A Limerick City Parish Newsletter

Winter 2020 Vol 3 Issue 3

www.lcp.limerick.anglican.org 1
anabhainnparish@gmail.com
Dear Parishioners,

Something to think about…

Unless we make Christmas an occasion to share our blessings,
all the snow in Alaska won’t make it white.
Bing Crosby
Christmas Reflection

The famous actor of stage and screen, Helen Hayes, enjoyed telling the
following story about her favourite Christmas dinner. Although a
notoriously bad cook, she decided one year to prepare a Christmas
dinner. “This is the first turkey I’ve ever cooked,” she warned her family. “If it
isn’t right, I don’t want anyone to say a word. We’ll just get up from the table,
without comment, and go to a hotel for dinner.”

In a few minutes she returned to the dining room, where the family had
expectantly settled around the table – wearing their hats and coats!

Although our gifts and talents vary, God bountifully gives us the gift of
our lives to share with others. Whenever we reach out in love we are
most like God. All is gift; even our desire to reach out in love and service
to others is itself God’s gift.

At Christmas we celebrate Our Lord who chose to share our humanity

so that we might share God’s divine love with one another. This
Christmas we are invited to unwrap the gift of God in our lives through
prayer. Prayer helps us to recognize our gifts and empowers us to share
them with others.

Prayer is the key.

Prayer enables us to unwrap the gift of love by sharing our thoughts,
feelings and actions. The greatest Christmas gift we can give to another
person is the gift of ourselves. In all of the holiday bustle some precious
gifts to give are time, attention, and listening…

God’s love dwells within us and is reborn in our hearts this Christmas.
May Our Lord open us to unwrap our love as a gift for others.

Amen.

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The Dean’s Discretionary Fund is used to give a helping hand to those in
financial difficulties within our parish and community. If you are fortunate
enough to be able to help supplement this fund please send your donation
to me marked ‘Dean’s Discretionary Fund’ (or if you wish for the parish to
receive a tax refund on the donation, please make your donation through
the Treasurer, Mr Terence Cusack).

At this point in the year, may I warmly thank you for your support of the
parish. I fully understand the other financial demands that everyone is facing
at this time. Thank you for your online donations and for sending in
cheques and stewardship envelopes. Our churches may be closed for public
worship but our work and ministry continue and we still have to pay our
bills. Our parishioners and friends have been most generous and supportive
and we thank you for remembering our parish in these difficult times

Christmas in Limerick City Parish

As you will have seen in the media, etc. churches will reopen
during the week of 29th November.

Therefore, from Sunday 6th December public worship will resume in

churches (with a limit of 50 persons) with services being held in Saint
Michael’s at 10am, the Cathedral at 11.15am and Abington at 11.30am.
The clergy plan to run a service for young families and a ‘Blue’ Service (for
those for whom Christmas may not be a joyful time) – more details on this
and the pattern for services on Christmas Eve and Day will follow in due
course (in the Newsletter).
In the meantime, may I draw your attention to an online Advent course
which commences on Tuesday 1st at 8pm, to join in please email:
dean@limerick.anglican.org.

Finally, to those for whom Christmas is not a particularly joyful

time - I hope that you may find that peace & love which only the
Christ child gives to all of us.

A happy and blessed Christmas to you all,

With every blessing,

Niall (Dean and Rector)
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Dear Everyone,

This Christmas edition has news from the last few months so might not feel
“Christmassy” enough at the start but it does end on a festive note.

After a year that held challenges for many of us but also time for us to stand still and
enjoy the extra time we might have had with family and maybe opportunities to get
to know our neighbours or communities better, and now that we gladly heard that
we can have church services for a few weeks and indeed celebrate Christmas with
our nearest and dearest, my sincere wish for you all is a blessed Christmas as in the
blessing below.

May the Spirit of Christmas be with you regardless of where you might find yourself
and may 2021 bring a new lease on life and blessings to you one and all.
Happy Christmas

Jeanne

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Life is full of surprises! If someone had told me a year ago that
in 2020 I would move to Limerick, I would have been astonished
to say the least. But here I am in lovely Limerick, and despite the
difficult times we are all facing it has been a very positive
experience.

The first thing that struck me when I arrived was the warm
welcome and support that awaited me. I was quite overwhelmed
by the time and trouble people took to help me to feel at home.
So thank you to everyone for your welcoming smiles and helping
hands both of which mean a lot to me.

As you can imagine, trying to get to know parishioners has been a challenge. I’m blessed
with a good memory for faces but now the faces have been reduced to ‘eyes only’ I
struggle at times. That said, people have been very understanding and have taken my
confusion in very good spirits.

I was fortunate to arrive before the latest ‘lockdown’ and enjoyed the privilege of taking
part in the services in all three churches. The diversity of the churches adds a richness
to Limerick City Parish: the ancient cathedral; the much loved parish church of Saint
Michael and the amazing church of Saint John, Abington, rising out of its rural setting
with restrained grandeur.

I have spent a little time exploring Limerick. I’m enchanted by

the accessibility of the River Shannon sweeping through the city,
swirling beneath the bridges and providing an ever-changing vista in the bustling business
centre. And the streets have plenty to offer, from the stretches of Georgian splendour
to the small, character-filled streets on ‘the island’. The exploration continues!

We are all hoping for some good news in relation to Covid 19. If there is any positive
light surrounding this pandemic it is the enactment of that great commandment to ‘love
our neighbour as ourselves’. It seems that people are rising to that challenge with
warmth and sincerity as we struggle to remain patient and positive in this strange new
world.

I look forward to meeting everyone face-to-face when we move out of this ordeal – and
it will be wonderful to open up the churches and to mingle freely and without fear.
Until that day may we give thanks for all our blessings and for the love, support and
encouragement we receive from those around us.

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Holy Baptism

23rd August 2020 (in Saint Mary’s Cathedral) –

Quincy John Claude Esposito, son of Julian and Emma
27th September 2020 (in Saint Mary’s Cathedral) –
Leo Philip Guihen, son of Naomi and Kian.

We extend our deepest sympathy, thoughts and prayers to:

 To Anne & Robert Millar on the sudden death of her brother, John McGuire.
 To Norma Jean Carney & her family on the sudden death of her husband,
the Ven. Wayne Carney, Archdeacon of Killaloe
 To John & Anne Shire on the death of Anne’s sister, Margaret.
 To Stephen Holmes (one of our Bell Ringers) and his family on the death of
his mother in law.
 To Patrick and the family on the death of Canon Marie Rowley Brooke.
 To Doris and the Sullivan family on the death of Canon Trevor Sullivan, a
former member of the Cathedral Chapter.
 To Jennifer & Bishop Kearon and her family on the death of her mother,
Noreen Poyntz.

May they all know God’s love and peace at this time.

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  To Norman Symes on his recent engagement to Thomasena Stout of
Dunmanway. We wish them every happiness together.
 To Jean & Tristan Kessler on the birth of baby twins, Mason & Constance.
 To Mr Tom Marsden who celebrated his 97th birthday in recent days. We
believe Mr Marsden is now our most ‘Senior’ parishioner – well done!
 To Trevor and Tracey Lyttle on the recent birth of their second grandson Oisín
Trevor Lee.
 To Avril Condell on celebrating a special birthday recently.

Abington

It was good to the Bishop with us on Sunday 13th September as we celebrated the
Harvest Thanksgiving. To mark the 150th anniversary of the Church the Bishop
dedicated the church to Saint Ailbe (in addition to Saint John), who is the patron saint of
the diocese of Emly.
As always, the church was beautifully decorated and we thank all those involved in the
preparations. Unfortunately, we were unable to have refreshments afterwards, but we
deeply appreciate the ‘gift bags’ everyone received afterwards. We have much to be
thankful for!

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Harvest
The Harvest Thanksgiving services was held in the Cathedral on the 11th October.
Thank you to those who decorated the building for this.

Chapter Residency
On Sunday 20th September the Precentor (Canon Patrick Comerford) was in residence
in the Cathedral. The Dean took services that day in Rathkeale group of parishes.

Cathedral Clean up
Many thanks to all those helped with a tidy up of the Cathedral grounds at the end of
August. I think you will agree the place is looking well!

Commissioning of Parish Readers:

On Sunday 27th September in Saint Michael’s Church, Oliver Deegan and Tony
O’Connell were licensed (by the Dean) as Parish Readers to serve in Limerick City
Parish. As parish readers they will be permitted to read Morning & Evening Prayer, help
with the administration of Holy Communion and assist the clergy during acts of
worship. Please pray for them as they join the Ministry Team in our Parish.

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The Dean’s Vicar

The Cathedral’s patronal festival was

celebrated on Sunday 6th September,
albeit slighted scaled down from previous
years.

During the service the Dean installed the

Rev’d Bernie Daly as Dean’s Vicar.

We wish Bernie every blessing as she

begins her ministry in Limerick.

Cathedral Archives

Over the years the Cathedral has become a

repository for a vast collection
of archives relating to the diocese.

Over the Summer with the help of

(and grateful thanks to) Sarah O’Connor,
Craig Copley-Brown and Noreen
Ellerker the Cathedral archives have been
properly catalogued and a number of records
(not related to the Cathedral or Limerick City
Parish) have been transferred to the R.C.B.
Library in Dublin for safekeeping.

The transfer of these records to Dublin

ensures that these historic items will be
properly catalogued, stored and made available
to researchers.
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Saint Michael’s National School

The new school year commenced with an online assembly which included the Blessing
of the School Bags by the Dean. Due to present restrictions Weekly Assemblies now
take place via Zoom!

Thank you:

To all those who so generously gave (€835) towards

the recent appeal for the Meals on Wheels in the
Millennium Centre in Caherconlish

CD of hymns and music:

"Now thank we all our God!" is available by pre - order with Saint Michael's church
wardens or by email to irisha@ramendik.ru Copies are also available through the
Cathedral Office. Price €10. All proceeds to Saint Michael's church organ restoration
fund.

Notes on Saint Mary's choir and music:

With the return to Level 3 and then Level 5 restrictions, choir work has been ongoing
online, thanks to the Zoom platform, and thanks also to the singers' willingness to
engage with online choir. Meeting virtually at our usual Friday afternoon rehearsal time,
and also on a Sunday afternoon, we have been exploring seasonal liturgical music this
term. It has been good to be able to keep in contact with the singers in this way, and to
keep up the important educational side to the choir's work.
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Mozart for schools:

Regular readers and followers of the cathedral's music will be

aware that at this time of year it has become a regular feature
for us to offer a presentation on one of the set works for music
Leaving Cert, aimed at Leaving Certificate students.

Sadly this was not possible this year, so instead a free lunchtime
talk on the set work was offered. It looks like a good number of
schools tuned in via the cathedral's webcam/live streaming
service.

Thanks to Anne Donegan and Catherine Caball for their help in publicising this event.

Livestreaming:
Log onto www.churchservices.tv/limerickstmarys Services will be on air at 11.15am on
Sundays and 10.30am on Thursdays.

Keep active:
If you like jigsaws – try one of Saint Mary’s Cathedral.
Log on to
www.jigsawplanet.com/?rc=search&q=%22Saint%20Mary%27s%20cathedral%22

Children’s Resources:
A selection of resources for the junior members of our parish is available at:.
www.ireland.anglican.org/parish-resources/607/covid19-resources-for-family-
activities#section-607

Anxious?
This is an anxious and unsettling time for everybody. If you are concerned about your
mental health, may I (The Dean) direct you to the following resource:

https://www2.hse.ie/wellbeing/mental-health/minding-your-mental-health-during-the-
coronavirus-outbreak.html

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Help!
Limerick has come together like never before to help those most in need during the
Covid-19 Coronavirus pandemic. As you will be aware, members of sporting clubs,
community groups, various agencies and organisations and individuals are volunteering
to support the elderly and vulnerable at this time.

To contact the Response team Freephone 1800 832 005 or email

covidsupport@limerick.ie

To register to become a volunteer please email volunteer@limerick.ie

www.limerick.ie/council/services/community-and-leisure/age-friendly-limerick/limerick-
covid-19-community-response

Finance and giving: The parish treasurers and envelope recorders have received a
number of donations from parishioners which is very much appreciated. Despite the
on-going situation, the ministry and mission of the parish continues, and we are grateful
to all those who support this. THANK YOU!

If you have any questions with respect to the Christian Stewardship / Free Will Offering
‘Envelope’ scheme, please contact Lindsay Boyle (087 7867134), Saint Mary’s Cathedral
or Trevor Lyttle (0879191314), Saint Michael’s.

For general enquiries about giving please contact the Treasurer of the appropriate
church Terry Cusack (Saint Mary’s), Daire McNamara (Saint Michael’s) or Bertie
Swanton (Abington).

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13
The Easter General Vestry was held in Saint Michael’s Church on Wednesday 12th
August. As well as the presentation of the annual accounts and Rector’s report, the
following were appointed/elected:

Ordinary Members
Roland Boyle, Richard Brickenden, Victor Brown, Gillian Cheatley, Craig Copley Brown,
Philip Cullen, Oliver Deegan, Susi Eckhardt, Daire MacNamara, Ian Mulvey, Meghan
Mulvey, Kieran Sparling

Churchwardens
Saint Mary’s: Rector’s: Lindsay Boyle People’s: Frank Sheahan
Saint Michael’s: Rector’s: Keith Morrow People’s: Trevor Lyttle
Saint John’s: Rector’s: Bertie Swanton People’s: Elizabeth Stanley
Glebewardens Rector’s: Tracey Lyttle People’s: Brian Sheppard

Hon. Secretary Tracey Lyttle

Group Treasurer/Treasurer Saint Mary’s Cathedral Terence Cusack
Hon. Treasurer St. Michael’s Daire McNamara
Hon. Treasurer Saint John’s, Abington Felicity Roche

Parochial Nominators and Diocesan Synod Members for the years 2020-2023

Parochial Nominators
Richard Brickenden, Philip Cullen, Frank Sheahan, Elizabeth Stanley

Supplemental Parochial Nominators

Tracey Lyttle, Victor Brown, Suzi Eckhardt, Kieran Sparling

Diocesan Synodspersons
Victor Brown, Craig Copley Brown, Tracey Lyttle, Margaret Brickenden, Oliver Deegan,
Kieran Sparling, Vicki Wills, Anthony O'Connell

Supplemental Diocesan Synodspersons

Gillian Cheatley, Albert Swanton, Trevor Lyttle, Cormac O'Connell

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DEAN & RECTOR: The Very Rev’d Niall J. Sloane, The Deanery, 7 Kilbane, Castletroy, Limerick

Telephone: 061 338697 Email: dean@limerick.anglican.org Day Off: Friday

DEAN’S VICAR: Rev’d Bernie Daly, The Vicarage, 50 Ballinvoher, Limerick
Telephone: 061 302038 Email: deansvicar@limerick.anglican.org Day off: Monday
HON ASSISTANT CLERGY: The Very Rev’d J.M.G. Sirr
LAY READERS: David McBurnie and Andrew Ellerker
PARISH READERS: Oliver Deegan and Tony O’Connell

Clergy Emergency Number

If you wish to contact a member of the clergy in the event of a pastoral emergency,
the number is 087-3524046. This number is strictly for calls only.

LIMERICK CITY PARISH

GLEBEWARDENS: Rector’s – Tracey Lyttle People’s – Brian Sheppard

SELECT VESTRY: Rector; Vicar, Churchwardens; Glebewardens; Roland Boyle, Richard
Brickenden, Victor Brown, Gillian Cheatley, Craig Copley Brown, Philip Cullen, Oliver Deegan, Susi
Eckhardt, Daire MacNamara, Ian Mulvey, Meghan Mulvey, Kieran Sparling
HON. SECRETARY: Tracey Lyttle
TREASURER: Terence Cusack
PAROCHIAL NOMINATORS: Richard Brickenden, Philip Cullen, Frank Sheahan, Elizabeth Stanley
DIOCESAN SYNODSPERSONS: Victor Brown, Craig Copley Brown, Tracey Lyttle, Margaret
Brickenden, Oliver Deegan, Kieran Sparling, Vicki Wills, Anthony O'Connell
DEAN’S/PARISH ADMINISTRATOR: Catherine Caball
PARISH PANEL: The Dean, Ros Stevenson & Kieran Sparling
INTERCESSORS GUILD: The Clergy
NEWSLINK: Gillian Cheatley
BIBLE NOTES: Margaret Schutz
CHURCH OF IRELAND GAZETTE: Terry Cusack
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ST MARY’S CATHEDRAL
CHURCHWARDENS: Rector’s – Lindsay Boyle People’s – Frank Sheahan
DEAN’S VERGER: Craig Copley Brown
CARETAKER: Noreen Ellerker
ORGANIST: Peter Barley
READERS GUILD: Alan Bunworth
TOWER CAPTAIN: Mike Pomeroy
FIND US: Eir Code: V94 E068

ST MICHAEL’S CHURCH
CHURCHWARDENS: Rector’s – Keith Morrow People’s – Trevor Lyttle
CARETAKER: Kevin Beck
HON. TREASURER: Daire MacNamara
SAINT MICHAEL’S HALL BOOKINGS: Susi Eckhardt
ORGANIST: Irina Dernova
READERS GUILD: Margaret Schutz
FIND US: Eir Code: V94 A0Y3

ST JOHN’S CHURCH, ABINGTON

CHURCHWARDENS: Rector’s – Bertie Swanton People’s – Elizabeth Stanley
CONTACTS: Elizabeth Stanley / Bertie Swanton
ORGANIST: VACANT
HON. TREASURER: Felicity Roche
READERS GUILD: Churchwardens
FRIENDS OF ABINGTON: Bertie Swanton
PRAYER CHAIN: Elizabeth Stanley
FIND US: Eir code: V94 N230 GPS
CO-ORDINATES: Latitude: N52○ 38’09” Longitude: W008○ 24’ 53”
FACEBOOK PAGE: Abington Church, Murroe - Limerick City Parish @AbingtonChurch

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ORGANISING YOUR WEDDING
Weddings are very special occasions in the life of any family and in the life of the church.
When considering getting married please check possible dates with the Clergy before
confirming arrangements. It is expected that couples will make a regular commitment to the
life of the church in preparation for marriage.

THE PARISH PANEL (SAFEGUARDING TRUST)

Responsibilities include:
- interviewing persons willing to serve as workers in the parish
- advising workers on their responsibilities in respect of the Code
- advising the Select Vestry in respect of its responsibilities
The Parish Panel Members are:
The Very Rev'd Niall J. Sloane, Dean
Mr Kieran Sparling & Ms Ros Stevenson

READERS & INTERCESSORS

If you would be interested in reading at services and/or leading the Prayers of the People at Parish
Communion once a month please speak to a member of the Clergy.

HOSPITAL VISITING
The Clergy would appreciate being told if parishioners are in hospital,
going into hospital, are being transferred or if they have been discharged,
and will be pleased to offer pastoral support.
A selection of prayers is available from them.

PARISH ORGANISATIONS/CLUBS
Bell Ringing Mondays at 8pm in St Mary’s Mike Pomeroy
Choir (St Mary’s) Sundays 9.30 am Peter Barley
Choir (St Michael’s) Sundays Irina Dernova
Flower (St Michael’s) By arrangement Deirdre Doogan
Flowers (St Mary’s) By arrangement Avril Gill
Friends of Abington By arrangement Elizabeth Stanley
Godly Play 2nd & 4th Sundays in St John’s, Abington Jennifer O’Leary
Indoor Bowls Fridays at 8pm in Villiers School Joy Cooper
Mother’s Union A Monday in Richmond Terrace (monthly) Margaret Schutz
(087 220 0216)
Park and Play Thursdays at 10am in St Michael’s Maebh Enright
Sunday School 2nd & 4th Sundays in St Michael’s Noreen Johnston
Whist Saturdays in Saint Michael’s Tracey Lyttle
Evergreens Monthly VACANT
Notice boards for some of the organisations are located in the Church porches

CONTACT DETAILS
The Parish Office, Saint Mary's Cathedral, Bridge Street, Limerick, Ireland V94 E068
Tel: 061 310 293 Email: cathedral@limerick.anglican.org
Website: www.lcp.limerick.anglican.org
Facebook: www.facebook.com/limerickcp

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 Country Oatmeal Cookie in a Jar

Ingredients
 ¾ cup white sugar
 ¾ cup packed brown sugar
 1 cup rolled oats
 1 ½ cups all-purpose flour
 1 ½ teaspoons baking powder
 ½ teaspoon salt
 1 cup semisweet chocolate chips
 1 cup chopped walnuts

1. Using a 1 litre jar, layer in the ingredients in the order given.

2. Pack down the jar after each addition. Put the lid on, and cover with an 8 inch circle of
fabric.
3. Secure the fabric over the lid using a rubber band, then cover the rubber band by tying
a nice piece of ribbon or raffia around the lid.
4. Attach a tag to the ribbon with the following instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together 3/4 cup of softened butter, with 2 eggs and 1
teaspoon of vanilla.
3. Add the entire contents of the jar, and mix by hand until combined.
4. Drop dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 12 to 15
minutes in the preheated oven.

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 Cranberry and White Chocolate Cookies in a Pint Jar
Ingredients

 Cranberry White Chocolate Cookies in a Jar - Pint Mix

 1/3 c. packed brown sugar
 ¼. Tsp. Cinnamon
 1/8 tsp. Salt
 ¼ tsp. Baking powder
 1/8 tsp. Baking soda
 1/3 c. + 1 Tbsp. All purpose flour
 ½ c. Quick oats
 ½ c. Dried cranberries
 ½ c. White chocolate chips
 ¼ c. softened butter
 1 egg
 ½ tsp. vanilla

Instructions

1. In a pint jar, pack the brown sugar into the base.

2. On top of the sugar add the cinnamon, baking powder, baking soda and salt.

3. Add the flour and gently shake the jar back and forth to even out the layer of flour.

4. Do the same with the oats and then dried cranberries.

5. At this point you will need to squish the cranberries down to make room for the white
chocolate chips.

6. If your chips don’t reach the top of the jar lid, add a few extra to fill the jar. You don’t
want any empty space or the layers in the jar will get mixed up and not look very pretty.

Include a tag with the jar with the instructions on how to prepare the cookies.

1. Add ¼ c. softened butter, 1 egg & ½ tsp. vanilla.

2. Pour mix into a medium bowl and beat in the butter, egg and vanilla.

3. Drop by Tablespoonful onto ungreased cookie sheet. Bake 8-10 minutes at 375. Cool
and enjoy!

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 Herb Vinegars

This is a creative way us use up herbs from an herb garden. The vinegar can be used to
marinate meat or in salad dressings

Ingredients

 1 garlic clove, peeled, optional

 12 to 18 inches fresh oregano, basil or tarragon sprigs
 1-1/4 cups white vinegar or white wine vinegar

Directions

 If desired, cut garlic in half and skewer with a toothpick. Place in a glass jar or
bottle. Add oregano; set aside. In a small saucepan, bring vinegar to a simmer
(do not boil). Carefully pour into containers. Let cool to room temperature.

 Remove garlic after 24 hours. Cover and store in a cool, dry place for up to
a year.

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25
 Jamaican ginger sponge pudding
 Preparation and cooking time
o Prep:25 mins
o Cook:3 hrs
 Serves 8

Enjoy this decadent, sticky ginger sponge as an alternative to Christmas pudding. Top with a
luscious rum caramel and serve with a dollop of cream to make it extra special

Ingredients

 150g frozen unsalted butter , plus extra at room temperature for the basin
 120g self-raising flour
 1 tsp baking powder
 ½ tsp bicarbonate of soda
 120g fresh breadcrumbs
 1½ tsp ground ginger
 ½ tsp ground allspice
 1 tsp ground cinnamon
 150g stem ginger in syrup, finely chopped, syrup reserved for the sauce
 2 large eggs , lightly beaten
 100g light brown soft sugar
 250g black treacle
 100ml milk
 extra-thick double cream or vanilla ice cream, to serve
For the sauce

 120ml syrup from a 350g jar stem ginger

 70ml spiced rum
 30g salted butter
 4 tbsp double cream

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 Method

STEP 1
Butter a 1.2-litre pudding basin, then press a disc of baking parchment into the base. Heat 4cm
water in a heavy-based pan and add a trivet or upturned bowl or saucer to the base.

STEP 2
Sieve the flour, baking powder and bicarb into a large bowl. Add the breadcrumbs, ginger,
allspice, cinnamon and ½ tsp fine salt and stir everything together.
Wrap the end of the frozen butter in foil and, holding it by the foil end, coarsely grate the
butter into the dry ingredients. Unwrap and discard the foil to grate the last piece.
Fold everything together so the butter is evenly distributed. Mix in the stem ginger, eggs,
treacle, sugar and milk.
Spoon into the pudding basin, leaving a small gap for the sponge to rise, and cover with a disc
of parchment.
Seal the pudding basin with a tight-fitting lid or a double layer of foil, sealed tightly around the
basin and tied with cook’s string.
Set on top of the trivet, cover with a lid and steam for 3 hrs, topping up with water so it
doesn’t boil dry.

STEP 3
Pour the syrup into a shallow frying pan, bring to the boil and cook until the syrup is turning a
deep golden brown. Quickly whisk in the rum and butter, then whisk in the cream and bubble
for 2 mins. Gently tip the sponge pudding out of its basin and onto a serving plate. Pour over
the rum sauce and serve with thick cream or vanilla ice cream, if you like.

RECIPE TIPS

MAKE IT AHEAD

Cook the pudding according to the method up to one week ahead. Steam for 40 minutes to
reheat.

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 For the Brave… White Forest Christmas Tree Traybake…
a bit of extra time and effort needed…
Preparation and cooking time
o Prep:4 hrs
o Cook:1 hr
o plus 6 hrs drying and cooling

Serves 16

Get ahead at Christmas with this show stopping cake boasting white chocolate, cherries and
festive spice.
You can bake the sponges, meringues and biscuits the day before assembling.

Ingredients
 250g softened salted butter , plus extra for the tin
 250g caster sugar
 4 large eggs
 225g self-raising flour
 ½ tbsp ground cinnamon
 ½ tbsp ground ginger
 1 tsp baking powder
 150g natural yogurt
 ½ tbsp vanilla paste
 50g white chocolate chips
 festively shaped ginger biscuits
For the leaves, cherries and jam
 1 egg white
 25g caster sugar
 5-6 fresh bay leaves , washed and dried
 5-6 cocktail cherries with stalks, drained
 125g cherry jam
 edible glitter (optional)
For the meringues
 1 egg white
 100g caster sugar
 green and red food colouring gel
 gold leaf and edible glitter, to decorate (optional)
For the buttercream
 250g softened butter
 400g icing sugar
 1 tbsp vanilla paste
 2 tbsp milk

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 Method

STEP 1
To make the frosted leaves and cherries, whisk the egg white with a
fork until frothy. Tip the sugar onto a plate. Brush the egg white onto the bay leaves or dip
them, then sprinkle the sugar over the leaves and half the cherries to coat. Leave to dry on a
sheet of parchment for 6 hrs or until the frosting has completely dried.

STEP 2
Heat the oven to 180C/160C fan/gas 4. For the sponge, butter and line a 30 x 20cm traybake
tin with parchment.
Beat the butter and sugar together in a large bowl with an electric whisk until creamy. Whisk
in the eggs, one by one, then sieve and fold in the flour, spices and baking powder. Fold in the
yogurt, vanilla and chocolate chips.
Tip into the tin, smooth over and bake for 30-35 mins until the sponge is golden and springs
back when pressed.
Leave to cool in the tin for 10 mins, then turn out onto a wire rack, remove the parchment
and leave to cool completely. Or, to make a round cake, see our tip below.

STEP 3
Reduce the oven to 120C/100C fan/gas ½ and leave the door open briefly to make sure the
temperature drops low enough.
To make the meringues, whisk the egg white in a large bowl with an electric whisk, or in the
bowl of a stand mixer with the whisk attachment, until stiff peaks form. Continually whisking,
add the sugar, 1 tbsp at a time, until it’s completely combined. Once it’s all added, beat for
another 3-4 mins until you get a stiff, shiny meringue.
Transfer the mixture to two small piping bags fitted with star and round nozzles. Use a
cocktail stick, knife or spoon dipped in the food colouring to paint the inside of the bags in
stripes up the length, painting each bag with a different colour and leaving the area nearest the
nozzle uncoloured, then fill with meringue.
Cover a baking sheet with parchment, using a little of the meringue on the underside to stick
it to the tray.
Pipe blobs onto it, well spaced apart, to make meringue kisses – they will come out plain first
Bake for 30 mins, then turn off the oven and leave the meringues inside to cool to room
temperature. Decorate them with gold leaf or glitter, if you like.

STEP 4

Press the jam firmly through a sieve to remove any large chunks and stir what’s left in the
sieve back into the jar. Stir in a few pinches of glitter, if you like, then transfer to a piping bag
fitted with a small round nozzle.

STEP 5
Beat the buttercream ingredients together using an electric whisk until you get a pale, fluffy
icing. Transfer to a large piping bag with a wide, round nozzle.
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STEP 6
To cut the sponge into a tree shape, first split the cooled cake into two layers using a cake
cutter or serrated knife. Using a ruler or a sheet of baking parchment the same width as the
cake, mark a halfway point at the top end of the cake .
At the bottom end of the cake, mark it into thirds . Using these as a guide, cut squares from
the bottom end of the cake, leaving a centre section for the tree stump, then cut from your
middle mark at the top down to the bottom edges to create a Christmas tree shape.
Use the off-cuts to make cake pops, or in trifle.
Carefully lift off the top sponge using a baking sheet, and pipe blobs of buttercream all over,
starting from the outside edge. Chill for 20 mins to firm up. Pipe some of the jam between the
buttercream blobs, except the outer edge.

STEP 7
Position the remaining cake on top, and pipe more icing blobs all over.
Add the frosted leaves, frosted and plain cherries, ginger biscuits and meringues, sprinkle a
little glitter over the un-frosted cherries, and pipe on the remaining jam in blobs .
Add the biscuits, putting a star-shaped one at the top, and add gold leaf, if you like.
Will keep, well covered in the fridge, for two-three days.

ULTIMATE HONEY ROAST PARSNIPS

Ingredients:

2kg parsnips
½ a bunch of fresh thyme
2 tablespoons runny honey
olive oil

1.

1. Scrub the parsnips clean, then slice in half lengthways.

2. Parboil the parsnips in boiling salted water for 10 minutes, then drain well.

3. Pick the thyme leaves. Toss the parsnips with the honey, thyme, a pinch of sea salt and
black pepper, 10g of the butter and 2 tablespoons of oil.

4. Tip into a roasting tray and arrange in one layer, then roast for 40 minutes, or
until golden.
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 REALLY SIMPLE CRANBERRY SAUCE

Making your own cranberry sauce is really easy, and you can do it a few days in advance.
Plus, this one calls for only three ingredients

Ingredients

 100g light muscovado sugar

 100ml orange juice, fresh or from a carton
 250g pack fresh or frozen cranberries

Method

STEP 1
Tip 100g light muscovado sugar and 100ml orange juice into a pan, then bring to the
boil.

STEP 2
Stir in 250g fresh or frozen cranberries, then simmer until tender but still holding
their shape – this will take about 5 mins if using frozen cranberries or 8-10 mins if
using fresh.

STEP 3
The sauce will thicken as it cools. Will keep in the fridge for 1 week. On the day,
bring to room temperature before serving.

RECIPE TIPS

FAST FLAVOUR
Try a few additions to give your sauce an edge. Add blanched strips of orange zest for a
Cumberland sauce-style twist or spice it up with ginger or chilli. A splash of port to a
simple recipe can add a kick, too.

USE UP LEFTOVERS
Fold cranberry sauce through Greek yogurt and use it in Boxing Day sarnies with cold
ham, turkey, lettuce and pickled walnuts.

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 ROSEMARY SWEET POTATO BREAD WREATH
WITH BAKED CAMEMBERT

DESCRIPTION
This pull-apart sweet potato bread wreath made with baked Camembert center makes a
stunning holiday appetizer and centerpiece.

INGREDIENTS

FOR THE SWEET POTATO ROLLS:

 1/2 cup (120 ml) water
 1/4 cup (60 ml) milk
 2 1/4 teaspoons (1 packet) active-dry yeast
 1 teaspoon + 1/3 cup (65g) sugar, divided
 2 large eggs
 1 1/2 teaspoons Salt
 6 Tablespoons (85g) butter, melted and cooled
 2 1/2 teaspoons fresh rosemary, minced
 1 cup (250g) mashed sweet potato
 4 1/2 to 5 cups (540g to 600g) all-purpose flour, depending on moisture of dough

FOR THE BAKED CAMEMBERT:

 1 camembert
 2 garlic cloves, sliced lengthwise
 2 fresh rosemary sprigs
 1 Tablespoon olive oil
 Freshly ground black pepper

FOR THE HONEY BUTTER TOPPING:

 4 Tablespoons (60g) butter, softened at room temperature
 2 Tablespoons honey
 Sea Salt
 Additional minced rosemary

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 INSTRUCTIONS

FOR THE SWEET POTATO ROLLS:

1. Heat water and milk in the microwave until lukewarm (around 102-110°F / 38-
40°C). Dissolve one teaspoon sugar and stir. Pour the yeast into a small bowl,
then slowly pour the milk mixture, whisking gently. Set aside to proof for about 5
minutes.
2. With a stand mixer, fitted with the dough hook attachment, add in remaining
ingredients, and begin to mix until combined. Slowly pour in the yeast mixture,
and mix until the ingredients are smooth and dough like. The dough should pull
away from the sides of the bowl, but still sticks to the bottom.
3. Transfer the dough onto a lightly floured surface and knead gently, until it
becomes a smooth, uniform ball. Place into a lightly greased bowl, cover with
plastic wrap, and place in a warm place for about 1 hour, or until the dough
doubles in size.
4. Meanwhile, line a large baking sheet with parchment paper and place the
camembert box in the center. Using a pencil, draw the contours of the box, then
place the camembert back in the refrigerator, at least for now.
5. Divide the dough in 5 equal parts, then cut each of them into 5 other equal
pieces. In total, you will need 25 balls (10 for the inner circle and 25 for the
bigger one). Roll each piece of dough into small balls, and place them seam side
down around the parchment paper, previously greased. Cover and let the dough
rise for another hour.

FOR THE CAMEMBERT:

1. When dough has risen, remove the cheese from its paper and transfer it to the
same wooden box in the center of the sheet.
2. Using a paring knife, score the camembert in a crosshatch pattern, then press the
garlic slices in the bottom of the cheese. Drizzle olive oil over, stick a few
rosemary sprigs among the garlic cloves, and add a pinch if freshly ground black
pepper.
3. Preheat oven to 350°F (180°C).
4. Bake for 20-25 minutes or until the rolls are golden brown on top, and reach
200°F (90°C) when tested with a thermometer.

FOR THE HONEY BUTTER TOPPING:

1. In a small dish, mix together softened butter and honey until smooth.
2. Brush tops of baked rolls with mixture, sprinkle sea salt and additional
minced rosemary on top. Serve warm.

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Thank you to all our contributors this month!!!
E-Mail Address: anabhainnparish@gmail.com

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