Season’s greetings from the Girls Around Town

Wow, what a year this has been! The Girls Around Town have been busier than ever throughout 2019 and by Sunday 29 December will have

  • Presented 51 shows (just one weekend off for the coverage of the Newark Half Marathon in August)
  • Welcomed 59 different guests to the studio
  • Brought you 60 interviews

From books and bras to death cafés and dance, fashion shows and flowers to loos and laughter yoga, pop up shops and pants to wills and wellbeing…

June, Rachel, Rosalyn and Claire have covered them all – and a lot more besides!

They couldn’t let the year end without saying a huge thank you to all the lovely ladies (and a few brave blokes as well) who gave up their own Sunday mornings over the past 12 months to make the shows so entertaining, informative and such great fun.

And thanks too to those of you follow us on FacebookTwitter or Instagram and especially to everyone tuning in to 107.8FM each week to listen to the stories all those guests had to tell…

If there’s one New Year resolution your four favourite Radio Newark presenters will be making, it’s to keep up the good work – welcoming guests new and old to the studio and bringing you lots more news, views and laughter throughout the months ahead.

Be sure to keep your eyes peeled for something brand new coming your way from the Girls Around Town next year. They’re keeping it under wraps for now but all will be revealed soon – in the meantime, from Newark’s Fab Four

Thank you one and all – have a very Merry Christmas and a Happy New Year – here’s to a great 2020 together!!

The icing on the cake

If you were listening to last Sunday‘s show, you’ll have heard Lyndsay Sadler sharing her recipe for a traditional English fruitcake with June and Rosalyn.

Did what she said inspire you to get into the kitchen and make your own Christmas cake this year? If it did, there’s still time – and here’s the full recipe to help you do so.

It’s a great family activity so remember to get the kids involved too and don’t forget that all-important step as you’re stirring the mixture before putting it in the tin…

Close your eyes and make a wish!

Coco's Kitchen's Traditional English Fruitcake

  • Servings: Makes a 20cm cake
  • Print


Ingredients

  • 570g mixed dried fruit
  • 75g glacé cherries, halved
  • 100ml brandy or sherry*
  • 200g butter or margarine
  • 200g soft dark brown sugar
  • 4 medium eggs
  • 200g plain flour (all-purpose flour)
  • 2 tsp mixed spice
  • 1 tsp cinnamon
  • 1/2tsp grated nutmeg
  • Zest of 1 lemon and 1 orange
  • 50g ground almonds*

*Replace the brandy or sherry with cold tea or orange juice for an alcohol-free version – for a nut-free version, replace the ground almonds with a further 50g of flour

Method

  1. The day before you want to make your cake, put all the dried fruit in a bowl, add the brandy or sherry, cover and leave overnight.
  2. Line the inside of a 20cm tin with baking paper and use brown paper or newspaper to wrap around the outside, securing this with string, to protect the edges from the heat of the oven during the two-hour cooking time.
  3. Preheat the oven to 130 degrees.
  4. Beat the butter and sugar together until they look creamy and the butter is slightly lighter in colour. Add the eggs one at a time.
  5. Sift the flour and spices into a separate bowl then tip and slowly fold it into the butter mixture using a metal spoon.
  6. Add the orange and lemon zest and the almonds to the soaked fruits then tip it all into the cake mixture and slowly stir in. Remember to make that wish as you stir!
  7. Spoon the mixture into the prepared tin and gently smooth the surface. Put some baking paper on the top of the mixture so that it doesn’t brown too much in the oven. Place the cake in the centre of the preheated oven and bake. Remove the paper from the top about 15 minutes before it’s due to be done.
  8. Lightly prod the top of the cake – if it feels very soft and you can still hear a lot of bubbling, it’s not quite cooked. If it looks done and feels firm to the touch and is silent, insert a skewer or sharp knife. If it comes out clean, the cake is cooked. If it doesn’t, give it another 15 minutes in the oven and then test it again.
  9. Allow the cake to cool completely in the tin before turning out and then you can start feeding it! Prick the surface with a skewer and add a bit more brandy or sherry to it – do this a couple of times a week until you’re ready to add the finishing touches, topping it with marzipan, icing and your choice of Christmas-y decorations.

Getting crafty for Christmas!

It’s official – the countdown to Christmas has begun…

Time for the Girls Around Town to start getting into the festive spirit and where better to begin than with news of a series of Christmas workshops, especially one that involves chocolate?

Joining June and Claire next weekend, Amanda Stone will be sharing all the details of the seasonal events on the Rural Antics programme over the next couple of months.

Whether you want to add a personal touch to your presents or give wreath-making a go, create your own wire angel or add a touch of style to the table with a stunning centrepiece, the programme has something to fit the bill.

Then of course there’s the chocolate truffle making experience when you’ll not only be feasting your way through the morning of Sunday 24 November but will leave laden with goodies to share with family and friends…

And as if all of that isn’t enough to tempt you to book a place on one of the workshops, did you know that they’re held at the Hanwell Wine Estate, a family-run vineyard at Hickling Pastures near Melton Mowbray?

Yes, you guessed it – while you’re there you can stock up on English wines for those Christmas meals and drinks parties, including their very own new rosé!

Tune in to 107.8FM or listen online from 10am to 12 noon next Sunday to find out from Amanda just how and when you can get crafty this Christmas…