Celebrating mothers everywhere with free patterns and a yummy recipe!

Posted by alison miller on

Whether you have one you love, related or not, or are a mother or mother figure to someone, tomorrows about you and your mother figures. With that in mind Im choosing a few free patterns you can either lay as a promise to ma that you'll make her or note down and make for yourself as frankly, we all deserve something nice, especially right now.

This first one is pretty self-explanatory as to why I chose it. Its the wonder woman wrap by Carissa Browning knit in 2 or 3 colours of fingering. 

add this superhero cape to your wardrobe and library here - https://www.ravelry.com/patterns/library/wonder-woman-wrap-knit

 

When I was a kid one of the first things I remember my mum teaching me was how to make a daisy chain. This next free pattern stuck out to me because of its name, the fact its also a lovely crochet pattern doesn't hurt either! Its called the Daisy chain shawl by Kirsten Bishop.

Crocheted in a fingering yarn this one can be made as small or as large as you want and can be stored in your library here - https://www.ravelry.com/patterns/library/daisy-chain-shawl-2

 

The next thing I wanted to share with you all is what I am making this year as an afternoon tea treat for my mother in law, hubby has totally handled the gifting this year because well he's had time to think about it being at home! But I came across a recipe for a Bakewell traybake last week and was immediately obsessed with creating one, it has a shortbread base a jammy layer and a lovely almond flavour spongy top. The problem with the recipe I found though was the shortbread recipe was weird as a shortbread purist there should be no eggs in my shortbread so here is my recipe for it.

Mothers day Bakewell traybake.

This baby is baked in a lined lamination pan, it needs to have the higher sides so a cookie sheet will not do it!

Ingredients.

shortbread base

  • 250g plain flour
  • 75g caster sugar
  • 175g butter can be soft but room temp is fine.
  • pinch of salt

Jam layer

200g of raspberry (or whatever flavour you want) jam, Honestly be generous with your jam i actually used 2/3rd of a jar which I'm sure is more than 200 grams.

Spongy almondy goodness layer

  • 175g butter
  • 175g sugar
  • 3 large eggs
  • 100g ground almonds/almond flour
  • 50g plain flour
  • 1tsp almond extract, I tend to add more, about 1.5tsp but I know not everyone is a fan.
  • 1tsp vanilla extract
  • 1tsp baking powder
  • pinch of salt
  • flaked almonds to decorate
  • OPTIONAL EXTRA I ALWAYS ADD - 1 package or 150g of Glace cherries

 

Method

Preheat oven to 180c/160c (fan-forced) and line your lamington tray, I spray mine with spray oil and then lay my parchment paper in the tray as the oil helps it stick down.

for the shortbread, you can put the ingredients in a bowl and rub the butter and sugar together for like an hour to make bread crumby bits and then eventually a dough but personally I get my food processor out and make the whole thing take 30 seconds. put the ingredients in the processor bowl and blitz it until its starting to form larger clumps in your sandy bread crumb looking mix, about 45 seconds then take the blade out and kneed it together a little to make a somewhat crumbly dough, turn that out right into your pan and use your hands or a straight-sided glass to roll it into the bottom of your pan. it doesn't have to look amazing just make sure all your base is covered and it's not too crumbly in places if that happens use your hands to push it together, as the warmth from your fingers will help bind the butter. Prick your shortbread with a fork and bang her in the oven for around 15- 20 minutes, you don't want to cook too long as it will be going back in so the edges beginning to be golden is perfect the middle should be firmish.

Leave that to cool for 10 minutes before slathering it in jam.

For the sponge layer, put your butter and sugar in a stand mixer or bowl and cream the two together until light and airy, it should be a pale yellow almost white colour. Add your eggs one at a time beating after each addition, don't worry if it goes a bit curdled looking its not a beauty contest. add your essence and extract and give it an extra bit of a beating. add your ground almond, flour, baking powder and a pinch of salt and mix this on slow until just combined - don't mix it on a faster speed or you get a face full of flour - ask me how I know!

spoon this over your shortbread and jammy layer and spread it pretty evenly, and decorate the top with your almond flakes and cherries if using them.

Bake for 35- 45 minutes it can take longer, especially if you added the cherries, so just keep an eye on it after 40 minutes the top needs to be a golden brown colour all over not just at the edges. Once it's done leave it to cool in the tin for 1-2 hours and then cut into as many slices as you like! might I suggest a nice even 4? Honestly, I got about 16 fingers from mine which were a good size but they are amazing and you will want a second helping!!

 

Have a lovely mothers day and spoil yourselves and each other this weekend.

lots of love

AliM xo

 

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