BALHAM COUNTRY MARKET WILL BE BACK SOON!
Balham Country Market is reopening with an outdoor Market in Bedford Hill Place, at the back of Sainsbury's, Bedford Hill, on Saturday 5th September from 10am - 2pm.
We really looking forward to the Market reopening and to seeing you all again.
Holding the Market outdoors and following necessary guidelines to keep everyone safe means things will be a little different. We hope you'll forgive any teething problems:
- Social distancing will be encouraged especially at the stalls and payment desks
- Face masks will be encouraged where possible
- Hand sanitiser will be available
- Contactless card payments preferred
- Food requiring chilling will only be available to order. Please email email@example.com for details
- Regrettably, refreshments will not be available
All food will be wrapped. Although this goes against our goal to reduce single use plastic packaging, it's necessary at present.
The Market on Saturday 3rd October will also be held in Bedford Hill Place. More details will be posted nearer the time.
We hope to be back at the Balham Bowls Club as soon as possible.
- Bedford Hill Place is less than 5 minutes walk from Balham station
- Parking - 2 hours free parking on Sainsburys car park. Free parking is available on roads close to Balham Bowls Club and in Byrne Rd which joins onto Bedford Hill.
- Sainsbury's has customer toilets
See you again on 5th September.
The Country Market Producers
While the Market is closed we thought we’d keep in touch by posting some recipes on the website. Baking ingredients have been in short supply but if you’re lucky enough to have the ingredients, these traditional small cakes from Wales will make a wonderful afternoon treat.
Sprinkled with sugar and eaten warm, with or without butter, they are very more-ish. Welsh cakes are traditionally cooked on a hot griddle to produce the little ridges but a well greased frying pan works just as well.
Cook over a medium heat to avoid burning them and be careful when turning them as they’re fragile at this stage.
They’re best eaten on the day but they do freeze well - either cooked or uncooked. Uncooked ‘rounds’ can be kept in the fridge for up to 3 days and cooked as needed.
INGREDIENTS for 12-14 small cakes
- 225g/8oz self raising flour, plus a little extra for dusting
- 115/4oz butter, chilled and diced
- ¾ teaspoon salt
- 75g/3oz caster sugar, plus extra for sprinkling
- 75g/3oz dried fruit - currants, sultanas or cranberries
- pinch of cinnamon, mixed spice or nutmeg - optional
- 1 beaten egg
- a little extra milk
- Sift the flour, salt (and spice, if using) into a bowl.
- Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar and fruit.
- Add the beaten egg and mix the ingredients together with the blade of a knife.
- Using your hand, bring the mix together, working round the bowl to pick up all the dry ingredients. If the dough seems very ‘crumbly’ add a teaspoon of milk to bind the mixture together. Handle the dough gently and avoid kneading it.
- Roll the dough on a lightly floured surface to about 1cm / ½’’ thick. Cut into 5cm / 2’’ rounds with a cutter. Reshape the remaining dough and repeat.
- Melt a knob of butter in a heavy frying pan over a medium heat. Fry the rounds, in small batches, for 4 - 5 minutes on each side until lightly browned. If the rounds spread during cooking press a knife or spatula against the sides to reshape them.
- Lift onto a cooling rack and dredge with caster sugar.
- Serve warm.
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