When did Mothering Sunday first appear?
Each year on the fourth Sunday of Lent, countries around the world celebrate Mothering Sunday. This typically involves lavishing Mums with gifts and attention and celebrating the women who have nurtured us throughout our lives. It is also a difficult day and sometimes a painful day for many.
It has origins that start in the middle ages are some o traditions that have shaped Mothering Sunday into the celebration recognised today:
In the 16th century, Mothering Sunday was less about mothers and more about church. At that time people would make a journey to their ‘mother’ church once a year. This might have been their home church, their nearest cathedral or a major parish church in a bigger town. The service which took place at the ‘mother’ church symbolised the coming together of families. This would have represented a significant journey for many.
Another tradition was to allow those working in the fields on wealthy farms and estates in England to have the day off on the fourth Sunday of Lent to visit their mothers and possibly go to church too. This was a variation on the theme of visiting the ‘mother’ church and was a move towards a more family focussed occasion. Before the days of cars and roads, family get-togethers were far more rare, (zoom and Whats app were still a long way off). In some ways this tradition is still alive today as grown up children often visit their parents on mothering Sunday.
Simnel cake has a strong affiliation to Mothering Sunday as it is usually associated with spring and Easter. Also mothering Sunday is also known as refreshment Sunday as the Lenten discipline of a simpler diet are relaxed, hence cake. Simnel resembles a Christmas fruit cake but should be slightly lighter in texture. The other difference is the two layers of marzipan. Simnel cake should have a layer of marzipan running through the middle like a victoria sponge and then another layer of marzipan on the top. Traditionally, you should also roll some marzipan into eleven eggs and place these on the top. The eggs are supposed to symbolise the disciples who followed Jesus – note that Judas is excluded.
The question is, do you boil or bake your simnel cake? Some say it’s necessary to do both because of an argument from folktale where two people could not agree on the correct way to cook the cake.
On Mothering Sunday, churches around the country will be sharing their own traditions, celebrating and giving thanks to the huge impact mothers have on each of our lives. The main service on Mothering Sunday in churches across the country is central to the life of the church.
The church recognises that the day may be difficult and complex for some people. If you are childless or the relationship with your mum or daughter is hard or your mum or child has died or that you feel you are not coping as a mum this day is a day you might wish would go away. For some women, it is the only day of the year when they receive flowers
As part of our service we include prayers for those who don’t find the day particularly easy and there is space for your own thoughts. Also if you need someone to listen ,we will do that too.
Families across the country will be preparing little presents and cards and in some churches flowers are blessed and handed out during the main service.
Families come together to have lunch, or children make breakfast in bed for their mothers, leaving all the mess to be cleared up later! It’s all about showing appreciation and many make a huge effort to make their mother feel special.
What we do want to do is value each person and value the role of woman in our lives. We want to recognise that family is not just biological but contains the people who care for us and that might include friend, neighbour and church. This Mothering Sunday come and see what we have to offer.
How about trying your hand at making a simnel cake
Ingredients
For the almond paste
- 250g/9oz caster sugar
- 250g/9oz ground almonds
- 2 free-range eggs, beaten
- 1 tsp almond essence
For the cake
- 175g/6oz butter or margarine, plus extra for greasing
- 175g/6oz soft brown sugar
- 3 free-range eggs, beaten
- 175g/6oz plain flour
- pinch salt
- ½ tsp ground mixed spice (optional)
- 350g/12oz mixed raisins, currants and sultanas
- 55g/2oz chopped mixed peel
- ½ lemon, grated zest only
- 1–2 tbsp apricot jam
- 1 free-range egg, beaten for glazing
Method
- For the almond paste, place the sugar and ground almonds in a bowl. Add enough beaten egg and mix to a fairly soft consistency. Add the almond essence and knead for 1 minute until the paste is smooth and pliable. Roll out a third of the almond paste to make a circle 18cm/7in in diameter and reserve the remainder for the cake topping.
- Preheat oven to 140C/120C Fan/Gas 1. Grease and line a 18cm/7in cake tin.
- For the cake, cream the butter and sugar together until pale and fluffy. Gradually beat in the eggs until well incorporated and then sift in the flour, salt and mixed spice (if using) a little at a time. Finally, add the mixed dried fruit, peel and grated lemon zest and stir into the mixture.
- Put half the mixture into the cake tin. Smooth the top and cover with the circle of almond paste. Add the rest of the cake mixture and smooth the top leaving a slight dip in the centre to allow for the cake to rise. Bake in the preheated oven for 1¾ hours. Test by inserting a skewer in the middle – if it comes out clean, it is ready. Once baked, remove from the oven and set aside to cool on a wire rack.
- Brush the top of the cooled cake with the apricot jam. Divide the remainder of the almond paste in half. Roll out a circle to cover the top of the cake with one half and form 11 small balls with the other half. Place the circle of paste on the jam glaze and set the balls round the edge. Brush the cake topping with a little beaten egg.
- Preheat the grill to high. Place the cake onto a baking tray and grill for 1–2 minutes, or until the top of the marzipan begins to brown. Alternatively, lightly heat the cake topping using a cook’s blowtorch, until the marzipan is golden brown.
