STOP PRESS: The latest edition of the Parish Magazine is now available. Price 30p. Check it out………The hard work of several people produces this bi-monthly Church Magazine and in this section we can provide snippets from it. These are selected items as provided by the editor and are just snippets. If you wish to submit items for consideration and publication please contact the Magazine Editor John Camm at firstname.lastname@example.org.
From the October/November 2017 Magazine
Recipe Page – Tunis Cake
an alternative to a Christmas Cake, for those who aren’t too fond of fruit
Ingredients 9oz/250g butter or margarine, softened.
9oz/250g caster sugar.
7oz/175g self raising flour, sifted.
4 large eggs.
1 orange, rind and 2 tablespoons juice.
6oz/150g plain flour, sifted.
Pinch of salt
Topping 6oz/150g dark chocolate
1.5 tablespoons water
Icing 2oz/50g icing sugar, sifted.
1oz/25g butter, softened.
2 teaspoons orange juice
Yellow food colouring.
Green, red, orange, brown food colouring’s.
Cream fat and sugar till light and fluffy. Add eggs, one at a time, beating well. Fold in flours and salt, rind and juice. Turn mixture into greased and lined 8″ (20cm) round cake tin. Smooth top and bake at 325F/170C/150 fan/Gas 3 for one and a half hours, till golden and a skewer comes out clean. Cool in tin for 10 mins then turn out onto wire rack.
Topping – put all ingredients in a basin over a pan of very hot water. Leave 10 mins to melt then stir till smooth. Leave to cool. Secure double piece of greaseproof paper tightly round cooled cake so it comes 1″/2.5cm above cake. Pour chocolate icing over top of cake. Smooth and leave to set. Remove paper.
Icing – blend icing sugar, butter, juice and a few drops of colouring until smooth. Place in a piping bag with a small star tube. Pipe circle in middle of cake then two more, equally spaced.
Fruits – Make selection of apples, lemons, pears, bananas and oranges. Roll oranges and lemons over nutmeg grater. Add cloves to form stalks. Make leaves. Paint with food colouring. Leave to harden. Arrange on cake. Freeze if required. Allow to thaw for 6 hours in a cool, dry place. Use within 3 months.