Abundance Wimbledon Newsletter
August 2025
WELCOME TO OUR AUGUST 2025 NEWSLETTER
FRUIT DAY 2025
Saturday 13th September, 11.00am - 2.30pm
St Mark's Church Hall and grounds
Wimbledon
SW19 7ND
Our volunteer fruit pickers, jam makers, and cake bakers have been busy all summer. Fruit Day is nearly upon us!
We have picked an actual abundance of fruit this year due to the sunny weather. We have delivered fruit to local charitable organisations as well as making it into jam, cordial and cakes.
The Mayor of Merton, Martin Whelton, will be our first visitor at 11am.
Join us for fruit related home made produce, children’s games and entertainment from The New MUGs, a ukelele band from New Malden - https://www.facebook.com/TheNewMUGs/
OUR STALLS ON FRUIT DAY
Stalls this year include:
- Cake Stall We have included a recipe for a vegan cake at the end of the newsletter.
- Plant stall
- Apple Pie and Crumble making
- Free Children’s Games, incl. story telling 12:15–13:15
workshop for 2-5 year olds. The performance is called The Apple and uses characters made from clay and natural
materials. In the workshop that follows the children will make their own characters which will then have a role in an
improvised storytelling.
The session will begin at 12.15 and last approximately 1 hour. Places are limited, so booking is advisable. You can
only book on the day (from 11.00am) please just come and find us at the Children’s Area.
Children must be accompanied by an adult.
Our popular apple games will, of course, be out again this year and we welcome small children and their adults to
enjoy gentle play together.
- Honey Stall
- Jams, Chutneys and Cordial
- Girl guides' stall, incl. a raffle & Longest Peel competition
- Friends of the Earth
- Sustainable Merton - www.sustainablemerton.org
IT'S NOT TOO LATE TO GET INVOLVED
Abundance Wimbledon is made up entirely of friendly, enthusiastic volunteers. If you are interested in taking part we would love to hear from you.
Here are some of the ways you could help:
- Volunteers on Fruit Day - helping on stalls, helping with apple pressing etc.
- Gardeners - for plants to sell on Fruit Day. Please label your plants
- Bakers – make (including vegan or gluten free) cakes for Fruit Day
Get involved
PHOTOGRAPHS OF FRUIT DAY
Our photographer, Mark from Paul Gapper Photography www.paulgapper.com will be on hand to take photographs on the day.
We hope to see you there!
OUR NEXT NEWSLETTER
Our next newsletter will be in October, but do get in touch if you have any feedback.
Best wishes and sincere thanks from us all,
Juliet and the team at Abundance Wimbledon xx
p.s. You can find all our past newsletter issues here, and if you're not already subscribed, you can subscribe here. You can also find us on social media: Instagram, X (Twitter), and Facebook.
VEGAN APPLE CAKE
A delicious apple cake, again made using fruit from your garden.
Serves 8
Prep time: 20 mins Cooking time: 1 hour 20 mins
Ingredients
- 150g dairy-free spread, melted plus extra for the tin
- 300ml oat milk
- 1 tbsp lemon juice
- 350g self-raising flour, plus 1 tbsp to coat the apples
- 100g caster sugar
- 100g light brown soft sugar
- 1 tsp baking powder
- 1 tsp almond extract
- 300g Granny Smith apples, peeled, cored & chopped into 2cm cubes
- 2 tbsp flaked almonds
- Use the spread to butter a 20cm deep cake tin and line with baking parchment.
- Heat the oven to 180C/160C fan/gas 4.
- Pour the oat milk into a jug, add the lemon juice and leave to sit for 5 mins at room temperature.
- Put the flour, both sugars and the baking powder in a large bowl, pour over the thickened oat milk mixture and almond extract, then add the dairy free spread and ½ tsp salt.
- Beat everything together using an electric whisk.
- Tip the apples into a second large bowl, sprinkle over the extra 1 tbsp flour and toss to coat.
- Fold the apples through the cake batter then spoon the mixture into a prepared tin and sprinkle over the almonds.
- Bake in the centre of the oven for 1 hr-1 hr 20 mins, or until golden and firm to the touch.
- Leave to cool for a few minutes in the tin.
- Serve warm, or turn out onto a wire rack and leave to cool completely.
Once cool, this will keep in an airtight container for up to three days
Bryony tried a BBC Good Food recipe for Apple Cake and it turned out well. She did not have a 20 inch baking tin so used a 15 inch one and made muffins with the left over mixture. She missed the bit about melting the dairy free spread but, maybe because it was a warm day, it was not necessary.
The muffins cooked in half an hour. She used a tablespoon and a half of apple juice as she did not have Granny Smith apples and instead of flouring the apple pieces she used a trick from another recipe: mix 3/4 of the apples into the cake mixture and press the remaining third into the top of the cake when it was in the tin.
Bryony did not have almond extract or flaked almonds. She thinks the cake would have looked and tasted even better had she had these.
