A Hume

A Hume
Ultimate Brunch Recipes

Ultimate Brunch Recipes

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In Honour of Mother’s Day but for the Enjoyment of All


Breakfast in bed is the ultimate gift you can give on Mother’s Day but it does pay to give a little thought to what you serve. Bung a bacon buttie on a plate and it’s just a meal – a pretty bog standard one – except that you’re eating it in bed. Go for croissants and essentially you’re just making work for the mother in question – the crumbs. The crumbs!


If you want a happy Mother choose one of our ultimate brunch recipes – they’re all a lot less work than a whopping great Full English (or Scottish) and a lot less blokey.


Honey Toasted Granola


I love granola and Dorset Cereals Honey Granola is my five star breakfast. But – big but – that was before I discovered how easy it is to make and just how blatantly I was being mugged at the checkout.


Image source: http://www.pinterest.com/pin/553802085400583473/


I’ve chosen fruits, nuts and seeds that I personally like but so long as you stick to the general proportions go as off piste as you like. I wouldn’t thank you for walnuts but maybe you would, the whole idea is to tailor the granola to your personal whims. Sometimes for ease and economics I buy mixed packs of dried fruits and seed – there is no going wrong with this recipe.


Makes about the same volume as small box of shop bought – 500-600g.


8tbsp honey

300g rolled oats (coarse rolled oats have great texture but porridge ones will do)

60g sunflower seeds

40g pecan nuts (chopped into smallish chunks)

55g whole almonds, skin on (chopped into smallish chunks)

50g dried apricots

50g dried cherries

50g dried cranberries

50g sultanas (golden are pretty but whatever you have to hand)

Preheat the oven to 150°/gas 2. Spread the oats and nuts out on a tray. Warm the honey in a saucepan and drizzle it all over the oat mix. Toast in the oven for 20mins, turning the mix once or twice. Remove and add the dried fruits. Mix well and return to the oven for a further 20mins. The mix will begin to cluster together into tasty little nuggets. Allow to cool then break into whatever size oaty clusters you wish.


Serve with yoghurt, fresh fruit, or for added luscious luxury, a hasty compote made from mixed frozen berries.


Raspberry and Ricotta Pancakes


If the mother in the house is a mother to young children then chances are she is called upon to make pancakes – at least once a year on Shrove Tuesday, and quite possibly a lot more often – so there’s a nice symmetry to returning the goodwill.

Only this recipe is a little more grown up, just a tad more sophisticated and befitting the occasion. There’s also something celebratory about the crimson ribbons of raspberry in the soft plump pancakes, and children really do seem to enjoy helping make pancakes.


Image source: http://www.pinterest.com/pin/55521007876301055/


Makes loads:

I never quite seem to know as we eat them so fast, but around 20–25.

25g butter

250g plain flour

a pinch salt

1tsp baking powder

25g caster sugar

2 eggs

250g ricotta cheese

a little milk if needed

200g fresh, or frozen raspberries (if using frozen, drain them off all residual juice or your pancakes may look a bit grey)

sunflower oil


Gently melt the butter. Sift the flour, baking powder and salt into a large bowl and add the caster sugar. Make a well in the middle and break in both eggs. Add about half the ricotta. Beat until you have a thick paste. Add the rest of the ricotta and the melted butter. Beat into a thick batter. The batter should be thick but pourable. If you feel it’s too thick add a little milk. Gently fold in the raspberries.


On a med/high setting, heat a little sunflower oil in a frying pan. Drain off the excess oil and remove all but a residual film of oil with a piece of kitchen towel.  Ensure the pan is heated right through then ladle in a tablespoon or so of batter. The pancakes should be about the size of a drop scone. Turn as soon as bubbles appear on the surface and cook for another 30secs or so. The first pancakes are never the best but persist and you’ll soon be turning out fluffy perfection.


Keep the pancakes wrapped in a warm teatowel until you’re ready to serve them all. You can serve them with another little dollop of ricotta and some more raspberries, or banana and maple syrup, or nutella, or just whatever you want.


Savoury Muffins


I first came across savoury muffins in New Zealand, back in the mists of time before the UK had succumbed to muffin mania. It was love at first bite, an abridged version of everything you could want for breakfast neatly packaged into a something you could hold in one hand – like a roll but a million times better. It always surprised me that they failed to take off here.


I’ve lost the original recipe I used to make, but I’ve made it so many times that I pretty much know it off by heart. I like to use a little polenta for added savoury bite and texture but you can just use 375g self raising flour if you like.


Image source: http://www.pinterest.com/pin/508766089125862407/


Makes roughly 12-18 muffins dependent on the muffin pan.


8 slices of pancetta

275g self-raising flour

100g (polenta)

180g parmesan (or cheddar, feta, pretty much any cheese)

½tsp chilli flakes

1tsp smoked sweet paprika

310g can sweet corn

80g butter (softened)

2 eggs

250ml buttermilk (or yoghurt)



Preheat the oven to 180°C/Gas 4. Line a muffin pan with cases. Chop the pancetta and fry until crisped to your taste. Drain. Sift the flour into a large bowl adding the other dry ingredients, polenta, chilli and smoked sweet paprika. Add the sweetcorn and the pancetta. In a mixer, beat together the eggs and butter, gradually add the buttermilk until combined, season with a little salt. Gradually add the buttery egg mix to the dry ingredients being careful not to overmix – a light touch that retains air is best.


Divide the mix into the muffins cases and bake in the oven for 20mins. Allow to cool but serve and eat just as soon as burning ceases to be a concern.


If you want to really push the brunch boat out serve the muffins with a dollop of salsa. The fresh limey zest of avocado salsa is a good mix.


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