Issue 116 - the Pembury Village Website

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PEMBURYVILLAGE HALLAvailable for hire.Facilities include Main Hall, Meeting Room, Stage,Kitchen, Changing Rooms and Services.Ideal for Club Meetings, Weddings, Anniversaries,Corporate Functions, Shows, Dances, Musical Events, etc.Contact Bookings Manager – Rachel Windus on 82283730
ROSIE’S RECEIPE CORNERAS I WRITE autumn is definitely in theair with strong hints of the winter tocome. Time to think about heart-warmingsoups, stews and puddings but I thoughtI would concentrate solely on puddings thistime. The following are a selection from themore time-consuming to the ‘almost made inminutes’.Apple and Mincemeat PuddingIngredients for suet pastry:8oz self-raising flour or plain flour with heapedteaspoon baking powder1 /4 teaspoon salt4oz shredded suetcold water to mixSieve flour, baking powder (if used) and salt;mix in suet. Mix to a stiff dough with coldwater. Use at once. For a richer, lighter crust,add an egg; adding it before the water, lesswater will be needed.Ingredients for filling:2–3 large cooking apples1 small jar of mincemeat2 tbsp brown sugarfine breadcrumbsLine a basin with the suet crust, then put ina layer of sliced apple, sprinkle with brownsugar, fine breadcrumbs, then mincemeat.Fill the basin in this way, cover with pastry,paper and cloth or aluminium foil, and steamfor 2-2 1 /2 hours. Serve with homemadecustard.Old-fashioned Apple PieIngredients for the pastry:225g (8oz) plain flourpinch of salt1 tbsp icing sugar150g (5oz) butter1 tsp lemon juice1 egg yolk beaten with 1 tbsp waterbeaten egg yolk, to glazeIngredients for filling:700g (1 1 /2lb) cooking apples3–4 tbsp icing sugarMake pastry. Mix flour, salt and icing sugarand rub in butter. Add lemon juice and eggyolk mixture and then add another 1–2 tbspwater to make a soft dough. Shape into twoflattened rounds, place in polythene bags andchill for 1hr.Heat oven to 200ºC (400ºF/Gas 6). Place abaking sheet in oven. Roll out dough into tworounds and use one to line a shallow 23cm(9in) loose-bottomed tin. Peel, core and sliceapples. Place in layers in tin, sprinkling eachlayer with 1 tsp icing sugar. Lay second pieceof pastry over apples. Trim, knock up andflute edges and make a small cut in centre.Glaze pie with egg. Bake for 30–35 minutes oruntil golden. Turn out and cool slightly beforeserving. To vary, add 25g (1oz) sultanas and1 tsp grated cinnamon to pie filling for extraflavour, or combine apples and blackberries.Here is a clever way of turning doughnuts anda can of apricots into a dessert that normallytakes ages to prepare.Quick Apricot Rum BabasIngredients for 4 servings:425g (15oz) can sliced apricots, in syrup1 tbsp apricot jam4 large ring doughnuts4 tbsp rum120ml (4floz) double cream stiffly whippedtoasted flaked almonds, to decorateDrain apricots, put syrup into frying pan,add apricot jam and heat gently, stirring allthe time until jam has melted. Add doughnutsto pan, boil up, turning doughnuts from timeto time until all the syrup has been absorbedby the doughnuts. Transfer doughnuts to aserving dish. Pour 1tbsp rum over each one.Leave until cold. When cold, pipe or spoona large whirl of cream into the centre of eachdoughnut. Arrange sliced apricots over cream.Decorate with flaked almonds.To vary, try using other canned fruits such asmandarin segments, pineapple, fruit cocktailor peach, pear or mango slices.Please send your recipes to:Rosie Latter81 Beagles Wood RoadTel: 822059 Email : rosielatter@yahoo.co.uk31
Page 1 and 2: PEMBURY VILLAGENEWSISSUE 116WINTER
Page 3 and 4: PEMBURY BLOOMS AGAINTHE FINALISTS o
Page 5 and 6: 100 PEMBURY PEDALLERS PUFF AND PUSH
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Page 10 and 11: P. J. &J.M.DitchettCHEMISTMedicines
Page 12 and 13: PEMBURY PEOPLEIRIS BRADFORDMY CONVE
Page 14 and 15: Home Improvements - Extensions - Fr
Page 16 and 17: SNIPPETSDitchetts ChemistWe would l
Page 19 and 20: YOUNG PEMBURY A-DANCINGAMBERSIDE DA
Page 21 and 22: BEING A GOOD CITIZENIN REPLY TO a r
Page 23 and 24: The wonderfulGuides & Browniesstand
Page 25 and 26: PEMBURY IN THE PASTTHE BEECHINGS AN
Page 27 and 28: PEMBURY IN THE PAST continuedYou al
Page 29: ST. PETER’S PHOTOGRAPHIC CLUBWE M
Page 33 and 34: THÉÂTRE FRANÇAIS!ON TUESDAY 23 S
Page 35 and 36: JAN’S GARDEN VIEWSWINTER IS proba
Page 37 and 38: CHURCH SERVICESOVER CHRISTMAS PERIO
Page 39 and 40: FOR YOUR DIARYVillage Coffee Mornin
Page 41 and 42: YOUR REPRESENTATIVESCounty CouncilM
Page 43 and 44: VILLAGE ORGANISATIONSAGE CONCERNMrs

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