Grans Fairy cupcakes

Delicious Treats for Mother’s Day

There’s no better way to spoil your mum this Mother’s Day than with a delicious home cooked meal! So pop your chefs hat on, get into the kitchen and whip her up one of these delicious treats that are the perfect way to wish her a Happy Mothers’ Day!

raspberry brownie with malted hot fudge sauce

 

Rasberry brownies

Ingredients
250g (8 ounces) unsalted butter, chopped
250g (8 ounces) dark (semi-sweet) chocolate, chopped coarsely
2½ cups (550g) caster (superfine) sugar
5 eggs
1 teaspoon vanilla extract
⅔ cup (100g) plain (all-purpose) flour
⅓ cup (50g) self-raising flour
½ cup (50g) cocoa powder
50g (1½ ounces) dark (semi-sweet) chocolate, extra, chopped coarsely
150g (4½ ounces) raspberries

Malted Hot Fudge Sauce
175g (5½ ounces) white chocolate, chopped
½ cup (125ml) pouring cream
2 tablespoons malted milk powder

Methods
Preheat oven to 180°C/350°F. Grease a 20cm x 30cm (8-inch x 12-inch) slice pan; line base and long sides with baking paper, extending the paper 5cm (2 inches) over the sides.
Stir butter and chocolate in a medium saucepan, over low heat until smooth; transfer to a large bowl. Stir in sugar, then eggs and extract, followed by sifted flours and cocoa, and extra chocolate. Pour mixture into pan; press raspberries into mixture.
Bake brownie for 45 minutes or until firm. Leave in pan to cool. Refrigerate until cold.
Make malted hot fudge sauce by stirring all ingredients together in a small saucepan over medium heat, without boiling, until smooth.
Turn brownie onto a board, trim edges; cut into pieces. Serve brownies with hot fudge sauce.

TIPS: For added texture, scatter a mixture of crushed Maltesers and roasted flaked almonds for a finishing touch.
DO-AHEAD: The brownies and sauce can be made a day ahead; store in separate airtight containers in the fridge.
LAZY FACTOR: When making cakes from scratch, this melt ‘n’ mix method is just as easy as the one-bowl method. Serve easy-to-make brownies with a luscious sauce and they’re elevated to dessert status.


caramelised pear & gingerbread slice

 

Pear gingerbread slice

Ingredients
4 beurre bosc pears (920g)
60g (2 ounces) unsalted butter, chopped
¼ cup (55g) firmly packed brown sugar
½ cup (175g) golden syrup or treacle
½ cup (125ml) water
⅓ cup (75g) firmly packed brown sugar, extra
125g (4 ounces) unsalted butter, chopped, extra
1¾ cups (260g) plain (all-purpose) flour
½ teaspoon bicarbonate of soda (baking soda)
1 tablespoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
2 teaspoons icing (confectioners’) sugar
2 tablespoons coarsely chopped pistachios
1½ tablespoons golden syrup or treacle, extra

Method
Peel and quarter pears; halve quarters lengthways, keeping stems intact. Melt butter in a large frying pan; add brown sugar and pears, turning pears to coat. Cook over medium heat, turning occasionally, for 8 minutes or until pears are caramelised. Drain pears on paper towel. Cool.
Meanwhile, preheat oven to 140°C/280°F. Grease a 21cm x 29cm (8½-inch x 11¾-inch) rectangular pan; line base and long sides with baking paper, extending the paper 5cm (2 inches) over the sides.
Stir syrup, the water, extra sugar and extra butter in a medium saucepan over low heat until mixture is smooth. Bring to the boil, then remove pan from heat. Cool. Stir in combined sifted flour, soda and spices. Spoon mixture into pan; arrange pears on top, gently pushing them into the mixture.
Bake slice for 1 hour or until a skewer inserted into the cake comes out clean. Leave slice in pan for 15 minutes before lifting out onto a wire rack to cool. Serve slice dusted with sifted icing sugar, sprinkled with pistachios and drizzled with extra golden syrup.

TIPS: Brown-skinned beurre bosc pears are a good choice for baking as they hold their shape well during cooking. This slice is intentionally baked at a very low oven temperature; don’t be tempted to increase it.
DO-AHEAD: This slice is best made on the day of serving.
WEEKEND FACTOR: This autumnal slice needs to be in the oven for at least an hour, which gives you plenty of time to have a cup of tea and finish the crossword from the morning paper.
The recipes for both the Rasberry Brownies with Hot Fudge Sauce and the Caramelised Pear & Gingerbread slice are taken from
Love to Bake by The Australian Women’s Weekly which is available online.

love to bake cookbook


gran’s fairy cupcakes

 

Grans Fairy cupcakes

Ingredients
125 g butter
¾ cup sugar
3 extra-large eggs
1 teaspoon vanilla essence
2 cups high-grade flour
1 tablespoon baking powder
¼ teaspoon salt
125 ml milk

Glacé icing
1 cup icing sugar
30 ml (approx.) boiling water
½ teaspoon vanilla essence
food colouring (optional)
cherries, hundreds-and-thousands or chocolate vermicelli (sprinkles), to decorate

method
Pre-heat oven to 180°C (160°C fan-forced).
Beat butter and sugar together. Add eggs and beat until light and creamy. Add vanilla essence and mix.
Sift flour and baking powder into a separate bowl and add salt.
Add dry mixture and milk to butter and egg mixture and mix well.
Fill paper cups or use muffin tins to two-thirds full.
Bake for 12–15 minutes or until the tops spring back when touched lightly.
Sift icing sugar and add enough water to give a smooth consistency.
Add vanilla essence and colouring if you wish, just a few drops otherwise it will be too dark. You can separate the icing to make different colours.
Decorate with cherries, hundreds-and-thousands or chocolate vermicelli.

Makes 18–20


hazelnut cake

 

hazelnut cake

Ingredients
350g caster sugar
10 eggs, separated
350g ground hazelnuts
⅛ teaspoon salt
1 tablespoon rum (or 1 teaspoon rum essence)
1 tablespoon coarse matzo meal (or if not kosher, dry breadcrumbs)

Filling
300 ml cream
1 teaspoon each: instant coffee, drinking chocolate and cocoa
1 tablespoon sugar

Method
Pre-heat oven to 180°C.
Cream sugar and egg yolks together, add ground nuts, salt and rum, and stir until light and foamy.
Beat egg whites until stiff, fold into mixture with matzo meal or breadcrumbs.
Line a 30 cm (12 inch) spring-form tin with baking paper, fill with mixture, and bake for 40–50 minutes, or until a skewer comes out clean. Leave in tin to cool.
Beat cream, and flavour with instant coffee, drinking chocolate and cocoa. Add sugar. When cake is cold, split and fill with cream.

 

The recipes for both the Hazelnut Cake and Gran’s Fair Bread Cupcakes are taken from Love & Food at Gran’s Table by Natalie Oldfield which is available online.

love & food at gran's table

Explore more gifts for Mother’s Day online here.

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