5 Tasty Recipes to Treat Mum with this Mother’s Day

Surprise Mum with an extra special treat this Mother's Day with these delicious easy-to-follow recipes from Waitrose.

Nothing says ‘I love you’ like freshly baked goods.

Show your Mum how much you care this Mother’s Day by spoiling her with some tasty treats in the kitchen.

From a traditional Victoria Sponge to a gorgeously moreish Chocolate Cake, these amazing recipes from Waitrose are bound to put a smile on Mum’s face.

If you’re going all out and making Mother’s Day lunch as well, use Waitrose’s spring offer which allows you to save £20 when you spend £80!

  • Victoria Sponge with Raspberry Jam & Buttercream
    Victoria Sponge with Raspberry Jam & Buttercream

    Serves: 8


    175g butter, softened, plus extra for greasing
    175g caster sugar
    3 eggs, beaten
    175g self-raising flour, sifted

    For the filling:
    85g butter, softened
    175g icing sugar, sifted
    Few drops vanilla extract
    2 tbsp raspberry jam
    Fresh raspberries (optional)
    Icing sugar to dust


    1. Heat the oven to 180°C/gas 4. Butter two 20cm sandwich tins and line with greaseproof paper.

    2. Beat together the butter and sugar until the mixture looks pale and fluffy. Gradually add in the beaten eggs, beating well between each addition, then fold in the flour.

    3. Divide the mixture between the two tins and bake for 20 minutes, or until firm to the touch. Cool in the tins for two minutes, then remove and cool completely on a wire rack.

    4. To make the filling, beat the butter until creamy, then add the icing sugar in three lots, beating well between each addition. Add the vanilla extract and stir to combine.

    5. Spread the flat side of one of the cold sponges with the jam, adding a few fresh raspberries too, if you like. Spread the flat side of the the other with the buttercream. Place one sponge on top of the other, filling innermost, and press down gently. Dust the top with extra icing sugar, if you like.

  • Lemon Drizzle Cake
    Lemon Drizzle Cake

    Serves: 8


    100g unsalted butter, softened, plus extra for greasing
    150g golden caster sugar
    2 eggs, lightly beaten
    150g self-raising flour
    3 tbsp whole milk
    2 lemons, zest and juice
    50g granulated sugar


    1. Preheat the oven to 180°C, gas mark 4. Grease and line a 900g loaf tin with baking parchment. In a bowl, use electric beaters to cream together the butter and caster sugar for 3-4 minutes until fluffy and very pale. Beat in the eggs, then sift in the flour and mix well to combine. Stir in the milk and lemon zest.

    2. Spoon the mixture into the prepared loaf tin and bake for about 45 minutes until a skewer inserted into the centre of the cake comes out clean.

    3. Ten minutes before the cake is cooked through, heat the lemon juice and granulated sugar in a pan until the sugar has dissolved; set aside.

    4. Remove the cake from the oven and, while still hot and in its tin, prick the surface all over with a skewer. Drizzle over the hot lemon syrup, then leave the cake to cool completely in the tin before cutting into thick slices to serve. Garnish with extra lemon zest, if liked.

  • Pretty Feather-Iced Biscuits
    Pretty Feather-Iced Biscuits

    Serves: 24


    100g unsalted butter, softened
    100g light brown Fairtrade Muscovado Sugar
    1 medium egg, lightly beaten
    1 tsp vanilla extract
    275g plain flour

    For the topping:
    250g Royal icing sugar
    Pink, blue, yellow food colouring


    1. Line 2 baking sheets with baking parchment. In a bowl, beat the butter and sugar together until pale and fluffy. Beat in the egg and vanilla extract, then add the flour. Bring the mixture together, then knead lightly and form it into a ball. Wrap in clingfilm and chill for 30 minutes.

    2. Preheat the oven to 180ºC, gas mark 4. Roll out half the dough at a time on a lightly floured surface to the thickness of a pound coin. Using a plain 7cm round cookie cutter, cut out 24 rounds and transfer them to the baking sheets. Bake for 10–12 minutes until pale golden. Transfer to a wire rack and leave to cool.

    3. Mix the icing sugar with 3 tbsp water to make a smooth icing. Put 2–3 tbsp of the icing into a piping bag fitted with a small plain nozzle. Divide the rest between three bowls. Add a little food colouring separately to each bowl to make up the 3 pastel colours.

    4. Spread 8 of the biscuits with blue icing. Pipe 5 lines of white icing at equal distances apart, then drag the tip of a cocktail stick across the white icing in alternate directions. Repeat with the pink and yellow icing on the remaining biscuits. Leave aside until the icing is set.

    Cook’s tip:
    The icing should be wet to get the best feathered effect. If it is drying too quickly, ice one or two biscuits at a time.

  • Fairtrade Banoffee Cupcakes
    Fairtrade Banoffee Cupcakes

    Serves: 12


    2 ripe Fairtrade bananas
    125g butter, at room temperature
    120g caster sugar
    1 tsp vanilla extract
    2 large eggs
    ½ tsp salt
    150g plain flour
    2 tsp baking powder
    1 tsp cinnamon

    For the toffee butter:

    100g unsalted butter, softened
    300g icing sugar
    100g Bonne Maman Confiture de Caramel
    50g Cooks’ Ingredients Fudge Chunks
    ½ banana, cut into 12 thin slices


    1. Preheat the oven to 180°C, gas mark 4. Line your muffin tin with cupcake cases.

    2. Mash the bananas until very soft and set aside. Beat the butter and half the sugar for at least 4 minutes with an electric hand whisk. Add the mashed bananas and vanilla extract. In a separate bowl, whisk the eggs with the remaining sugar and the salt until pale and fluffy. Combine the egg mixture with the buttery banana mixture, then sieve over the flour, baking powder and cinnamon in batches, whisking between additions. Spoon the mixture evenly into the cupcake cases and bake in the middle of the oven for 25 minutes until they feel spongy and the tops are golden brown. Cool on a wire rack.

    3. Meanwhile, make the toffee buttercream. Whisk the butter until creamy and light, then gradually whisk in the icing sugar. Add 1-2 tbsp water, 1 tbsp at a time, if the mixture looks too dry. Top each cupcake with buttercream.

    4. Warm the Confiture de Caramel in a pan, until it’s runny. Using a spoon, swirl over the buttercream icing and sprinkle over the fudge chunks. Finally, arrange slices of banana into the icing. Serve immediately, as the banana slices will brown when exposed to the air.

  • Chocolate Cake
    Chocolate Cake

    Serves: 8 – 10


    250g unsalted butter, softened, plus extra for greasing
    300ml single cream
    1 tsp vanilla extract
    300g light brown soft sugar
    200g dark chocolate (70-80% cocoa solids), roughly chopped, plus extra to serve
    2 eggs, lightly beaten
    225g plain flour
    1 tsp bicarbonate of soda
    1⁄2 tsp salt
    150g icing sugar, sifted
    2 tbsp cocoa powder


    1. Preheat the oven to 180 ̊C, gas mark 4. Grease and line the base of 2 x 20cm cake tins with parchment. Warm the cream, vanilla and 1⁄2 the brown sugar in a pan, until just steaming. Add 1⁄2 the chocolate, stir to melt and set aside.

    2. In a separate bowl, use electric beaters to cream 100g butter with the remaining 150g brown sugar until fluffy. Beat in the eggs a little at a time; stir in the melted chocolate mixture. Sift in the flour, bicarbonate of soda and salt, then beat until smooth. Divide equally between the tins and bake for 30 minutes or until a skewer inserted into the centre of the cakes comes out clean. Set on a wire rack and leave to cool in the tins.

    3. For the buttercream icing, melt the remaining 100g chocolate in a bowl set over a pan of barely simmering water; set aside and cool for 10 minutes. In a separate bowl, cream the icing sugar and remaining 150g butter for 2 minutes until smooth, then beat in the cocoa and a pinch of salt. Stir in the melted chocolate; if the icing is too soft, chill for 10 minutes.

    4. Remove the cakes from the tins and peel away the parchment. Spread one cake with icing, sit the second cake on top and cover the whole cake with the remaining icing. Scatter a little extra chocolate on top, if liked, then serve.

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