Simnel Cake

• Ingredients

• 6 oz (175g) butter or margarine
• 6 oz (175g) soft brown sugar
• 3 large eggs
• 9 oz (250g) self-raising flour
• pinch of salt
• ½ tsp mixed spice
• 5 tbsp milk
• 2 tbsp golden syrup
• 1 lb (450g) currants
• 2 oz (50g) raisins
• 4 oz (100g) sultanas
• 1 oz (25g) glace cherries, quartered
• 4 oz (100g) mixed peel, chopped
• 1 lb (450g) almond paste (marzipan)
• apricot jam
• beaten egg to glaze

• Method

• Heat the oven to 180 c, 350 f, gas mark 4.
• Grease and line an 8 inch round cake tin.
• Beat the butter and sugar together until light and fluffy.
• Add the eggs, one at a time, with a little flour, beating well after each addition.
• Stir in the salt and spice, add the milk and syrup with a little more flour, mix well.
• Fold in the remaining flour and fruit.
• Place half the mixture into the cake tin and smooth level.
• Divide the almond paste in half and roll out one half into an 8 inch round shape. Place on top of the cake mixture.
• Cover with the remaining cake mixture.
• Bake for about 1 hour, then reduce the temperature to 140 c, 275 f, gas mark 1 and bake for 2½ hours.
• Allow the cake to cool.
• Divide the remaining almond paste in half again, roll one half into an 8 inch round shape.
• Brush the top of the cake with apricot jam and place the almond paste on top.
• Roll the remaining paste into eleven small balls.
• Brush the top of the cake with beaten egg and place the balls of paste around the edge close together, then brush again with egg.
• Place under a hot grill to brown the marzipan.

Hot Cross Buns

• Makes: Approx 12

• Ingredients

• 2 oz (50g) caster sugar, plus 1 teaspoon
• 5 fl oz (150ml) warm water
• 1 level tbsp dried yeast
• 1 lb (450g) plain flour
• 1 level tsp salt
• 1 rounded tsp mixed spice
• 3 oz (75g) currants
• 2 oz (50g) cut mixed peel
• 1 ½ - 2 fl oz (40-55ml) warm milk
• 1 egg, beaten
• 2 oz (50g) melted butter

• for the cross:

• 4 oz (110g) plain flour
• 3 tbsp water

• for the glaze:

• 2 tbsp sugar
• 2 tbsp water

• Method

• Mix the tsp of caster sugar into the warm water, until dissolved.
• Add the dried yeast and leave the mixture until a froth develops on the top.
• Sift the flour, salt and mixed spice into a bowl and add the rest of the sugar.
• Add the currants and mixed peel and stir well.
• Make a well in the centre of the bowl and pour in the yeast mixture, plus 1 ½ fl oz (40ml) of the warm milk, the beaten egg and the melted butter.
• Mix into a dough, adding the remaining milk if necessary.
• Knead the dough for about 6 minutes, then leave for around an hour in a warm place to rise.
• After an hour knead the dough again until it is back to its original size.
• Divide the dough into 12 round portions, and arrange them on a greased baking sheet, allowing room for them to expand.
• Make a deep cross on each one with a sharp knife.
• Leave them in a warm place for around 25 minutes to rise again.
• Meanwhile, mix 4 oz (110g) plain flour with approximately 3 tbsp water, roll out thinly and cut into small strips.
• Place the strips onto the buns in the shape of a cross, dampening them with water first to seal them.
• Bake the buns for 15 minutes, in a pre-heated oven at gas mark 7, 425 F, 220 C.
• To make the glaze, melt the sugar in the water over a gentle heat, and brush the buns with it as soon as they come out of the oven.