aBaking (open)
Class Entrance: 50p per entry
Prizes: 1st - £2.00, 2nd - £1.50, 3rd - £1.00
Class
48. Novelty cake any size or shape
49. Boiled fruit cake, (see recipe below)
50. Cherry cake (see recipe below)
51. Victoria Sandwich (see recipe below)
52. Chocolate Sponge (see recipe below)
53. Victoria Sandwich, gluten free (see recipe below)
54. Men only, Lemon Drizzle Cake, own recipe
55. 6 shortbread biscuits
56. 6 Diane’s Gypsy Creams (see recipe below)
57. Carrot cake, own recipe
58. 6 Welsh cakes
59. 4 Cup Cakes, decorated
60. Apple Tart (pastry top and bottom)
61a. 2lb Loaf of Bread, white or
61b. 2lb loaf of bread, brown
62. Savoury Quiche
63. 6 Cheese Scones
Diane Collins Memorial Cup presented for class 54
Perpetual Challenge Cup kindly presented by the late Harold W Morgan for most points gained
in classes 48-63
Judge: Classes 48 - 55 and Classes 57 - 63: Elizabeth Farr and Jane Watkins
Judges: Class 56: 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.
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
48. Novelty cake any size or shape
49. Boiled fruit cake, (see recipe below)
50. Cherry cake (see recipe below)
51. Victoria Sandwich (see recipe below)
52. Chocolate Sponge (see recipe below)
53. Victoria Sandwich, gluten free (see recipe below)
54. Men only, Lemon Drizzle Cake, own recipe
55. 6 shortbread biscuits
56. 6 Diane’s Gypsy Creams (see recipe below)
57. Carrot cake, own recipe
58. 6 Welsh cakes
59. 4 Cup Cakes, decorated
60. Apple Tart (pastry top and bottom)
61a. 2lb Loaf of Bread, white or
61b. 2lb loaf of bread, brown
62. Savoury Quiche
63. 6 Cheese Scones
Diane Collins Memorial Cup presented for class 54
Perpetual Challenge Cup kindly presented by the late Harold W Morgan for most points gained
in classes 48-63
Judge: Classes 48 - 55 and Classes 57 - 63: Elizabeth Farr and Jane Watkins
Judges: Class 56: 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.
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.