Easter simnel cake

Mr D’s Easter Simnel Cake

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Mr D's Easter Simnel Cake
Making the cake takes about 20 minutes to put together, 30 minutes simmering and 4 to 6 hours power free thermal cooking. This is a saving of 1 hour 30 minutes oven time. The recipe is based on a Waitrose recipe and uses their products but these can be substituted with similar ingredients.
Easter simnel cake
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Cuisine UK
Servings
Ingredients
Cuisine UK
Servings
Ingredients
Easter simnel cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Line the case of your cake tin (see above for details of the tin) with greaseproof paper and grease the sides and lid with butter.
  2. Place the fruit into a bowl with the grated zest and lemon juice and set aside.
  3. Beat the eggs until they are fluffy and set to one side.
  4. Add the butter and sugar to a large bowl and beat together until pale.
  5. Add the whisked eggs gradually mixing well as you between each addition - if the mixture begins to curdle, add a little flour.
  6. Sieve the flour and mixed spice over the mixture, then fold in until combined.
  7. Cut 200g marzipan into cubes and fold into the mixture with the reserved fruit and almonds, until evenly distributed.
  8. Spoon the mixture into the prepared cake tin and level the top.
  9. Cover the top of the cake/pudding tin either with the lid if you are using Mr D's Cake Tin or eco-friendly foil. This is to stop water dripping on the top of the cake.
  10. Place the cake/pudding tin inside the inner pot on a trivet.
  11. Add enough boiling water to come ¾ the way up the side of the cake tin.
  12. Bring back to the boil and then turn down the heat to a low simmer. Simmer gently with the lid on for 30 minutes.
  13. Turn off the heat and transfer the inner pot into the vacuum-insulated outer container.
  14. Close the lid and thermal cook without power for a minimum of 4 hours. It can be left overnight.
  15. Once cooked, allow to cool in the tin before removing.
  16. Remove from the cake/pudding tin and place on a wire rack.
  17. To decorate, remove the baking parchment from the cake. Roll half the remaining marzipan into a round the size of the top of the cake.
  18. Brush the top of the cake with the apricot jam and place the rolled marzipan on top.
  19. Roll the remaining marzipan into 11 balls and position around the edge.
  20. Place under a preheated high grill for 1-2 minutes or until golden and finish with a ribbon decoration.
  21. Happy Easter
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The Best Gluten Free Bread

The Best Gluten Free Bread

This simple recipe for Gluten Free Bread is so easy to make in a thermal cooker. There is no kneading or waiting for it to rise like conventional bread.

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The Best Gluten Free Bread
Most people say the gluten free bread is very dry. By cooking it in a thermal cooker dryness is not a problem as you will get lovely soft bread with a good crumb. You will need for this recipe a 1lb bread tin with a lid such as the Mr D’s Bread Tin.
The Best Gluten Free Bread
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Cuisine UK
Servings
Ingredients
Cuisine UK
Servings
Ingredients
The Best Gluten Free Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix together the flour, salt, yeast and sugar.
  2. In a bowl beat the milk, vinegar and egg together.
  3. Add the flour and mix to form a sticky dough. You are looking for a thick batter.
  4. Cut a piece of greaseproof paper to line the bread tin.
  5. Grease the tin not forgetting the lid and place the greaseproof paper in the bottom.
  6. Add the batter to the bread tin and leave the lid off.
  7. In the inner pot add ¾ cup of boiling water and ¼ cup of cold water.
  8. Place the bread tin on a trivet in the inner pot.
  9. Put the lid on the inner pot.
  10. Put the inner pot into the outer insulated container. Shut the lid and leave to rise.
  11. After 30 minutes, check to see if the dough has doubled in size (filling the tin about ¾). If not leave it bit longer.
  12. Once the dough has doubled in size, remove the inner pot from the outer container and put the lid on the bread tin.
  13. Pour boiling water into the inner pot until the water comes about ¾ of the way up the side of the bread tin.
  14. Put the inner pot on a heat source and bring back to the boil.
  15. Once boiling, turn the heat down so the water in simmering. Simmer for 20 to 25 minutes with the inner pot lid on.
  16. Turn off the heat and place the inner pot into the insulated outer container.
  17. Shut the lid and leave to thermal cook without power for a minimum of four hours. It can be left overnight.
  18. Once cooked remove the tin from the inner pot and carefully take off the lid.
  19. Leave for a few minutes then run a knife carefully around the edge of the bread and turn out onto a rack.
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