This Mother’s Day we wanted to share a delicious recipe from our brand new Fruitivator, Suzy Pelta. We also asked her how she will be enjoying Mother’s Day.
What is your perfect Mother’s Day?
My perfect Mother’s Day would involve breakfast in bed, lots of cards and I’m not going to lie, a present would be nice too! Then a yummy lunch out somewhere and perhaps an afternoon on the sofa watching a film. Oh and a day free of children arguing with each other would be nice too!
How will your children be making you feel special this weekend?
My kids are actually pretty good at making me feel special! They often write me little notes or text me to tell me they love me. More of that this weekend would be perfect.
How do you juggle your busy working life and family life?
I am a big list writer and I always try to stay as organised as possible. I’m also very lucky to have a very supportive husband and we really are a team.
What are your top tips for baking with children?
Pick a super easy recipe to start off with and let the kids experience mixing, cracking eggs, weighing etc. Just have lots and lots of fun! Oh and don’t be afraid of the mess that comes with baking with children! (And believe me, it’s taken me a long time time to realise this!)
Now for a yummy recipe from Suzy herself..
Mothers Day Fruit Flake Mini Cheesecakes
Make easy bite sized fruit flake filled cheesecakes for mum this Mothers Day to show her how much you love her.
Ingredients:
3 digestive biscuits
3 ginger biscuits
35g unsalted butter
15g light brown sugar
450g cream cheese
100g caster sugar
1 tsp vanilla extract
2 large eggs
1 packet of fruit flakes
Squirty cream & fruit flakes to decorate
You will need a 12 hole deep muffin tin lined with 12 muffin/large cupcake paper cases
Method:
- Preheat your oven to 160.
- Place all of your biscuits in a sandwich bag and carefully bash them with a rolling pin to turn them into crumbs.
- Melt the butter in the microwave for 20-30 seconds.
- Add the biscuit crumbs to the melted butter, along with the light brown sugar and mix well.
- Spoon the mixture into the paper cases, making sure there are equal amounts in each and set aside.
- In the bowl of a stand mixer, (or using a bowl and hand held mixer) beat the cream cheese, sugar and vanilla until they just come together.
- Beat in each egg, stopping as soon as it is fully incorporated. (Do not over mix.)
- Stir in a packet of your favourite flavour fruit flakes.
- Spoon the cheesecake mixture over the biscuit base. You should have enough mixture to completely fill each paper case.
- Put the tray in the oven for 20-25 minutes. When done, the cheesecakes will still have a little bit of a wobble. (Don’t worry if they crack in the oven. As they cool, they will magically re-join up!)
- Leave the cheesecakes to cool in their tray on a wire rack for about 1 hour. Then pop them in the fridge for at least another hour to chill, but you can leave them longer. (Do not cover them with cling film as that may stick to the cheesecakes and also may cause them to ‘sweat’)
- When ready to serve, remove the cheesecakes from their paper liners, top with squirty cream and more fruit flakes.
These cheesecakes will keep for up to 3 days and should be stored in the fridge.
Fruit Bowl 