Treat someone special on Mother's Day

To celebrate Mother's day, a birthday or special occasion a virtual afternoon tea is a great choice.

If you fancy making something special has a number of recipes to choose from.

Martha Collison's classic Victoria sponge

Preparation time:15 minutes + cooling

Sponge cake

Cooking time: 25 minutes to 30 minutes

Total time: 40 to 45 minutes + cooling

Serves: 6 - 8



225g Essential Waitrose Butter, at room temperature, plus extra for greasing

225g caster sugar

4 Essential Waitrose Free Range Eggs, at room temperature

225g Essential Waitrose Self-Raising Flour


1 tsp baking powder

200ml double cream

4 tbsp Essential Waitrose Seedless Raspberry Jam


1. About an hour before you are ready to bake, get the butter out of the fridge and allow it to come to room temperature so it is soft enough to cream. Preheat the oven to 180°C, gas

mark 4. Grease and line 2 x 20cm round sandwich tins with baking parchment.

2. Place the softened butter and sugar into a large mixing bowl and use a handheld electric whisk to cream the mixture together until light and fluffy. The colour should change from yellow to white. This takes around 5-10 minutes.

3. Add the eggs, one at a time, beating well after each, until combined. Use a spatula to fold in the flour and baking powder, stopping mixing as soon as the mixture is smooth.

4. Divide the mixture between 2 prepared tins and level the top with a spatula. Bake in the middle of the oven for 25-30 minutes until the sponge is golden on top and well risen. A skewer inserted into the centre should come out clean. Let the sponges cool for 10 minutes in the tins, then turn out onto a wire rack to cool completely.

5. Whip the cream into soft peaks and spread or pipe onto the bottom layer of sponge. Pipe the jam over the top of the cream, or spread over the top layer, sandwich together and serve immediately.

Recipe and image courtesy of Martha Collison for Waitrose - @marthacollison/ and Smoked Salmon Scones

Preparation time:15 minutes

Cooking time:10 minutes to 12 minutes

Total time:25 minutes to 27 minutes 30 minutes

Serves: 12


225g self-raising flour, plus extra for dusting

1 tsp baking powder

50g salted butter, diced

100g Seriously Strong Extra Mature Cheddar, finely grated

150ml milk, plus extra for brushing

150g soft cheese

100g Waitrose Scottish Smoked Salmon, torn into 12 pieces

Salad cress

Lemon wedges, to serve


1. Preheat the oven to 220ºC, gas mark 7. Stir together the flour and baking powder, then using your fingertips, rub in the butter until it resembles breadcrumbs. Using a table knife, stir in three quarters of the Cheddar and then the milk to make a fairly soft dough.

2. On a lightly floured surface, pat the dough out to a thickness of 2cm and stamp out 5cm-wide rounds. Reuse the trimmings to make a total of 12 scones. Transfer to a non-stick baking sheet, brush lightly with milk and scatter over the reserved cheese. Bake for 10–12 minutes until risen and golden brown. Transfer to a wire rack and leave to cool.

3. Split each scone in half, spread the base with soft cheese, top with a piece of smoked salmon and sprinkle over some cress before replacing the top. Serve with small wedges of lemon for squeezing over the salmon.

Recipe and image courtesy of Waitrose

Martha Collison's triple chocolate biscotti

Preparation time:20 minutes + cooling time

Cooking time:50 minutes

Total time:1 hour 10 minutes + cooling time

Makes: 18 - 20


200g plain flour

50g cocoa powder

½ tsp baking powder

½ tsp salt

2 medium Waitrose British Blacktail Free Range Eggs

130g Waitrose Golden Caster Sugar

1 tsp vanilla extract

50g almonds, coarsely chopped

100g white chocolate, chopped

1 medium Waitrose British Blacktail Free Range Egg, beaten

25g granulated sugar, for sprinkling

50g milk chocolate, melted


1. Preheat the oven to 190°C, gas mark 5 and line a large baking tray with baking parchment. In a small bowl, combine the flour, cocoa powder, baking powder and salt.

2. Beat together the 2 eggs, sugar and vanilla extract using a wooden spoon in a large bowl for a few minutes, or until well combined. Gently stir in the dry ingredients, chopped almonds and white chocolate chunks until a thick dough forms.

3. Shape the dough into a log shape about 20cm long. Brush with beaten egg and sprinkle with granulated sugar, then bake for 30 minutes until firm.

4. Allow to cool at room temperature for 10 minutes, then stick the dough into the freezer for 20 minutes to solidify the chocolate chunks. Turn the oven down to 170°C, gas mark 3.

5. When the dough is cold, use a serrated knife to slice diagonally into 1 cm thick slices and arrange on a baking tray. Bake the biscotti for a further 20 minutes or until crisp.

6. Transfer the biscotti to a cooling rack to cool completely, then drizzle with melted milk chocolate and allow to set. This biscotti will keep for up to two weeks in an airtight tin.

Recipe and image courtesy of Martha Collison for Waitrose - @marthacollison/