Mother’s Day and corn bread recipe

South Africa celebrates Mother’s Day with Australia and the USA which means that it falls on the second Sunday in May. In anticipation of Mother’s Day, Michael and I decided to have a baking and fondant making afternoon and invite the children of some of our friends. So it came to be that we had eight eager little bakers arrive yesterday afternoon to take part in the fun.

The agenda for the afternoon had been carefully planned to accommodate the range of ages from two years old to twelve years old. We started simply enough with decorating heart and butterfly shaped vanilla cookies with an array of sweets and a choice between chocolate and vanilla butter icing and progressed to making racing car boudoir biscuits.

The boudoir biscuit racing cars are very easy to make. I used a boudoir biscuit as the body of the car. Four smarties formed the wheels. These were attached with vanilla butter icing and then we added half a jelly baby for the racing car driver.

Of course, you can go much further than this with making cars from cake and smarties, but these are great for kids. Easy to make and delightful to eat!

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This is Sir Chocolate’s car and it features in Book 2: Sir Chocolate and the Baby Cookie Monster Story and Cookbook. Gregory added the jelly tots around the edge and the fruit sweet licence plate.

Next on the agenda was making bees and snails out of fondant. I showed the children how to make a bees out of white, yellow and black fondant and I thought their creations were amazing.

Sadly, I didn’t get any pictures of the snails, I forgot to take photos after tea.

It was a lovely afternoon and I also showed the children Mike and my books, including our new book, Sir Chocolate and the Sugar Dough Bees Story and Cookbook, which they really liked.

The children took their creations home for their Mom’s for Mother’s Day.

South African corn bread

A few bloggers expressed interest in this recipe when I posted my fresh tomato soup post, so here it is:

Ingredients:

4 cups (1 litre) of cake flour;

2 teaspoons (10 ml) baking powder;

1 teaspoon (5 ml) salt;

1 tablespoon (15 ml) white sugar;

420 gram tin of creamy sweetcorn;

300 ml whole milk; and

1 tablespoon (15 ml) vegetable oil.

Method:

Preheat the oven to 180 degrees Celsius. Sift the dry ingredients into a mixing bowl. Add the tin of creamy sweetcorn and mix. Mix the milk and the oil and add to the mixture combining until a sticky thick mixture is formed. Scoop into a prepared loaf tin and bake for 1 hour.

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Happy baking and Happy Mother’s Day if you are celebrating it today.

Robbie and Michael Cheadle are the co-authors of the Sir Chocolate Book series

Facebook: @SirChocolateBooks

Plus.google: https://plus.google.com/105609586198905397891

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47 thoughts on “Mother’s Day and corn bread recipe

  1. Happy Mother’s Day Robbie and brilliant work as always. I must admit edible art is rapidly becoming my favourite type… And the corn bread sounds great too. Wish I could bake!

    Liked by 1 person

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