Jubilee Garden Party - Save the date - Friday June 3rd - 12noon - 6pm

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

Serves 6

Ingredients

125g/4oz/2 cups fresh breadcrumbs, white or brown

2 tbsp vanilla sugar

Grated rind 1 lemon

600ml/1 pint/2.5 cups milk

60g/2oz/4tbsp butter

4 eggs, separated

2tbsp berry jam/jelly

125g/4oz/0.5 cup caster sugar

Method

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.