MADE for MUM

Easy blueberry and yoghurt loaf cake

You have to go a long way to beat the classic combo of tea and cake, especially on Mother’s Day, so try this berry-based treat – made with love.

Serves 8 | Ready in 1 hr 20 mins

Faff factor | V

• 200g unsalted butter, softened, plus extra for greasing

• 200g caster sugar

• 3 eggs, at room temperature

• 175g self-raising flour

• 25g cornflour

• 100g Asda Greek Style Yoghurt

• 1 lemon, zest only

• 200g blueberries (fresh or frozen)

For the icing

• 100g icing sugar

• 40g blueberries (fresh or frozen and defrosted)

1 Preheat the oven to 180°C/160°C fan/ gas 4. Grease a 900g loaf tin and line with baking paper.

2 Put the butter and sugar in a mixing bowl and beat with an electric whisk until pale and fluffy. Gradually whisk in the eggs, one at a time, until combined. Tip in both flours and mix well, then fold in the yoghurt, lemon zest and three-quarters of the blueberries.

3 Pour the batter into the cake tin and press the remaining blueberries into the top of the mixture. Bake for 1 hr–1 hr 10 mins (cover with foil if it starts to brown too much), until a skewer inserted into the centre comes out clean. Cool completely in the tin.

4 Meanwhile make the glaze by putting the icing sugar and blueberries into a small blender or processor and blitz to a smooth icing. To serve, remove the cake from the tin and drizzle over the icing and add a dollop of Greek yoghurt.

Cook’s tip: Use fresh blueberries rather than frozen, if you can, as they’re less likely to bleed their colour into the mix. They can be sprinkled on top as a decoration too.

Lemon curd thumbprint cookies

Psst, kids… Need a great pressie idea for Mum? No problemo. Rope in a grown-up and together you’ll have these deliciously crumbly lemon curd cookies ready in no time.

Makes 14–16 | Ready in 35 mins

Faff factor | V

• 100g unsalted butter, softened

• 100g caster sugar

1/2tsp vanilla paste

• 1 egg yolk

• 200g plain flour

• 50g lemon curd

• 70g icing sugar

1 Preheat the oven to 200°C/180°C fan/ gas 6. Line a large baking sheet with baking paper. Put the butter, sugar and vanilla into a large bowl. Whisk with an electric whisk until pale and fluffy, then whisk in the yolk until combined.

2 Squeeze the plain flour into the mix, using your hands, until you get a crumbly dough consistency.

3 Divide the dough into ping-pong sized pieces and roll into smooth balls. Place each dough ball in the palm of your hand and press your thumb into the middle of it, squeezing around the edges to stop it from breaking. Arrange on the baking sheet, spaced about 2.5cm apart as they will spread slightly during cooking.

4 Bake for 10–12 mins until golden around the outside. Once baked, press a teaspoon measurer into the middle to clearly mark the dip, then fill each dip with 1tsp lemon curd.

5 Mix the icing sugar with 2tsp cold water (or lemon juice) to create an icing that just falls off the spoon. Spoon into a piping bag and pipe zig-zag lines across the cookies.

Hazelnut chocolate mini cheesecakes

We’d bet you a fiver that Mum’s go-to treat at the end of the week is chocolate, so make her the pud of her dreams with this small but perfectly formed nut and choccie combo – yum!

Makes 8 | Ready in 25 mins, plus chilling time | Faff factor

For the base

• 25g dark chocolate, broken up, plus extra to decorate

• ½tbsp golden syrup

• 25ml double cream

• 50g puffed rice cereal

For the cheesecake

• 200g Asda Hazelnut Chocolate Spread

• 250g full-fat cream cheese

• 75g icing sugar, sifted

• 500ml double cream