I don't think there is a traditional Easter meal in UK. A lot of people eat Roast lamb, but the only food tradition I can think of is the Simnel cake with the 11 faithful "apostles" on it.
The simnel cake has a layer of almond paste in the middle and is topped with a second layer of almond paste. 11 balls of almond paste are used to decorate the top of the cake, representing the 11 apostles (minus Judas). The cakes used to be baked by girls "in service" and taken home to their mothers on Mothering Sunday (mid-lent). Being a fruit cake it easily keeps until Easter.
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Posted 11 months ago by Pollys_Mum_in_UK_2605 #
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Recipe for simnel cake
Preparation time less than 30 mins
Cooking time 1 to 2 hours
Ingredients
110g/4oz butter or margarine
110g/4oz soft brown sugar
3 eggs, beaten
150g/5oz plain flour
pinch of salt
½ tsp ground mixed spice (optional)
350g/12oz mixed raisins, currants and sultanas
55g/2oz chopped mixed peel
½ lemon, grated rind only
1-2 tbsp apricot jam
1 egg, beaten for glazing
For the almond paste: (Marzipan)
125g/4oz caster sugar
125g/4oz ground almonds
1 egg, beaten
½ tsp almond essenceMethod
1. To make the almond paste: place the sugar and ground almonds in a bowl. Add enough beaten egg to give a fairly soft consistency. Add the almond essence and knead for a minute until the paste is smooth and pliable. Roll out a third of the almond paste to make a circle 18cm/7in in diameter and reserve the remainder for topping of the cake.
2. Preheat oven to 140C/275F/ Gas 1. To make the cake:cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and spice (if using) a little at a time. Finally, add the dried fruit, peel and grated lemon rind and mix into the mixture well.
3. Put half the mixture in a greased and lined 18cm/7in cake tin. Smooth the top and cover with the circle of almond paste. Add the rest of the cake mixture and smooth the top leaving a slight dip in the centre to allow for the cake to rise. Bake in the preheated oven for 1½ hours. Once baked, remove from the oven and leave to cool.
4. When you are ready to decorate the cake, preheat the oven to 180C/350F/Gas 3. Brush the top of the cooled cake with the apricot jam. Divide the remainder of the almond paste into two; roll out a circle to cover the top of the cake with one half and form 11 small balls with the other half.
5. Place the circle of paste on the jam and set the balls round the edge. Brush all the top with a little beaten egg.
6. Return the cake to the preheated oven for about 10 minutes or long enough for the almond paste to brown.Posted 11 months ago by Pollys_Mum_in_UK_2605 #
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Oh YUM! The cake sounds delish...I am printing the recipe, I do love a good fruitcake. Yes, I did wonder about having lamb, as that seems to be very popular in Europe (?) Years ago, I would make lamb, but it seems too rich for my stomach these days! My Son's father-in-law makes gyros and the meat is beef, lamb and pork, I believe...they are delicious!
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It is a fine grain sugar, not as fine as icing sugar which I think is what you call powder sugar. Granulated is the coarsest, then it's caster sugar and then icing sugar. I have made almond paste with both icing sugar and caster sugar. Icing sugar makes a smoother paste.
Posted 11 months ago by Pollys_Mum_in_UK_2605 #
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Because I am so busy Easter Day I will be cooking a meal for Easter on Easter Monday instead. We will have roast lamb, roast potatoes and the usual veg (carrots/peas etc). I haven't decided what to do for a pudding yet. At tea time we will have simnel cake and/or chocolate crispy cakes topped with Cadbury mini-eggs.
Posted 11 months ago by Pollys_Mum_in_UK_2605 #
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How are you feeling Pika? Has the wound which was hurting so badly calmed down now?
Posted 11 months ago by Pollys_Mum_in_UK_2605 #
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This thread is making me hungry! :)
We're going to hubby's sister's house for Easter, where there will be far too much food, as always. Then my stepdaughter is driving us to the airport for our flight to London - yippee!! I'll probably allow myself a glass of red wine on the plane, in hopes that between that and a big meal I can sleep my way across the Atlantic.
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I love roast lamb (but Hubbs won't eat it) - your meal sounds yummy PM! For dessert, I'm making my grandmothers caramel cake..... the receipe has been used in our family for generations..... it's kind of tricky to make because you really have to watch the icing so it won't burn, but after you get the hang of it, it's my family's number one favorite!
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On Easter Day I am going to eat "lunch" at the "greasy spoon" in Watford, before I go to the rugby match. It's called "The Football Café" and it serves a really good full English breakfast. So that's what I'll probably have for lunch.
Posted 11 months ago by Pollys_Mum_in_UK_2605 #
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OK, AV....I suspect the stores I shop in don't have the superfine sugar, but I will check, it would be nice to know. Your caramel cake sounds way too yummy, too!
Kilroy, lucky you on your trip to the UK :)
Geez, Pika....that's too bad about your infection...hope the antibiotics will clear it quickly! -
I think for pudding on Monday I might make chocolate mousse and lemon or lime snow.
Posted 11 months ago by Pollys_Mum_in_UK_2605 #
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Lime snow is one of my daughter's favourites. You make a syrup with some caster sugar and water, add the juice of two or three limes (depending on size) and the grated lime zest, add to some melted gelatine. Mix well and set aside to cool. When the mixture is cold, but before it sets, pour it into a mixing bowl with some eggs whites. Whisk until the whole thing looks like a gigantic meringue. This bit takes ages even with an electric whisk, you have to reckon on at least 10 minutes whisking. To help the mixture set you can stand the bowl in iced water while you whisk. Pour int serving dish or dishes and chill in the fridge. Decorate with little swirls of lime zest.
Posted 11 months ago by Pollys_Mum_in_UK_2605 #
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The lime snow does sound good,(and pretty, too!) and also very light and refreshing, which is nice to have with a big meal! Sometimes I make cheesecake for dessert, but that is a meal in itself and is just too much. So, you call these "puddings" and eat them with the meal, not for dessert?
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Pudding and dessert are the same thing - the sweet course after the main meal. Cakes etc. get eaten at tea-time.
Posted 11 months ago by Pollys_Mum_in_UK_2605 #
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It's the English language that causes the problems, so many words for the same thing!
Posted 11 months ago by Pollys_Mum_in_UK_2605 #
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I have to go soon. Daughter is coming home from N. Ireland and I have to go to the airport to pick her up. I don't know if I'll be back on this evening, if not, see you tomorrow.
Posted 11 months ago by Pollys_Mum_in_UK_2605 #
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