After the lean months of winter and the fast weeks of Lent, food at Easter was always a special treat. Easter day, like Christmas day, is also associated with special food. Boiled eggs are traditionally served at breakfast, then Easter cards and gifts may be exchanged. Roast lamb, which is the main dish at Jewish Passover, is the traditional meat for the main meal on Easter Day. It is served with mint sauce and vegetables. The traditional pudding are custard tarts sprinkled with currants and flat Easter biscuits. Simnel cake is baked for tea. Eleven balls of marzipan are placed around the top layer to represent the eleven true disciples (excluding Judas). Originally the simnel cake was a gift to mothers on Mothering Sunday in Mid Lent. Easter Biscuits Easter Biscuits are sometimes called “Cakes”, and are eaten on Easter Sunday. They contain spices, currants and sometimes grated lemon rind.