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LUNCHTIME FAVOURITES with Maria Felix Vas – Saturdays 11-1 Maria’s guest was Jenny Hodkinson , from the Blackburn Drama Club, based at the Thwaites theatre in the town. A retired primary school teacher, Jenny has always had a secret love with the Stage, and got involved with the Blackburn Drama Club about 10 years ago. She has acted and directed for the club. She has also studied for an MA in Play writing, and one of her plays will be on at the Thwaites next November. Jenny also runs “Class Act”, which is a drama workshop/L.A.M.D.A. exam prep class - on Wednesday evenings, for 7–18year olds.


Homemade Raspberry Rose Ice Cream Preparation Time: 20 mins + freezing Cooking time: 5 mins Serves 6 Ingredients 15ml (1 level tbsp) custard powder 15ml (1 level tbsp caster sugar 300ml (1/2 pint) milk 450g (1lb) raspberries 15ml (1tbsp) rosewater (optional) 300ml (1/2 pint) double cream Mint leaves to decorate Method *Blend the custard powder and caster sugar to a paste with 15-30 ml (1-2tbsp) milk. Heat the remaining milk until boiling and then pour on to the blended mixture, stirring.

For more information about the Blackburn Drama Club, and about the other community dance and drama events that take place at the Thwaites, and also forthcoming productions there…see their websites below….

*Return the mixture to the pan and bring to the boil, stirring continuously. Cook for 1-2 min after the mixture has thickened to make a smooth, glossy sauce. Cover the surface of the custard with damp greaseproof paper and leave to cool. *Meanwhile, mash the raspberries, then push through a nylon sieve to make a puree. Stir in the rosewater, if using. *Whisk the cream into the cold custard mixture, then stir in the puree. Pour into a shallow nonmetallic, freezer proof container. Cover and freeze for about 3hr. *Spoon into a bowl and mash with a fork to break down the ice crystals. Return to the container and freeze again for about 2hr until mushy. *Mash again as in step 5, then return to the freezer for a further 3hr or until firm. *Remove from the freezer and leave at room temperature for 20-30min to soften before serving. Decorate with mint leaves.

Jenny lunchtime favourites with maria felix vas