Walpole Camp 31st October to 5th November 2021
Photos courtesy of Denise, Jeanette, Kevin H, Ralph, Ritchie, Russell, Wendy.
Sunday 31st October
Morning Paddle: Rest Point to Inlet Mouth
Afternoon Paddle: Rest Point to Walpole River
Evening: Sundowner at The Boat Shed, Rest Point, with Dracula's Blood Punch and Eyeball Savouries to celebrate Halloween
64 People booked in for Camp ( the most so far!!)
Dracula's Blood Punch (Red Sangria)
1 bottle Tempranillo Wine
250 ml Orange Juice
250 ml Pineapple Juice
100 ml Brandy
100 ml Maple Syrup
Blueberries and Orange Slices to decorate
(snakes and eyeballs optional!!)
Best made a few hours ahead
Monday 1st November
Paddle : Isle Road Boat Ramp, Deep River to Suspension Bridge (near Tinglewood Road) - 11.4 km RETURN
(High winds and rain encountered on this paddle; many in B group opted for a shorter paddle and a nice hot drink at the Bakery!!)
Evening: Introduction of the WALPOLE SELFIE FRAME
at the Boat Shed Gathering
Evening at The Boat Shed
Wood Duck Award Nomination
Neville Garrity's unsuccessful attempt to defend his Wood Duck Award nomination. In Neville's words " I fell out because no-one was looking after me. 3 people did come to my rescue but put me back in my kayak backwards.!!"
Poetry by Bob Read - "Poor Old Grandad" by Grahame Watt
Poetry By Jerome
Music by the Rest Point Ramblers
(Jerome, Ralph, Neil, Ken L, Kanani, Ruby and Ken P)
Tuesday 2nd November
Paddle : Rest Point to Walpole River 5.6km RETURN
Melbourne Cup Lunch and Sweepstakes
Evening: Sundowner at the Boatshed
Walpole River Paddle
Melbourne Cup BBQ Lunch and Sweepstakes
Wednesday 3rd November
Paddle : Franklind River 13.8km return
Evening: Bogan & Bling Night
(celebrating Milestone Birthdays for Brian M, Graham W, Irene, Jan, John Fraser, Neville, Richard J. and Trudy)
Franklind River Paddle
Bogan & Bling
Trudy's Birthday Cake
(Made by Sharon Miller, based on the “Last Minute Christmas Cake by Belinda Jeffrey”)
300g unsalted butter
200g white or raw sugar
180g pitted prunes
90g pitted dates
2 teaspoons bicarbonate of soda
2 cups sherry
2 teaspoons freshly grated or ground nutmeg
2 teaspoons ground cinnamon
4 eggs, lightly beaten
400g self raising flour
150g pecan halves or 120g whole almond kernels, for decorating
Soak the dried fruit in the sherry in a large saucepan overnight. The next day, add the butter to the fruit and melt slowly stirring gently on a low heat. Add the sugar stirring for 1-2 minutes while on the stove to partially dissolve the sugar.
Increase heat to medium-high to bring the mixture to the boil then reduce the heat to medium. Add the bicarb soda and simmer for 4 minutes. Keep an eye on it and adjust the heat as it will froth up because of the bicarb soda. Turn off the heat and leave the mixture to cool to room temperature in the saucepan. (Cooling the mixture takes a while – an hour or so).
Preheat oven to 150°C Fan Forced (My oven cooks this cake best at 135C. It’s gas not fan forced). Grease a 23cm springform cake tin and line the base and sides with baking paper.
Stir nutmeg, cinnamon and lightly beaten eggs to the fruit mixture. Stir in the flour. Pour the mixture into the cake tin and level the top. If using nuts to decorate, make a single ring around the edge or continue in concentric circles.
Bake for 2 1/4 to 2 1/2 hours or until the cake feels firm to touch and a cake skewer inserted in the middle comes out clean. (After an hour or so of cooking, check the top. If it's a rich brown then cover loosely with a sheet of foil).
Leave the cake to cool completely in the tin. When it's cool, remove from tin and wrap it tightly in foil and store it in the fridge for up to 4 weeks.