Latest News From The WondersBees and Bee Keeping. Published 16th June 2015 
This months talk was given by our very own Vice President Arlene Bull and her lovely husband Peter. Their wonderfully interesting talk was about bees and bee keeping.
The talk was very interactive with questions and answers flowing all evening. Peter started the evening telling us about a swarm he had been called out to collect at a local supermarket and how you can call someone if you need a swarm moving (for swarm information please go to www.bbka.org.uk). Peter and Arlene with their bees.
He explained how bees produce honey and how a queen is made. The picture opposite shows a dead queen cell.
We discovered just how hard working and clever bees are. We also sampled some of the honey and products made from the beeswax. The Competition this month was a honey recipe and we were delighted with many wonderful creations. The winning recipe was chocolate fig honey cake by Jill. The winning recipe is featured below.
Chocolate Fig Honey cake
1 1/3 cups (325ml) liquid honey 1 cup (250ml) strong tea 1tbsp (15ml) grated lemon or orange rind 2 3/4 cups (675ml) all purpose (plain) 2tsp (10ml) baking powder 2tsp (10ml) cinnamon 1/2tsp (2ml) baking soda 1/2tsp (2ml) allspice 1/2tsp (2ml) ground ginger 1/4tsp (1ml) salt 1 cup (250ml) diced dried figs 4 eggs 1/4 cup (60ml) vegetable oil 1tbsp (15ml) vanilla 1 cup (250ml) granulated sugar Drizzle 3oz (85g) bittersweet or semisweet chocolate Method In a small saucepan, bring honey just to the boil; remove from the heat. stir in tea and grated rind; set pan aside and let cool slightly. In bowl, whisk together flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; stir in figs. Set bowl aside. In a large bowl, beat eggs until pale and frothy, about 5 minutes. Beat oil and vanilla. Beat in sugar, 2 tbsps at a time, until mixture is slightly thickened and bubbly, about 5 minutes. Alternately fold in flour and honey mixtures, making 3 additions of flour and 2 of honey, to make a thin batter. Pour batter into greased 10 inch (25cm) tube or bundt pan. Bake in centre of 160C (325F) oven for 60 to 70 minutesw or until a cake tester inserted into cake comes out clean. Let cool in pan on rack for 30 minutes. With a knife, loosen edges of cake; turn out onto rack and let it cool completely. Drizzle: Melt cocolate in a bowl over hot (not boiling) water. Dip tips of fork into chocolate; drizzle over cake. Some of the other entries of the competition.
Coming Next Month
'The Industial History of Worksop' a walk with Jennie Johnson
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USEFUL INFORMATIONWhen we meet.We are a warm and welcoming group of ladies who meet on the 2nd Wednesday of every month at 7pm. We meet at The Crossing and are always looking for and welcoming of new members.
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The opening times of the federation office at Trent Bridge House, Beastmarket Hill, Newark, Nottinghamshire. NG24 1BN are as follows: Mon–Wed only 9am – 3pm Contact Rosemary, Heather & Fiona on :- Email : [email protected] Tel: 01636 67 3550 The Nottinghamshire Federation web pages are here:- Nottinghamshire Federation You can download documents & booking forms. WI ADVISERS These ladies are on hand to give help and advise to you about all aspects of the WI. They can attend your annual meeting or your committee meetings or just offer help on the end of a phone or email. To get in touch on any WI matters :- [email protected] or check out their phone numbers in the Year Book. GROUPS CO-ORDINATOR Kay Brown is the new Groups co-ordinator. If you have any questions about any matters concerning your WI group you should direct them to Kay using the [email protected] email address. ............................................................................... NOTTINGHAMSHIRE WI WEBSITES Abbey Gates WI Arnold WI Brookside (Mansfield) WI (Nottingham) City WI Clarborough WI Coddington WI Dorewood WI Gedling WI Gringley on the Hill WI Newark Palace WI Ollerton WI Scarrington WI Watnall WI West Bridgford WI The WI web site
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