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August 2009

Hope you're having a lovely summer so far (despite the rain) and welcome to all our new members!

Autumn programme

Our Autumn Walks and Socials programme is due out around the 1st September. The deadline for submissions is Sunday 9th August, so you still have time to send in a walk or social for the programme. Please do think about sending something in as the more people that submit events there more variety there is for everyone to enjoy.

Support for walk leaders

You may have the recent article in Walk magazine about the 'Led Walks' initiative being run by The Ramblers, to provide support and guidance for Walk Leaders. To find out more, take a look at the latest newsletter on the Ramblers website. If you like you can also sign up to receive emails with the newsletters and also other issues of interest as they arise.

Your committee needs you!

We are looking for SURG members to join the new committee at the AGM on Saturday 17th October. In particular we're looking for volunteers for the posts of Membership Secretary, Publicity Officer, Intergroups Liaison Officer and Social Secretary. If you'd like to contribute to your group but aren't sure what it entails, how much time it would take or whether you're suitable for a role, then please contact the SURG Chair or speak to any committee member on a walk. For more information you can also look on the 'contact us' page, or the information on the Ramblers website.

Best of the Bakes: Teddy's Gingerbread

Thanks to Richard (Teddy) for sending in this recipe. Those who've tasted Teddy's ginger cake will tell you it is superb!

120g/4oz unsalted butter
120ml/4 fl oz black treacle
225g/8oz light soft brown sugar
120ml/4 fl oz hot water
275g/10oz plain flour
2 tsps baking powder
2 tsps peeled and grated fresh root ginger
1 tsp grated nutmeg
1 egg, beaten

  1. Put the butter into a large saucepan, along with the treacle and sugar. Heat gently, stirring all the time, until the sugar and butter have melted together.
  2. Pour in the hot water, mix well and set aside.
  3. Sift the flour with the baking powder into a large bowl. Make a well in the centre, and add the ginger, nutmeg and beaten egg.
  4. Gradually beat in the treacle mixture using a wooden spoon, slowly drawing the flour from the outside into the centre.
  5. Line the base of a 17.5 cm/7 inch square cake tin with silicone or lightly greased greaseproof paper.
  6. Pour the gingerbread mixture into the cake tin, and bake in a preheated oven at 160C/325F/Gas Mark 3, for 1 to 1.5 hours. Test during this time with a skewer; it should come out clean when the cake is cooked.
  7. Allow the cake to cool in the tin, before turning out onto a wire rack. Cut into squares to serve.