Last year I wrote a blog piece for Borough Market about Mothering Sunday and my hopes for a lengthy lie-in and simple day of feeling appreciated and loved. As I said, I have no need for a luxury pampering kit or a “Mum in a million” mug and really no desire to be woken up with the dawn chorus to eat breakfast in bed.
Surprise, surprise. I was woken at seven (can’t complain too much, but not exactly a lie in) by Imi and Peter with a “Mum Rules” mug and two trays of breakfast delights for us to spill on the sheets. And yes, the sheets were filled with scratchy crumbs when I got to bed that night and there was jam on the duvet cover. They’d also been up to some baking………. Just in case you haven’t read my blog before and assume that I have two children, Peter is in his fifties, Imi was seven at the time. They managed to confuse tablespoons for the teaspoons of baking powder in the recipe so that the chocolate cake literally erupted leaving a small chewy biscuit in the bottom of the cake tin and a rather large cowpat of molten chocolate lava burnt onto the bottom of the oven.
SO….if you’re reading Peter (or any father for that matter, who might just manage to steer proceedings in their own household) This is my dream Mother’s day morning.
Having a lengthy doze in bed whilst Imi spends a ridiculous amount of time laying a beautiful table, adorning it with a few flowers (provide a suitably small vase or the garden/window box could be decimated) and serving up some fabulous homemade treats. Imi and I have been cooking and baking together quite a lot recently so she’d be up to scratch with some muffins….. But, my dessert island option would be this homemade honey granola with tangy rhubarb compote and a bowl of Greek yoghurt.
50 g unsalted butter or 4 tablespoons of coconut oil
150 g honey, maple syrup (or even,at a push, golden syrup)
300 g rolled oats
150 g raw nuts such as cashews, almonds, hazelnuts or pistachios
100 g seeds such as pumpkin or sunflower
100 g dried fruit such as apricots or figs, roughly chopped
Preheat the oven to 150 ºC.
Add the butter and honey/syrup to a large saucepan (it’s a good idea to weigh the syrup directly into the pan set over the scales or you will have lots to wash up).
Now heat until the butter has melted and then stir in your other ingredients until everything is well coated.
Pour the mixture onto 2 lined roasting trays and bake in the oven for about 30 minutes. Stir a couple of times along the way so that the granola gets evenly and wonderfully tasty. Once golden, leave to cool and then store in an airtight container.
-Adding a splash of rosewater or vanilla extract to the honey and butter mixture
-Stirring a good pinch of cinnamon or ginger into the oats for the last 5 minutes of baking.
-Throwing raisins, toasted sesame seeds, dried cherries, cranberries or barberries or roasted coconut slices into the granola once it is ready.
The granola is delicious eaten with milk or yoghurt but a spoonful of fruit compote is the icing on the cake.
– to make a large jar
About 500 g of rhubarb chopped into large chunks
Juice of 1 orange
75 g light brown sugar (such as muscovado)
Put all the ingredients together in a pan and simmer gently for about 5 minutes until just soft.
Remove about a third of the rhubarb pieces and then blend the remaining rhubarb and juices to make a thick compote. Replace the rhubarb pieces, leave to cool and serve.
-Replacing the orange and sugar with a couple of knobs or crystallized ginger and a few tablespoons of the syrup.
-Eating the compote with icecream, folding into a rhubarb fool or layering in a trifle.
-Making other fruit compotes with raspberries, plums, apples or whatever is in season.
-Freezing in old yoghurt pots for quick fix fruit smoothies when whizzed up with yoghurt.
Ideally, weather permitting, breakfast would be in the garden. There’s so much going on out there right now – hellebores, daffodils and some pretty rampant frogs.
I’d better add, just in case anyone thinks that I’m an ungrateful old bag, that I fully appreciated all last year’s efforts – crumbs, encrusted ovens and all. The best bit of the entire day was getting Imi’s carefully drawn voucher for a 1000 hugs, to be used through the year.
And just a bit of history about Mothering Sunday
You’ll be pleased to hear that some indulgent eating has always been tied up with the traditional Christian Mothering Sunday celebrations that gave us today’s, often more secular, Mother’s Day. In the Downton Abbey era Mothering Sunday was the one and only day of the year that every servant had a holiday; the time to go home to their “mothering” church where they were baptised. It was the family get-together of the year and the story goes that everyone gathered wild flowers from the hedgerows for their mothers as they made their way home. Other classic names for the day are Mid-Lent Sunday or Refreshment Sunday as the church allowed us to break the Lenten fast with Simnel cakes and puddings. So, all in all a day of joy and very good excuse for a feast.