The Cardiff Cwtch - Welsh Food, Fashion and LifestyleI live in Cardiff where I lug around a camera, write books and eat a lot of doughnuts. The Cardiff Cwtch is where I post my adventures.
For a lot of us the enforced isolation because of Covid-19 doesn’t mean separation from our family – but a hell of a lot more time spent together! So, even if you’re Mum’s already driving you mental from all the extra time spent together – here are five sweet bakes to surprise her with this Mother’s Day. 💛
Before things went a little bit mental and everyone started going to ground with fifty packs of bog roll, I had a little shake-up of my makeup bag. Anticipating warmer weather and more time spent outdoors on the horizon (ha ha), I decided to switch out a few products and repurchase some old favourites ahead of spring.
I fancied making some Bara Brith over the weekend, but I wanted to try something a little different to the traditional tea loaf we all know and love. I wanted something a bit more bitesized – perfect for lunchboxes, for tea breaks, and for warming up in the microwave and serving with ice cream (I also saw someone serving up pancakes topped with little bits of Bara Brith over the weekend on social media – how genius is that!?). And so, I came up with these Bara Brith Blondies. They’re a really easy twist on the traditional recipe, with the same tea-soaked sultanas and mixed spice flavour, a super moist sponge and a honey drizzled crust. Yum!
These Crêpes are wafer thin with a perfectly crispy, frilly edge and would be absolutely delicious topped with just about anything, but as I said, I was feeling a bit nostalgic and so I whipped up a boozy peach syrup to go with mine. They’re a little bit like Crêpes Suzette, but not quite. 🙂
I feel like bananas are a bit of a divisive fruit. I know people who will absolutely no way – under no circumstances – go anywhere near them, and then there are those who find them… a’peeling (har de har). I absolutely love them; I’ve always got a few banging around in my fruit bowl – and whether they’re soft and freckled, or practically green, they’re hands down the star of this Caramel and Banana Upside Down Cake. With a sticky, sweet and slightly crisp caramel crust on the outside, the cake itself is moist and crumbly and slightly spiced with cinnamon (and rum, if you’re feeling it!). Topped with sliced bananas, you can scoff it cold, or even better, slightly warmed with either cream, ice cream or custard.
The Cardiff Cwtch - Welsh Food, Fashion and Lifestyle