(This is a form of Gingerbread)
8oz Butter Softened
8oz caster sugar
4 teaspoons ground ginger
1/2 teaspoon bicarbonate of soda
2lb medium oatmeal
2lb golden syrup
2 1/2 floz milk
Set oven to 350F or Mark 4. grease and flour an 8 inch square 2 inch deep cake tin or equivalent. Sift the flour into a bowl and rub in the butter until the mixture resembles breadcrumbs. Add the sugar, ground ginger, bicarbonate of soda and oatmeal and mix well together. Put the syrup and milk into a pan and mix together over a gentle heat. add gradually to the dry ingredients, mixing well to a fairly stiff consistency. Put into the tin, smooth out and bake for 45 to 60 minutes until golden. Leave in the tin to cool. When cold cut into small squares.
One of the greatest Neolithic monuments is located in Thornborough near Ripon. There is not much to see at ground level but seen from above you can see the vast banks and 3 large circles which have been built there as part of a massive earthworks. These are dated from 3500BC which is over a thousand years earlier than the pyramids (Yorkshire folk not to be outdone). This area is sometimes called the Stonehenge of the North, however visitors should be aware there are no giant stones on this site. Each circle measures 240 meters across with earth banks which stood at least 1.5meters high at their completion. The banks were also covered in Gypsum crystals which would have glistened and made the rings stand out as huge white rings in the landscape.
What was its purpose? frankly we don't know, there were no written records at the time so it is very much open to speculation.
Please follow the link for more information - https://www.english-heritage.org.uk/professional/research/landscapes-and-areas/national-mapping-programme/thornborough-henges-nmp/
1 1/2lb Strong White Flour
2 Teaspoons Salt
1/2 oz Fresh Yeast
2 1/2 teaspoons granulated sugar
15fl oz tepid water
4oz lard, diced
Grease and flour a baking sheet. Cream the yeast with the sugar and a little of the tepid water and leave to stand until frothy. Sift the flour and salt into a bowl and pour in the yeast mixture and the remaining water and mix to a smooth dough. Turn out on to a floured surface and knead until smooth and elastic. Return to the lightly greased or floured bowl, cover with a clean cloth and leave in a warm place to rise until doubled in size. When risen, knock back the dough and knead lightly for 2 to 3 minutes. Next, push the diced lard into the dough and knead, using your knuckles. The dough will be lumpy. Press out into a round and place on the baking sheet. Cover and leave until risen. Put this into a pre-heated oven set to 425F or Mark 7. Bake for 10 minutes then reduce the heat to 375F or Mark 5 and bake for about another 35 minutes until golden brown.
Josie and Ian were in Rajasthan earlier this year and visited a school which has very poor facilities. For the last few months we have been sending materials and money to help improve conditions there and our latest initiative is a one day Indian Cafe in Masham Town Hall.
What better way to support a charity than having an excellent scrummy lunch?
more info from email@example.com
Kimberley Wilson & Simon Storer
owners and operators of The Camberley