38 The Parish Magazine - November 2020Please mention The Parish Magazine when responding to advertisementsWEDDINGSBY THE RIVER‘…the most fairy-like littlenook on the whole river’marry@rarebirdhotels.co.ukThe Great House, Thames Street,Sonning-on-Thames, Berkshire, RG4 6UT| 0118 9692277WEDDING VENUE OF THE YEARThe English Wedding Awards 2018NOVEMBER 2020.indd 38 11/10/2020 23:50:31
HOME & GARDENIn the gardenThe Parish Magazine - November 2020 39Recipe of the monthBy Kirsty SteeleDespite the changing seasons, there is at least one plantthat is in full bloom at this time of year. Not spectacularto look at, yet ivy is an important source of nectar forbees, moths, flies and wasps, and while they are not mostpeople's favourite insects, they all play a vital part inNature's jigsaw.Ivy produces flowers from September to November.Spherical clusters of greeny-yellow blobs, which on closerinspection have endearing little horns with knobs on!The resulting fruits are dark berries with ridged sections,resembling tiny black footballs each containing five seeds.Poisonous for us, but birds love them.Ivy is one of the few native climbing plants that canreach a substantial size. Contrary to popular belief, it isnot a parasite. Its stems have lots of fibrous, adhesivecoveredroots which cling to buildings, brickwork, trees,telegraph poles, in fact just about anything to help it gainsome height.NOURISHINGLY USEFULPicture: Pixabay.comNever underestimate ivyHowever, when it comes to nourishment, that comesvia the roots in the ground — there's not much nutritionalvalue in a brick. Although ivy does not normally damagesound buildings or walls, and is rarely a threat to healthytrees, its weight can cause problems.What a useful plant it can be! Providing shelter,hibernation and nesting sites for birds and insects, itsglossy green leaves are happily munched by sheep, goatsand deer. These leaves, so familiar, are different shapesaccording to whether they are on flowering or growingbranches.The flowers are surrounded by heart, or spear shapedleaves, while the rest of the plant has the three or fivepointed ones we all recognise.Many legends involve ivy. But has anyone discoveredwhy although mentioned in the first line of the carol TheHolly and the Ivy, it is absent from the rest of the verses?Malva PuddingFrom Emma's KitchenMalva Pudding originated in South Africa. It becamepopular there during the 1980's and remains a firmfavourite today.Ingredients — Serves 6Pudding— 250g sugar— 2 eggs— 30ml apricot jam— 30g butter— 5ml vinegar— 125ml milk— 310g all purpose flour— 5g bicarbonate of soda— Pinch of saltSauce— 250ml cream— 125g butter— 125g brown sugar— 125ml water— 5ml vanilla essence— 30g golden syrupMethodHeat the oven to 180°CBeat the eggs and sugar together until light and fluffyIn a small pan melt the butter, add the milk and vinegar—it will curdle, don't worry.In a separate large bowl, sift together the flour,bicarbonate and salt.Slowly add to the egg mixture, alternating with the milkmixture.Mix until all ingredients are combined together.Pour into a large 2 litre oven proof dish and bake at 180°Cfor 45 minutes until the top if browned.For the sauce bring the butter, cream, sugar and water tothe boil and then simmer. Add the vanilla essence andgolden syrup, stirring constantly for 5 minutes.Pour over the hot pudding.Serve immediately with either custard, cream or icecream.NOVEMBER 2020.indd 39 11/10/2020 23:50:31