a spatula.
7. Bake in the preheated oven for 20-25 minutes or until the sponges are golden, springy to the touch, and a skewer inserted into the centre comes out clean.
8. Allow the sponges to cool in their tins for 5 minutes, and then turn them out onto a wire rack to cool completely.
9. Beat the butter, icing sugar, and vanilla extract together until light and creamy.
10. Place one sponge on a serving plate. Spread a layer of jam over it, followed by the buttercream. Place the second sponge on top.
11. Dust the top of the cake with icing sugar before serving.
Choc chip cookies
If you are looking for inspiration elsewhere try this recipe inspired by the innovation of Ruth Graves Wakefield – The Chocolate Chip Cookie Mum
Known as the inventor of the iconic chocolate chip cookie, Ruth Graves Wakefield created this sweet treat in the 1930s at her Toll House Inn in Massachusetts. This simple yet revolutionary dessert has become a staple in homes worldwide. Wakefield’s recipe is a testament to how a mother’s creativity in the kitchen can spark a culinary revolution.
Ingredients
140g Unsalted butter (room temperature)
135g caster sugar
110g light brown sugar
1/2 tsp vanilla extract
1 egg
1 tsp baking powder
Pinch salt
250g (1 2/3 cups) Nelstrop plain flour
For the filling
200g chocolate chips
Instructions
1. Preheat oven to 160°C (320°F).Prepare 2 baking trays with, baking paper.
2. Using a wooden spoon or hand mixer, cream the butter and both sugars together ensure there are no lumps.
3. In 3 stages add the egg to the mix until entirely incorporated, add in the vanilla.
4. Fold in the flour salt and baking powder to the mix until fully combined to form a dough, don’t mix any more than required.
5. Divide the cookie dough in balls at around 50g each and put onto tray, when placing them on the tray ensuring they are evenly spaced apart and not touching, they will spread twice their size, once they are in position gently push them down.
6. Evenly put the chocolate chips on top of the cookies and gently push them down into the cookie. (you can substitute the chocolate chips for your mums favourite ingredients. Nuts or chocolate buttons for example).
7. Bake for 10-15 minutes until they are a light golden colour they will appear soft but will firm up when cool.
8. Allow to cool and enjoy.