Tag Archives: Centenary Baton

The Baton comes to Papworth

On Friday 31 October, the baton came to Papworth but this time not for the Olympic or Commonwealth games but a baton to mark the start of the Women’s Institute Centenary.  A large group of us gathered at the Studio at midday and enjoyed a delicious lunch of tasty fish and chips from Luke’s Fish shop followed by fresh fruit or petit fours: lemon meringues, chocolate profiteroles and orange chocolate truffles.

Shortly after 1.00 p.m. the President of the Cambridge Federation of Women’s Institutes, Sally Kingman, arrived with her team, bearing the baton and we gathered outside for a photo for the archives to mark the occasion and passed the baton round the group.  The baton has been travelling round 69 W.I. Federations to 6,600 Women’s Institutes and over 212,000 members to kick off a year of celebrations ahead.

The Women’s Institute in Britain started in 1915 to encourage countrywomen to grow and preserve  food to help the war effort.  Our own Papworth Institute restarted in July 2007 (there were 2 previous groups) and we will be taking part in many of the forthcoming activities to celebrate the centenary year over the coming months.

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Sally Kingman handing the Baton round W.I. members
Papworth Everard W.I. members (and some grandchildren) receiving the Centenary baton
Passing the Centenary baton round the Papworth Everard W.I. members

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The W.I. Centenary Baton being handed round the Papworth Everard W.I. members and some grandchildren
The W.I. Centenary Baton being handed round the Papworth Everard W.I. members and some grandchildren

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Sally Kingham trying Rosie's Orange Chocolate Truffles
Sally Kingham trying Rosie’s Orange Chocolate Truffles

The recipe for the delicious orange chocolate truffles made by Rosie Blencowe(using a Josceline Dimbleby recipe) which members enjoyed is as follows:

Orange Chocolate Truffles

250g (8oz) plain chocolate

75g (3oz) unsalted butter at room temperature

2 tablespoons double cream

50g (2oz) ground almonds

Finely grated rind of 1 orange

1 tablespoon drinking chocolate (or mix in a little cinnamon – optional)

Break up the chocolate and put in a bowl set over a pan of very hot water but not boiling.  Melt the chocolate and then add the butter, a little at a time.  Stir in the cream and keep stirring until melted and smooth.  Remove from the heat and stir in the ground almonds and orange rind.

Let the mixture cool and then put into the fridge until stiff enough to roll into balls about  the size of a marble.

Put the balls on to grease proof paper on a flat tin or board and then return to the fridge.  When ready, put the chocolate powder in a shallow dish and roll the truffles into it to coat them thoroughly.  Put them into little paper cases and return to the fridge until needed.