Mother’s Day is just round the corner and the chances are we’ll be at home to celebrate this year, so, why not make the most of it and get creative and celebrate all your dear old mum does for you.
There’s no question your mum will deserve a bit of a lie-in on Mother’s Day, but why not up the ante a little bit top that off with an extra special breakfast or a delicious elevenses treat or a cheeky afternoon cocktail?
Nothing starts the day off better than a cup of Farrer’s English Breakfast Tea and a delicious helping of sourdough eggy bread. Serve with grilled tomatoes, or fresh red berries, yoghurt and honey is just perfect for setting the tone for the day and a little bit indulgent too and your mum will love it!
HOW TO MAKE EGGY BREAD:
2 large eggs
2 tbls milk
Pinch of salt
2 slices of fresh sourdough bread
Crack the eggs into a bowl, then add the milk, season with salt and pepper and gently whisk to mix together, set aside. Heat the oil in a frying pan on a medium heat. Dip one of the slices of bread into the egg mix and turn over, so that both side are evenly coated in egg. Then gently lower the coated bread into the hot oil and cook for roughly 2 minutes on each side or until golden in colour and then serve with fresh red berries, yoghurt and a drizzle of honey. Repeat the process for the next slice.
Alternatively, you could get your bake on and create an elevenses treat for your dear old mum (mind you she probably won’t appreciate being referred to as old, so best drop that bit) Our classic coffee and walnut cake goes down a treat with a pot of Farrer’s Blue Lady Tea.
CLASSIC COFFEE & WALNUT CAKE RECIPE
Every day we drink around 3 billion cups of coffee, you might say it’s become a slightly popular drink on a global scale, interestingly there are nearly as many coffee varieties as there are grape varieties for making wine. It’s a diverse and wonderful world but happily for coffee fans you can eat it too in the form of a traditional British cake like treat in the form of Coffee and Walnut cake.
It’s a bit of a cult classic, the flavour combinations just work so well together, the creaminess of the walnuts just seems to act as the perfect substitute for the milk and cream you might normally enjoy in your coffee.
Preparation time: 45 mins
Cooking time: 30 mins
170g self-raising flour
200g soft unsalted butter
200g caster sugar
4 medium sized free-range eggs
½ teaspoon of baking powder
100ml of strong black coffee made with three teaspoons of instant coffee (half for the cake mix / half for the buttercream)
225g icing sugar
85g soft unsalted butter
100g walnut halves or pieces to decorate.
Pre heat the oven to (180 °C conventional oven) or to 160 °C (fan oven)
Line two sandwich cake tins with greaseproof paper.
Boil a kettle, and measure 100ml of hot water into a jug and add the coffee granules, stir, and leave to cool.
In the meantime, weigh out the flour and sieve to remove any lumps into a large mixing bowl, weigh 200g of caster sugar and 200g of butter and add to the bowl. Break in the four eggs, then add a teaspoon of baking powder and combine together.
Once mixed add roughly a third to half of the diluted coffee and combine thoroughly, don’t add too much otherwise the cake mixture will be too sloppy. Remember you will need to keep the rest for the icing.
Divide the mixture between your two lines and greased cake tins and bake in the oven for approximately 20 mins equally divide the mix into the two sandwich tins.
Bake in oven for 25 minutes in a conventional oven or 18 minutes in a fan oven.
While the cake is baking in the oven it’s time to prepare the buttercream. Firstly, measure out 225g of icing sugar and 85g of soft butter, add to a large mixing bowl and slowly mix together, adding a little of the coffee at a time to taste, remember the more liquid you add the runnier the mix will become, so you will need to add a little more icing sugar to compensate to ensure that the buttercream firms up, once thoroughly mixed chill in the fridge to firm up further.
In the meantime, remove the cakes from the oven and turn out onto a cooling rack.
Once cooled, add half of the buttercream to each and combine to form a sandwich and then garnish with the walnuts and serve.
HOW TO MAKE PLANTER’S PUNCH
Planter’s Punch is linked to the classic rum punches of the seventeenth and eighteenth centuries, many of which once contained tea. That tradition disappeared but thankfully this tradition was revived by several forward think individuals in the 1920’s. And we think your mum will really enjoy this version, especially as it’s got more than a little kick. We’ve chosen a Planter’s Punch recipe, which uses black tea as many of the original recipes once did. And as you’ll discover when you taste it black tea is the perfect accompaniment to rum, especially as the tea’s natural bitterness works in perfect harmony with the rum’s natural sweetness.
2 oz dark Jamaican rum
1½ oz Farrer’s black tea, chilled
1 oz fresh lime juice
½ oz white sugar (¾ oz simple syrup)
Dissolve the sugar in lime juice at bottom of a tall glass. Add the tea and the Jamaican rum, fill the glass with crushed ice and stir. The crushed ice will after stirring, so you will need to add more to top up the glass.