Section 10 – Domestic.
John Haddon Memorial Tray. The Beryl Thurston Rose Bowl. The Centenary Cup.
Class - Open to all (see rule 9)
140. A decorated cake to celebrate Derek’s 78th Birthday Decoration only judged.
141. Tea bread. (recipe below)
142. “Free from” cake - Name on exhibit please.
143. Any other cake. - Name on exhibit please.
144. Victoria sandwich, 7” (18cm) tin. (recipe below)
145. 12 Cheese straws.
146. Shortbread. Round. (recipe below)
147. Bakewell Tart.
148. Flapjack. 6 pieces.
149. 4 Rock Cakes.
150. Chocolate brownies. 6 slices. (recipe below)
151. One jar of Honey, at least 8oz.
152. One jar of marmalade, at least 12 oz
153. One jar of soft fruit jam, at least 12 oz.
154. One jar of fruit curd, not less than 8oz.
155. One jar of stone fruit jam, at least 12 oz.
156. One jar of jelly, not less than 8oz.
157. One jar of chutney, not less than 8oz.
158. One jar of anything pickled (except onions or shallots), not less than 8oz.
159. One jar of pickled onions/shallots, not less than 8oz.
For any of the above without a given recipe, please use your own favorite recipe.
Jars must not show any advertising, including on the glass. Lids must not show any dates or printing.
Jars should show date made.
Fruit curds must not be sealed with a metal twist top lid, cellophane should be used instead.
Please note, pickles and chutney should be matured for at least 3 months before showing.
Class 150. - Chocolate Brownies.
| 185g (6 ½oz) unsalted butter | 185g (6½oz) dark chocolate broken into pieces. |
| 3 eggs 275g | (9oz) caster sugar. |
| 40g (1 ½ oz) cocoa powder | 85g (2 ¾ oz) plain flour. |
| 50g (2oz) white chocolate chopped | 50g (2oz) milk chocolate chopped. |
Melt the butter and dark chocolate together. Whisk eggs and sugar together until pale and double original volume. Pour cooled chocolate into egg mixture and fold gentle together until mixture becomes mottled dark brown. Sift cocoa and flour together over mixture and fold gently until nice and fudgy. Stir in chopped chocolate. Pour into 20cm (8”) square tin. Bake at 180C 350F gas mark 4.for 25mins until surface has papery crust. Adjust for fan oven. Leave to cool completely in tin. Then cut into squares
Class 144. - Victoria Sandwich
| 6oz (170g) margarine | 6oz (170g) caster sugar |
| 6oz (170g) self-raising flour | 3 eggs |
Cream margarine and sugar. Add eggs, one at a time with 2oz of flour. Put into two 7” sponge tins. Bake for 20-30mins at 190ºC, gas mark 5, 375ºF. Adjust for fan oven. When cold, sandwich together with raspberry jam and sprinkle top with caster sugar.
Class 146.- Shortbread. (Round)
| 170g butter | 150g, plain flour |
| 65g corn flour | 125g caster sugar |
Cream butter and sugar together. Slowly mix in plain flour and corn flour. Kneed together and press into 20cms (8”) ring. Bake for 35/40 mins at 160`c. 325F, gas mark 3. Adjust for fan oven. Dust with caster sugar.
Class 141. - Tea Bread
| 350g (12 ½ oz) dried mixed fruit | 270g (9 ½ oz) self raising flour |
| 200g (7oz) dark brown soft sugar | 2 eggs beaten |
| 1 tsp ground cinnamon | 350mls strong tea |
Cover the fruit with the tea and leave to soak overnight. Mix in all the other ingredients. Bake in a loaf tin at 170C, 330F gas mark3 for 1 ½ hours. Adjust for fan oven. Cool on a wire rack