Recipes for Mother’s Day (Mothering Sunday) – A collection of easy recipes for Mothering Sunday, some which were my late mother’s recipes.
Some of my Favourite Baking Recipes & my late Mother’s Recipes
Mothering Sunday (Mother’s Day) in the UK is on Sunday the 30th March, which is also the day the clock’s go forward too.
So, no lay-in bed for most of us, but if you still have your mother, which I don’t sadly, why not treat them to breakfast in bed, or a seasonal afternoon tea?
I have compiled a list of my favourite recipes, (and some of my mum’s recipes) in this post. They are mainly baking recipes, and some vintage recipes too.
There’s also a few breakfast ideas, for a special breakfast in bed. If you are a new mum or a grandmother, why not treat yourself to some of them – and bake a cake maybe?
Recipes for Mother’s Day (Mothering Sunday)
Pin me for Later
Be-Ro Recipes Mum and I loved
Breakfast and Brunch Recipes
A Few More Recipes
Pin me Too for Later
And not forgetting the traditional Simnel Cake, my recipe is shared below, and is an easy loaf style Simnel Cake.
Easy Simnel Cake
Yield:
14 slices
Prep Time:
30 minutes
Cook Time:
2 hours
Additional Time:
2 hours
Total Time:
4 hours 30 minutes
This spectacular Simnel Cake is so easy to make. Baked in a loaf pan, as opposed to the usual round cake tin, it has a fabulous fresh orange drizzle icing, and is decorated with edible flowers (made from wafers and rice paper) as well as mini chocolate eggs and bay leaves. Make this for Mothering Sunday (Mother’s Day) for your mum, or for the Easter Sunday tea time table. It’s a wonderful Spring cake, but it would be enjoyed by friends and family all year round.
Ingredients
- Cake:
- 350g self-raising flour
- 180g golden caster sugar
- 2 teaspoons mixed spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Grated zest of 2 oranges
- 200g soft butter, cubed
- 2 to 3 tablespoons milk
- 4 large free-range eggs
- 350g mixed dried fruit with peel
- 100g glace cherries, halved
- 250g pack marzipan
- Icing sugar, for rolling the marzipan
- Orange Icing Drizzle:
- 125g golden icing sugar
- 2 tablespoons fresh orange juice
- Decoration:
- Mini chocolate eggs
- Edible flowers, such as rice paper or wafer (fresh edible flowers can be used)
- Bay leaves, baby leaves, or edible leaves made from icing or rice paper
Instructions
- Pre-heat the oven to 160C/140C Fan/300F/Gas mark 3. Grease and line a 2lb (900g) loaf tin with butter and baking paper.
- Mix the flour with the sugar, mixed spice, baking powder and salt. Add the grated orange zest and mix again.
- Add the milk and eggs to the flour mixture and then add the cubed butter.
- Beat with an electric hand-mixer until light and creamy, and smooth. Add the dried fruit and glace cherries, and mix well to combine all the ingredients.
- Spoon HALF of the mixture into the prepared loaf tin.
- Roll the block of marzipan on a icing sugar dusted board, until it is a long, rectangular shape that is the same size as the baking tin.
- Cover the cake mixture in the tin with the marzipan and then spoon over the remaining cake mixture. Smooth the top with the back of a spoon.
- Bake for 2 hours, checking the cake after 1 hour 45 minutes to see if it is cooked. **See note below**
- Remove the cake from the oven and allow to cool IN THE TIN for 2 hours minimum, before taking the cake out of the tin and peeling away the baking paper. It MUST be cool or cold, otherwise the marzipan will leak out from the middle of the cake.
- Place the cake on a serving plate/platter and make the icing.
- Make the icing by mixing the icing sugar and orange juice together to make a thick paste, but one that will “drizzle” down the sides of the cake. DON’T add all of the orange juice in one go, but add it gradually, until the desired consistency has been achieved.
- Spoon the icing over the cake, covering the top and allowing it to run down the sides.
- Whilst the icing drizzle is still soft, add all of the decorations, pushing them in gently so they don’t slide off the cake.
- Allow the icing to “set” and become firm before serving the cake in slices.
Notes
**If you check with a skewer by pushing it into the cake, be careful that you don’t go down as far as the marzipan as it will be runny and you may think the cake is not cooked**
Nutrition Information
Yield 14 slices
Serving Size 1
Amount Per Serving
Calories 533Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 7gCholesterol 84mgSodium 551mgCarbohydrates 92gFiber 4gSugar 64gProtein 6g
Nutrition information is an approximate calculation based on the ingredients listed and it can vary according to portion sizes and when different ingredients are used.
