CHILDREN at a village Sunday school have created Mother’s Day cup cakes by giving an old tradition a twist.
Youngsters at St John the Baptist Church Sunday school spent the morning making Simnel cup cakes this week in preparation for a special Mother’s Day service on Sunday, March 10 at which the children will present posies to their mums.
Janice Owen, wife of the village vicar Rev Ray Owen, helps to run the Sunday school and adapted a recipe for Simnel cake to create the special cup cakes.
She said: “Years ago girls who had been sent away to work in service to well-off families were allowed home to visit their mother church in mid-Lent and take their mothers Simnel cakes which they had baked.”
Ingredients:
125g butter or margarine
125g mixed fruit, cut finely
150g caster sugar
70g Glace cherries or apricots, cut finely.
2 eggs
100g plain flour
50g SR flour
pinch of salt
½ tsp cinnamon
½ tsp nutmeg
1/4tsp almond essence
Method:
Pre-heat oven to moderately low (170C-150C fan assisted). Cut out six or 12 round shapes of almond paste, either home-made or bought ready rolled, to fit halfway up the paper cases.
1: Line a six hole large or 12 hole medium tray with paper cases.
2: Beat butter and sugar till light and fluffy.
3: Add beaten egg with essence alternately with sifted flour, salt and spices, and milk if necessary.
4: Mix in dried fruits.
5: Put mixture halfway up each case then place an almond paste disc on top. Add more mixture and smooth the top.
6: Bake large cakes for about 45 mins, smaller for about 40 mins. Turn cases onto wire rack to cool. Decorate with flowers, either fresh or made with royal icing.
