We are holding this picture of our
lovely Sue Evans who we will all
miss so much.
HORTICULTURAL SUMMER SHOW FOR 2022 SAT 10th SEPTEMBER
Go to events page for SCHEDULE DOWNLOAD ONLY.
Queen Elizabeth cake (class 28 - summer show only)
Pre heat the oven to 180 C. Line and lightly grease a 20cm square cake tin. Put the dates and bicarbonate soda in a bowl. Add 1 cup boiling water, stir to combine and set aside for 15 minutes, stirring often until the dates have softened and absorbed most of the water.
Beat the butter and sugar together until pale and creamy. Add the egg and vanilla and beat until well combined. Add half the flour and half of the date mixture and beat to combine then add the remaining flour and date mixture. Spoon into the prepared tin and bake for 45-50 minutes, until golden on top. Test if the cake is cooked by inserting a skewer into the centre. It is cooked if it comes out dry and clean. Remove cake from the oven and leave in the tin while preparing the topping.
For the topping, put the butter, cream, brown sugar and half of the coconut in a small saucepan and cook on medium heat until just combined. Pour evenly over the top of the cake and sprinkle over the remaining coconut. Cook under a hot grill until the coconut is golden.
160g dates, chopped
1/2 teaspoon bicarbonate soda
125g unsalted butter, softened
230g caster sugar
1 teaspoon vanilla extract
2 cups self raising flour
60g unsalted butter
95g soft brown sugar
90g shredded coconut
Queen of Hearts biscuits (class 29 - summer show)
Beat together the butter and sugar until the mixture is light and fluffy. Sift in the flour and add the vanilla extract. Mix to combine, then wrap in cling film and leave to chill in the fridge for 15-20 minutes. Preheat the oven to 170 C. Grease two baking sheets and set aside.
Roll out the dough and cut out rounds. Use a small heart shaped cutter to cut out a heart shape from the centre of half of the biscuits. Bake for 8-10 minutes, or until lightly golden. Remove from the tray and leave on a wire rack to cool.
In a small saucepan, mix together the jam and water over a low heat until loosened. Spread the jam over the solid heart biscuits, leaving a slight border at the edges, then place the cut-out biscuits on top. Dust with a little icing sugar before serving, if you like.
100g butter, softened
100g caster sugar
200g plain flour
½ tsp vanilla extract
3-4 tbsp strawberry or raspberry jam
1 tbsp water
Cheapside Village Hall, Cheapside Road, Ascot SL5 7QH
Tel: 07522 104 411
Registered Charity No: 300210
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