I’m so lucky to have my Mum. She’s my biggest cheerleader, supporter and advisor – always on the sidelines cheering me on, always there with great advice, never interfering, never judging. Mr E and my Mum get on really well, and the boys quite rightly adore her (she spoils them silly, even now they’re big), so she’s always played a huge role in our family life. This Mother’s Day, I’ve teamed up with John Lewis to create a lovely hamper of gifts for my mum as inspiration for Mothers’ Day gifting. Here’s what I chose to say thank you to my lovely Mum.
We all have that dish that reminds us of our childhood. Maybe it’s the one that your mum still cooks for you when you go back to visit, or one that you now make for your own family – a dish that puts a smile on everyone’s face.
Recently, my Mum send me a cracking picture of the two of us stuffing our faces on the beach in Tenerife years ago. Conclusive proof that my love of food and cookery comes straight from her!
So recently, my Mum asked me if I’d make a cake for her church fete. It’s been a while since I’ve cracked out my favourite heart shaped Nordic Ware bundt tin (I love Nordic Ware – remember Nigella Christmas and the pine forest cake?). This is the easiest cake to make. It also has the advantage of being egg free, plus it’s lovely toasted and buttered once it’s past its best.
If you don’t have a fancy tin, just use a small loaf tin.
85g caster sugar
1 1/2 teaspoons ground ginger
2 tbsp treacle ( you can use golden syrup if you don’t like treacle)
1/2 tsp bicarbonate of soda
225g self raising flour, sifted
Preheat the oven to 180 degrees/gas 4. Liberally spray your tin with cake release spray, or you can use butter.
Measure out the butter, sugar, milk, ginger and treacle. Melt them gently in a saucepan. When it’s all melted and there’s no grittiness left from the sugar, stir in the bicarbonate of soda. This will make it froth up in a delightful fashion. Now stir in the flour and mix really well until it’s all combined. Plop it into the tin.
Baking time is a bit of a gamble, frankly… In the heart tin it only takes 15 minutes as the thick metal is a brilliant heat conductor. In a loaf tin it might be more like 30 -40 minutes. Check by poking a sharp knife in and seeing if it comes out clean.
Wrap cake and bid a sad farewell as it goes off to the church fete. Then roll up your sleeves, go back to the kitchen, and make another one for yourself…
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