This page of the website is for you – for your contributions, your memories, recipes, photos & pictures, poems & stories, puzzles …… anything that is suitable for all-age interest & viewing.

  • JUNE ~ Views over Builth on a walk from the quarry towards the Rogo







700g mixed dried fruit (currants, sultanas, raisins)
80g cut mixed peel
3 tablespoons brandy
225g plain flour
pinch of salt
½ tsp mixed spice
¼ tsp ground mace or nutmeg
225g softened unsalted butter
225g soft dark brown sugar
grated zest of 1 lemon
4 eggs beaten
80g glace cherries (halved, washed, dried)
50g toasted flaked almonds
alcohol to ‘feed’ cake

1. Place dried fruit & mixed peel in bowl & pour over brandy & mix well. Cover & leave overnight.
2. Grease & line with greaseproof paper a 20cm round deep tin or a 18cm square tin. Tie a band of double thickness brown paper around the outside & secure with string. Preheat oven to Gas Mark 2 / 150 C / 300 F
3. Sift together flour, salt & spices. Cream together butter sugar & lemon zest until pale & fluffy. Gradually beat in eggs, adding a little of the flour if mixture shows signs of curdling. Fold in the flour alternately with the soaked fruit, cherries & almonds.
4. Spoon mixture into tin & level surface leaving a slight dip in the centre. Cover the top of the cake with a double thickness disc of greaseproof paper that has had a small hole cut from the centre. Bake for 3 – 3 ¾ hours. Check with a skewer to test if done.
5. Remove from oven & leave in tin for 30 minutes before turning onto wire rack to cool.
6. Wrap in double thickness of greaseproof paper, followed by foil & store in airtight container.
7. Prick cake & feed with alcohol every other day for up to a week.
8. Cover with marzipan & icing or with melted jam and nuts (optional)

The above recipe is a favourite of one of our parishioners. We don’t yet have a photo of the cake so if you make it, we would love to see a photo of the end result!

  • Where is this?

The first heavy frost of this autumn was followed by glorious sunshine (almost a first for 2017 !!) with low-lying mist here and there. Where were these photos taken on that day? The answer is at the bottom of this page.


  • Salt of the Sound & Glascwm Church

Salt of the Sound is a Christian music band composed of husband-and-wife Anita & Ben Tatlow, currently based in Stockholm, Sweden. They recently requested short video clips of places of prayer and reflection from around the world – look out for Glascwm Church!  Here’s the link to the Prayer Meditation featuring Glascwm Church Prayer Meditation . You can also subscribe (free) to their Monday Morning Meditation Salt of the Sound

  • Strolling Through Radnorshire’s Rollin’ Hills Glorious views & stunning skies seen by the Walking Group in the summer.


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  • Quiz The tree (below left) had the ladies (below right) stumped as they took their weekly constitutional amongst Radnorshire’s rolling hills. Can you identify the mystery tree? The answer, courtesy of the Abraham family, is at the bottom of this page.


This page is for publishing your memories, your recipes, your photos & pictures, your poems & stories, your puzzles …… anything that is suitable for all-age interest & viewing. Please send your material by email to Please write Colwyn as the subject of the email. Please indicate if you wish your item to be published anonymously.

    • Answer to’Where is this’ question: this lake is called ‘Pant y Llyn’, and can be approached from the direction of Builth or Erwood.
    • Answer to tree question: it’s a Bird Cherry (Prunus padus). A native of upland Britain, it is often found growing in damp hedgerows or along streams with Alder trees. Unfortunately, the fruits are small, black and fairly bitter.