Mother’s Day – an amazing day to celebrate all the awesome mamas in your life, friends, family and all the generations get spoilt for doing (let’s face it) the toughest job on earth! Through BoneWhiteChina we’ve been lucky enough to meet some seriously inspirational mamas and are feeling the mum love strong this year! Obviously we’ll be appreciating our own mums, who we’re very lucky to have as not all of our pals do, and what better way to say thanksmum than cooking some mega treats?
From 24th February to 6th March Waitrose are asking us all to share a dish that our mum cooks best and why it is so special using the #ThanksMum hashtag. Don’t forget to @waitrose as you might even be surprised with flowers or a gift hamper! You also get the chance to win the grand prize – a day trip to the Waitrose’s King’s Cross Cookery School London for a cooking class of their choice for them and their mum to enjoy together.
Alex’s recipe has to be Mississippi mud pie – mum has made (and I’ve enjoyed licking the spoon) a gazillion times and it is always the ultimate naughty crowd pleaser! It is so rich and calorific so I’ve added some swaps along the way.
Alex and Sheila’s Mississippi Mud Pie
10 oz digestive biscuits
3 oz butter (or DF spread)
9 oz marshmallows (or veggie marshmallows)
4 tbsp milk (or soya milk)
12 oz chocolate (use all dark for DF option)
2 tsp instant coffee
500g organic yoghurt (or soya/coconut yoghurt)
Crush biscuits and combine with melted butter – line base of your tin (I love a bit of Falcon Enamelware). Melt marshmallows and milk in a pan gently – leave to cool. Melt chocolate, dissolve coffee in 2 tbsp boiling water and whip the yoghurt together. Fold choc / yog / coffee mix into the marshmallow mix and pour into your tin. Chill for 2-3 hours! Ta-da – so super easy, my mum has wowed parties for decades with this beaut – high five mum!
It seems naughty recipes are all the rage in the world of baking with mums because Sian’s recipe is an ever-so-sweet take on a good ol’ treacle tart. My mum doesn’t have much of a sweet tooth but I can always tempt her with a slice of this and it reminds me of my school days and baking with her and my mum’s mum too. This tart is rustic but completely gorgeous – the layer of jam gives a nice tartness to this tart of wonder.
Sian and Debbie’s Cornflake Treacle Tart
250g plain flour
Splash of cold water
4 tbsp seedless strawberry jam
125g caster sugar
150g golden syrup
Line a flan dish – for me it has to be round with crinkle edges but it’s up to you. Pre-heat oven to Gas 6/400F/200C/180 Fan. Mix butter and flour for pastry until bread crumbs and then add teaspoon of water at a time until it comes together – the easiest way to do this is using a food processor and opening the flute to add water slowly. Roll out pastry as thin as you dare and lay over flan dish, mould to fit and feel free to use scraps to fill any holes – this is a rustic tart so it doesn’t have to look perfect! Blind bake for 15 mins.
Meanwhile melt jam then pour over pastry base once out of oven and leave to set in fridge for 20 mins. That gives you time to melt the butter, golden syrup and sugar, then add cornflakes. I give them a bit of a bash as I add them so they don’t all remain whole – it just gives the tart even more of a gooey, decadent finish. Layer on top of jammed base and bake for another 10 minutes or until cornflakes starting to lightly brown. Serve in large slices with ALL the custard!
What do you like cooking or baking with your mum? How are you making her feel special this year? Don’t forget to let Waitrose know using the #ThanksMum hashtag and be in with the chance to win mama treats.