Quarry Road Allotments

National Allotment Day & Quarry Road Allotments Open Day

This year our Open Day/Family Weekend was held on Sunday 14th August 2011. This date was specifically chosen as part of National Allotments Week, from Monday 8th August to Sunday 14th August.

All members, families and friends were invited to come along, have a family picnic and experience the allotment movement. It has been a day of fun with the opportunity to enter our various (not so serious) competitions. Results are given below. Congratulations for all the winners and lots of thanks for all who took part, making it a more exciting day. Results are given below.
summer show results 2011.pdf
Additionally there was BBQ game and honey to taste from our own Apiary.
Sponge cake proved extremely popular. Recipe is below for you also to try if not yet done so.

  •  150g (6ozs) margarine or softened butter. (the use of low fat spreads will alter the result)
  • 150g (6ozs) caster sugar
  • 3 eggs, size 3/ standard/ medium
  • 150g (6ozs) self raising flour
  • Filling 2 Tablespoons of raspberry jam
  • Topping 1 tablespoon of caster sugar sprinkled over.
Oven Temperature - Gas mark 4, electric 180C or with fan oven start from cold and cook at 160C. These details are approximate, as every oven is different. Good cooks should learn to know their own oven. 
Use 18-20cm (7-8inch) sandwich tins, base lined and greased. If a deep tin is used, the cake will take longer to cook and will need to be cut when quite cold. 
  1. In a large bowl, cream the fat until soft, then add the sugar and beat until really light and fluffy.
  2. Break the eggs into a jug and beat with a fork
  3. Gradually add the eggs to the fat/sugar mix, beat well between each addition. The addition of about a spoonful of flour after two thirds of the egg has bee added will help to prevent the mixture from curdling
  4. Sift in the flour and then using a large metal spoon and a gentle folding action, fold in the remaining flour until completely mixed..
  5. Put half of the mixture into each of the prepared tins
  6. Bake in the middle of the oven for about 20-25 minutes. The cakes should be pale golden brown and spring back to level when gently pressed with a finger.
Allow the cakes to cool in the tins for 5 minutes before turning out. If the tins are tapped sharply on the edge of the table it helps to release the cake from the tin. Turn the cakes so that the top surface is uppermost on the cooling rack to prevent rack marks on the cake. 

When quite cold, sandwich with raspberry jam and sprinkle with caster sugar. Serve on a plate large enough for the cake to lie flat. A doily enhances the presentation!

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