Mother's Day

Mother's Day is one of the only commercial holidays I celebrate. Its not that I don't show my Mum some love and appreciation throughout the rest of the year, but who doesn't want a day for themselves where they get spoilt rotten.
I'm not going to get all 'soppy after a couple of vodkas' on you, but my Mum is extra special. Beautiful, intelligent and uber supportive.
After everything I've been through and put her through over the past 5 years she's still there. My Mum and my best friend.

Love you Mum!

Over the past few days I've been sticking, cutting, sewing (and consequently bleeding!), baking, shopping, and cleaning.
Here are some photos of today:
Travel Document Wallet




Lemon Curd and Raspberry Cake
Mothers Day Bunting











I found the tutorial for the travel document I spent hours sewing on Tipjunkie. The only reason it took me so long was the bloody sewing machine. It just wouldn't work, and I couldn't ask Mum for help and ruin the surprise, so hand sewing it was all the way. Obviously I'm not going to take any credit for this tutorial, its not mind, so you can find the original post here.

The printable for the Mother's Day bunting can be found here.

As its a extra special occasion, I have a recipe for you of course!
Its a lemon curd and raspberry cake = yum.
8pp a slice though, but take it out of your weeklies and its well worth it.

Lemon Curd and Raspberry Cake

Serves - 8
ProPoints - 8 (per slice)

Ingredients:
175g softened butter
100g greek yogurt
2 tbsp lemon curd
3 eggs
grated rind and juice of 1 lemon
200g self-raising flour
175g caster sugar
85g raspberries

Method:
  1. Turn the oven to gas mark 2. Grease a 2lb loaf tin and line with a long strip of baking parchment. Put all the ingredients, minus the raspberries, in a large mixing bowl. Mix with an electric whisk until the batter comes together. Spoon half into the prepared tin.
  2. Sprinkle half the raspberries on top of the batter, then spoon over the rest of the batter, Scatter the remaining raspberries on top. Bake for 1hr 15 mins, until the cake is golden and a skewer poked into the centre comes out clean.
  3. Cool and enjoy with greek yogurt and fresh berries.
NB:
I didn't have any greek yogurt of lemon curd. I replaced the greek yogurt with a low fat strawberry yogurt. I also used an extra 50g of yogurt to compensate for the liquid that the lemon curd would have brought to the mixture. Despite these adaptions it was still yummy.

H xo

3 comments

Cindy said...

Sounds like you had a wonderful mother's day with your mom.
And the lemon cake sound delicious!

Fash Boulevard said...

That lemon raspberry cake sounds amazing. I just got a kitchen aid mixer as a wedding gift. I may use my new mixer to make that! ymm. Great post! Xo

www.fashboulevard.blogspot.com

Vanisha @ Vanishas Life In...Australia said...

This is so sweet Helen! Happy Mothers Day to your mum <3

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