Mothers come in all different forms, and everyone of them deserves to be spoilt every day, but especially on Mother’s Day ❤️ So we’ve put our heads together to come up with the ultimate Homemade Afternoon Tea for all the family to enjoy – and for all the family to get involved in making (apart from Mama, who’ll have her feet up!). Here’s a round up of some of our favourite Afternoon Treats that are really easy to make, so easy that even I can make them!
Evie and Ed’s Mini Mumbler Mars Bar Munchies
This is one of Evie’s favourite recipes that she used to make with her mummy when she was younger, and I am pleased to say that it is a big success with her mini mumbler too. It isn’t expensive, you don’t have to cook anything in the oven, it is all on the hob, and it is quick! I hope it becomes a firm favourite
with you and your mini mumblers too!
Ingredients
3 oz Butter
3 oz Rice Crispies (or a supermarket equivalent)
3 Mars Bars from a multipack of 4 (or a supermarket equivalent)
Method
1. Cut the Mars Bars into small slices and melt with the butter (also in slices) in a glass bowl over a saucepan of boiling water.
2. The mixture can get lumpy before it all melts together, so use a whisk to get rid of any unwanted lumps. It should be a smooth consistency.
3. Take off the heat and mix in the Rice Crispies one cup at a time. If you like your squares a bit gooey, don’t put all the Rice Crispies in. I often use only about 2 thirds as I prefer them stickier. And I quite often double up the mixture to make 2 trays as 1 batch doesn’t last very long in our house!
4. Spoon the mixture into a tray and spread out evenly. I normally line my tray with greaseproof paper or baking parchment as it is easier to remove them for cutting later.
5. Leave them to cool slightly and then place the tray in the fridge for a few hours until set.
6. Once set, remove from the tray and cut into squares.
You can also use this recipe to make Easter Nests. Just spoon the mixture into individual cupcake cases and make a dip in the middle to fill with chocolate mini eggs. Yum Yum
Sally, Tilly and Eva’s Ice Cream Cone Cupcakes
A full proof recipe that wouldn’t look out of place in an artisan bakery! And you don’t even need cases to make them! This will make 12, which will last about 10 seconds in our house!
Ingredients
For the cones:
12 flat bottomed ice cream cones
12 squares of chocolate
125g unsalted butter, softened
125g caster sugar
2 medium eggs
1 tsp vanilla extract
125g self raising flour
1/2 tsp baking powder
5 tbs milk
For the icing and topping:
120g caster sugar
80g golden syrup
2 large egg whites
1/2 tsp vanilla extract
6 flakes
coloured sprinkles
Method
Kate and Ida’s Victoria Sponge
An Afternoon tea isn’t complete without a nice big slice of Victoria Sponge!
Ingredients
4 eggs
8oz caster sugar
8oz self-raising
2tsp baking powder
8oz butter
Serve with jam and double whipped cream
Method
Preheat the oven to 180C. Grease and line two 20cm/8in sandwich tins.
Break the eggs into a large mixing bowl, then add the sugar, flour, baking powder and butter. Mix together until well combined.
Divide the mixture evenly between the tins.
Bake the cakes on the middle shelf of the oven for 25 minutes. . Cool for 5 mins then carefully turn the cakes out onto a cooling rack.
To assemble the cake, place one cake upside down onto a plate and spread it with plenty of jam then spread over whipped cream . Top with the second cake, top-side up. Sprinkle over the caster sugar.
Kayti and Esme’s Millionaire Shortbread
A real show stopper! Believe me I am no baker, but these are so easy to make and look sooo good!
Ingredients
4oz butter
2oz caster sugar
6oz plain flour
1 tin of carnation caramel
1 large bar of chocolate
Method
Sarah and Cora’s Black Forest Gateau
A throw back to the 80’s for this timeless classic. Bowl lick-able!
Ingredients
175g self-raising flour
2 tbsp cocoa powder
1tsp bicarbonate of soda
150g caster sugar
2 tbsp golden syrup
150ml sunflower oil
150ml semi-skimmed milk
Serve with tinned morello cherries and double whipped cream
Method
