Mother's Day Tea 2025 Recipe

Heat and steep

Bring 1 liter of water to just below boiling (about 95°C / 203°F). Place 8 g Earl Grey loose leaf tea in a teapot or infuser. Pour the hot water over the leaves and steep for 3 to 4 minutes for a balanced brew. Do not over-steep to avoid bitterness.

Strain the tea into a serving teapot or individual teacups. Add honey to taste (use the 4 tbs as a guideline for the pot) and stir until dissolved.

Thinly slice the lemon and add 6–8 slices to the teapot or serve slices on the side for guests to add. Offer extra honey and lemon on the side.

Prepare the cucumber: if the skin is waxy, peel stripes or fully peel. Very thinly slice the cucumber (use a mandoline or a sharp knife) and pat slices dry on paper towels to remove excess moisture so sandwiches won't become soggy.

Mix the spread: in a small bowl, combine 120 g softened cream cheese, 1 tbsp finely chopped fresh dill, 1 tsp lemon zest, 1/4 tsp salt and 1/8 tsp black pepper. Stir until smooth and well incorporated.

Assemble sandwiches: spread a thin, even layer of the cream cheese mixture on each slice of bread. Arrange cucumber slices in an even single layer over half the slices. Top with the remaining bread slices to make sandwiches. Press lightly.

Trim and cut: using a sharp serrated knife, trim the crusts if not already removed and cut each sandwich into 2–4 triangles or fingers (makes about 8 small sandwiches). Chill for 10 minutes to set if desired, then arrange on a serving plate and garnish with a small sprig of dill.

Preheat the oven to 175°C (350°F). Prepare a mini muffin tin by greasing or lining with paper liners (for 8 mini cakes).

Dry ingredients: in a medium bowl whisk together 120 g all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Stir in 2 tsp poppy seeds and set aside.

Wet ingredients: in a separate bowl whisk 100 g granulated sugar and 2 large eggs until pale and slightly thickened, about 1–2 minutes. Whisk in 60 g melted cooled butter, 80 ml buttermilk, 30 ml fresh lemon juice and 1 tbsp lemon zest until combined but do not overmix.

Combine: fold the dry ingredients into the wet mixture gently until just combined. Spoon the batter into the prepared mini muffin tin, filling each about 3/4 full.

Bake: place in the preheated oven and bake 12–16 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and transfer to a wire rack to cool completely.

Optional glaze: mix 60 g powdered sugar with 1–2 tsp lemon juice to make a thin glaze and drizzle over cooled cakes, or dust with powdered sugar just before serving.

Make the filling: in a medium bowl, beat 200 g mascarpone cheese with 40 g powdered sugar and 1/2 tsp vanilla extract until smooth and spreadable. Taste and adjust sweetness if desired.

Fill shells: spoon or pipe about 1–2 tablespoons of mascarpone filling into each of the 8 prebaked tartlet shells, smoothing the top.

Top with berries: arrange mixed berries on top of the mascarpone in an attractive pattern. For strawberries, hull and slice thinly.

Garnish: place a small mint leaf on each tartlet. Chill for 15–20 minutes to set the filling, then serve chilled or at cool room temperature.

Serve sparkling: chill sparkling water or elderflower soda until cold. Fill glasses with ice, add a lemon slice and pour sparkling beverage over. Offer alongside tea as a non-caffeinated refreshing option.

Arrange: place the cucumber & dill sandwiches, mini lemon poppy seed cakes and mascarpone berry tartlets on tiered stands or platters for a pretty presentation. Keep tea hot in the teapot and provide small plates, napkins and teaspoons.

Timing tip: start the tea and bake the mini cakes first (cakes cool while you prepare other items). Assemble sandwiches and tartlets last so they are freshest when served.

Serve immediately: present with warm Earl Grey lemon tea, optional sparkling beverages and fresh lemon/honey on the side. Enjoy a quiet, lovely time to honor that special person.