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
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)
175g softened butter
100g greek yogurt
2 tbsp lemon curd
grated rind and juice of 1 lemon
200g self-raising flour
175g caster sugar
- 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.
- 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.
- Cool and enjoy with greek yogurt and fresh berries.
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.