Mothers Day bakes with Tesco
Make Mum feel special this Mother’s Day by baking an indulgent treat. Watch our interactive video to see how to bake one of three special traybakes – perfect for posting if you can’t be together. Choose from rich peanut butter brookies, a twist on a classic with Bakewell blondies or an easy white chocolate rocky road.
Blondies are just brownies with vanilla and white chocolate instead of cocoa powder, these sweet and fudgy dessert bars are the ultimate treat to make for someone special
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 26 x 17cm baking tin with nonstick baking paper. Put the butter and sugars in a large saucepan and warm over a medium-low heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Set aside to cool for 5 mins.
- Whisk in the eggs and the vanilla and almond extracts until well combined. In a separate bowl, mix the ground almonds, flour, baking powder and a pinch of fine salt together, then fold into the batter followed by the white chocolate and half the flaked almonds. Pour into the prepared baking tin.
- Dollop the jam all over, then swirl into the mixture. Scatter 25g almonds on top, then bake for 35-40 mins until golden but still with a slight wobble in the centre. Leave to cool in the tin for 15 mins, then transfer to a wire rack to cool completely. Mix the icing sugar with 1 tbsp water, then drizzle all over to finish. Cut into 16 pieces to serve.
- unsalted butter, diced, plus extra for greasing
- 115g caster sugar
- 115g soft light brown sugar
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
- 1 tsp almond extract
- 70g ground almonds
- 120g plain flour
- ½ tsp baking powder
- 100g white chocolate, roughly chopped
- 50g flaked almonds
- 150g cherry jam
- 50g icing sugar
White Chocolate and Ginger rocky road
These yummy little squares of rocky road are made super indulgent with the addition of white chocolate. The perfect no-bake treat for any mum this Mother’s Day – make them veggie by swapping the mini marshmallows for extra chopped fruit and nuts instead!
- Grease and line a 20cm square tin with nonstick baking paper. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bottom of the bowl); stir until smooth, then remove from the heat.
- Put the ginger, marshmallows and unchopped fruit and nut mix in a mixing bowl and pour in the chocolate. Mix with a wooden spoon until just combined. Pour into the prepared tin and sprinkle over the chopped fruit and nuts to finish. Chill in the fridge for 2 hrs to set, then use a warm knife to cut into 16 squares.
- vegetable oil, for greasing
- 400g white chocolate, roughly chopped
- 80g stem ginger, roughly chopped
- 50g mini marshmallows
- 200g pack fruit and nut mix, 30g roughly chopped
Peanut Butter Brownies
A brownie cookie or ‘brookie’ is the perfect combination of two of our favourite sweet treats. Swirl through peanut butter on the top of this bake to make it look like a real showstopper.
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 26 x 17cm baking tin with nonstick baking paper. Start by making the cookie layer. Beat the butter and sugar in a mixing bowl with an electric whisk for 3-4 mins until light and fluffy. Whisk in the egg and vanilla until just combined.
- In a separate bowl, mix together the flour and bicarbonate of soda, then fold into the butter mixture, followed by the peanuts, until it just forms a dough. Transfer to the prepared tin; lightly press in with the back of a spoon to cover the bottom with no gaps. Chill for 30 mins.
- Meanwhile, make the brownie layer. Melt the butter and chocolate in a heatproof bowl set over a pan of barely simmering water (don’t let the water touch the bottom of the bowl). Stir briefly; remove from the heat and leave to cool for 10 mins.
- Whisk the eggs and sugar in a mixing bowl with an electric whisk for 3-4 mins until pale and fluffy. Fold in the melted chocolate, then sieve in the flour, cocoa and baking powder; fold in until just combined.
- Pour the mixture on top of the cookie base and dollop the peanut butter over the top (if it’s very stiff, warm it gently in a small pan first). Use a cutlery knife to swirl it into the brownie mixture. Bake for 40-45 mins until a skewer inserted in the centre comes out with just a few crumbs, and it still feels soft on top. Leave to cool completely in the tin before cutting into 16.
- For the cookie layer
- 120g unsalted butter, softened and roughly cubed
- 180g light brown soft sugar
- 1 large egg
- 1 tsp vanilla extract
- 200g plain flour
- ½ tsp bicarbonate of soda
- 50g unsalted peanuts, roughly chopped
- For the brownie layer
- 65g unsalted butter, roughly cubed
- 110g dark chocolate, roughly chopped
- 2 large eggs
- 135g golden caster sugar
- 65g plain flour
- 20g cocoa
- 1 tsp baking powder
- 80g crunchy peanut butter