Virtual Friends’ Weekend 

Saturday 13th March & Sunday 14th March
Please book your spot by emailing sally.mciver@ntlworld.com.

SATURDAY 13 MARCH

2pm Inside Out

Prayer and worship using reflective movement, leading into prayer in smaller groups for Ffald y Brenin.

Candy Hackney has been director of Springs International Christian Dance Company, and National Co-Ordinator of The Christian Dance Fellowship of Great Britain. She enjoys enabling people to have more freedom in their worship and encourages them to have a more intimate relationship with God. No movement experience is needed, just an open heart and desire to worship. You can take part without leaving your seat or moving at all in an atmosphere of prayer and praise.

3.30-4.45 pm A Virtual Visit to the High Cross in Art

No art skill and no special materials required.

Facilitated by Sally McIver, a visual artist with a passion for helping people connect with God through art.

3.30-4.45 pm Writing from the Psalms

No previous writing experience required.

Facilitated by Alastair McIver, journalist and writer.

SUNDAY 14 MARCH

2-2.45 pm Book Preview

Dr. Rich Roberts, Trustee, invites you to a sneak preview of his new book, Cultivating God’s Presence.

3.30-4.30pm Virtual Afternoon Tea with the Ffald y Brenin Leadership Team

Clive and Cristina Orchard, Anna Huws and Anne de Leyser would love you to join them to eat Welsh cakes and drink tea as we hear first-hand about all the latest news and plans. (See Anna Bement’s delicious Welsh cake recipe below if you’d like to make them at home!)

If you have any questions for them, please email: admin@ffald-y-brenin.org (marked Friends’ Questions).

ANNA’S TRADITIONAL WELSH CAKES (Picau ar y Maen)

INGREDIENTS

1 lb self raising flour
Pinch salt
1 tsp baking powder
6 oz lard*
2 oz margarine*
4 oz caster sugar
Good handful of currants
1 large egg, beaten with a little milk

*or butter

METHOD

Sieve the dry ingredients and rub the fat into the flour. Add fruit. Moisten mixture with the egg/milk, shape into two flat rounds and roll out. Cut into rounds (not too thick).

Bake on a hot greased bakestone. Keep an eye on them – they burn easily.

Best served warm. Freeze well.

Note from Anna: This recipe is so old I don’t have the metric figures and I‘m too old to work them out!