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Monday 09:00 - 16:00 Tuesday 09:00 - 16:00 Wednesday 09:00 - 16:00 Thursday 09:00 - 16:00 Friday 09:00 - 16:00

Mum's Choice, Plaine Lauzan, Port Louis (2026)

18/03/2026

Ingredients:
For the dough
300g fine semolina
150g unsalted butter, melted
¼ tsp salt
75g icing sugar
2-3 drops almond extract
25ml rosewater
1 tsp yeast
For the date filling
300g pitted dried dates, puréed
50g unsalted butter
1 tsp ground cinnamon
100g shelled pistachios, crushed (optional)

Method:
The night before you want to make these, put the semolina in a bowl and stir in the melted butter, mixing well. Cover the bowl and leave overnight at room temperature.
The next day, mix in the salt, sugar, almond extract and rosewater. Dissolve the yeast in 50ml warm water, set aside for 15 minutes, then stir into the mixture. Cover the bowl and leave for 1-2 hours at room temperature.
In a saucepan over a gentle heat, warm the dates, butter and cinnamon, stirring until the butter is melted and the mixture is malleable and smooth (about 10 minutes). Set aside.
Roll the dough into small balls – roughly 30g each – and put them in a clean bowl. Make the equivalent number of balls from the date filling, each roughly 20g, and put in a separate clean bowl. You should have about 20 balls of each, or at least equal numbers.
Carefully insert a ball of date filling into a ball of dough by flattening the dough in the palm of your hand, then shaping it around the filling. The dough needs to envelop the date filling until you end up with a filled sphere with any joins gently sealed. You can also make the maamoul in a spherical shape and coat them with crushed pistachios. For this, put the pistachios on a shallow plate and roll the filled spheres in the crushed nuts.
Heat the oven to 160°C. Arrange the maamoul on a baking tray lined with baking paper and bake for 25 minutes or until just beginning to brown on the base and very top. Leave to cool before eating, Happy Ramadan!

11/03/2026

Ingredients (15 pieces):
For the syrup
2 cup sugar.
1 ¼ cup water.
¼ cup honey.
1 teaspoon lime juice.
For flavoring the syrup:
1 Tablespoon orange blossom water or 1 Tablespoon rose water
1 teaspoon of vanilla extract.
For the cream filling:
2 cups whole fat milk.
3-4 Tablespoons Mum's Choice corn starch.
1 cup sweet cheese (optional)
For the knafeh:
450g knafeh
1 cup ghee

Instructions
Make the Syrup:
In a saucepan over medium-high heat add sugar, water, honey and your flavours, stir to combine.
Bring to a boil then add the lemon juice. Turn heat down to low and let it simmer for 10 minutes.
Make the filling:
In a saucepan whisk together cold milk and cornstarch until dissolved.
Place on your stovetop on medium, keep stirring the mixture until it bubbles and thickens.
Take off heat, let it cool completely, or pour the mixture in a bowl and cover directly with plastic wrap.
Make the knafeh:
In a microwave-safe bowl or in a small saucepan melt ghee and let it cool so you can handle.
Take one half of the thawed knafeh and pulse in your food processor. Make sure not to turn it into powder.
Place shredded knafeh in a bowl and proceed with the other half.
Pour ¾ of the melted ghee over the knafeh and spread the ghee evenly.
Preheat your oven to 350F.
Brush a 10” round pan with some of the melted ghee.
Place half the knafeh on the pan pressing hard with another plate or a measuring cup to spread evenly along the bottom and the sides.
Pour the pudding mixture topping it with the grated cheese if using.
Spread the filling evenly leaving about half an inch from the sides.
Top with the remaining half of the knafeh, spread evenly pressing lightly with your fingertips.
Pour the remaining ghee evenly on top.
Bake in the middle rack for 30 minutes until sides turn brown then move it up to brown the top for 10 to 15 minutes.
Pour cooled syrup over while hot and let it rest for 10 minutes.
Garnish with crushed pistachios.

07/03/2026

Ingredients:
1 cup Mum's Choice self-raising flour
1 tablespoon of sugar
2 eggs
1/2 cup milk
1/2 cup water
1/2 teaspoon vanilla extract
Pinch of salt
Steps:
Sift together the flour and salt into a large bowl. Stir in sugar.
In a separate bowl or large jug, mix together eggs, milk, water, and vanilla.
Add the wet mixture to the flour mixture while whisking constantly.
Once a smooth batter has formed and everything is well incorporated, cover with plastic wrap and refrigerate for at least 30 minutes.
Brush the base of a small non-stick pan with butter or oil over medium heat. When hot, pour a sufficient amount of batter.
Tilt the pan so the batter covers base in a thin film. Cook crepe for about 1 minute until underside is golden, then flip. Cook other side for just under 30 sec until golden. Transfer onto a plate, and continue for the rest of the batter.
Serve with the filling of your choice. Then roll and enjoy!

27/02/2026

Ingredients for (30 macarons)
For the macaron shells
1 ¼ cup (130g) almond flour
1 3/4cup (220g) Mum’s Choice icing sugar
4 large egg whites (100g) egg whites
2 teaspoon lemon juice
Zest of 2 lemons
2 drops yellow gel food coloring
For the filling
⅓ cup (75g) unsalted butter, softened
3 tablespoon (42g) cream cheese, softened
3 tablespoon (60g) lemon curd (homemade or store-bought)
1 cup (110g) Mum’s Choice icing sugar
Instructions
Wipe your mixing bowl and whisk with lemon juice and let dry.
Place printed templates on baking sheets, cover with parchment paper, and prepare a piping bag with a #806 plain tip. Set aside.
Sift almond flour and icing sugar together twice. Set aside.
Whip egg whites on medium until frothy. Add lemon juice and beat to soft peaks. Gradually add sugar and whip to stiff peaks. Mix in lemon zest and yellow food coloring until combined.
Sift the dry mixture over the meringue. Gently fold until the batter flows like lava and forms a ribbon that disappears in about 30 seconds.
Fill piping bag halfway and pipe shells onto prepared trays. Remove templates.
Let rest 30–60 minutes until a skin forms.
Preheat oven to 150°C. Bake 18–30 minutes, rotating halfway, until shells release easily from parchment. Cool completely on baking sheet.
Filling:
Beat butter and cream cheese until smooth. Add icing sugar, then lemon curd.
Pipe filling onto half the shells and sandwich with remaining shells.
Store in a single layer in an airtight container in the refrigerator.
Note: Measure and prepare everything before starting.

21/02/2026

Ingredients :
Servings: 12 Sesame balls
500g plain flour
3 tbsp milk powder full cream
6 tbsp Mum's Choice icing sugar
1 tbsp Mum's Choice baking powder
2 tbsp butter
1 tsp vanilla essence (optional)
sesame seeds (for coating)
vegetable oil for frying
Instructions
In a large mixing bowl, add the plain flour, milk powder, sugar and baking powder. Mix well to combine
Add the butter, then gently incorporate using both hands until the flour mixture reaches a sandy consistency.
Add 6 tbsp of water, then mix slowly to form a dough. Knead and add extra water if needed to form a slightly sticky but firm dough.
Make 12 equal dough balls then gently roll in sesame seeds to coat evenly (make sure they stick well to the dough).
Heat up some frying oil on medium to low heat then gently drop and fry the sesame balls for about 6 to 8 minutes until golden. Keep rolling them around so they cook evenly.
Enjoy!

13/02/2026

Chinese Almond Cookies
Makes: ~30 cookies
Ingredients:
180g butter
200g mum's choice icing sugar
1 large egg
400g mum's choice self-raising flour
50g mum's choice cornflour
100g ground almonds
½ tsp almond essence
Almond slices or whole almonds, for topping
1 egg yolk + 1 tsp milk (optional glaze)

Steps:
Cream butter and sugar until pale but not too fluffy.
Add egg and almond essence; mix just to combine.
Mix dry ingredients (self raising flour, cornflour, ground almonds).
Combine into a firm dough. Chill 30–60 minutes.
Preheat oven to 170–175°C. Line trays.
Roll dough thin and cut shapes or flatten dough balls slightly.
Top with almonds and lightly brush with egg glaze.
Bake 14–16 minutes until evenly golden.
Enjoy.

07/02/2026

Ingredients
1 ¼ cups self-rising flour (165g)
1 tablespoon Mum's Choice cocoa powder
½ teaspoon Mum's Choice baking soda
½ cup buttermilk (114 grams)
½ teaspoon vinegar
¾ teaspoon vanilla extract
2 tablespoons red food coloring
1 large egg
½ cup vegetable oil
¾ cup granulated sugar (150g)
Frosting:
150g cream cheese
85g butter
2 cups powdered sugar
½ teaspoon vanilla

Instructions
Preheat oven to 350 degrees F. Grease and flour a 9x2 inch cake pan.
Mix the flour, cocoa and baking soda together in a small bowl and set aside.
Mix the buttermilk, vinegar, vanilla and food coloring together in a liquid measuring cup and set aside.
In a mixing bowl, whisk together the egg, oil and sugar. Using a heavy duty scraper or large spoon, add the flour mixture and milk mixture to the egg mixture alternately in three parts, stirring until flour is mixed in.
Pour batter into the prepared pan and bake for 25 to 30 minutes or until a pick inserted in the cake comes out clean. Let cool in pan on a rack for 10 minutes, then carefully remove from pan.
Let cool completely.
To make frosting, mix together the cream cheese and butter. Gradually add the sugar. Using an electric mixer, beat until creamy. Beat in the vanilla.
To make a layer cake, cut the cake round in half. Ice one half. Stack second half on top and ice the whole half-cake.
Happy Valentine💙

31/01/2026

Sweet Banana Fritters Recipe(10-12)
Ingredients
4 ripe bananas
1 cup Mum's Choice self-raising flour
2 tbsp sugar (adjust to taste)
¼ cup liquid milk or water (add gradually)
½ tsp vanilla essence (optional)
A pinch of salt
Oil for frying
Method
Mash bananas until smooth.
Add sugar, vanilla, and salt. Mix well.
Gradually mix in the self-raising flour.
Add milk little by little to form a thick batter (not runny).
Heat oil on medium heat.
Drop spoonfuls of batter into the hot oil.
Fry until golden brown
Drain on paper towel. Enjoy!

23/01/2026

Turkish Delight (Lokum) Recipe
Serves: ~50 pieces
Ingredients
For dusting & coating:
3½ Tbsp Mum's Choice icing sugar
3½ Tbsp Mum’s Choice cornstarch
For the Turkish delight:
3 cups icing sugar
1¾ cups cold water
Juice of 1 medium lemon
½ cup cold water
½ cup + 2 Tbsp cornstarch
4¾ Tbsp powdered gelatin
1½ tsp rose water
1–2 drops red food coloring (optional)
Instructions
Prepare pan:
Line an 8×8 inch baking dish with parchment or plastic wrap.
Dusting mix:
In a small bowl mix the powdered sugar + cornstarch.
Sprinkle ~2 tsp over the base & sides of the pan; set the rest aside.
Sugar syrup:
In a large saucepan over medium-low heat add the sugar, lemon juice, and 1¾ cups water.
Heat until sugar dissolves (don’t boil).
Thicken:
In a small bowl mix ½ cup + 2 Tbsp cornstarch with ½ cup cold water. Whisk into syrup.
Sprinkle in the gelatin, whisking out lumps.
Bring to a boil, then simmer ~20 min until thick and pale jelly-like.
Flavour & set:
Remove from heat. Stir in rose water and food coloring.
(Optional: add chopped nuts)
Pour into prepared dish.
Chill:
Let set in a cool spot overnight (10–12 hrs) or up to 24 hrs.
Cut & coat:
Dust a board with reserved dusting mix.
Invert the candy, peel off parchment, and cut into cubes with a sharp knife.
Roll cubes in dusting mixture to coat. Enjoy!

15/01/2026

Ingredients:
1 1/2 cups whole milk
1/2 cup Mum's Choice cocoa powder
1 cup Mum's Choice icing sugar
2 cups heavy cream
1 teaspoon vanilla extract
Steps:
Whisk together whole milk, cocoa powder, and sugar. Whisk until the sugar and cocoa completely dissolve.
In a large bowl, beat 2 cups heavy cream until it forms stiff peaks. Fold the whipped cream along with 1 teaspoon vanilla extract into the cocoa powder mixture.
Refrigerate the mixture for at least 30 minutes until it is completely cold. This step helps it freeze faster, improves the texture, and allows the cocoa powder to become fully hydrated by the milk and cream.
Give the ice cream base one more gentle stir and freeze —about 1 1/2 to 2 hours.
Store your ice cream in an airtight plastic container at the back of the freezer to help preserve its flavour and texture.
Tips: Freezing it for an additional hour before serving will create a firmer texture.

29/12/2025

May your New Year be filled with sweet moments and perfectly baked dreams. 🧁✨

19/12/2025

Ingredients (8 -10 servings)
Chocolate cake
4 large eggs , separated
½ cup icing sugar
1 tsp pure vanilla extract
½ cup cake flour
¼ cup cocoa powder
1 tsp baking powder
½ tsp espresso powder
¼ tsp salt

Chocolate ganache frosting
226g ,dark chocolate chopped
1 tbsp ,unsalted butter
1 tsp pure vanilla extract
Pinch salt
¾ cup heavy cream
Whipped cream filling
1 cup heavy cream
¼ cup , icing sugar more or less (to taste)
1 tsp vanilla extract

Instructions
Chocolate cake
Preheat oven to 180°C and line a 25×38 cm (10×15 in) baking sheet with parchment. Whip egg whites to soft peaks; set aside. Whisk egg yolks and sugar until pale, then mix in vanilla. In another bowl, whisk flour, cocoa, baking powder, espresso powder, and salt. Stir dry ingredients into yolk mixture (thick batter). Mix in half the egg whites, then gently fold in the rest. Spread evenly in the pan and bake 10–12 minutes, until the cake springs back when touched. Cool briefly, then remove parchment.

Chocolate ganache frosting
In a small bowl, combine chocolate, butter, vanilla and salt.
In a small saucepan, heat the heavy cream over low heat until you see the edges start to bubble. Remove from heat and pour over the bowl of chocolate mixture.
Let sit for 5 minutes, then stir until completely combined and smooth.
Set aside to cool.

Whipped cream filling
In the large bowl of a stand mixer or in a large bowl using an electric hand mixer, whip heavy cream until soft peaks form. Add icing sugar (to taste) and vanilla and whip until stiff peaks form.

Assemble the cake roll
Once the cake is completely cooled, carefully unroll it.
Using a spatula, add an even layer of the whipped cream filling to the top of the cake. Gently roll the cake and then move it.
Use a spatula to coat the outside of the roll with the chocolate ganache frosting, on all sides. Top it with fresh cranberries and rosemary sprigs, then a coating of icing sugar.

Slice, serve & Merry Christmas!

Mum's Choice

18/03/2026

11/03/2026

07/03/2026

27/02/2026

21/02/2026

13/02/2026

07/02/2026

31/01/2026

23/01/2026

15/01/2026

29/12/2025

19/12/2025

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Monday	09:00 - 16:00
Tuesday	09:00 - 16:00
Wednesday	09:00 - 16:00
Thursday	09:00 - 16:00
Friday	09:00 - 16:00