Tag: #Cake

Horticultural Society Cream Tea & Plant Sale – Saturday, May 18th

Our village Horticultural Society welcome you to join them for a Cream Tea at The Comrades Hall on Saturday, May 18th at 2.30pm, while you browse the lovely selection of homegrown plants for sale.
With lots of donated plants that have been cultivated by members of Broadwindsor Allotment Group, you are bound to find something- whether a garden staple or some more unusual species perhaps, to add to your garden or household plant collection.  Also have for sale this year is a selection of vintage and rustic terracotta pots.

Scones, cream, jam, coffee, tea and other refreshments.
£5 entry please which covers your cream tea cost.
Separate cake stall available 🙂
All are welcome.

 


#Broadwindsor #Burstock #Blackdown #Drimpton #Hursey #Kittwhistle #Seaborough #WestDorset #HorticulturalSociety #CreamTea #Plants #Cake #Flowers #BeKind #BeSafe #StaySafe

Platinum Jubilee 2022 #4 The Weekend

The final slideshows of Broadwindsor Fun Group’s Platinum Jubilee celebrations…

To view the others, please click on the links below –

Saturday, 4th June:

(Clicking on a photo will open it in a new window and be a larger image)

Sunday, 5th June:

(Clicking on a photo will open it in a new window and be a larger image)

These and more photos of our Platinum Jubilee Celebrations can be viewed at Annie Collins Photography‘s Facebook page HERE.  They are terrific. Thank you so much Annie!

Thank you to everyone who took part!

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#Village,#Community,#BFG,#Family,#Fun,#PlatinumJubilee,#LetsCreateJubileeFund,#Smile,#Children,#Parade,#DressUp,#Queen,#Party,#Cake,#Photography,#HM70,#King,#AnnieCollinsPhotography,#Recycle,#BWFunDay,#Poetry,#PeterRoe,#BroadwindsorSchool,#BFG22,#ThankYou,#Celebrate,#BeKind,#BeSafe,#StaySafe

The Stableyard Restaurant’s Christmas Menu

Kicking off on Wednesday, 24th November and only available on the dates shown below, the Stableyard Restaurant has published their exciting Christmas Menu.

  • 2 courses for £23.00
  • 3 courses for £28.oo

ONLY AVAILABLE AT LUNCHTIMES (unless otherwise stated)

November:

  • Wednesday, 24th
  • Friday, 26th

December:

  • Wednesday, 1st
  • Friday, 3rd
  • Thursday, 9th
  • Friday, 10th + Evening sitting
  • Wednesday, 15th
  • Friday, 17th + Evening sitting
  • Tuesday, 21st

PLEASE BOOK EARLY TO AVOID DISAPPOINTMENT.

Call them on 01308 868362,
email hello@stableyardrestaurant.co.uk
or ask a member of staff for a booking form.

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#WestDorset,#StableyardRestaurant,#StableyardBroadwindsor,#RedlandsYard,#Christmas,#Cake,#Coffee,#LetsDoLunch,#ChristmasLunch,#BookNow,#BeKind,#BeSafe,#StaySafe

 

Letter Of Thanks To Fun Day’s Community

Good afternoon, my name is Kate Staff and I held the cake raffle at Broadwindsor’s Fun Day.
I would like to thank everyone that supported me in raising money.
My aim was not only to raise funds but also to raise awareness. I had never heard of TS (Turner Syndrome) until my daughter Louise was diagnosed at the age of 18yrs.
As a child she suffered and encountered numerous difficulties both physical and emotional some of which will be with her for life and if an earlier diagnosis was made she would have had a completely different childhood/education and friendships would have been a lot easier as she wouldn’t have felt as if she didn’t belong or fit in.
It was just by chance that our GP suggested she should be tested for TS and after reading all the signs and symptoms of TS, I was stunned to realise that Louise had roughly 80% of them. All of which were not detected by doctors/nurses/ENT specialists but most of all me!
I carry a strong feeling of guilt, that as her mother I didn’t do enough, as I always knew she wasn’t like other children her age and thought she may be on the lower end of the spectrum scale but then again no 2 children are the same are they?!
I have questioned myself over and over again “Why didn’t I know? Why didn’t I do something?” I can only put it down to lack of knowledge across the board so raising awareness has become very important to me. It won’t change things for Louise but if the signs and symptoms are known and talked about it might help others to get diagnosed earlier.

Thank you everyone 🦋 x

Aristotle

Turner syndrome is a rare genetic disorder affecting girls and women. The cause of Turner syndrome is a completely or partially missing X chromosome. Treatment for Turner syndrome may include hormone therapy.

The Turner Syndrome Support Society is a national charity caring for the needs of those with Turner Syndrome throughout the United Kingdom.

You can make a donation HERE.

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#WestDorset,#Village,#Community,#BFG,##TSSS,#TurnerSyndrome,#Cake,#Donations,#ThankYou,#BeKind,#BeSafe,#StaySafe

Turner Syndrome Support Society

This beautiful cake was raffled off at Saturday’s Fun Day event.  It was baked by Kate Staff whose daughter has a diagnosis of Turner syndrome. It was won by Kat Frampton.

The raffle’s ticket sales raised £110 all of which are going to the Turner Syndrome Support Society.

Turner syndrome is a rare genetic disorder affecting girls and women. The cause of Turner syndrome is a completely or partially missing X chromosome. Treatment for Turner syndrome may include hormone therapy.

Turner syndrome is named after Henry Turner who, in 1938, was one of the first doctors to report on the disorder in the medical literature.

The Turner Syndrome Support Society is a national charity caring for the needs of those with Turner Syndrome throughout the United Kingdom.

You can make a donation HERE.

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#WestDorset,#Village,#TSSS,#TurnerSyndrome,#Cake,#donations,#BeKind,#BeSafe,#StaySafe

Stableyard Restaurant Now Open

After closing due to Covid issues in the kitchen, Linda Paget and her team are pleased to announce they are open again from today 🙂

“We are back open today. Our outside area is looking beautiful with the sweet peas and fuchsias all out. Lovely selection of cakes, slices and freshly baked scones.  Open for lunches too. Looking forward to seeing you all.”

 

Who can resist those cakes?

If you would like to make a booking please call 01308 868362 and leave a message, message them via Facebook or send an email to hello@stableyardrestaurant.co.uk

#Broadwindsor,#Burstock,#Blackdown,#Drimpton,#Hursey,#Kittwhistle,#Seaborough,#Dorset,#WestDorset,#StableyardBroadwindsor,#RedlandsYard,#covid19,#Cake,#Coffee,#LetsDoLunch,#SweetPeas,#Fuschias,#Sunshine,#BeSafe,#StayWell.#StaySafe

The Bishops’ Kitchen – Nov 20

Two easy pumpkin recipes for the children to make for a family Bonfire Night.

PUMPKIN CUPCAKES

175 ml sunflower oil,  175g light Muscovado sugar,  3 large eggs,  1 tsp vanilla extract,  200g coarsely-grated pumpkin, 100g sultanas,  grated zest 1 orange,  2tsp ground cinnamon,  200g self-raising flour  1 tsp bicarbonate of soda.

For the frosting:

200g tub full-fat cream cheese,  85g icing sugar, toasted chopped pecan nuts to decorate.

Heat oven to 180c/gas mark 4.  Line a 12-hole muffin tray with paper cases. Pour the oil into a bowl, add sugar, eggs & vanilla beat together then add pumpkin, sultanas & orange zest. Stir in the cinnamon, flour & bicarb. The mixture will be quite wet. Spoon into the cases & bake for 25 mins until firm & springy to touch, and a skewer inserted in the centre comes out clean. Cool on wire rack. To make frosting beat the cream cheese & sugar together until smooth then spread on top of cakes & sprinkle with pecans.

PUMPKIN SCONES

40g butter plus extra for greasing,  200g pumpkin flesh cut into small pieces,  225g self-raising flour plus extra for dusting,  1tsp baking powder,   handful of grated cheddar,   small handful chopped coriander or flat leaf parsley, 3-4 tbsp milk plus extra for brushing.

Heat oven to 200c/gas mark 6. Grease baking sheet with butter.

Put pumpkin in saucepan & just cover with water, bring to boil & simmer for 10 mins, drain & mash & leave to cool. Place flour, baking powder & butter in bowl. Using your fingertips rub together until it looks like breadcrumbs. Using a knife, mix the mashed pumpkin, cheese & herbs with a little milk to make a dough. Sprinkle a little flour on work surface & gently knead the dough for 30 secs. Form the dough into a ball & roll out to 3cm thick with a cutter. Cut scones & place on baking sheet a little apart, roll up spare bits of dough & cut out  & brush tops with milk. Bake in oven for 10-12mins until risen & golden. Cool on wire rack.

All recipes are from village resident, Richard Childs.

#Broadwindsor,#Dorset,#TheBishopsKitchen,#WestDorset,#Cooking,#Recipe,#Cake,#Pumpkin,#Delicious,#BeKind,#StaySafe

 

The Bishops’ Kitchen – Oct 20

Two More Apple Recipes this month.

TOFFEE APPLE CAKE

3eggs, 200g sugar, 280ml vegetable oil, 2tsp vanilla extract, 375g plain flour, 1tsp salt, 1tsp bicarb of soda, 500g chopped and peeled apples, 120g chopped pecans.

Toffee sauce

125g butter, 60ml milk, 225g dark brown soft sugar, 1 pinch salt.

In bowl beat eggs until foamy, gradually add sugar, blend in oil & vanilla then add flour, salt, bicarb, then stir in apples & pecans. Spoon into a greased 25cm ring tin & cook for 1 hour 15mins at 180c/gas4 or until the cake tests done with skewer. Cool in tin for 10mins then place on serving plate.

For the toffee sauce combine all ingredients in a saucepan & boil for three mins stirring constantly then slowly drizzle over warm cake.

PLUM & APPLE COBBLER

The fruit

100g butter cubed, 100g golden caster sugar, 2 vanilla pods seeds scraped out, 700g firm plums, stoned & roughly chopped, 300g apples peeled cored & chopped, 1tsp cinnamon.

The Cobbler Dough

1 egg, 140g cold butter cut into cubes, 280g plain flour, 140g golden caster sugar, ½ tsp cinnamon, 1 tbsp baking powder, 2 tbsp demerara sugar.

For the fruit, put all the ingredients in a saucepan. Cook over a low heat, stirring until the butter has melted & the sugar has dissolved, simmer until a chunky fruit compote, set aside.

Rub the butter & flour until texture of breadcrumbs. Stir in caster sugar, cinnamon, baking powder & a large pinch of salt. Whisk the egg & milk & add to mixture & bring together to form a thick batter-like texture. Tip the compote into a baking dish & top with large spoonfuls of the cobbler mix, making sure there are a few gaps for the fruit to bubble through, then sprinkle with the demerara sugar. Bake for 35-40mins at 190c/gas 6 or until the topping is golden & cooked through. Remove from oven & leave to rest for 5 mins before serving.

All recipes are from village resident, Richard Childs.

#Broadwindsor,#Dorset,#TheBishopsKitchen,#WestDorset,#Cooking,#Recipe,#Cake,#Cobbler,#Apples,#Plums,#Delicious,#StaySafe

The Bishops’ Kitchen – Recipes Online

Readers of The Broadwindsor News monthly magazine will be familiar with the many recipes which have appeared direct from The Bishops’ Kitchen.  Broadwindsor.org is delighted to be bringing the recipes to you online each month too.  The Bishops’ Kitchen will have it’s own page on the website as the number of recipes increase – but you can always type what you’re looking for in the search box to bring up any pages or posts at all 🙂 Happy Baking!
 

LEMON & POLENTA DRIZZLE CAKE

2 lemons, 140g butter, softened, plus extra for greasing, 3 eggs, 250g golden caster sugar, 200g ground almonds, 175 g polenta, 1tsp baking powder. For drizzle: 140 g golden caster sugar, juice 1 lemon

Put the lemons in a saucepan & cover with water, simmer for 1 hour until the lemons are really soft. Drain the lemons, when cool halve them, remove pips & blitz in food processor to a puree. Add all the other ingredients & carry on blitzing until you have a loose batter. Grease a 23cm cake tin & heat oven to 180c/gas4. Scrape the batter into cake tin & bake for40-50 mins until golden & starting to shrink from sides, remove. To make drizzle, mix sugar & lemon juice & pour over cake & leave to cool completely. Serve with mascarpone.

CHOCOLATE CAKE

150 g of milk & dark chocolate broken into chunks, 250 g unsalted butter, plus extra to grease, 200 g caster sugar, 4 large eggs (separated), 1tsp vanilla extract, ½ tsp cream of tartar. 23cm springform cake tin, base lined with non-stick baking paper & sides greased

Heat oven to 180c/gas4. Gently melt the chocolate & butter in a heavy-based pan. Then stir in 100 g of the sugar. Leave to cool slightly, then beat in the egg yolks & vanilla using a wooden spoon. Pour into a large mixing bowl. Whisk the egg whites with electric mixer until foamy. Add the cream of tartar, then whisk until stiff peaks form. Add remaining sugar 1tbsp at a time until thick & glossy. Mix a spoonful of egg white into the chocolate mixture to loosen it, then gently fold in the remaining whites in 2-3 additions until all incorporated. Spoon batter into prepared tin & bake for 40 mins or until risen & the top starts to crack. Cool the cake in tin.

All recipes are from village resident, Richard Childs.

#Broadwindsor #TheBishopsKitchen #WestDorset #Baking #Food #Cake #DrizzleCake #ChocolateCake #YumYum #BeTempted #BeSafe