It’s April tomorrow, and nearly Easter; it’s going to be a very late Easter this year, but not as late as the latest that can be which is April 25th. The next April 25th Easter Sunday will be in 2038! As the season is approaching – and has been since January 2nd in most shops with their displays of chocolate eggs and hot cross buns, I’ve been thinking about Easter cooking. I love Simnel cake with a thick band of marzipan running through, but not all the family do… ditto Easter biscuits, not everyone likes the flavour of cassia oil.
I’ve come across an Easter loaf recipe which maybe everyone will like!
- ½ pint warm milk
- 1 lb flour
- 1 oz yeast (I presume live yeast)
- butter, creamed
- 2 oz sugar, plus extra for the top
- 2 oz raisins, plus a few for the top
- chopped almonds
- 1 egg
- extra beaten egg
- cream the yeast with 1 tsp sugar
- mix it with the milk and add the flour
- mix to a dough
- leave to rise for ¾ hour
- mix with the creamed butter, raisins, and egg beaten with the rest of the sugar
- let the mixture rise again then place it in a large loaf tin, so that it is only half full
- allow to rise until the tin is full
- bake in a hot oven, and when nearly cooked, brush with the beaten egg and sprinkle with chopped almonds, raisins and sugar
- return to the oven to finish baking
This recipe from the early 1930’s doesn’t give a temperature or time; I think it should be 220º C/425º F/ gas mark 7 for about 35-45 minutes. There is no instruction to knead, but I’m sure it should be done!. Having found this recipe and with a few weeks until Easter Sunday, I should have plenty of time to practice.