|
|
Avril's Choice of recipes
for Lent and Easter
|
WHITE POT |
||
|
A large baking pan is
needed for this dish. |
||
|
|
½lb fine flour
¼lb brown sugar 1 gall (8 pints) fresh milk |
1 lb
treacle ½teaspoon allspice |
| Method :- Take a basin, stir together flour, treacle, sugar and spice and mix into a thin batter with some of the cold milk. Then boil the remaining milk and when boiling pour it on the batter, stirring briskly the whole time. Then put in a greased cake tin and put a slice of bread and butter on top of pan and bake for 2 hours in a slow oven. |
||
|
|
||
|
Ingredients : |
||
|
|
For the cake 12 oz butter 16 oz self raising flour 1 tsp nutmeg 24 oz currants For the marzipan mixture 200g castor sugar 450g ground almonds 1 tsp almond essence |
6 eggs 1 tsp cinnamon 8 oz sultanas 4 oz ground almonds 200g icing sugar 3 tsp lemon juice 6 egg yolks |
| Method :- Mix all the cake ingredients together, adding a little milk if the mixture is too thick. Mix the marzipan ingredients together, mould into a ball and cut in half. Place half of the cake mixture in a greased cake tin. Spread half of the marzipan over this then add the remaining cake mixture. Cook in an oven temperature of 150˚C for 2 hours and allow to cool. Retaining a small amount for decoration as marzipan balls, roll out remaining marzipan using a little icing sugar to prevent sticking. Cover top of cake with a small amount of jam and then cover top and sides with the rolled out marzipan. Decorate the cake with the marzipan balls. |
||
May the deep
spiritual meaning of this Lenten Season
bring us closer to the Lord, and may it
be crowned with the Wonderful Glory
of a Joyous Eastertide.
