The Bishops’ Kitchen – March ’22

The Bishops' Kitchen

Mother’s Day is on Sunday, 27th March and Richard Childs offers two children friendly recipes this month…

Chocolate Fairy Cakes

For the Cake:

  • 200g butter, softened
  • 200g sugar
  • 3 large eggs
  • 200g self-raising flour
  • 1 tsp vanilla extract
  • 5 tbsp cocoa powder dissolved in 3-4 tbsp. boiling water

For the Butter Cream Icing:

  • 160g butter, softened
  • 320g icing butter
  • 55g cocoa powder, sifted
  • 1-2 tbsp milk white & chocolate buttons


Pre heat oven 180c/gas mark 4. Line the whole of 2×12  fairy cake tins with paper cases.

In a large bowl cream together the butter & sugar together until the mixture is light & fluffy.
Beat the eggs in one at a time, add a tablespoon of flour if the mixture curdles.
Add the vanilla extract & cocoa mix. Gently fold in the flour until no traces of flour are visible. If mixture is to thick add a little milk. Spoon the mixture into the prepared tins 2/3 full & bake for 15-20 mins or until golden brown on top & springy to touch.
Set aside for 5 mins to cool on wire rack before removing from tin. To make butter cream beat the butter until soft add half the icing sugar & beat till smooth, add remaining icing sugar, cocoa powder & 1 tablespoon of milk & beat until creamy, add more milk if necessary to loosen icing Once the cakes are cool spread butter cream on top & decorate with the chocolate buttons.

Blueberry Muffins

  • 110g plain flour
  • 110g butter softened
  • 65g caster sugar
  • 2 large eggs
  • 2 tsp baking flour
  • 125g blueberries
  • pinch grated nutmeg


Cream the butter & sugar together then slowly add the eggs mix for 3 mins.
Then add the flour, baking powder & nutmeg. Stir to combine then refrigerate for at least an hour, preferably overnight. Place a spoonful of mixture into each muffin case, filling to just over halfway.
Stud each muffin with about 8 blueberries. Bake in oven at 200c/gas mark 6 for 20 mins for or until golden on top.  Serve warm.


All recipes are from Hursey resident, Richard Childs.

Missed a recipe? Click HERE to view Richard’s earlier recipes and other seasonal ideas.