Unfortunatley due to captains cocktails being held this saturday this match report may be a little sketchy in places as i cannot recall who scored with the exception of Sally Winwood who once again slotted 3 conversions!
I do seem to recall Jordon "monkey boy" bendon getting at least one try and the quality veteran frankie getting one at least, Mark Hett
the 53 year old full back got 2 and was held up as adjudged by the ref but this was just Jug avoidance i believe and as a result he will be punished.
Uni boy and occasional player Rich Forsyth also got 2.....i think.
2 special mentions for Mike Legatt and Ben Murphy who at 17 years old showed the maturity of old heads and played out of thier skins on the back row, marshalled by Barry "Ming" Mealing now playing in his 89th season at the club
the scoreline flatters the mighty 4's as Shelford were by no means a walkover strong in so many areas and caught the letchworth 4's napping on many occassions indded at half time the score was 7-12 with some darting runs from the shelford backs.
i think thats about all the recollection i have so in the community rugby spirit and given the seasonal week below is the recipe for Fay Ripleys christmas pudding, we hope this will encourage Tesco to provide some sponsorship!
Place the dried fruits in a large bowl, pour over the brandy and stir well. Cover with clingfilm and leave to soak overnight.
Add the remaining pudding ingredients and stir well. Grease a 1.2 litre (2 pint) pudding basin with butter. Fill it three-quarters full with pudding mix. If you are using a lidded basin, secure the lid. If you are using a traditional ceramic pudding basin, cover with a double layer of buttered, nonstick baking paper that's pleated in the middle, followed by a layer of foil. Tie the string tightly around the rim and make a loop of string to use as a handle.
Put an upturned, heatproof saucer in the base of a large pan and sit the pudding basin on top. Pour boiling water into the pan so it comes halfway up the side of the basin. Cover the pan and bring to the boil. Reduce the heat and simmer for 5 hours, topping up with boiling water when necessary, until a skewer comes out clean.
Invert the pudding onto a serving plate, dust with icing sugar and top with holly. Serve with the brandy butter.
Fay's Family Food by Fay Ripley, text © Fay Ripley 2009, photography © David Munns 2009, published by Michael Joseph is available online at www.tesco.com
Ingredients150g (5oz) raisins
150g (5oz) sultanas
50g (2oz) mixed peel
60g (2¼oz) dried cherries
50g (2oz) soft pitted prunes, chopped
50g (2oz) glacé cherries, halved
150ml (5fl oz) brandy
50g (2oz) blanched almonds, toasted, roughly chopped
1 lemon, finely zested
2 clementines, finely grated
110g (3¾oz) fresh white breadcrumbs
1tsp mixed spice
200g (7oz) molasses sugar
2tbsp black treacle
butter, for greasing
50g (2oz) self-raising flour
1 Bramley apple, peeled, cored, grated
110g (3¾oz) shredded suet
2 large eggs
icing sugar, for dusting