THANK YOU to everyone who came along to our end of term playgroup teddy bears' picnics in July. Hope you had a jelly-tastic time! Massive thanks to all who helped out in front and behind the scenes, including: Susie, Sarah, Rachael, Tamires, Chloe, Ruth, Laura, Riannan plus her mum and auntie, Michelle and Eleanor. NCT Beckenham & Borders is a non-profit organisation run entirely by volunteers. Funds raised will go towards activities and services for parents and young families.
Bumps, Babies & Beyond is back Fri 8 Sep, now run by Donna and Michelle. Happy Mondays is back Mon 11 Sep, now run by Rachael.
If you go down to the
woods today...
Devonshire Honey Cake
From BBC Good Food
Ingredients
250g clear honey, plus 2 tbsp extra to glaze
225g unsalted butter
100g dark muscovado sugar
3 large eggs, beaten
300g self-raising flour
Method
Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line a 20cm round loose bottomed cake tin. Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute.
Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter. Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.
Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.