Baking
Class Entrance: 50p per entry
Prizes: 1st - £2.00, 2nd - £1.50, 3rd - £1.00
Class
40 Novelty cake, any size or shape
41 Boiled fruit cake, see recipe
42 Cherry cake, see recipe
43 Victoria sandwich, see recipe
44 Chocolate sponge, see recipe
45 Victoria sandwich, gluten free, see recipe
46 Men only, 4 chocolate brownies, own recipe
47 6 shortbread biscuits
48 6 Diane’s gypsy creams, see recipe
49 Carrot cake, own recipe
50 6 welsh cakes
51 4 cupcakes, decorated
52 Apple tart (pastry top and bottom)
53 2lb loaf of bread, white
54 2lb loaf of bread, brown
55 Savoury quiche
56 6 Cheese Scones
Diane Collins Memorial Cup presented for class 46
Perpetual Challenge Cup kindly presented by the late Harold W Morgan for most points gained
in classes 40 - 56
Judge: Classes 40 - 47 and Classes 49 - 56: Elizabeth Farr and Jane Watkins
Judges: Class 48: Ann-Marie Vizard and Hannah Laurent
All exhibits to be in the produce tent by 10.30am, no entries accepted after this time.
All exhibits to be left on display until 4.30 pm.
Recipes
Boiled Fruit Cake
5oz butter or margarine, 1 teacup water, 4oz brown sugar, 1lb mixed fruit, 1tsp bi-carb, 1tsp mixed spice.
Method: Boil all the ingredients slowly for 15 mins, then cool. When cool add 8oz self raising flour and 2 eggs. Beat well. Cook at 325F/160C for 20 mins, 275F/140C for a further 1hr 40 mins (2 hrs in all).
Cherry Cake
8oz self raising flour, 4oz margarine, 4oz castor sugar, 2 eggs, milk to mix, pinch of salt, 4oz glace cherries.
Method: Grease and flour a 6" cake tin. Set oven for a moderate heat, gas 3/electric 350F. Sift flour together with salt. Cut cherries in half, using a little of the sifted flour to dust them. Rub the margarine into the flour until the mixture has the appearance of fine breadcrumbs. Mix in the sugar. Stir in the eggs with a little milk if necessary to give a stiff consistency. Bake for about 1 1/4 hours, lowering the heat of the oven if necessary towards the end.
Victoria Sandwich/Gluten Free Victoria Sandwich
Any 3 egg recipe, raspberry jam filling only, cake may be sprinkled with caster sugar.
Chocolate Sponge
Gas 5/Electric 375F. 5oz Self Raising flour, 6oz cater sugar, 6oz margarine, 3 level tbs cocoa plus warm water to blend, 3 eggs.
Method: Cream fat and sugar, blend cocoa with enough water to make a smooth paste and add to the mixture. Beat eggs and fold into the mixture alternately with the flour, divide equally into 2 greased 7" sandwich tins and bake for approx 20-25 mins until firm to touch and shrinking slightly from the sides of the tins. Remove from tins and cool, sandwich together with vanilla butter.
Diane's Gypsy Creams
2oz lard, 3oz granulated sugar, 1tsp golden syrup, 1tsp baking powder, 1/4tsp bicarbonate of soda, 3tsp hot water, 1 cup Quaker Oats, 2oz margarine, 4oz self raising flour, 1tsp vanilla essence.
Method: Gas 3/325F/150C. Cream fats and sugar together. Melt syrup in hot water and add to mix with dry ingredients and vanilla essence. Roll into 12 small balls and bake on a baking sheet for 15 to 20 minutes until golden brown. When cold, sandwich together with coffee butter cream.
Class Entrance: 50p per entry
Prizes: 1st - £2.00, 2nd - £1.50, 3rd - £1.00
Class
40 Novelty cake, any size or shape
41 Boiled fruit cake, see recipe
42 Cherry cake, see recipe
43 Victoria sandwich, see recipe
44 Chocolate sponge, see recipe
45 Victoria sandwich, gluten free, see recipe
46 Men only, 4 chocolate brownies, own recipe
47 6 shortbread biscuits
48 6 Diane’s gypsy creams, see recipe
49 Carrot cake, own recipe
50 6 welsh cakes
51 4 cupcakes, decorated
52 Apple tart (pastry top and bottom)
53 2lb loaf of bread, white
54 2lb loaf of bread, brown
55 Savoury quiche
56 6 Cheese Scones
Diane Collins Memorial Cup presented for class 46
Perpetual Challenge Cup kindly presented by the late Harold W Morgan for most points gained
in classes 40 - 56
Judge: Classes 40 - 47 and Classes 49 - 56: Elizabeth Farr and Jane Watkins
Judges: Class 48: Ann-Marie Vizard and Hannah Laurent
All exhibits to be in the produce tent by 10.30am, no entries accepted after this time.
All exhibits to be left on display until 4.30 pm.
Recipes
Boiled Fruit Cake
5oz butter or margarine, 1 teacup water, 4oz brown sugar, 1lb mixed fruit, 1tsp bi-carb, 1tsp mixed spice.
Method: Boil all the ingredients slowly for 15 mins, then cool. When cool add 8oz self raising flour and 2 eggs. Beat well. Cook at 325F/160C for 20 mins, 275F/140C for a further 1hr 40 mins (2 hrs in all).
Cherry Cake
8oz self raising flour, 4oz margarine, 4oz castor sugar, 2 eggs, milk to mix, pinch of salt, 4oz glace cherries.
Method: Grease and flour a 6" cake tin. Set oven for a moderate heat, gas 3/electric 350F. Sift flour together with salt. Cut cherries in half, using a little of the sifted flour to dust them. Rub the margarine into the flour until the mixture has the appearance of fine breadcrumbs. Mix in the sugar. Stir in the eggs with a little milk if necessary to give a stiff consistency. Bake for about 1 1/4 hours, lowering the heat of the oven if necessary towards the end.
Victoria Sandwich/Gluten Free Victoria Sandwich
Any 3 egg recipe, raspberry jam filling only, cake may be sprinkled with caster sugar.
Chocolate Sponge
Gas 5/Electric 375F. 5oz Self Raising flour, 6oz cater sugar, 6oz margarine, 3 level tbs cocoa plus warm water to blend, 3 eggs.
Method: Cream fat and sugar, blend cocoa with enough water to make a smooth paste and add to the mixture. Beat eggs and fold into the mixture alternately with the flour, divide equally into 2 greased 7" sandwich tins and bake for approx 20-25 mins until firm to touch and shrinking slightly from the sides of the tins. Remove from tins and cool, sandwich together with vanilla butter.
Diane's Gypsy Creams
2oz lard, 3oz granulated sugar, 1tsp golden syrup, 1tsp baking powder, 1/4tsp bicarbonate of soda, 3tsp hot water, 1 cup Quaker Oats, 2oz margarine, 4oz self raising flour, 1tsp vanilla essence.
Method: Gas 3/325F/150C. Cream fats and sugar together. Melt syrup in hot water and add to mix with dry ingredients and vanilla essence. Roll into 12 small balls and bake on a baking sheet for 15 to 20 minutes until golden brown. When cold, sandwich together with coffee butter cream.