Kickstart Father’s Day with these delicious recipes by Maple from Canada including a Bacon Breakfast Bun (yum!) and a Lemon Myrtle, Maple and Raspberry Cheesecake to share with the entire family for morning or afternoon tea.
Bacon Breakfast Bun (Makes 4 portions)
Ingredients
- 8 rashers streaky bacon
- 3 tablespoons pure Canadian maple syrup (preferably amber for its rich taste)
- 4 eggs
- 4 brioche buns, cut in half and toasted
- Tomato ketchup to serve
Method
- Heat the oven to 200C/180C fan/gas 6. Place the bacon on a rack over a baking sheet. Cook for 6 mins until starting to turn crispy, then remove and brush with maple syrup on both sides. Cook for a further 6 mins until crisp.
- Fry your eggs and place one on the base of each toasted brioche bun.
- Top with the glazed bacon, a dollop of tomato ketchup and the lid of the bun.
Lemon Myrtle, Maple and Raspberry Cheesecake (Makes 10 portions)
Ingredients for the cheesecake base
- 3 cups digestive biscuits, crushed
- 90g unsalted butter, melted
- 1/2 tsp salt
Ingredients for the cheesecake batter
- 2 cups single cream
- 2 tbsp dried lemon myrtle
- 2 cups cream cheese
- 1 3/4 cups maple sugar
- 2 tbsp pure maple syrup (preferably golden colour for its delicate flavour)
- 1/8 cup Cornflour
- 2 eggs
- 1/4 tsp egg yolk
- 1 tsp vanilla extract
- Fresh raspberries to garnish
Method for the cheesecake base
- Preheat oven to 160°c.
- In a large bowl, mix the crushed digestive biscuits, salt and melted butter.
- Line a round piece of baking parchment in a 25cm springform cake tin.
- Press the mixture into the bottom of the cake tin using a spoon and bake for 10 minutes.
- Leave to cool on a wire rack while preparing the cheesecake batter.
Method for the cheesecake batter
- Pour the single cream into a small pan and gently bring to a simmer.
- Take the pan off the heat, add the dried Lemon myrtle leaves and leave to infuse for 15 minutes.
- Mix the maple sugar and cornflour in a bowl.
- In a mixer bowl with the paddle attachment, beat the cream cheese until smooth.
- Change the paddle to the whisk attachment.
- Add the maple sugar and cornflour mix into the cream cheese and whisk on a low speed.
- Add in the eggs, egg yolk, maple syrup and vanilla extract and gently combine.
- Drain the infused cream (step 1) with a sieve, then pour it into the cheesecake batter.
- Pour the cheesecake batter into the prepared springform cake tin and bake for 1 hour.
- Keep refrigerated for 8 hours minimum after baking.
- Once cool and set, run a round-bladed knife around the sides of the tin to loosen any stuck edges.
- Unlock the side of the tin, slide the cheesecake off the bottom of the tin onto a plate, then slide the baking parchment out from underneath.
- To garnish, top the cheesecake with fresh berries and pour over more maple syrup, then serve.
Looking for more Father’s Day recipe ideas?
What better way to treat your fathers than with some delicious pancakes? This Korean fried chicken with fluffy maple pancakes recipe is the ultimate explosion of flavours that will be sure to impress.
Is Dad a spice enthusiast? Then he’ll enjoy this spicy jerk chicken burger with maple slaw. Deliciously sweet and spicy, the combination of Caribbean flavours and the sweet pure maple makes for a flawless burger to enjoy al-fresco style.
Maple Rum Balls are sure to be a hit for Dads’ who enjoy this dark spirit. This recipe makes 40 balls and only takes 30 minutes to make (plus one-hour resting time in the fridge).