Palm Sunday & A Recipe

Today is Palm Sunday, for those who don’t know about Palm Sunday it is a Christian Feast that falls on the Sunday before Easter. It is commemoration of Jesus’ entry into Jerusalem prior to his crucifixion and is mentioned in all four Gospels. For our family it meant that we went to worship as usual, but also a neighbouring church was invited into ours. A moving service, with the choir as always being on best form. The visiting Church brought gifts of Palm crosses and everyone held them during prayers.

I found fascinating the story of how the crosses are made in Tanzania and are transported all the way to us for our special day. The people in the very needy towns and villages make the crosses in order to raise money to help them build facilities in order to get clean water. The same clean water that you and I take for granted every day when we turn on the tap. It also gives the people an opportunity to earn a extra money at the same time allowing them to continue to grow their own food crops also. Up until today I had not thought about where the crosses come from, I receive at least one every year yet I have never questioned their origin.

Palm Sunday

The rest of the day was spent relaxing and messing about on my iPad. In the evening we walked the dog in a nearby town, along the pier. The sun was just setting so I got a couple nice captures on my phone camera.

That was the day’s roundup except for a few minutes throwing together a little loaf cake for our tea break. I got the loaf cake inspiration on the internet, it included dried apricots, But I had a lot of crystallised ginger so added that in the mix and the combination turned out very good. This is how most of my recipes are born, I change almost every recipe I try and make it into my own unique creation.

Apricot & Ginger Loaf

Makes Two Little Loaves or one bigger loaf

I divided the mix between two 2lb loaf tins but I think this would do just better in a single loaf tin and it would give bigger slices. Either way is good though, this bread is tangy and sweet at the same time. Simply increase the cooking time by five or ten minutes if baking in a single pan, don’t forget to check if it’s done by inserting a cocktail stick and making sure it comes out clean.

Ingredients

2 cups dried apricots

1/2 cup crystallised ginger

1/2 cup butter

1.5 cups plain flour

1/2 cup brown sugar

1/2 cup milk

2 eggs

1 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon ginger

🍞

Method

Cut the apricots in half.

Soak the apricots in boiling water for 30 minutes.

Drain the apricots.

Preheat the oven to 190C/375F.

Cream the butter and sugar.

Add the eggs and beat.

Stir in the dry ingredients and milk.

Carefully fold in the apricots and ginger.

Transfer into the loaf pans and bake for 45-50minutes.

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