Total Community Care - Specialists in spinal & neurological care

Providing bespoke care nationwide for clients with spinal injuries and neurological conditions

29 Mar

Easter Based Recipes!

For those of you who have received and read March’s Total Update, you will already have seen these recipes.  However as we approach the Easter Weekend I thought I would share again so that you can pick an Easter Cocktail or slice of cake, or spoil yourself and have both!

Mini Egg Martini –  Creamy Easter Cocktail with Mini Eggs and Baileys!                                                                                                       

Ingredients …. Serves 4

  • 100g Mini Eggs
  • 2tsp Honey
  • 100ml Crème de cacao
  • 100mls Baileys
  • 150mls Vodka
  • Chocolate sauce
  • Ice


  • Brush the rim of 4 Martini glasses with a little honey.
  • Crush the mini eggs into small pieces and dip the Martini glasses into the mini egg pieces.
  • Place the glasses into the fridge until needed.
  • Lace the inside of the glasses with the chocolate sauce.
  • Pour the Crème de Cacao, Baileys and Vodka into a cocktail shaker with a handful of ice and shake until the outside of the shaker feels cold.
  • Strain into the prepared glasses, sprinkle the remaining mini egg pieces on the top and enjoy!


Traditional Simnel Easter Cake

With Easter approaching I thought I would share the facts and a recipe for a Traditional Simnel Easter Cake.

It is a light fruit cake with two layers of Almond paste or Marzipan. One in the middle and one on the top, this is toasted and eaten during the Easter period in the UK, Ireland and some other countries. It was originally made for the middle Sunday of Lent when the forty day fast would be relaxed. Simnel Cake has been eaten since Medieval Times as both a rich sweet treat  and a symbolic ritual. The cake is topped with eleven Marzipan balls to represent the 11 apostles of Christ, minus Judas.



  • 100g/4oz Glace cherries
  • 225g/8oz butter  softened
  • 225g/8oz light muscovado Sugar
  • 4 large eggs
  • 225g/8 oz Self raising flour
  • 225g/8 oz sultanas
  • 100g/4oz currants
  • 50g/2oz chopped candied peel
  • 2 lemons, grated zest only
  • 2 tsp ground mixed spice
  • For the filling and topping
  • 450g/1lb  marzipan
  • 1 – 2 tbsp apricot Jam, warmed



1: Preheat oven to 150C /Gas 2. Grease and line a 20cm/8 inch cake tin

2: Cut the cherries into quarters and rinse under running water, drain well and dry thoroughly with kitchen paper.

3: Place the cherries in a bowl with the butter, sugar, eggs, SR flour, sultanas, currants, candied peel, lemon zest and mixed spice and mix thoroughly. Pour half the mixture into the prepared tin.

4: Take one third of the marzipan and roll it out into a circle the size of the tin and then place on top of the cake mixture. Spoon the remaining mixture on top and level the surface.

5: Bake in the pre heated oven for about 2.5 hours until well risen, evenly brown, and firm to touch. Cover with aluminium foil after one hour if the top is browning too quickly.  Leave to cool for ten minutes then turn out.  Peel off the parchment and finish cooling on a wire rack.

6: When the cake is cool, brush the top with a little wared apricot jam and roll out the remaining marzipan to fit the top. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the marzipan with a sharp knife. Form the remaining marzipan into 11 balls.

7: Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the top of the balls with beaten egg and then carefully place under a hot grill until the top is lightly toasted. Enjoy!

Thank you to Gemma (Care Manager) and Helen (Clinical Nurse) for sharing these with us all!