Tea fit for Mum

We all have lovely memories of standing in the kitchen helping and watching Mum bake something delicious, the house filled with the aroma of freshly baked cakes just waiting for them to cool to have the first bite. So I thought it would be nice to spoil our mums on Mother’s Day with a few ideas for some great teatime treats. I have included some suggestions to make your sandwiches more interesting and look pretty too, I’m sure she will appreciate all your hard work.

Triple Deckers
Use two slices of brown and one white in the middle, cut off the crusts all together to keep a sharp edge and fill with your choice.

Checkerboard sandwiches
Equal amounts of brown and white of the same thickness, cut off crusts and fill with your choice (these are best with less chunky fillings) cut into equal sized squares then alternate on a plate to make a checkerboard effect.

Rolled Sandwiches
Take some slices of bread and cut off all crusts except one end. Spread each one, cut each slice into three with the crust facing away, place chosen filling on the end nearest to you and roll away towards crust. Pack vertically into a dish and chill for 30 mins.
Some suggestions for fillings
Grated cheese mixed with finely diced celery mixed with mayonnaise and black pepper.
Cottage cheese mixed with chopped spring onions a dash of curry powder and spoon of mango chutney.
Corned beef with dill cucumber and wholegrain mustard mixed with a little mayo.
Ham and caramelized red onion chutney.
Smoked salmon or trout with cream cheese and black pepper.
Cheese roasted pepper and sweet chutney


TANGY LEMON CAKE (A favourite in my house)
125grms butter
175grms caster sugar
Grated rind and juice of two lemons
2 beaten eggs
175grms self raising flour
A little milk
50grms granulated sugar

Method
Heat oven to 180c/ 350f/gas mark 4, grease a 1kg loaf tin.
Cream together butter sugar and lemon rind.
Gradually beat in the eggs.
Mix in the flour and about 4tblsns of milk until you have a dropping consistency.
Place in tin and bake for 45 to 50 minutes until golden and firm on top.
Just before cake is ready prepare the lemon syrup. Heat the lemon juice and sugar until the sugar is dissolved.
As soon as the cake is out, pierce the cake with a skewer and pour over the syrup,
leave to cool in tin.

Clotted cream tea cupcakes
You can use any fruit and jam of your choice with these muffin style buns.

Ingredients:
175grms golden caster sugar
150 ml pot natural yoghurt
3 beaten eggs
140grms self raising flour
1tspn baking powder
100grms ground almonds
175grms melted butter
1tspn vanilla extract
Raspberry jam
A small pot of clotted cream
A punnet of fresh raspberries

Method
Heat oven to 190c/170c fan /gas mark 5 and line a 12 hole muffin tin with paper cases.
Mix together the yoghurt, eggs and vanilla extract into a bowl. Put all the dry ingredients in another bowl with a pinch of salt and make a well in the middle.
Pour the yoghurt mix and the melted butter into the dry ingredients working quickly with a metal spoon do not overwork the mix.
Spoon into the cases filling almost to the top and bake for 18 to 20 mins until firm to touch.
Cool in tin for a couple of minutes then place on a rack.
When cold slice the top off the muffins and put a dollop of jam, clotted cream and raspberries and place top back on. Dust with icing sugar.