Godstone Gardeners' Club

from Rosemary and Tony Carter

Bridget Parry-James very kindly opened her garden for club members on 11th April. We had a very enjoyable morning looking around the lovely garden and despite a wet start we all ended up sitting in the garden, and in true club style, tea, coffee and delicious cakes were served. One of  the cakes that was served was especially popular and the recipe is included below for those that want to try a simple but tasty recipe. Everyone was very generous and £143 was raised for St. Catherine’s  hospice, which was great.

Recipe

Ingredients

• 200g desiccated coconut
• 85 g caster sugar
• 2 eggs beaten
• 85 g  glacé cherries chopped
• 200g bar white chocolate roughly chopped, (can be made with milk chocolate)

Oven fan 160/conventional 180/gas 4

Method

1. Line a 20cm x30cm baking tray with parchment.(Swiss roll tin )
2. In a large bowl mix the coconut, sugar, eggs, white choc. and glacé cherries.
3. Turn into tin and cook for 20 minutes until golden brown and set, then cool in tin before slicing into bars.

Cannot be frozen!
We hope you enjoy making it, it is so easy but very popular.

If anyone else would like to open their garden this year but would like help running  the refreshments and want to donate the money raised to St.Catherine’s hospice, help is available if required, ring Rosemary on 01883 741809