Children's Birthday Parties

Including :-

Craft activity
Make and keep either a mask or a puppet

Dressing-up
Try on the type of clothes worn by children in the 17th century

Story-telling
Listen to and participate in a specially chosen story

Also includes a Goody Bag for the Birthday Child

FOOD&DRINK
We are unable to provide food however you are welcome to bring
your own (non-refrigerated items only). Drinks are provided.
If you would like to make cakes in keeping with the historical theme
some 17th Century recipes are provided below.

Birthday parties last approximately 2 hours and are
available on Sundays from 2.00 p.m. to 4.00 p.m.
There is a 10 child minimum, 15 child maximum limit
Cost £4.99 per child.

17th century recipes

        Shropshire Cakes

       8oz (225g) butter
       1lb (450g) flour
        1tsp (5ml) rosewater
        1/4 tsp (1.5ml) grated nutmeg
        1 egg

        Rub the butter into the dry ingredients, then work in the egg and rosewater to to form
        a very stiff dough. Cut off lumps of dough and mould into 1/4 inch (5mm) thick cakes,
4 inches (10cm) in diameter. Mark the top of the cakes into diamonds cutting halfway
        through the thickness. Prick a hole with a skewer in the centre of each diamond.
      Transfer to a baking sheet and bake for 20 minutes at gas mark 4 or 350F (180C).
       Remove with spatula and place on a wire tray to cool.
       Madame Susanne Avery. A Plain Plantain

        Spice Cake

       3oz (75g) butter
       1Ib (450g) plain flour
       12oz (350g) currants
       2oz (50g) sugar
       1/2 tsp (2.5ml) ground cinnamon
        1/2 tsp (2.5ml) ground ginger
        1/4 tsp (2.5ml) grated nutmeg
        1/2 pt (275ml) cream
        1/2 (15g) dried yeast mixed with
        1 tsp (5ml) sugar
      1/4pt (150ml) warm water

        For Glazing:
        1 tblsp (15ml) sugar
        1 tblsp (15ml) rosewater

Rub the butter into the flour, add the remainder of the dry
      Ingredients and mix in the cream and yeast to form a soft dough. Leave to rise
      in a warm place for about an hour when it will double in size. Then knead and place
       8in (20cm) cake tin. Leave to prove for 20mins then bake at gas mark 7 or 425F (220C)
        for 20mins, then for a further 1 hour at gas mark 5 or 375F (190C).
Melt the sugar in the rosewater over a low heat and brush the glaze over the cakes
        immediately after removing it from the oven.
                                                                       Robert May The Accomplisht Cook