Mothers Day Recipe: Strawberry and Lemon Munchkins

March 17, 2014

Sunday is Mothers Day, a day for treating your mum. After all she works hard looking after you. I always give my mum a ring on Mothers day, she lives a bit far for me to visit. When my son was younger I always got a lovely handmade card from him, it is something they are good at doing at primary school. Now he is a bit older he offers to make me breakfast. The toast may be a little burnt and the tea cold, but its the thought that counts.

Recently Jordan’s cereal sent me a lovely recipe that is really simple to make. It is one that Dads and kids could manage to make together to help surprise mum. The only part that needs supervision is melting some chocolate, the rest is mixing. It is really tasty as well, a mix of lemon and strawberry flavours that are perfect for this time of year.
Strawberry and Lemon Munchkins
The recipe makes use of Jordans Country Crisp with Strawberries, a very tasty cereal that does not last long in our house. My son helped me make these at the weekend and I found him helping himself to handfuls of cereal when he thought I wasn’t looking.
Strawberry and lemon munchkins

Strawberry and Lemon Munchkins
Prep Time
20 mins
A very simple cake to make with almost no cooking. Perfect for the kids to help make.
Author: Jordans Cereal
  • 200 g 7 oz Jordans Country Crisp with Strawberries
  • 200 g 7oz white chocolate, broken into bits
  • 250 g tub mascarpone cheese
  • 3 tablespoons lemon curd
  • Finely grated zest of 1 lemon
  • 200 g 7 oz strawberries, halved
  1. Place the chocolate into a heatproof bowl and place in a pan of simmering water. Leave to melt.
  2. When the chocolate has melted remove it from the heat and stir in the Jordans Country Crisp. You may need to break some of it into smaller bits. Make sure all the cereal is coated.
  3. Spoon into greased bun tins to make about 15 cakes. Level the top with a spoon. You can use paper cases if preferred.
  4. Leave to chill in the fridge for about 30 minutes until set.
  5. Mix together the mascarpone cheese, lemon curd and lemon zest.
  6. Fit a piping bag with a star shaped nozzle and spoon in the mixture.
  7. Take the cakes from the bun tin using a knife to ease them out.
  8. Add a star of lemon mixture to the top of each of the cakes.
  9. Top with half a strawberry.
I used a teaspoon to place the lemon mixture on the top of the cakes and topped them with a sugar flower. I think that worked just as well and looked pretty.

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8 responses to “Mothers Day Recipe: Strawberry and Lemon Munchkins”

  1. Alexandra Mercer says:

    They sound unique and look very pretty.

  2. Donna says:

    They look so different! I’ve never seen anything like them before, I’m a bit of a lemon fan so may have to give these a go! x

  3. Galina V says:

    Soo pretty! They look perfect for spring.

  4. They look really good, I may well get my daughter to help make some for her mum (and my mum who lives with us), but isn’t mothers day Sunday 30th March this year?

  5. Julie's Family Kitchen says:

    They look very pretty and sound yummy.

  6. Vicki says:

    Wow these look lovely! It is a shame that my gluten and dairy free daughter wouldn’t be able to have them if I made them. You have inspired me though…I will have to get adapting with other cereals!

  7. Very pretty indeed and I am definitely a fan of Jordan’s after being sent some for review. Thanks so much for linking up with #recipeoftheweek. I’ve pinned and tweeted this post and hope to see you linking up again soon! 😀 x

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