Mum’s The Word

It’s May and that means Mother’s day, and being a mother myself, I definitely rate this as one of the most important days of the year. If you are wondering how to make your mum, or the mother of your children (hello dads!), feel the love this mother’s day, look no further. Below I share a selection my favourite sweet treats that are satisfaction-guaranteed. They’re all pretty simple to make, so get the kids involved, and, remember to clean-up when you’re done. So whether you are preparing them in secret to gift or serving them up for pudding- Mum will be pleased as punch!

NUTTY MILLIONAIRES
These can be made well in advance, but keep them sealed in an airtight container or even a pretty glass jar to prevent them from going soggy and the caramel becoming tacky.

For the base:
1 packet (200g) Bakers Nuttikrust Caramelised Oat Biscuits, finely crushed
1/3 cup (85g) butter, melted

caramel:
1 can (397g) condensed milk
½ cup (125g) butter
2/5 cup (100g) sugar
1 tsp (5ml) Moir’s vanilla essence
2 Tbsp (30ml) Illovo golden syrup

Topping:
360g white chocolate, roughly chopped
2 Tbsp (30ml) vegetable oil
2 Tbsp (30ml) pistachio nuts, chopped
2 Tbsp (30ml) dried cranberries

Makes 24 squares

1. Line a 22 x 28cm deep baking tin with baking paper, so that the baking paper overlaps the sides of the tin a little.
2. To make the base mix the crushed biscuits and melted butter and press the mixture into the base of the baking tin. Refrigerate until firm.
3. For the caramel, place the condensed milk, butter, sugar and golden syrup into a small saucepan and cook over a low heat, stirring continuously, until the sugar has dissolved completely. Increase the heat slightly and cook, stirring, for about 8–10 minutes or until the mixture reaches 225°C on a sugar thermometer. The caramel should be golden and thickened. Stir through the vanilla. Carefully pour the caramel over the biscuit base and refrigerate until set.
4. To make the topping place the chocolate and oil in a heatproof bowl set over a saucepan of simmering water. Allow mixture to melt and then stir until smooth (alternatively you can melt it in the microwave). Pour this mixture over the set caramel and sprinkle with nuts and cranberries whilst it is still warm. Leave to set.
5. To serve cut into 24 squares and keep cool.

Cook’s tip: You can use regular or dark chocolate for these too, and feel free to swap out the biscuits for one of your other favourites.

ZESTY CITRUS TARTS

I sometimes make this into one large tart using a 25cm spring form cake tin.
Base:
1 packet (200g) Bakers Tennis Biscuits, finely crushed
1/3 cup (85g) butter, melted

Filling:
3 extra-large eggs
1 extra-large egg yolk
110g caster sugar
3⁄4 cup (190ml) cream
1⁄4 cup (60ml) Roses Lime cordial
Grated zest of 1 lemon
1⁄4 cup (60ml) lemon juice (about 1 large lemon)

For serving:

blueberries, to garnish
icing sugar to dust

Makes 6 tarts

1. Preheat the oven to 150°C.
   To make the base mix the crushed biscuit crumbs and melted butter together. Divide the mixture between 6 x 10cm-diameter tart tins and press into base and sides. Refrigerate until set.
2. For the filling, whisk the eggs, egg yolk, sugar, cream, lime cordial and lemon juice together until smooth. Strain the mixture through a sieve into a jug (this makes it easier to pour).
3. Pour the mixture over the bases and bake for about 20 minutes or until just firm (but with a slight wobble in the centre). Allow to cool and then refrigerate until set.
4. Serve topped with blueberries and dusted with icing sugar.

COOK’S TIP:

Passionfruit tarts: Swap the lime cordial for the passion fruit flavour and use fresh passionfruit pulp instead of lemon juice.

INDIVIDUAL BLACK FOREST TRIFLES

This is such a versatile recipe, sometimes I mix it up a little and use Nutticrust biscuits, butterscotch or vanilla pudding and some Koo canned peaches or guavas.

200g Bakers Romany Creams Classic Chocolate Biscuits

1⁄3 cup (85ml) All Gold apricot jam
11⁄2 Tbsp Kirsch (optional)

1 packet (90g) Moir’s Instant chocolate pudding flavour
1 cup (250ml) whipping cream
2 tbsp (30ml) caster sugar
1 tsp (5ml) Moir’s vanilla essence
300g fresh cherries, pitted and halved (plus extra for garnish)
1 (40g) Nestle Tex bar, grated

Serves 8

1. Roughly chop the Romany Creams and set aside.
2. Mix the jam and kirsch with just enough water to loosen it up and make it pourable.
3. Make the chocolate pudding according to packet instructions and refrigerate until set.
4. Whisk together the cream, sugar and vanilla extract until soft peaks form.
5. To assemble the puddings: divide half the biscuits between 6-8 glasses, place a layer in the base and drizzle with some of the jam mixture. Top with half the pudding, the and cream.
6. Repeat the layers, using the remaining ingredients.
7. Garnish with some whole cherries and sprinkle of chocolate.

Cook’s tip:

Replace the kirsch with brandy.

GINGER, RASPBERRY & PEAR PINWHEELS

Here’s another opportunity to get creative, mix up the jam and fruit combo’s with whichever biscuits are you have on hand, the possibilities are endless!

3 squares (180g each) butter puff pastry, defrosted
1⁄2 cup (125ml) raspberry or strawberry jam (plus extra for drizzle)
1 can (400g) Koo pears or peach halves, drained and diced
punnet (100g) raspberries (plus extra for serving)
120g Bakers Ginger Nuts Biscuits, roughly chopped
1 egg, beaten
80g caster sugar
1⁄2 cup (125ml) water
For the drizzle
80g icing sugar, sifted
1 tbsp (30ml) milk

Makes about 16

1. Preheat the oven to 200°C. Grease 2 x muffin pans.
2. Place the 3 puff pastry squares next to each other, overlapping slightly, on a board to create a long rectangle.
3. Spread a thin layer over the pastry leaving a small border around the top edge.
4. Sprinkle the pears, raspberries and biscuits over the pastry in an even layer, leaving the top border clean. Brush the clean edge/border with egg.
5. Carefully roll the pastry into a log, securing the filling inside. Press the egg-washed border well to seal the filling. Brush the log all over with egg.
6. Half the log and then cut each half into 8 pieces. Place each piece, cut side up, into a muffin pan.
7. Bake for 20–25 minutes or until golden, then set aside on a rack to cool completely.
8. To make the glaze: place the caster sugar and water in a small saucepan, stir to dissolve the sugar and then simmer for 2-3 minutes or until reduced and thickened. Brush the glaze over the tops and the sides of the pastries and leave to cool.
9. For the icing drizzle: mix the icing sugar and milk until smooth. Drizzle a little over each pinwheel.
10. Serve garnished with fresh raspberries and a cup of rooibos tea!

Happy Mother’s day to all the beautiful Mum’s out there, I hope you all get spoilt rotten!

And Remember:

WIN A SALTON HOT TRAY!
Feedback has its Rewards. Say it. Write it. Share your favourite photo of you and your mother via our Facebook page or email us and stand a chance to win 1 of 2 Salton Hot Trays valued at $169.00 each. Whether you have a family gathering, throwing a party, or are gathered around the TV for some quality time, the Salton Warming Tray will make sure your food stays warm.

Kim
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