In The Royal Manner (9 page)
HISTORY OF WINDSOR CASTLE
This is the most impressive and historic of the three official residences of the Sovereign. It was built as a fortress as well as a home, and the foundations were established by William the Conqueror. He regularly held court in the Castle from 1070.
The Castle's dominant feature is the round tower, elliptical in shape, which was built by Edward III. The tower is in the upper quadrangle of the Castle, and is named after the king. It is said to be haunted by an unknown spirit which wanders the corridors aimlessly.
St George's Chapel occupies the largest space within the lower ward of the Castle, and this is where the Royal Family regularly worships. The Chapel was conceived in 1477 by Edward IV, and completed by Henry VIII in 1528. Many aspects of its facade reflect the Tudor influence.
This has been the traditional burial place for eleven Kings and Queens of England including Henry VIII and his third wife, Jane Seymour, King Charles I and the Queen's father, King George VI.
Queen Victoria is one of only two recent monarchs not to be buried at St George's Chapel. She was so stricken with grief after losing her beloved Albert, that she built a separate mausoleum within the grounds of Windsor, at Frogmore, where she could mourn in private, knowing that one day they would be reunited.
The castle has witnessed many historic occasions. King John left his apartments here to go to Runnymede to sign the Magna Carta and King Charles I was taken from here to London for his trial and execution in 1649.
Windsor Castle is the Queen's favourite weekend retreat. Here she can relax, walk her dogs, ride in Windsor Great Park with relative anonymity, and escape the constant burdens of state. The Castle is open to the public throughout the year unless the Royal Family are using it for official entertaining.
EASTER MORNING AT WINDSOR CASTLE
Easter day is celebrated with great reverence by the Royal Family. Holy Communion is taken within the private chapel at Windsor Castle. The Queen then joins the rest of her family for a traditional breakfast in her private dining room. The breakfast table, covered with a white linen tablecloth and a fine lace runner, is decorated with potted primulas and sweet-scented jasmine, hyacinths and narcissi. Each place setting is surrounded by small gifts such as painted eggs in brightly coloured paper bags tied with ribbons, or cardboard eggs containing little gifts and assorted chocolate eggs.
The entire family joins in the celebration around the table to enjoy a breakfast of free-range boiled and scrambled eggs, crumpets and cinnamon-spiced Hot Cross Buns.
CINNAMON-SPICED HOT CROSS BUNS
No Easter would be complete without these warm, spiced fruit buns. Traditionally they are served at breakfast time, but they are just as good at a tea time celebration as they are a true symbol of Easter.
Makes: 12
Preparation time: 25 minutes plus rising Cooking time: approx. 20 minutes
450g/1 lb strong plain flour
l tsp salt
1 tbsp ground cinnamon
50g/2oz light brown sugar
1 sachet /2 tsp easy-blend dried yeast
100g/4oz currants
1 tsp finely grated orange rind
50g/2oz unsalted butter, melted
1 medium egg, beaten
250ml/8fl. oz hand-hot milk
FOR THE DECORATION
75g/3oz plain flour
2 tbsp vegetable oil
1 small egg, beaten
4 tbsp milk
75g/3oz caster sugar
Preheat the oven to 220°C /425°F /Gas 7
1.
Sift the flour, salt and cinnamon into a bowl and stir in the light brown sugar, yeast, currants and orange rind.
2.
Make a well in the centre and add the melted butter, the beaten egg and three quarters of the milk. Mix with a round-bladed knife to form a soft dough, adding more of the milk if the mixture seems too dry.
3.
Turn on to a lightly floured surface and knead for about 10 minutes until smooth and elastic. Place the dough in a bowl dusted with flour, cover with oiled clear wrap and leave in a warm place until doubted in size – this will take 1 – 1l hours.
4.
Re-knead the dough for about 2 minutes and then divide into 12 equal portions. Shape each into a ball and place a little apart on a large greased baking sheet. Cover loosely with oiled clear wrap and leave in a warm place until doubled in size – about 45 minutes.
5.
Meanwhile, prepare the decoration. Place the flour in a small bowl and add the oil and 4 tbsp water to form a smooth, stiff paste. Place in a small paper piping bag and snip off the end so that you have a hole about 6mm/¼in in diameter.
6.
When the buns are risen, brush with beaten egg and pipe a cross on to each one. Bake for 15 – 20 minutes until golden.
7.
Whilst the buns are baking, place the milk and caster sugar with 4 tbsp water in a small saucepan. Bring to a boil and cook for 2 minutes. As soon as the buns are cooked, brush the sugar glaze over each bun. Transfer the buns to a wire rack to cool.
THE WIDOW'S SON
The Widow's Son, a public house in the East End of London, is so called from the story of a widowed woman who baked a bun for her only son, a sailor expected home for Easter. He never came. Each year she added a bun to the cluster hanging from a beam in her cottage. When she died, other occupants continued the tradition. Eventually the house was demolished and a public house was built on the site. The buns are said to have been transferred and a continuation of the tradition is ensured by a clause in the lease, which states that each Good Friday a sailor must add a bun to the collection.
SIMNEL CAKE
This fresh, modern adaptation of a traditional favourite would be welcome at any Easter tea table.
Serves: 10 – 12
Preparation time: 40 minutes plus setting
Cooking time: approx. 2 hours 45 minutes
225g/8oz unsalted butter, softened
225g/8oz light brown sugar
4 medium eggs, beaten
350g/12oz self-raising Hour
1 tbsp mixed spice
225g/8oz sultanas
225g/8oz currants
100g/4oz glacÉ cherries, chopped
100g/4oz ground almonds
Finely grated rind of 1 lemon
Finely grated rind of 1 small orange
2 tbsp milk
200g/7oz marzipan
FOR THE DECORATION
225g/8oz marzipan
4 – 6 tsp lemon juice
100g/4oz icing sugar
l tsp finely grated lemon rind
1 small egg white, lightly beaten
approx, 1m/39.5in length wide lilac ribbon
approx. 1m/39.5in length wide pale lemon ribbon
Small sugared chocolate eggs and frosted primulas to decorate
Preheat the oven to 150°C /300°F /Gas 2. Grease and line a 20.5cm/8in round deep cake tin.
1.
In a large mixing bowl, cream together the butter and sugar until pale and creamy Gradually beat in the eggs, adding a little of the flour to prevent the mixture from separating, until well mixed.
2.
Sift in the remaining flour along with the mixed spice. Add the sultanas, currants, glacÉ cherries, ground almonds, citrus rinds and milk. Mix until well combined.
3.
Pile half the mixture into the prepared tin. Roll out the marzipan to form a 19cm/7in round, about 6mm/¼in thick, and place over the cake mixture. Press down lightly and then pile the remaining cake mixture on top.
4.
Level the surface and bake in the oven for 2 hours 30 minutes to 2 hours 45 minutes until golden and firm to the touch, and a skewer inserted into the centre comes out clean. An hour into the cooking time, cover the top of the cake with a layer of foil to prevent the cake from over browning. Allow to cool in the tin, then remove and place on a wire rack.
5.
To decorate, divide the marzipan into eleven portions, and form each into a ball and set aside. Sift the icing sugar into a small bowl and stir in the lemon rind and sufficient lemon juice to form a smooth, dropping icing. Using a small spoon, drizzle the top and sides of the cake with the icing and arrange the marzipan balls around the edge of the cake.
6.
Lightly brush the marzipan balls with egg white and brown each ball using a cook's blowtorch. Set the cake aside for about 15 minutes to allow the icing to set.
7.
Transfer to a serving plate and tie the ribbons round the cake. Decorate with chocolate eggs and frosted flowers before serving.
Cook's note:
to frost the flowers, brush each petal lightly with beaten egg white and then dust with caster sugar. Shake off the excess and allow to dry for 30 minutes before serving.
If you don't have a cook's blowtorch, arrange the marzipan balls? in a grill pan and cook under a preheated hot grill for a few seconds to brown. Cool slightly before using
HISTORY OF SIMNEL CAKE
This lightly spiced fruit cake with a marzipan topping derives its name from the Latin word
simnellus,
meaning a cake baked on special occasions from fine wheaten flour. It has long been associated with Easter, although its origins can be traced back to Mothering Sunday. Girls from poor families were often sent to serve in the large wealthy households as maids or seamstresses. Their employers allowed them to bake a cake to take home to their mothers on Mothering Sunday, decorated with twelve marzipan balls to represent Christ's apostles. In most cases, however, only eleven balls feature: Judas Iscariot was not thought to deserve a place on such a cake.
