24th Nov, 2017

Chef's Corner

Evesham Editorial 21st Feb, 2016 Updated: 20th Oct, 2016

Kieran Hunt, head chef at the Wood Norton Hotel writes for the Observer

The perfect Mother’s Day indulgence

GENTLEMEN we have just over one week until Mother’s Day! To take the pressure off, why not get the children to do some baking?

Not only will they enjoy making a mess in the kitchen, Mum will also be delighted at the finished result, particularly if served with a hot cup of coffee and half an hour of peace and quiet…

Vanilla Cupcakes [Makes 12]

You will need:

(4oz) unsalted butter, softened

(4oz) caster sugar

(4oz) self-raising flour

Two medium eggs

Two tablespoons of milk

Cupcake cases


1. Set the oven to 180C – 190C

2. Place all of the butter into a bowl and beat until soft.

3. Add the sugar, flour, salt, eggs and milk and then whisk together until the mixture is smooth.

4. Place the cupcake cases into a muffin tin and then divide the mixture equally using a spoon.

5. Bake in the oven for 15-20 minutes or until golden brown.

Butter Icing:

You will need:

125g butter

1 teaspoon vanilla extract

300g icing sugar

1 tablespoons milk


1. Cream together the butter and vanilla extract.

2. Blend in the sugar 100g at a time.

3. Beat in the milk, and then continue until the mixture is light and fluffy.

4. Once the cakes are cooled either use a piping bag or spoon to ice the cakes.

5. Serve once set!


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