The Simnel Cake- at Easter; for Mothers, too.

THE SIMNEL CAKE

In the late 17th century, girls brought a rich fruit cake called simnel cake home to their mothers on Easter Sunday. The cake was enriched with marzipan and decorated with 11 marzipan balls representing the 12 apostles minus Judas, who betrayed Jesus at the Last Supper.

The Simnel Cake signifies the end of Lent, a period of fasting and repentance. They are 40 days which come before Easter. It culminates in a feast of seasonal and symbolic foods. The Simnel Cake is rich with fruits, spices and marzipan, all forbidden during the period of Lent.

But, originally the Simnel Cake was made on Mother's Day (Mothering Sunday) in the days when girls in service (maids and cooks) were given the day off to visit their mothers. So this cake is used for both festivities and with different meanings. On both, it's tasty.

Christmas Time again!

We Wish You a Merry Christmas
We wish you a Merry Christmas; We wish you a Merry Christmas;
We wish you a Merry Christmas and a Happy New Year.
Good tidings we bring to you and your kin;
Good tidings for Christmas and a Happy New Year.
Oh, bring us a figgy pudding;
Oh, bring us a figgy pudding;
Oh, bring us a figgy pudding and a cup of good cheer: Refrain
We won't go until we get some;
We won't go until we get some;
We won't go until we get some, so bring some out here: Refrain
We wish you a Merry Christmas;
We wish you a Merry Christmas;
We wish you a Merry Christmas and a Happy New Year.

Do you remember this traditional Christmas carol?

I suppose everybody knows it. You all have listened to it very often. Perhaps you have even sung it every year. It is also possible that you are really fed up with it as you have listened and listened and listened to it every year.

But what perhaps you don't know is the connection between this Christmas Carol and the topic of this blog: "Food and Drink...".

Well, I consider it's time for you to get an idea:

The FIGGY PUDDING being considered as a typical British habit and as a new recipe for you to practice.

I must admit that it isn't my favourite British food. I haven't tasted it very often either. Although I'm interested in all aspects of British culture, I prefer our typical Spanish "polvorones" and "mazapanes". But, here you are. If you want to cook and taste it, try the following instructions and make any comment about its ingredients, the level of difficulty, if you consider it is tasty or any comparison with any other Christmas cake you like.

Go ahead, watch the video and follow the instructions carefully and share your information with all of us.

OTHER COOKERY WEBSITES:

http://homecooking.about.com/od/dessertrecipes/r/bldes108.htm

http://www.youtube.com/watch?v=B8w3kVpGjhA

http://thefoody.com/pudding/figgypudding.html

http://www.wisegeek.com/what-is-figgy-pudding.htm (including information for Diabetics and people on a diet)

Easter in Great Britain

When we think about something special at Easter in Spain, we usually think of Easter eggs (like the one in the photo to the right). Of course, there are "torrijas" all over the country. There are also lots of different cakes, sweeties and so on, according to the place where you spend your Easter holidays.


What about Great Britain and Ireland? What's the meaning of Easter for Britons? Remember they are not a Catholic, but an Anglican country. Even the name is from Anglo-Saxon origin, a goddess of fertility and springtime.


Easter in Britain and Ireland is similar throughout all four countries and, as in Spain, involves traditional cooking and baking with the highlight of the weekend of festivities involving copious amounts of chocolate eggs. Have you ever thought that Spaniards and Britons shared customs and traditions?


The two important cakes at Easter are the Simnel Cake and Hot Cross Buns. They were my first contact with Easter traditions in Britain during my first stay with my "British family" at Alice's. I must say that they were a Catholic family, a minority in London.


Hot Cross Buns are marked with a cross and were eaten by the Saxons to honor their goddess Eostre - it is thought the bun represented the moon and the cross the moon's quarters. To Christians, the cross symbolizes the crucifixion and traditionally eaten warm with butter on Good Friday (on the photo on the right).


The Simnel Cake signifies the end of Lent but as it was originally made on Mothering Sunday, I consider it deserves an entry apart.


Anything else important about Easter? Any other memories to share with you? Yes. It's nothing to do with food and drink, but all the same, you must know that British people share some traditions, as chocolate eggs and that they are not all so shy and reserved and you may think of them. "Easter Bonnet Parade" is a good example.

Ir a: http://www.visitbritain.co.uk/things-to-see-and-do/interests/food-drink/features/easter-food-traditions.aspx (about all kinds of traditions)

Ir a: http://www.telegraph.co.uk/foodanddrink/ (news about 2009 Easter)

Spotted Dick

"Spotted Dick" or "Spotted Dog. A curious name for a dish!

And here you are, ready to cook. Or perhaps, ready to explain a group of students "Food and Drink Vocabulary", or the difference between "countable and uncountable nouns" or "how to measure uncountable nouns", ... Or ready to prepare a cultural day.

In any case, you can read recipes or write your favourite dish recipe. Or better, your students can talk about one recipe they like or even prepare if you have got time and a suitable place.

If you try with a British recipe, this may surprising because of the name. What is a "Spotted Dick" or a "Spotted Dog" as it is also called?






Ingredients:

285g (10oz) Self-Raising Flour 150g (5oz) Shredded Suet 150ml (¼ pint) Milk 110-160g (4-6oz) Currants or Raisins 85g (3oz) Castor Sugar 1 Lemon, zest only, finely grated Pinch Salt


How to cook it:


Mix all of the dry ingredients, including the grated lemon zest, together thoroughly Add enough milk to produce a soft dough. Turn out onto a floured surface. Roll out the mixture to produce a roll approximately 15cm (6 in) long and 5cm (2 in) in diameter. Prepare either a tea towel lightly dusted with flour, or sheet of kitchen foil or a double thickness of greaseproof paper, brushed with melted butter. Wrap loosely but securely, leaving enough space for it to rise. Tie or seal the ends. Place in the steamer and cover tightly. Steam for 1½ to 2 hours. Serve cut into thck slices with hot custard. Other possibilities are cream, hot chocolate, ... but try your own one.

Ir a: http://www.grouprecipes.com/20861/spotted-dick-recipe.html


Ir a: http://www.videojug.com/film/how-to-make-spotted-dick


Ir a: http://www.shamrockfoods.ie/Recipes/Spotted-Dick-48.aspx



If you need more details to get a proper "Spotted Dick", follow the instructions shown in this marvellous video, including basic printed vocabulary.


Ir a:http://www.videojug.com/film/how-to-make-spotted-dick

To help student with their own recipes, the following links may be useful.


Ir a: http://wazniak.mimuw.edu.pl/index.php?title=Lesson_3_-_Vocabulary_-_FOOD_AND_DRINK_-_Page1 with easy multiple choice activities


Ir a: http://www.saberingles.com.ar/lists/drinks.html for basic vocabulary and listening to learn how to pronounce


Ir a: http://www.englishclub.com/english-for-work/food-drink.htm for more especialized vocabulary.



And if you are more interested in the curious name, Spotted Dick", you can read interesting websites and surveys with different possibilities. All the same, when dealing with recipes, flavours are more important than background information or ethimology, aren't they?