Fri, 03 Jun|
Jubilee Garden Party - Save the date - Friday June 3rd - 12noon - 6pm
Things are firming up! Bring your own picnic and pudding, buy your beers and wine from the pub. See below for the programme for the day and Queen of Puddings recipe.
Time & Location
03 Jun, 12:00 – 18:00
Dockray, A5091, Dockray, Penrith CA11 0JY, UK
About the Event
12.00 - 1.00pm Matterdale Steel Pans Band play in the marquee.
12 noon onwards Games available for children. Giant Jenga, Boule, Quoits
1.00pm Loyal Toast led by Brian Clarke with Steel Band accompanying the singing of the National Anthem
Picnics on tables in the marquee or outside depending on weather
2.00pm Ceilidh Band
Games and competitions on the lawn
2.00pm - 4.00pm Dockray Art Studio open for business
3.00pm Pooh Stick Race
3.30pm Unveiling of Commemorative Jubilee Bench by Mary Jackson on Dockray village green
4.00pm Sharing of Queen’s Pudding - recipe below - you are welcome to use other recipes!
Ceilidh Band with dancing with caller
5.00pm Ceilidh Band and other local musicians including Eddie Allen
6.00pm Maybe carry on, maybe go home...............
Queen of Puddings Recipe
125g/4oz/2 cups fresh breadcrumbs, white or brown
2 tbsp vanilla sugar
Grated rind 1 lemon
600ml/1 pint/2.5 cups milk
4 eggs, separated
2tbsp berry jam/jelly
125g/4oz/0.5 cup caster sugar
Pre heat over 180C/350F/Gas Mark 4
Grease shallow ovenproof dish.
Mix breadcrumbs, vanilla sugar and lemon rind.
Heat milk and butter almost to boiling point, pour over breadcrumb mixture and allow to stand for 10 minutes.
Beat in yolks.
Pour into ovenproof dish.
Bake for 30 minutes or until just firm forming the custard.
Warm jam/jelly and spread evenly over custard without breaking surface.
Beat egg whites until stiff. Add half caster sugar and whisk again until glossy. Fold in remaining caster sugar, reserving 1 tsp. Pile meringue on to custard and sprinkle with reserved caster sugar.
Return to oven to bake for about 15 minutes or until meringue is slightly browned and crisp. Serve hot.