Imagine your mum’s face when you present her with the best gift a daughter or son can give… a brunch made just for her. (Or you can browse a range of gifts to buy here.)
We curated these Mother’s Day Brunch recipes from top bloggers who chose to present their recipes on show-stopping Amara tableware – marble platters, cake stands, and breakfast trays – which your mum can keep as a reminder of the special effort you made.
Combine your favourite from the mains, desserts, and drinks, to create a most memorable Mother’s Day Brunch. They’re great for breakfast in bed or afternoon tea too!
Now, let’s dive in with number one!
1. Smoked Salmon Bagel Platter & Whipped Feta
Grazing platters are a really lovely way to share a meal. This platter – a dish inspired by a fantastic breakfast plate I had at a hotel in Los Angeles – may both serve two, but they can easily be scaled up to suit your gathering. Pairs perfectly with Ruby Grapefruit & Rosemary Mimosas.
Ingredients (serves two):
- 60g feta
- 60g 0% greek Yogurt
- Fresh lemon juice, plus wedges for serving
- 1/2 tsp chopped chives, plus extra for serving
- 1 large hard boiled egg
- 1/4 cucumber
- 1/2 small red onion
- 2 seeded bagels
- 2 tbsp nonpareille capers
- 100g smoked salmon
- Freshly ground black pepper
- To make the whipped feta, blitz the feta, crumbled, Greek yogurt and a squeeze of lemon juice in a small food processor until light and smooth. Stir in the chopped chives and season to taste with more lemon juice, if necessary.
- To prepare the rest of the platter, roughly chop the hard-boiled egg, peel and slice the cucumber, and thinly slice the red onion before soaking it in a bowl of cold water to take out some of the bite while you finish putting the rest of the board together.
- Arrange everything together on a serving platter, finishing the salmon and the chopped egg with a few more chives and a generous few grinds of black pepper.
Presentation Tip – Rachel from RachelPhipps.com made this extra special by presenting it on a round marble and mango wood platter. You really can’t beat the beauty of natural stone and wood! See Rachel’s Basket.
2. Easy Banoffee Breakfast Pot
This layered breakfast pot looks elegant, tastes delicious and can easily be assembled by the smallest of hands. The soft brown sugar dissolves into the yogurt to make a toffee flavoured layer. Make the night before and add the granola in the morning. This recipe goes perfectly with Minty Matcha Latte for Mum’s breakfast in bed on Mothering Sunday. Don’t forget to serve on a pretty tray with a napkin, and posy jar of flowers.
- 1 small banana
- 1/2 cupnatural or Greek yogurt
- 2tsp dark brown soft sugar
- 2tbs granola
- 2tbs fresh berries
- Slice the banana and place in a glass, cover with the yogurt, then sprinkle the sugar over.
- Cover in cling film and leave in the fridge overnight
- Just before serving sprinkle over the granola and the fresh berries.
Presentation Tip – Helen from FussFreeFlavours.com chose to present this on interlocking breakfast trays that also held a minty matcha latte, alongside vintage style napkins and a pink and gold teaspoon. The Miami tumblers from Alessi are the perfect size to hold this recipe. See Helen’s Basket.
3. Raspberry & Pistachio Pancakes
Mother’s Day recipes don’t need to be complicated, just something simple to show you care. This recipe is a firm favourite in our house and my young daughter enjoys helping these too. Pancakes are a great choice for a Mother’s Day breakfast in bed. They can be made in advance, kept warm in a low oven or reheated briefly in a dry, hot frying pan.
Ingredients (approx. 14 small pancakes):
- 200g self raising flour
- 1 tsp baking powder
- 300ml milk
- 1 large egg
- 100g raspberries
- 20g pistachios, shelled and chopped
- Greek yoghurt
- Small amount of butter for cooking pancakes
- Put the flour, baking powder, milk and egg in a mixing bowl and whisk until smooth.
- Stir half of your raspberries and chopped pistachios in to the pancake batter.
- Pre-heat your frying pan on medium heat with a small amount of butter. When the frying pan is hot add a spoonful of batter. You should fit about 3 pancakes in the pan.
- After 2-3 minutes when bubbles appear on the surface, flip them over and cook through.
- Keep the cooked pancakes warm in a low oven as you cook the rest of the pancakes.
- Serve warm with the remaining raspberries, pistachios and greek yoghurt.
Presentation Tip – With Paloma Gold cutlery fit for a queen, Jules from ButcherBakerBlog.com made these pancakes memorable by placing them on beautiful plates from Gordon Ramsay alongside a fine bone china mug. See Jules’ Basket.
4. Mixed Berry Lemon Drizzle Cake
Lemon drizzle is a favourite with the whole family, and the kids will love to get involved with baking. The colourful berries and floral lemon notes of the cake are a luxurious treat for any pampered mum and remind us that spring will be on the way soon. Pairs perfectly with a mixed berry champagne cocktail.
- 225g unsalted butter
- 120g mixed berries. We used blueberries, redcurrants and blackcurrants.
- The zest and juice of 2 lemons
- 230g golden caster sugar
- 4 medium eggs
- 250g self-raising flour (with spare to dust berries
- 1 tsp baking powder
- 3 heaped tablespoons of icing sugar
- Optional: More berries and edible flowers for decoration.
- Preheat the oven to 180/160 fan/gas mark 4. Line and grease a 20cm round cake tin with baking paper. In a large bowl, beat the sugar and eggs together until they are light and fluffy.
- Add the zest of 1 and a half lemons. Save the zest of half a lemon for decoration.
- Add the eggs, one at a time, beating well in between each one. Sift in the flour and baking powder.
- Add a small dusting of flour to the berries and move them around so that flour coats them. This will help them not to sink in the cake mixture.
- Fold in the dry ingredients and fruit carefully, until the berries are evenly distributed.
- Spoon the mixture into the tin and smooth the top with a pallet knife or spoon. Bake in the oven for 1 hour or until a skewer comes out clean. You may need to cover the cake with foil half way through the cooking time to ensure the top does not brown too much.
- Place the tin on a rack to cool. Meanwhile, slowly add the icing sugar to the remaining lemon juice until you have a runny icing. It should be pale and white and drip off the spoon easily. Drizzle all over the cake. After half an hour, remove the cake from the tin. Leave to cool completely.
- Decorate the cake with the remaining lemon zest and/or edible flowers and it is ready to serve.
Presentation Tip – Danielle from Someonesmum.co.uk made this extra special by presenting it on a show-stopping cake stand that will keep this Mother’s Day present fresh! Complemented by a quaint teacup and saucer. See Danielle’s Basket.
5. Gin & Tonic Macarons
Whether we head to a favourite restaurant for lunch or we cook up storm at home – the rest of the day will inevitably revolve around food and a G&T or two. If they take the not-so-subtle hint and have a crack at making these amazing Gin & Tonic Macarons then my day will be complete!
Ingredients (approx. 20 macarons):
- 120g egg whites at room temperature (egg whites that have been kept in the fridge for a day work better but are not essential)
- 130g caster sugar
- 150g almond flour (or ground almonds)
- 55 g icing sugar
- Gel food colouring
- To make the macarons
For the gin and tonic (or raspberry gin) cream
- 250gm unsalted butter softened
- 500gm icing sugar
- 1tbsp London Dry gin or raspberry gin
- 1 tsp lemon juice
- A tiny touch of gel colouring or half a dozen raspberries if you want pink filling.
- Line your baking tray with a silicone baking mat or non-stick baking paper.
- Place your almond flour and icing sugar in a food processor and pulse until they just start to clump together. Then, remove them from the food processor and sieve into a bowl.
- Add your egg whites and whisk until the whites reach a foamy consistency. Keep the stand whisk running and add the caster sugar one spoonful at a time until the mixture forms stiff peaks.
- Add a tiny drop of gel food colour to the whites and begin to fold in very gently.
- Stop mixing when you can lift the spoon out and the mix runs back in to the bowl in a ribbon of mixture and disappears into the bowl below.
- Pipe the mixture into small even circles the size of a 50p piece on your silicone mat or parchment paper.
- Now you need to remove any air bubbles. Whack the trays onto the kitchen surface at least three times (some macaron zealots say 20 times – I say life is too short).
- Now set aside the macarons and allow them to dry at room temperature for an hour. Once you can touch the tops quickly with the tip of a finger without the mixture sticking – you’re ready to bake them.
- Bake in a preheated oven at 150C/300F for 10-20 minutes. Watch them like a hawk. As they bake they will start to rise and get the famous little ‘feet’. They are ready when you can touch the tops and they stand firm without wobbling on the feet.
- Allow the macarons to cool completely before removing from the paper or mat.
- To make the filling, add the butter to a freestanding mixer or whisk it up in a bowl with a hand whisk until light in colour.
- Add icing sugar and lemon juice and whisk until pale and fluffy – this can take a few minutes
- Add around a tablespoon of gin and blend until incorporated. For raspberry flavour add raspberries and blend.
6. Chocolate Heart Biscuits
These rich chocolate biscuits are a dream to make. They’re quick to mix together and magically don’t spread in the oven or need chilling. This recipe makes lots of biscuits, you don’t have to bake it all at once. The raw dough freezes well either as a ball of dough or as pre-cut shapes.
Ingredients (approx. 30 biscuits):
- 220g butter, softened
- 200g caster sugar
- 1 egg
- 375g plain flour
- 50g cocoa powder
- 20g cocoa nibs
- 200g icing sugar
- 2 ½ tbsp hot water
- Tiny amount of red or pink food colouring (optional)
- Cream together the butter and sugar, then beat in the egg.
- Add the flour, cocoa powder and cocoa nibs then work in to a dough. At first the mixture will seem dry but keep mixing and it’ll come together.
- Roll out dough until approximately 4mm thick then cut out your heart shapes. Place on a lined baking tray and bake at 180°c (Fan) for 8-10 minutes. Cool on the tray for 5 minutes before transferring on to a wire rack to cool completely. You may need to bake them in batches.
- While the biscuits are cooling make the icing. In a bowl mix together the icing sugar and boiling water until you have a smooth icing with the consistency of double cream.
- Dip half of each biscuit in the icing then decorate with sprinkles. Place the biscuit back on the wire rack and allow to set.
7. Minty Macha Latte
Matcha is both delicious and full of antioxidants as well as the prettiest shade of green. You must use either coconut or almond milk for this recipe. Pairs perfectly with the Easy Banoffee Breakfast Pot.
- 1 tsp matcha powder
- 1 mug coconut or almond milk
- 1 sprig fresh mint
- 1 tsp honey (optional)
- Place the matcha in a small bowl, add a spoon of water and mix to make a smooth paste.
- Pour the coconut or almond milk drink into a small pan, add the mint and heat to a gentle simmer.
- Pour some of the hot milk into the bowl with the matcha paste, stir and return to the pan.
- Once simmering remove and discard the mint, add honey to taste.
- Use a milk frother or blender to aerate the liquid.
- Serve immediately.
Presentation Tip – Helen from FussFreeFlavours.com made this extra special by presenting it on interlocking breakfast trays that also held the easy banoffee breakfast pot alongside vintage style napkins and a pink and gold teaspoon. The indigo drop mug is perfect for this drink. See Helen’s Basket.
8. Mixed Berry Champagne Cocktail
To ensure that mum feels spoilt on her special day, mix her this cocktail, flavoured with limoncello and grenadine. Pairs perfectly with Mixed Berry Lemon Drizzle Cake.
- 5mls grenadine
- 15mls limoncello
- 130mls champagne or sparking wine
- Pour 5mls of Grenadine into a Champagne class.
- Pour the limoncello on top. You may need to use a spoon to break the fall of the limoncello into the glass if you wish to get a layered effect in the glass.
- Finally, do the same with the Champagne and enjoy!
Presentation Tip – Danielle from SomeonesMum.co.uk served up these cocktails in elegant flutes with beautiful ice bucket to keep things cool. If you want to see some more quirky champagne flutes that would make great gifts that you can serve these drinks in. See Danielle’s Basket.
9. Ruby Grapefruit & Rosemary Mimosas
Mother’s Day is the perfect opportunity to indulge in a family brunch, and these mimosas will really add to the atmosphere. Pairs perfectly with Smoked Salmon Bagel Platter with Whipped Feta.
Ingredients (serves two):
- 50g white caster sugar
- 50ml water
- 2-3 large rosemary sprigs
- 1 large ruby grapefruit
- Chilled champagne, prosecco or cava
- To make a rosemary sugar syrup, combine the sugar, water and rosemary sprigs in a small saucepan, and set over a medium high heat. Stir until the sugar has all dissolved. Remove from the heat, and allow the rosemary sprigs to infuse in the syrup while it cools.
- Halve and juice the grapefruit, then sieve the juice to remove any bits.
- To assemble each cocktail, but 1 tbsp of the sugar syrup in the bottom of each champagne glass, fill up to half with grapefruit juice before topping up with champagne.