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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Christmas pudding

Old English Christmas Pudding

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Old English Christmas Pudding - Video
A thermal cooker is the ideal way to cook your Christmas Pudding as it can't boil dry and therefore needs no looking after.
Christmas pudding
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Course Puddings
Cuisine UK
Servings
Ingredients
Course Puddings
Cuisine UK
Servings
Ingredients
Christmas pudding
Votes: 0
Rating: 0
You:
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Instructions
  1. 1. Grease a 2 pint/1 litre pudding basin
  2. 2. Put a trivet in the inner pot. Fill with enough water to come up to 5cms below the edge of the pudding basin when placed on the trivet.
  3. 3. Bring the water in the inner pot to the boil while you add all the dry ingredients to a large mixing bowl and mix.
  4. 4. Add the eggs, lemon juice, lemon rind, rum and milk. Mix with a wooden spoon.
  5. 5. Put the mixture into the greased pudding basin.
  6. 6. Place a piece of greased, greaseproof paper on top of the mixture.
  7. 7. Cover with aluminium foil and tie round the edge remembering to make a handle to lift the pudding out when hot.
  8. 8. Carefully place the basin in the inner pot of boiling water and bring back to the boil with the lid on.
  9. 9. Once boiling turn down the heat and simmer for 30 minutes with the lid on.
  10. 10. Place the inner pot into the vacuum-insulated outer Thermal Container, shut the lid and leave to slow cook without power for a minimum of 5 hours.
  11. 11. Once cooked remove the pudding and allow to cool before storing for Christmas.
  12. 12. Reheat before eating.
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