Thursday 9th January - Notton and back to NVH for Jennifer's 70th celebrations

This is an eclectic collection of items for this blog, which you may think are nothing to do with walking.  You'd be right, but they're everything to do with our caring, sharing, listening Walking Group.  After a walk around Notton (which turned out to be very muddy, thanks to last night's downpour) everyone headed back to our Village Hall where there were home made cakes a-plenty, coffee, tea, lots of laughter and armfuls of fun.  Jennifer had her birthday honoured and we all enjoyed the frivolities, with entertainment provided by our own very talented Pat and Bronners.

Thank you all for coming, and for making it a jolly afternoon.  

There may be photos yet to arrive (?) but in the meantime for starters, here's a video of Laurel and Hardy (thank you for filming this Chrissie) and a cake recipe from Jan.  (I told you - eclectic!)

Jan’s Squash and Orange Tray Bake

Serves eight or more
 
For the cake
150 g unsalted butter, softened
150 g caster sugar
4 medium eggs
320 g butternut squash, peeled and finely grated
1 tablespoon finely grated orange zest
2 oranges, peel and pith removed, segmented, then cut into small pieces
60 g ripe or soft dried apricots, cut into small pieces
60 g Italian candied mixed orange and lemon peel
250 g plain flour
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
 
For the topping
30 g pumpkin seeds
200 g cream cheese
40 g icing sugar
1 tablespoon finely grated orange zest

For the cake

1. Pre-heat the oven to 200° C/180° C/400° F/Gas mark 6
2. Line a 30 cm x 20 cm tray bake tin with baking parchment
3. Beat the butter and sugar for five minutes until light in colour.
4. Add the eggs one at a time, mixing well after each addition (don’t forget this bit Jan!)
5. Place the squash and orange zest and segments in a bowl. (Drain off and reserve any liquid that is released.) Add to the butter mixture with the apricots and mixed candied peel.
6. Sift the flour with the baking powder and bicarbonate of soda and blend carefully into the wet ingredients. Pour the batter into the prepared tin.
7. Bake for 35 to 40 minutes or until it bounces back to the touch. Place on a wire rack, still in the tin, and leave until cool. Turn out of the tin.

 
For the topping

1. Dry fry the pumpkin seeds until they pop, then set aside.
2. Mix the cream cheese with the icing sugar and 2 tablespoons of the reserved squash and orange juice and spread on top of the cake – I used a whisk because it went like gravy at first! Whisking thickened it up again.
3. Sprinkle with the pumpkin seeds and orange zest

 
NB: At the village hall I cut this into 18 pieces. If you add the eggs at the right time (rather than after you put the cake in the oven because you forgot!) I think the cake will be a lighter texture!