Craft Evening Tuesday 11th June

Tuesday evening floral paper craft
Kit and Mandy will be hosting an evening of floral paper craft, if you are able to bring a pair of paper scissors that would be handy but all other supplies and equipments will be provided.

Carnival
Thank you for those who helped or supplied items for the goody bags at the carnival. I believe it was a sucessful but windy day. We made £50 for our funds but most importantly raised the profile of the group and we hope to have attracted some new memeders

Classics on the Green – Sunday 7th July
Please start to bring in any books/cds/dvds/games/jigsaws donations for the stall or you can put them directly in the black box at front of Kits house.

Classics on the Green

Tuesday 14th May – Monthly Meeting

The necroplis railway

We welcome John Clake to tell the full story of what must have been one of the most unusual train services to operate on a British railway – the service operated for the London Necropolis Company from its private station just outside London Waterloo to Brookwood Cemetery near Woking. The book describes how the railway conveyed the deceased and their accompanying mourners to their final resting place, Brookwood Cemetery (the London Necropolis), which at one time was the largest cemetery in the world.

https://www.john-clarke.co.uk/brookwoodnecropolis.html

It sounds like a facinating story and we hope you can join us

Don’t forget.

Bring items suitable for the lucky bags at the Summer Carinval

We still need more unwanted gifts for the montly raffle

Start putting aside books for the stall at Classics on the Green but dont bring to this months meeting save thoe for the June meeting

CHERRY ALMOND LOAF CAKE

Here is the recipe for the cake made by Lynette for last nights meeting. Please share your favourites with us by email to thehamptonwi@gmail.com.You can find more recipes by clicking the recipe Category at the bottom of the right hand column of this site

INGREDIENTS

Makes: 8-10 slices

200 grams natural-coloured glace cherries
250 grams self-raising flour
225 grams butter (softened)
175 grams caster sugar
3 large eggs (beaten)
2 – 3 drops almond essence
100 grams ground almonds
6 tablespoons milk

METHOD

Preheat the oven to 170ºC/150°C Fan/gas mark 3/325ºF. Halve the cherries, wash them in a colander under cold water, then pat them dry, toss them in some flour and shake well to get rid of excess.
Cream the butter and sugar until light and fluffy. Gradually add the beaten eggs and almond essence, then gently fold in the flour and ground almonds. Fold in the cherries and then the milk and spoon the thick mixture into a lined and buttered loaf tin (23 x 13 x 7cm / 9 x 5 x 3 inches) and bake for ¾-1 hour, or until a cake-tester comes out clean.
As with all of these sorts of cakes, leave in the tin on a wire rack until completely cooled.