On Day 3 of Celebrating Mothers Week, it’s such a pleasure to introduce Dear bear and beany to share her Mothers Day baking recipe with you. Laura is a proud Mummy of two beautiful little girls, an amazing writer, and a real inspiration to many. She is also a fantastic baker- these Tutti-Frutti Rounds are delicious!
Mother’s Day is just around the corner and if you want to make your mum a lovely present, I have the perfect recipe for you. It’s quick and easy, plus you don’t even have to turn your oven on!
Tutti Frutti Rounds
- • 200g bar white chocolate (Belgian white chocolate is ideal)
- • Half pack of butter (about 125g)
- • 6 rich tea biscuits or 12 rich tea fingers
- • 4 green glacé cherries (or angelica)
- • 50g dried cranberries
- • 2 tbsp raisins
1. Break the chocolate straight into a large microwave-proof bowl. Cut the butter into rough chunks and add to the chocolate. Microwave on medium for about 2-3 minutes, stirring once, until melted. If you don’t have a microwave, get an adult to pour a few centimetres of boiling water from a kettle into a small saucepan. Set the bowl over the pan so that it doesn’t touch the water. Gently melt the chocolate and butter. Stir the mixture until smooth, then set aside to allow it to cool to room temperature.
2. While the chocolate is cooling, place the biscuits in a large bowl and scrunch them with your hands. Tip the pieces into a large, freezer bag and seal the top. Crush the biscuits into little crumbs by bashing them with a rolling pin. Don’t completely crush them.
3. Cut the cherries into pieces so they are the same size as the cranberries and raisins. Stir the biscuits and all the fruits into the melted chocolate and butter, then chill in the bowl for about 2 hours until the mixture is almost solid.
4. Take a sheet of cling film and spread it out on a work surface. Put half of the chilled mixture on the cling film and shape it into a long roll. Then wrap it up. Roll into a sausage the diameter of a £2 coin. Repeat with the remaining mixture, using another sheet of cling film. Chill overnight to firm up. The rolls can be kept in the fridge for up to 3 days or frozen for up to 2 months.
5. Unwrap each roll and carefully cut into 16 rounds – you might find a serrated knife easier for this. To give as presents, arrange the rounds on paper plates, covered in cling film, or pop them in pretty boxes.
I know as a mum that if I woke up to my daughters bringing me a tray with a coffee and a homemade gift, it would make my Mother’s Day pretty perfect.