Big Dorset Cuppa
Organise a virtual or socially distanced Big Dorset Cuppa for Weldmar!
With regular fundraising events cancelled and our charity shops closed, taking part in this year’s Dorset’s Big Cuppa is a simple and fun way to help raise money for Weldmar Hospicecare!
We’re asking you to organise a virtual get together with family and friends, complete with a cuppa and a slice of cake, or arrange a socially distanced picnic in a garden or local park, complete with your favourite brew, and make a donation to Weldmar.
You can arrange your Big Dorset Cuppa event anytime you like between Monday 15th and Sunday 21st June.
Win with Dorset Tea!
We have also teamed up with our friends at Dorset Tea to give you the chance to win a fabulous hamper, including a Dorset Tea mug and selection of fabulous teas!
For your chance to be a winner, just answer the following question and fill in the form below.
What is the name of the character who turns into a teapot in Disney’s Beauty & The Beast?
One entry with the correct answer will be chosen at random to win
Entries close at the end of Sunday 21st June 2020
This competition is now closed.
Enjoy an afternoon treat with Lizzie Baking Bird
Lizzie Baking Bird will provide a very special afternoon tea for two people, for whoever raises the most for the Big Dorset Cuppa!
Share your Big Dorset Cuppa photos
We’d love to see your photos of your Big Dorset Cuppa! Whether it’s a few of you on a computer screen or out in the Dorset sunshine in your garden, tag in @weldmar on Facebook, Instagram, or Twitter if you post your pics on social media!
Recipe for Lemon Drizzle Cake
The Big Dorset Cuppa is a perfect excuse to bake or buy a cake! If you fancy taking the homemade option, Weldmar chef Jane Williams has this foolproof recipe for a lovely lemon drizzle cake.
- 225g unsalted butter, plus more for the tin.
- 300g caster sugar
- 225g self-raising flour
- 4 eggs
- 1 tsp finely grated lemon zest
- 1 tbsp lemon juice
Heat oven to 200c or 180c for fan over, and gas mark 6.
Brush a 2lb loaf tin with the spare butter and line with greaseproof paper then brush over that with butter.
In a large bowl, beat together the butter and 225g of the sugar until pale and creamy. Add eggs one at a time, mixing each egg in well before you add another.
Beat in the flour and the zest. Scrape into the tin and smooth the top.
Bake for 50 mins to an hour or until a skewer or toothpick stuck into the middle comes out clean.
In a small bowl, stir together the lemon juice and remaining caster sugar. Prick the warm cake all over with a skewer, then pour over the drizzle. Leave to cool completely in the tin.