Mother's Day in the UK offers a perfect opportunity to express gratitude through homemade culinary delights. Ravinder Bhogal, a celebrated chef, presents three exquisite recipes designed to elevate the traditional afternoon tea experience, moving beyond conventional finger sandwiches to create memorable, indulgent snacks that truly honour maternal figures.
Lemon and Elderflower Drizzle Cake: A Showstopping Centrepiece
This simple yet elegant cake can be baked in a standard tin, but using a bundt tin transforms it into a visual masterpiece. For those preferring a lighter option, skip the icing and serve with a dollop of creme fraiche and fresh berries instead.
Preparation: 5 minutes
Cooking: 55 minutes, plus cooling time
Serves: 10
Ingredients
- 225g softened unsalted butter, plus extra for greasing
- 225g caster sugar
- 4 eggs
- 2 tbsp elderflower cordial
- 225g self-raising flour
- Finely grated zest and juice of 1 lemon
- 2 tbsp milk
- 150g icing sugar
- Elderflowers or edible flowers for decoration (optional)
Method
Preheat the oven to 180C (160C fan)/350F/gas 4. Generously butter a 2.4-litre bundt tin, using a pastry brush to ensure every crevice is coated. In a stand mixer or with an electric whisk, cream the butter and sugar until pale and fluffy. Add the eggs one at a time, whisking well after each addition. Incorporate one tablespoon of elderflower cordial. Sift in the flour, add the lemon zest and milk, and fold gently with a metal spoon.
Pour the batter into the prepared tin and bake for 35-40 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool in the tin for 15 minutes before transferring to a wire rack to cool completely.
For the icing, mix the lemon juice with the remaining elderflower cordial. Gradually whisk in the icing sugar until smooth and runny. Drizzle over the cooled cake, decorate with flowers if desired, and serve sliced.
Lime and Passion Fruit Curd Yo-Yos: Tart and Sweet Biscuits
These crumbly biscuits feature a tangy passion fruit curd filling that provides a delightful contrast to their buttery sweetness.
Preparation: 5 minutes
Cooking: 45 minutes
Makes: 16 biscuits
Ingredients
- 250g softened unsalted butter
- 60g icing sugar
- 1 big pinch fine salt
- Finely grated zest of 2 limes, plus 2 tbsp juice
- 225g plain flour
- 75g cornflour
- For the filling: 60g softened unsalted butter, 120g icing sugar, 1 pinch fine salt, 1 tsp lime juice, 75g passion fruit curd
Method
Preheat the oven to 160C (140C fan)/325F/gas 3. Line two baking sheets with greaseproof paper. In a stand mixer with a paddle attachment, cream the butter, sugar, salt, and lime zest until pale and fluffy. Beat in the flour, cornflour, and lime juice until just combined; avoid overbeating to prevent tough biscuits.
Form level tablespoons of batter into balls, place them well-spaced on the baking sheets, and flatten gently with a fork. Bake for 15-18 minutes, swapping trays halfway, until pale golden. Cool slightly on the trays before transferring to a rack to cool completely.
For the filling, beat the butter, icing sugar, salt, and lime juice until light and fluffy. Spread half the biscuits with this filling and top the others with half a teaspoon of passion fruit curd each. Sandwich together and serve.
Bloody Mary Prawn Brioche Rolls: A Savoury Delight
These rolls offer a spicy twist, with the option to substitute ketchup for sriracha for an extra kick.
Preparation: 15 minutes
Cooking: 15 minutes
Chilling: 2 hours
Serves: 4
Ingredients
- 50ml vodka
- 50ml extra-virgin olive oil
- 1 tbsp white-wine vinegar
- ½ tsp toasted and coarsely ground coriander seeds
- 1 small banana shallot, finely sliced
- 1 long red chilli, split lengthways
- 1 small garlic clove, thinly sliced
- Finely grated zest and juice of 1 lemon
- 400g cooked prawns
- ½ iceberg lettuce, shredded
- 4 brioche rolls, sliced and buttered
- 4 thick slices fresh tomato
- Black pepper and celery salt to taste
- For the dressing: 6 tbsp mayonnaise, 2 tbsp ketchup, zest of 1 lemon, juice of ½ lemon, Tabasco, Worcestershire sauce
Method
In a shallow dish, combine the vodka, olive oil, vinegar, coriander seeds, shallot, chilli, garlic, lemon zest, and juice. Add the prawns, stir to coat, and chill for two hours. For the dressing, mix all ingredients in a bowl, adjusting to taste.
Remove the prawns from the marinade. Assemble the rolls by dividing the dressing, lettuce, and prawns among the buttered buns. Top each with a tomato slice, season with black pepper, celery salt, and extra Tabasco if desired, and close with the bun lid.
These recipes from Ravinder Bhogal provide a sophisticated alternative to traditional Mother's Day treats, ensuring a memorable celebration filled with flavour and care.
