The Porter's Garden
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Midsummer soirée - Sunday 26 June 2005


Tom Blair, Deputy Lord Mayor of Portsmouth, after opening the sculptured seats


St Ann's Church handbell ringers performing


At the party, under the walnut trees


The Con Brio Singers


The 18th century buffet


Plum pudding
Recipe: 1kg ripe fresh plums, 2 cups red wine, 2 cups water, 1/2 cup clear honey, 1/2 cup cornstarch or rice flour dissolved in 1/2 cup cold water, 1 tsp salt, 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp mace. Put plums in a saucepan and cover with wine and water. Bring to boil and simmer for 5 minutes. Remove plums; peel them and discard pits. Press plums through a strainer or blend in a blender; add honey and all spices to the pureed plums, and stir this mixture back into the cooking liquid in the saucepan. Stir in the dissolved starch carefully: it must be thoroughly blended for about 5 minutes; it should be quite thick. If there are lumps, restrain or blend. Pour into a serving bowl; cool; then chill. Serve with cream.


Apple pie and apples stuffed with mince meat


At the party


Winners in the raffle


A winner in the raffle


A winner in the raffle


A winner in the raffle


The newly opened sculptured seats with the Millennium Tower in the background

 
The newly opened knot garden

Pictures John Scott

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Page last updated: 6 January 2006
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