Simnel Cake

A light fruit cake served traditionally around Easter. Hope you are sitting comfortably, time for a religion lesson (fun, right?!?!). Traditionally the number of balls on top of a simnel cake represents Jesus 12 apostles minus Judas. Some have 12 balls of marzipan to include Jesus with his apostles minus Judas. Lesson over, time for cake.

Makes 1 Cake

Cake Mixture
500g Dried Mixed Fruit (must include candied peel)
100g Glace Cherries, halved
200g Butter
200g Dark Brown Sugar
2 tsp Mixed Spice
5cl Cointreau
Juice and zest of a lemon
3 Eggs
225g Self Raising Flour
50g Ground Almonds

Topping
500g Ready Roll Marzipan
2-3 tbsp Apricot Jam
Icing Sugar

1. Preheat the oven to 170c/150c Fan assisted. Line a 20cm Cake tin with greaseproof paper. Cream butter and sugar together. It should be well combined. Then gradually add the eggs till its all mixed together and a runny consistency.

2.Then add the Cointreau, juice and zest of a lemon, dried mixed fruit and cherries, mix well. Add the flour, ground almonds and mixed spice and again mix well. It should be of a thicker consistency. Pour into the cake tin and bake for 1 hour and 15 mins. Test the cake by poking a toothpick through the centre. When pulled out it should be clean. If not put in for 5 minute intervals until baked through, Leave to cool on a wire rack.

3. For the topping, cut 2/3 of the block. Dust the surface with icing sugar and roll the portion out and cut into a circle. With the remaining marzipan make into 12 balls (I made one bigger to put in the centre). Warm the apricot jam in a pan on the hob. Base the cake with the apricot jam and apply the rolled out marzipan. Then dab each ball with apricot jam and arrange on top of the marzipan.

4. Preheat the grill and put the cake under for 5 - 6 minutes until the top is golden brown.

Bara Brith (V)

A Welsh bread made with dried fruit, tea and spices. In welsh it means 'speckled bread'. It tastes delicious and always a good companion with a cup of hot tea.

Makes 1 Loaf

450g Mixed Dried Fruit
1 Mug of Black Tea
225g Demerara Sugar
100g Glace Cherries, halved
1 1/2 tsp Mixed Spices
1 1/2 tsp Cinnamon
1 large free range egg
450g Self Raising Flour
100g Butter
2 tbsp Clear Honey
1 tbsp Caster Sugar

1. Put the mixed dried fruit in a mixing bowl with sugar. Pour the tea over the sugar and fruit, cover and leave overnight.

2.  Preheat the oven to 170c/150c fan assisted. Line a 2lb loaf tin with greaseproof paper.

3.  Mix the rest of the ingredients with the dried fruit mixture. Mix well.

4. Pour in the loaf tin and bake for 1 1/2 hours to 2 hours. To check its cooked all the way through skewer through the centre, if its cooked it should come out clean.

5. Cool on the rack. Sprinkle with caster sugar. Serve

Flapjacks (V)

An easy recipe that only needs 4 ingredients (5 if you want to top with chocolate).

Makes 12 Flapjacks

120g Butter

5 tablespoons of golden syrup

75g Brown Sugar/Golden Caster Sugar

280g Oats (Porridge Oats)

Optional Additions:

Dried Fruit and Nuts - Mix in with the main ingredients

Chocolate -  Add to the top or break into small chunks and mix.

1.   Preheat the oven to about 200c/ 180c fan assisted.

2.   Line a tin with baking paper. Make sure the tin is big enough to hold the mixture.

3.   Melt the butter in a pan. Once it has melted add the sugar and golden syrup.

4.   Take off the heat and add the oats to the pan. Mix well. Tip into the tin and press the mixture in. Make sure the mixture isn't too thin otherwise it will be too stiff and not to thick otherwise it wont bake properly.

5.   Bake for about 15 minutes. When done it should look golden. Leave to cool.

6.   Once cooled lift the flapjacks out with the greaseproof paper and cut the flapjacks into individual portions.