Easter day, like Christmas day, is also associated with special food. Food at Easter was always a special treat.
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 Easter pudding is custard tarts sprinkled with currants and flat Easter biscuits.
Simnel cake is baked for tea. The Simnel cake is a rich fruitcake covered with a thick layer of almond paste (marzipan). A layer of marzipan is also traditionally baked into the middle of the cake.
Eleven balls of marzipan are placed around the top to represent the eleven true disciples (excluding Judas). Originally the simnel cake was a gift to mothers on Mothering Sunday in Mid Lent.