With Father's Day coming up, we wanted to make sure you were prepared with some delicious Father's Day cake and dessert recipes the man of the moment won't be able to resist. We've put together a list of drool-worthy recipes that you can make at home with your little ones to add that extra special bit of love into your celebrations.
These sweet treats make great gifts for dads, and are sure to become family favourites. We've kept the recipes easy for kids to join in with for a Father's Day treat for the books!
Oven Baked Treacle Sponge
A classic British pud, dad won't be able to resist the sticky treacle sauce with this hug in a bowl.
Time: 1 hour
175g butter, softened
275g golden syrup
100g golden caster sugar
2 lemons, zested and juiced
1 tsp vanilla extract
2 large eggs
1 tsp baking powder
225g self raising flour
150ml double cream
25g custard powder
1. Heat your oven to 180C/fan 160C/gas mark 4. Butter a 1.5 litre baking dish and place into a roasting tin.
2. Mix 75g golden syrup with the butter, sugar, lemon zest and vanilla until fluffy. Add eggs, and fold in the remaining dry ingredients, and 1tsp of lemon juice and 100ml of cream. Spoon mixture into the baking dish, and pour boiling water into the outer tin until it is halfway up the baking dish. Bake for 30-35 mins.
3. While your cake sponge is baking, mix together the remaining golden syrup, cream, lemon juice and a pinch of salt.
4. As soon as it comes out of the oven, poke your sponge all over with a toothpick, and pour over the syrup mixture.
5. Cover with foil and leave for 15 minutes before serving your cake with ice cream.
Rights Reserved: Olive Magazine
Cookies and Cream Icebox Cake
Perfect for a hot summer's day, this bake-free dessert recipe offers layers upon layers of creamy filling and biscuits that are sure to delight. Sort of like a cheesecake but with lots of layers of biscuit, we bet this easy recipe will be a family favourite.
Time: 20 mins prep, 2 hours in the fridge
Serves: 10 - 12
400 g Mascarpone
1 tsp Vanilla Extract
50 g Chocolate flavoured icing sugar, sieved (or10g cocoa powder and 40g normal icing sugar)
500 ml Double cream
50 Oreos, save 5 for decoration
1. Mix together the icing sugar, vanilla extract and mascarpone
2. Add the double cream slowly and mix, until it gets to a spreadable consistency.
3. Line the base of a 20cm spring form cake tin with oreos until the bottom is covered.
4. Spread a quarter of the filling on top of the biscuits, making sure it fills between the cracks.
5. Layer biscuits on top of the filling, and repeat spreading more filling, about two more times until you run out of filling.
6. Decorate the top with 5 oreos.
7. Keep in the fridge for 2-3 hours before serving.
Rights Reserved: Clandestine Cake Club
Salted Chocolate Hazelnut Brownies
You just can't beat a hot brownie with ice cream and caramel sauce. This salted chocolate version makes the classic dessert recipe even more exciting.
Time: 20 mins prep, 35 mins cooking
Serves: 9 - 12 Squares
100g salted butter
200g 70% dark chocolate (broken into chunks)
150g chocolate hazelnut spread
150g plain flour
100g toasted pecans, chopped
ice cream and caramel sauce to serve
1. Heat oven to 180C/160C fan/gas mark 4. Butter a 20cm square tin and line.
2. Melt the butter, chocolate and chocolate spread in a bowl over a pan of simmering water and set aside.
3. Use an electric whisk to beat the eggs and sugar for 5 mins. Pour in the chocolate and combine. Sift in the flour and fold in, then add most of the pecans and put the mixture in the tin. Decorate with the remaining pecans and pinch of salt.
4. Bake for 30-35 mins so the centre is still gooey. Cut into squares and serve with ice cream and caramel sauce.
Rights Reserved: BBC Good Food
Creamy Key Lime Pie
Bring the zing to your celebrations with this classic American recipe. Key lime pie is a great summer treat everyone will love.
Difficulty: Quite Easy
Time: 30 mins
250g Digestive biscuits
85g margarine (melted)
1 398g can Carnation Condensed Milk
Grated zest and juice of 5 limes
300ml Double cream
85g Half fat crème fraîche
Finely grated zest and juice of 5 large limes
1. Mix the melted margarine in a bowl with crushed digestive biscuits.
2. Press into the base and sides of a spring form cake tin to form the crust of the pie. Chill your pie crust in the fridge for 10 minutes.
3. Whisk together cream and condensed milk, add the lime juice and zest and pour onto your pie base.
4. Chill your key lime pie in the fridge and decorate with crème fraîche and more grated lime zest.
Rights Reserved: Carnation
10-Minute Fridge Cake
This simple crowd pleasing recipe will be a sure winner on father's day, and you can bet dad will be sneaking back to the fridge for more when no one's looking.
Difficulty: Very Easy
Time: 20 mins
125g Butter (unsalted)
400g Milk or Plain Chocolate, chopped
2 tbsp Golden syrup
250g Digestive biscuits (lightly crushed)
1. Line a square baking tin with baking paper
2. Melt the butter in a pan over a low heat. Add the golden syrup and chocolate and melt while stirring.
3. Take your pan off the heat, and stir in the Maltesers and digestive biscuits. Pour your mix into the baking tin and press down with a spoon to make it level.
4. Cover with baking paper, and put in the fridge for 2 - 3 hours.
Rights Reserved: Baking Mad
No Bake Cheesecake
No baking required with this easy cheesecake recipe, which makes it a great one for younger kids to take charge on in the kitchen. Decorate with lots of fresh summer fruits for dads that aren't into a chocolatey pud.
Time: 2 hours
75g digestive biscuits, crushed
75g shortbread, crushed
3 tablespoons butter, melted
200g cream cheese
8 1/2 tbsp caster sugar
2 tbsp lemon juice
120ml cream, whipped
sliced fresh strawberries or other fruit (optional)
1. To make the cheesecake base, mix your two types of biscuit crumbs with the melted butter and 3 1/2tbsp sugar.
2. Press the mixture into a 18cm spring form tin and pop into the fridge.
3. Mix the rest of the sugar with the cream cheese and lemon juice. Fold in whipped cream and spread over the base.
4. Freeze for 1 hour covered in foil.
5. Top with fresh fruit for serving.
Rights Reserved: Allrecipes
3-Ingredient Chocolate Mousse
You'll only need three ingredients to make this delicious mousse recipe, which makes it a great simple option for little ones who want to make something special. Garnish with some fresh berries for extra oomph.
Time: 10 minutes plus 2 - 3 hours of chilling
100g dark chocolate
20g caster sugar
1. Separate your egg whites and yolks by cracking them in two and pouring the egg from one shell to another over a bowl until there is only yolk left.
2. Whip the egg whites until they form soft peaks, and then add the sugar.
3. Melt the chocolate, and add the egg yolks, stirring them in really quickly.
4. Fold the whipped egg whites into the chocolate until you can't see lumps of chocolate.
5. Pour your dessert into serving dishes and chill in the fridge.
Rights Reserved: Cooking with My Kids
Salted Caramel Peanut Butter Billionaire's Shortbread
This peanut butter twist on classic billionaire's shortbread recipe is sure to be a winner that dads will love.
Difficulty: Quite Tricky
Time: 45 minutes prep, 55 minutes cooking
Serves: 15 big slices
225g butter (plus a little more for greasing)
140g Unsalted Peanuts, toasted and cooled
225g Plain Flour
85g Golden Caster Sugar
Peanut Butter Layer
225g Smooth Peanut Butter
140g Icing Sugar
Salted Caramel layer
2 297g cans of Carnation caramel
1 1/2 tsp flaky sea salt or 1/2 tsp fine sea salt
Chocolate Toffee Topping
3x 100g bars dark chocolate
140g soft dairy toffee
1/2 tsp sea salt
1. Heat oven to 180C/160C fan/gas mark 4. Grease and line a 20 x 30cm rectangular cake tin with baking parchment
2. Pop all the ingredients for the base in the food processor and blitz together, and press into the bottom of your cake tin. Bake for 25 mins and set aside to cool.
3. For the peanut butter layer, melt the butter and peanut butter in a pan and mix together. Sieve the icing sugar into a bowl, then stir in the hot mixture. Pour onto your base layer, and pop in the fridge for 2 hours to set.
4. For the caramel layer, boil caramel and salt in a pan and simmer for 3-5 mins, whisking continuously. Leave for 20 mins to cool, then pour over peanut butter layer.
5. Melt the chocolate, and in a separate pan, mix the milk and toffees until they mix together.
6. Pour the chocolate over your shortbread slices, and drizzle the toffee with a spoon for decoration. Sprinkle with sea salt and you're done!
Rights Reserved: BBC Good Food
Emily is a nurse and self-proclaimed foodie who started her blog, Mama Needs a Mimosa, when her son Max was just 10 weeks old. She was on a mission to find places to eat where she could still enjoy really good food with her little boy. Mama Needs A Mimosa now recommends places across the UK that are family-friendly and still delicious and a quick look at her Instagram feed will leave you drooling. Emily's community of foodie parents has grown so much, she now hosts meet-ups for adults and kids alike (at brilliant restaurants of course).