Cook's Corner Your fortnightly recipe to tantalise your taste buds

SIMNEL CAKE
Ingredients- makes one 7 in (180mm) Cake.
6oz (175g) Butter.
6oz (175g) Light soft brown sugar.
3 eggs
Finely grated rind of 1 orange.
Finely grated rind of 1 lemon.
8oz-(225g) Plain flour
1 Level teaspoon Baking powder.
1 Level Teaspoon Ground mixed spice.
1lb (450g) mixed dried fruit.
2oz (50g) Glace cherries (quartered)
2oz (50g) candied peel (chopped)
2 Tablespoons milk.
1-Tablespoon Apricot Jam.
1lb (450g) Marzipan.
2oz (50g) icing sugar.
A little hot water.

Decoration.
Small Easter eggs or Marzipan Balls. Gold or White Ribbon.
Grease and line 7in cake tin.
In a warmed bowl, cream the butter and sugar until light and fluffy. Gradually beat in the eggs and the grated orange and lemon rind. Sieve the flour with the baking powder and mixed spice. Fold into the egg mixture. Mix in the dried fruit, cherries, candied peel and milk. (If you plan to decorate the cake with Marzipan Balls, set aside about 4-oz (115g) of the Marzipan.)
Divide the remaining Marzipan in half and roll out one piece into a circle the same size as the cake tin. Spoon half the cake mixture into the prepared tin, place the circle of Marzipan on top and cover with the remaining cake mixture, smooth the surface level.

Bake in centre of the preheated oven for 2 ¾-3 hrs, or until the centre of the cake is firm to the touch. 150C/300F/gas 2. Cool the cake in the tin for 45 mins, then turn onto a wire rack. When the cake is cold, brush the top with Apricot Jam. Roll out the remaining Marzipan to cover the top of the cake. Press down gently and mark a pattern with the prongs of a fork around the edge.

Mix the icing sugar with a little hot water to make a stiff pouring consistency and run the icing over the centre of the cake, leaving a margin of Marzipan around the edge.   When the icing has set, decorate the cake with small Easter eggs or make the reserved Marzipan into 11 balls and arrange them around the edge of the cake. Wrap a length of gold or white ribbon around the cake, and tie with a bow.  (This cake will keep for up to a month in an airtight tin)

BACONSTHORPE VILLAGE HALL.
Forthcoming events.
Wed: 9th March an Easter Prize Bingo, eyes down at 7-30pm.
Sat: 19th March an Easter Fayre at 2pm, with a variety of stalls.
Fri: 29th April an evening Jumble sale at 7pm.
Pat Youngs
(secretary.)

Jacqueline’s Footwear & Accessories

Jacqueline has been in the footwear business now for over 25 years most recently managing the footwear department in Hunts of Sheringham. Her exciting new venture is opening in The Courtyard on 26th March, Jacqueline’s Footwear and Accessories, where she will be stocking a wide variety of ladies footwear, handbags and accessories.

Among those to be stocked are classic ranges such as Hotter Shoes, Reiker, Zodiaco, Van Dal Shoes and HB Shoes, with Smith and Canova Handbags and leather goods adding to the choice available. She will also have a range of Barbara Easton Jewellery to feast your eyes on.  Jacqueline’s aim is to provide a personal service to her customers, being only too happy to order items not stocked where possible.   Looking forward the intention is to broaden the range available to encompass a small selection of gentlemen’s and children’s footwear.

Opening Weekend 26th & 27th March.
Why not pop in for a celebration tipple and a quick browse.
1 The Courtyard, Station Road, Sheringham

Car Boot/Tabletop Sale
Copeman Centre - Briston Village Hall
Saturday March 5th from 9am-12noon.
The cost will be £5 per car/table
Setting up from 8am.
Refreshments available.
Advance booking:- only £4 per car/table
or share a table with a friend it will be cheaper and you can share the workload, and have fun!
Contact:- Terry Serne - 01263 862244
Or:- Claire Carter- 01263 861340