So we’ve made it this far, and here we are, once again, at Easter. Easter is a great time for tradition, and many have sprung up over the years. The biggest traditions, however, tend to be food related. When most people think of Easter food, they think of hot cross buns. However, there are plenty of other recipes that people used to make. Here, I intend to provide a couple of them for you to try.
This first recipe, Fig Sue, is traditionally consumed on Good Friday. It’s a very easy one to make, requiring only two ingredients.
2 pints mild beer
4oz dried figs
Bring half a pint of the beer to a simmer and pour over the figs. Leave overnight
Add remaining beer and simmer for 5 minutes.
Drink the beer and eat the figs.
This second recipe makes a good desert for Easter Sunday. Alternatively, this would be nice for an afternoon tea, and again is relatively quick and easy to make.
Handful of currants
1 teaspoon mixed spice
Squeeze of lemon juice
1 tablespoon brandy
Rub the butter into the flour and add the sugar, currants, spice, and lemon juice.
Beat the egg and brandy together and mix in.
Roll out very thin and cut into 5” rounds.
Bake at 200° for 10 minutes or until golden.
An alternative if you don’t have any brandy is to use 1 tablespoon of spiced rum for a beautiful taste.
I hope you enjoy these recipes. For more ideas on how to cook these recipes in the traditional manner, pay a visit to our Victorian kitchen this Easter weekend