We were sad to hear of the recent deaths of Malcolm King, who served on both the Deanery Synod and the PCC, and David Lemm, a faithful member of the 8am congregation.
Christian Aid Café in the Churchyard after the 10 am Mass (weather permitting)
Organ recital by Irene Wolstenholme (Christ’s Chapel, Dulwich Village) at 11 am
In 1844 Revd Matthew Anderson, the first Minister of the East Dulwich Chapel, left to become Vicar of the recently-built church of St. Paul, Herne Hill. His successor was Revd John Roberts Oldham (1808-1882). Oldham and his wife, Esther, had six children under the age of thirteen; a further two were born in East Dulwich. Like his predecessor he also ran a boy’s school with six resident pupils aged between 15 and 19 in 1851.
The King’s Arms tavern went on sale in 1856: “For years this property has been celebrated as a pleasant suburban resort; the comforts and convenience of the Establishment are commensurate with its advantages and attractions; a beautiful open space in front is noticed for its eligibility for field sports and especially for cricket; in the rear the bowling-green is a special attraction, and in addition to these advantages, the surrounding neighbourhood is itself sufficient to secure an ample trade to the house. The City and West-end omnibuses start from the door. The trade now carried on is extensive and likely greatly to increase.”
Foster Eliot soon realised that a larger church was needed to serve the area’s growing of population, which at that date numbered about 800. Word soon got round: in March 1861 Charles Baily, architect and nephew of Thomas Baily, the landowner who built the East Dulwich Chapel, wrote offering to dispose of part of the estate as a site for the church. The offer was not taken up.
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This simple cake was made during coffee morning recently. It is an all-in-one recipe based on one of Delia Smith’s and is an old-fashioned favourite!
Preheat oven to 170C, 150C for fan ovens.
A food mixer is needed for this recipe.
Grease two 20 cm tins well using unsalted butter. Line with greaseproof paper and lightly grease this too, ensuring the paper is sticking to the sides and base of the tin.
Icing Ingredients
6 oz self-raising flour
1.5 teaspoons of baking powder
6 oz unsalted butter at room temperature (it should be nice and soft)
6 oz caster sugar
3 large eggs
5 - 6 drops of vanilla essence
Method
Add all ingredients to the bowl of your food mixer. Whisk thoroughly, making sure no ingredients have stuck to the sides of the bowl and that there are no lumps of unmixed ingredients. About 5 – 6 minutes of mixing in total should be sufficient. If the mixture doesn’t easily drop from a wooden spoon then add a tablespoon or two of warm water and whisk again.
Then divide the mixture evenly between the tins and level the mixture. Place in the oven for about 25 – 30 mins. Don’t open the oven to check until at least 22 minutes have passed. The cakes are cooked if the surface rises back when a finger is lightly pressed to the surface. Remove from the oven and allow a minute or so to pass before turning out on to wire cooling racks.
While the cakes cool you can start preparing the icing.
Preheat oven to 170C, 150C for fan ovens.
A food mixer is needed for this recipe.
Grease two 20 cm tins well using unsalted butter. Line with greaseproof paper and lightly grease this too, ensuring the paper is sticking to the sides and base of the tin.
Icing Ingredients
6 oz self-raising flour
1.5 teaspoons of baking powder
6 oz unsalted butter at room temperature (it should be nice and soft)
6 oz caster sugar
3 large eggs
5 - 6 drops of vanilla essence
Method
Add all ingredients to the bowl of your food mixer. Whisk thoroughly, making sure no ingredients have stuck to the sides of the bowl and that there are no lumps of unmixed ingredients. About 5 – 6 minutes of mixing in total should be sufficient. If the mixture doesn’t easily drop from a wooden spoon then add a tablespoon or two of warm water and whisk again.
Then divide the mixture evenly between the tins and level the mixture. Place in the oven for about 25 – 30 mins. Don’t open the oven to check until at least 22 minutes have passed. The cakes are cooked if the surface rises back when a finger is lightly pressed to the surface. Remove from the oven and allow a minute or so to pass before turning out on to wire cooling racks.
While the cakes cool you can start preparing the icing.
Icing
A buttercream and jam filling is a great combination. This recipe for buttercream icing is adapted from Charlotte’s Lively Kitchen.
Cake Ingredients
125g unsalted butter at room temperature (it needs to be nice and soft)
250g icing sugar
7 – 8 drops vanilla extract (add to taste)
Approximately 0.5 tablespoon of milk
A buttercream and jam filling is a great combination. This recipe for buttercream icing is adapted from Charlotte’s Lively Kitchen.
Cake Ingredients
125g unsalted butter at room temperature (it needs to be nice and soft)
250g icing sugar
7 – 8 drops vanilla extract (add to taste)
Approximately 0.5 tablespoon of milk
