So Sunday is Mother’s day. Quick run out to the shops. If your a little bit stuck as to how to impress your mum there is only one option. Afternoon tea. Little cakes and sandwiches are the perfect (and English way) to celebrate.
So here’s the recipes for mini lemon sponges and cheddar and chutney sandwiches.
200g softened butter, plus extra for greasing
200g caster sugar
200g self raising flour
1tsp baking powder
4 large eggs, beaten
grated zest 2 lemons, plus 2 tbsp lemon juice
270ml double cream
3tbsp icing sugar
1tbsp lemon juice
Pre-heat the oven to 180ºC/Gas 4. Grease a brownie tin/individual loaf tins. If you don’t have one you could use a roaster and cut rectangles out.
Cream together the butter and sugar. Sift in the flour and baking powder. Add the eggs and whisk until smooth in creamy. Add the lemon zest and juice, stir in.
Spoon into the tin and bake for around 20 minutes. Keep an eye on them. When golden and springy to touch take out of the oven. And leave to cool.
To make the lemon cream, pour the cream into a bowl and stir in sugar, whisk until the cream holds it shape. Stir in the lemon juice. Top each sponge with cream and top with a strawberry.
Cheddar and chutney sandwiches
2 slices of bread
2 tbsp red onion chutney
butter, for spreading
thinly sliced cheddar
Use a cutter of your choice to cut the bread. I went for love hearts.
Butter the bread and top with cheddar and red onion chutney.
Serve on dainty china and with a cup of earl grey.
I think that’s Mother’s Day sorted!
(Tomorrow’s blog post will be on what to do when everything goes wrong! It’s just as delicious)