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On
Thursday 11th August several members of our congregation set up
and ran a stall on behalf of the Church at a fun day in Wheeler Park.
Close to ten local organisations (such as the Youth Forum, the
Rockspring Centre, County Training and Connexions) took part in the day.
The aim was to engage with the local community surrounding the
park, including the Sandpits Estate, to show them the wide range of
organisations which can offer help and advice to them, and the
opportunities available to them.
Many
of the stalls had activities throughout the day to keep the youngsters
occupied, such as face painting, a bouncy castle and cricket.
Our own stall, manned (and womanned) by a team of volunteers
throughout the day, featured giant Jenga and Connect 4 and a set of
stocks. The latter were
inevitably very popular with a barrage of wet sponges aimed mainly at Jon,
local Councillor Graeme Perks and one of our local police constables (Tony
Sewell). Jeremy and Ken also gamely took their turn for a drenching
but the rest of us chickened out. Stuart
baked 250 chocolate fudge brownies, which were given away to visitors to
the stall.
Click
here to see the photos
The
day gave the Church the opportunity to talk and interact with a whole
range of people who we might not normally meet and was an excellent
opportunity to publicise our “Willing Hands” project.
In
response to popular demand we publish Stuart’s Brownie recipe below.
Chocolate
Fudge Brownies
The
following amounts are to fill a standard roasting tin of approximately
13” by 8” and will make about 20 large or 40 small brownies
420g
Butter
600g
Dark Chocolate (70% cocoa solids preferably)
600g
Caster Sugar
˝
tsp Salt
6
tsp Vanilla
Essence
3
large Egg Yolks
6
large Eggs
255g
Plain Flour
- Butter
and line the baking tin with parchment or greaseproof paper
- Melt
the butter and chocolate slowly in a glass or metal bowl over a pot of
simmering water. Do not overheat
- Whisk
in the sugar and salt
- Add
the vanilla
- Whisk
the eggs and yolks together then gradually whisk into the mixture
- Stir
in the flour making sure it is fully incorporated
- Pour
into the baking tray
- Bake
in a preheated oven – 180C (160C fan oven)
- Can
take up to 40 minutes but check after 30 minutes by feeling the top
which should be going firm, and by using a thin skewer or cocktail
stick which should come out of the mixture with a few damp crumbs
adhering to it. It is
better to undercook them if anything.
- When
ready, turn out onto a wire rack to cool, then onto a board to cut up.
- These
will keep well for a week in an airtight box and freeze well.
They can be warmed through in a microwave (10-20 sec) but be
careful not to overdo it.
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