From the Rectory
Those who regularly contribute articles for our Parish Magazine always have to think ahead. I find myself writing about Christmas during Advent and Easter during Lent. We are entering the season of remembering in the Church. It can sometimes seem a melancholy and sad time. We remember the dear departed at All Soulsí, and those who fell in battle on Remembrance Sunday. The leaves fall from the trees and winter approaches.
As I sit to write this article for November during October I am feeling far from melancholy. I will be officiating at the wedding of our organist, Craig Lawton and choir member and flower arranger, Krystina (Kaz) Huxley in two days time. So what would otherwise be a sad time is transformed into a wonderful and happy celebration of love.
Most of us know the happy couple and have enjoyed their company at social events and their musical expertise during worship. We all wish them a long and happy marriage and all the blessings that God can bestow upon them: marriage, the union between one man and one woman until death do them part. There is no other interpretation of that blessed estate. Itís a bit out of fashion these days for some, but Craig and Kaz are affirming its Ďholyí institution and setting a fine example to others in so doing.
This year we will again be remembering those who fell in battle or who have served their country during conflict. On Remembrance Sunday we will lay our poppies, sound Reveille and the Last Post and we will remember them. Next year there will be special acts of remembrance as we commemorate the centenary of the commencement of the First World War, Services and commemorations locally Iím sure, and nationally as well. At the going down of the sun and in the morning we will remember them. We will remember them.
Last year at the November Family Service you may remember we all helped to make Christmas Puddings, these were eaten as part of the menu for our Parish Christmas Dinner. November 24th the Sunday before Advent and Christ the King. Itís also Stir up Sunday. That is the traditional date for making Christmas puddings. Several people asked me about the recipe, so here it is.
8oz shredded suet
4oz self-raising flour
8oz white breadcrumbs
1 heaped teaspoon mixed spice
Ĺ teaspoon nutmeg
ľ teaspoon cinnamon
1lb soft brown sugar
2oz chopped glace cherries
1 ľ lb currants
2oz mixed peel
2oz almonds - chopped
1 apple - chopped
rind of one lemon and one orange
5 fluid oz stout
5 fluid oz barley wine
I always reduce the stout a little and add a good measure of rum.
(If I have to convert grams into ounces you can do the reverse!)
Put the suet, flour, breadcrumbs, spices and sugar into a bowl, mixing in each ingredient thoroughly before adding the next. Then gradually mix in all the fruit, peel and nuts and follow these with the chopped apple and the orange and lemon rind.
In a different bowl beat up the eggs, and mix in the barley wine and stout/rum. Empty all this over the other ingredients and then stir very hard. The wooden spoon should stand up straight in the mix.
Yours for Christ's sake.