Easter eats

SINCE my last offering we have had the very sad news of Jane Grigson's death. She was a kind and splendid person, and she was one of the greater cookery writers of the century. She will be sorely missed not only by her family and many friends but by people all over the world who have her books and many articles.

As our late Easter approaches, I thought a fragrant bit of baking would make the house smell nice. Most people buy their hot cross buns but you could heave to and actually bake an

Easter bun ring

2 oz walnuts V2 lb stoned dates Vs lb caster sugar

1 lb plain flour 1 oz fresh yeast

8 fluid oz tepid milk and water (mix half and half)

1 teaspoon of salt 3 oz butter 1 egg

glad icing

Chop the walnuts and dates and mix with 2 oz of the sugar. To make the dough beat Vi lb of the flour, 1 teaspoon of sugar and the yeast with the tepid milk and water; leave 20-30 minutes until the batter froths. Meanwhile, mix the remaining flour, sugar and salt in a biggish bowl, rub in 2 oz of the butter. Whisk the egg lightly and add with the flour mixture to the yeast batter. Knead thoroughly for ten minutes (the family or friends can take turns). When firm and elastic, roll into a ball and enclose In a greased plastic bag or covered bowl until it rises to double its size. This will take from one to two hours depending on the warmth of the room or cupboard. Turn out the risen dough on to a floured board and knead again for two to three minutes Until firm. Roll into a rectangle 18 x 8 Inches; brush with the last ounce of melted butter and sprinkle with the date and nut mixture. Roll up from the long side and form into a circle on a greased baking tray, Pinching the ends together to join them. Make 12 slashes half-way through the dough like a clock face, using a sharp knife. Enclose the whole thing in a greased Plastic bag and leave to rise for 30 minutes. Heat the oven to Gas 6, F400, C205. Unwrap the bun and bake for 25 to 30 Minutes until well risen and brown. Cool

on a rack. Make glace icing. Sieve 6 oz icing sugar into a bowl, add 11/2 tables- poons of water and mix to a stiff paste. Stand the bowl in a pan of hot water until the icing thins to pouring consistency. Trickle over the bun ring and decorate with walnuts and glace cherries.

With the walnuts and cherries handy, here is an extremely easy and very rich chocolate pudding which requires no cook- ing, merely assembling and is incredibly delicious. It comes from my old Cumber- land mate Patricius Senhouse.

Chocolate pudding

1/2 lb digestive biscuits

V2 lb unsalted butter

2 eggs 2 oz caster sugar 2 oz chopped walnuts 2 oz chopped glace cherries 3 fluid oz rum or brandy 1/2 lb chocolate Menier Grease and line a suitably sized tin to receive all the ingredients: a small loaf tin or terrine. Crush the biscuits roughly in a plastic bag. Melt the chocolate in a bowl over hot water. Beat the butter, eggs and sugar until thick and frothy. Fold in the chocolate, nuts, cherries, biscuits and the rum or brandy. Chill overnight. Turn out on to a handsome plate and decorate with more walnuts and cherries. Serve with thick cream. It also freezes very well.

Easter should not go by without an egg dish. This beautiful looking dish was con- jured up by the lovely Katherine Sheppard on a whim and having sorrel in the garden.

Katherine's eggs with sorrel mayonnaise

Make a sorrel purée with about 8 oz sorrel. Cut off the stalks and any very tough ribs. Roll up and cut into strips. Bring about Va pint of cream to the boil, throw in the sorrel, cook and stir until the leaves have melted into a purée. Cool and add to V2 pint of good home-made mayonnaise. Check seasoning. Place in the bottom of a glass bowl, then insert hard-boiled eggs at will. In between the eggs put those sweet little cherry tomatoes. A dish to delight. If you can't find sorrel use spinach with a bit of lemon juice.

Jennifer Paterson