Home & Garden

SUGAR & SPICE ROCK CAKES

(6 to be displayed on a plate for judging)

Ingredients:

200g self-raising flour
1 tsp baking powder
1 1/2 tsp mixed spice
100g butter
85g light muscovado sugar
100g mixed dried fruit
1 egg, beaten
2 tbsp milk
demerara sugar, for sprinkling

Method:

Pre-heat the oven to 180°C/Fan 160°C/Gas mark 4.

Line a baking sheet with baking parchment.

Measure the flour, baking powder and 1 tsp spice into a bowl. Add the butter, cut into small pieces.

Rub the butter into the flour until the mixture forms fine crumbs (or do this in the food processor). Stir in the muscovado sugar and fruit, then add the egg and milk. Mix to a fairly firm dough.

Spoon 10 rough blobs of the mixture onto the baking sheet, leaving room for a little spreading.

Mix together the sugar and remaining mixed spice and sprinkle over the cakes.

Bake for 20 - 25 mins until golden brown.

CHOCOLATE & VANILLA PINWHEEL BISCUITS

(8 to be displayed on a plate for judging)

Ingredients:

FOR THE VANILLA MIXTURE
50g hard margarine, softened
25g caster sugar
25g cornflour
50g plain flour
A few drops of vanilla essence

FOR THE CHOCOLATE MIXTURE
50g hard margarine, softened
25g caster sugar
25g cornflour
40g plain flour
15g cocoa

Method:

Lightly grease two baking trays.

Measure all the ingredients for the vanilla biscuit mixture into a bowl and mix to form a dough. Knead lightly then wrap in cling film and chill in the fridge for about 30 mins.

Make the chocolate biscuit mixture in the same way, wrapping and chilling as before.

On a lightly floured surface, roll out both pieces of dough to oblongs about 10 x 7in (25 x 18cm). Place the vanilla biscuit dough on top of the chocolate and then roll up the two together from the narrow edge. Wrap in cling film and chill again for about 30 minutes.

Pre heat the oven to 180°C/Fan 160°C/Gas mark 4.

Cut the roll into about 20 slices using a sharp knife and place on the prepared baking trays. Bake in the oven for about 20 minutes until the vanilla biscuit is golden in colour. Lift onto a wire rack and leave to cool.

max height 70cm, self-supporting.

SUGARED PRETZELS

Ingredients:

115g plain flour
65g butter
25g caster sugar
1 egg, beaten
A few drops of vanilla essence
To finish
Icing sugar, for dredging

Method:

Pre-heat the oven to 200°C/Fan 180°C/Gas mark 6.

Lightly grease 2 baking trays.

Measure the flour into a large bowl, add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs. Stir in the sugar and then the egg and vanilla essence and mix until the pastry comes together.

Knead very gently on a lightly floured work surface until smooth, then wrap in cling film and chill for about 30 minutes, or until firm enough to roll.

Divide the dough into pieces about the size of a walnut. Roll each piece into a thin sausage shape and then twist into the traditional pretzel shape, like a loose knot.

Place on the prepared baking trays. Bake in the pre-heated oven for about 8 minutes or until barely changing colour. Lift onto a wire rack and dredge thickly with icing sugar while still hot.

VICTORIA SPONGE CAKE

(Makes 1 cake - 20cm in diameter - to be displayed on a plate)

Ingredients:

225g softened butter
225g caster sugar
4 large eggs
225g self-raising flour
2 level teaspoons baking powder

For filling & topping:
4 tablespoons raspberry jam
a little caster sugar

Method:

Preheat the oven to 180°C/Fan 160°C/Gas mark 4. Grease two 20cm sandwich tins, then line the base of each tin with baking parchment.

Measure the butter, sugar, eggs, flour and baking powder into a large bowl and beat until thoroughly blended. Divide the mixture evenly between the tins and level out.

Bake in the pre-heated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few minutes and then turn out, peel off the parchment and finish cooling on a wire rack.

When completely cold, sandwich the cakes together with the raspberry jam. Sprinkle with caster sugar to decorate.

Display on a plate for judging.

COFFEE & WALNUT CAKE

(Makes 1 cake - 18cm in diameter - to be displayed on a plate)

Ingredients:

2 tbsp coffee essence
175g softened butter
175g caster sugar
3 medium eggs
175g self-raising flour
100g walnuts, ground

FILLING
125g softened butter
250g icing sugar
2 tbsp coffee essence
6 - 8 walnut halves
icing sugar, for dusting

Method:

Preheat the oven to 180°C/Fan 160°C/Gas mark 4.

Measure all the cake ingredients into a bowl and beat well until smooth. Divide between two 18cm (7ins) round sandwich tins (buttered, base lined and floured) and spread out to level the surface.

Bake in the centre of the oven for 25 - 30 minutes or until the cakes are firm to the touch. Remove from the oven and leave to cool completely.

For the filling, beat together the butter, icing sugar and coffee essence until smooth, adding 1 tbsp boiling water if the mixture is still very thick. Fill a large piping bag with the mixture and using a star - shape piping tube, pipe 6/8 swirls on the top of one of the halves of cake and then use the rest of the filling to sandwich the two layers together.

Place a walnut half on top of each swirl of filling. Dust with a little icing sugar before serving.

CHEESE AND LEEK PASTRIES

(Makes 6 pastries. 3 to be displayed on a plate)

Ingredients:

2 small potatoes (about 300g), cut into 1cm cubes
Knob of butter
2 small leeks, tough outer leaves removed, split in half lengthways and finely sliced
3 thyme sprigs, leaves chopped
1 tbsp Dijon mustard
2 tbsp cream
Flour, for dusting
500g block shortcrust pastry
140g Welsh Caerphilly cheese, strong cheddar or vegetarian alternative, cut into small chunks
1 egg, beaten

Method:

Cook the potatoes in boiling, salted water for 5-8 mins until tender, but still holding their shape. Meanwhile, melt the butter in a large saucepan. Add the leeks and thyme and soften for 10-12 mins. Drain potatoes and add to the leeks with the mustard and plenty of seasoning. Stir in the cream and leave to cool a little.
Heat oven to 180°C/Fan 160°C/Gas mark 4. On a floured surface, roll out the pastry to the thickness of a £1 coin. Use a side plate or a bowl as a template to cut out 6 x 15cm circles. Mix the cheese with the leek mixture and pile a mound of the mix onto the centre of each pastry circle. Brush around edges with a little egg, then bring edges together and crimp with your fingers to seal.
Place pastries on a baking tray lined with baking parchment, brush with the remaining egg and bake for 40-45 mins until golden brown. Serve warm or leave to cool.
Display 3 on a plate for judging.

VIENNESE FINGERS

(Makes 20 biscuits - 10 to be displayed on a plate for judging)

Ingredients:

100g softened butter
25g icing sugar
100g plain flour
1/4 level teaspoon baking powder
50g plain chocolate (39% cocoa solids)

Method:

Preheat the oven to 190°C/Fan 170°C/Gas mark 5. Lightly grease 2 baking trays. Fit piping bag with a medium star nozzle.

Measure the butter and icing sugar into a bowl and beat until pale and fluffy. Sieve in the flour and baking powder. Beat well until thoroughly mixed. Spoon into a piping bag and pipe out finger shapes about 7.5cm long, spacing them well apart.

Bake in a preheated oven for 10 to 15 minutes or until pale golden brown. Lift off and cool on a wire rack.

Break the chocolate into pieces and melt gently in a bowl set over a pan of hot water, stirring occasionally. Dip both ends of the biscuit into the chocolate and leave to set on the wire rack.

Display 10 biscuits on a plate for judging.

vegetable to be included in the ingredients - to be displayed with recipe.

MEN ONLY – BOILED FRUIT CAKE

Ingredients:

1 cup water
1 cup sugar
375g mixed dried fruit
200g margarine
1 tsp mixed spice
1 tsp bicarbonate of soda
2 eggs, beaten
2 cups self-raising flour

Method:

Preheat the oven to 180°C/Fan 160°C/Gas mark 4.

Grease an 8” cake tin.

In a large saucepan combine water, sugar, mixed dried fruit, margarine, mixed spice and bicarbonate of soda.

Bring the mixture to a boil and let it simmer for 5 minutes. Stir occasionally.

Allow the boiled mixture to cool down.

Once cooled, gradually add the beaten eggs and self-raising flour. Mix well until all ingredients are fully combined.

Pour the batter into the prepared greased cake tin. Place the tin in the preheated oven.

Bake for approximately 1 hour or until a skewer inserted into the centre comes out clean.

Once baked, remove the cake from the oven and let it cool in the tin for a few minutes. Transfer the cake to a wire rack to cool completely.

Display on a plate for judging.

max size 23cm round flan tin - to be displayed with recipe.

BREAKFAST BARS

(Makes approx. 16 squares - 6 to be displayed on a plate for judging)

Ingredients:

100g unsalted butter, plus extra for the tin
50g mixed dried fruits (i.e. apricots, raisins, sultanas)
50g mixed seeds
140g porridge oats
25g multigrain hoop cereal
100g muscovado sugar
100g golden syrup

Method:

Butter a 20cm square cake tin and line with baking parchment.

Measure the dried fruits into a large bowl along with the seeds, oats and cereal and mix well to combine.

Melt the butter, sugar, and golden syrup together in a saucepan over a low heat, stirring with a spatula until combined.

Remove from the heat and add the dry ingredients into the saucepan. Mix well to coat.
Scrape the mixture into the tin and use the spatula to press it into an even layer.

Bake at 160°C/Fan 140°C/Gas mark 3 for 20 minutes, then leave to cool completely before cutting into 5cm x 5cm squares.

Display 6 on a plate for judging.

WHITE COTTAGE LOAF

(Makes 1 loaf - to be displayed on a board for judging)

Ingredients:

450g strong white flour
7g sachet of fast-action yeast
40g butter, melted
1 level teaspoon salt
300ml warm water

To Glaze
1 large egg, beaten

Method:

Measure all the ingredients into a bowl or electric mixer and blend until you have a fairly sticky dough. Knead on a floured work surface, adding a little extra flour if needed until you have a fairly sticky, soft dough.

Transfer to a large, oiled bowl, cover tightly with cling film and leave to rise in a warm place for 1 to 1½ hours or until the dough has doubled in size.

Put the dough onto a floured work surface and knock back until smooth. Cut off a quarter of the dough and shape into a round ball. Shape the remaining dough into a large ball and place on a baking tray lined with parchment. Sit the small ball on top of the large ball.

Flour the handle of a wooden spoon and push the handle through the centre of the 2 balls until you hit the baking tray, then remove the handle carefully.

Slide the baking tray into a large plastic bag so the dough and tray are completely covered. Seal the end of the bag completely and leave to prove in a warm place for 35-45 minutes or doubled in size.

Preheat the oven to 220°C/Fan 200°C/Gas mark 7.

Brush the loaf with beaten egg and slide into the pre-heated oven for about 20-25 minutes until golden brown and the bread sounds hollow when tapped on the base.

Leave to cool on a wire rack.

The loaf to be displayed on a board for judging.

SOURDOUGH BREAD

(Makes 1 loaf - to be displayed on a board for judging)

Ingredients:

For the starter
700g strong white flour
For the loaf
500g strong white flour, plus extra for dusting
1 tsp fine salt
1 tbsp clear honey
300g sourdough starter
Flavourless oil, for greasing
Method:

First, make your starter. In a large bowl, mix together 100g of the flour with 125ml slightly warm water. Whisk together until smooth and lump-free.

Transfer the starter to a large jar (a 1-litre Kilner jar is good) or a plastic container. Leave the jar or container lid ajar for 1 hr or so in a warm place (around 25°C is ideal), then seal and set aside for 24 hrs.

For the next 6 days, you will need to ‘feed’ the starter. Each day, tip away half of the original starter, add an extra 100g of flour and 125ml slightly warm water, and stir well. Try to do this at the same time every day.

After 3-4 days you should start to see bubbles appearing on the surface, and it will smell yeasty and a little acidic. This is a good indicator that the starter is working.

On day 7, the starter should be quite bubbly and smell much sweeter. It is now ready to be used in baking.
Measure the flour, 225ml warm water, the salt, honey and the starter into a bowl, or a mixer fitted with a dough hook. Stir with a wooden spoon, or on a slow setting in the machine, until combined – add extra flour if it’s too sticky or a little extra warm water if it’s too dry.
Put onto a lightly floured surface and knead for 10 mins until soft and elastic – you should be able to stretch it without it tearing. If you‘re using a mixer, turn up the speed a little and mix for 5 mins.
Place the dough in a large, well-oiled bowl and cover. Leave in a warm place to rise for 3 hrs. You may not see much movement, but don’t be disheartened, as sourdough takes much longer to rise than a conventional yeasted bread.
Line a medium-sized bowl with a clean tea towel and flour it really well or, if you have a proving basket, you can use this (see tips below). Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour.
Place the dough, seam-side up, in the bowl or proving basket, cover loosely and leave at room temperature until roughly doubled in size. The time it takes for your bread to rise will vary depending on the strength of your starter and the temperature in the room, anywhere from 4-8 hrs. The best indicators are your eyes, so don’t worry too much about timings here. You can also prove your bread overnight in the fridge. Remove it in the morning and let it continue rising for another hour or 2 at room temperature. The slower the rise, the deeper the flavour you will achieve.
Place a large baking tray in the oven, and heat to 230°C/Fan 210°C/Gas mark 8. Fill a small roasting tin with a little water and place this in the bottom of the oven to create steam. Remove the baking tray from the oven, sprinkle with flour, then carefully tip the risen dough onto the tray.
Slash the top a few times with a sharp knife, if you like, then bake for 35-40 mins until golden brown. It will sound hollow when tapped on the bottom. Leave to cool on a wire rack for 20 mins before serving.

max size 40cms x 40cms to include frame if used.

out of soft recycled material - max size 35cm width x 40cm height x 20cm in depth - No kits.

any medium - max size 30cm x 42.5cm (A3).

in a soft material, an original design - please advise size on entry form.

theme: UNDER THE SEA - to be displayed in an area no bigger than 40cm x 35cm.

1 item. Made from any soft medium, to fit into a space of max size 40cm width x 45cm depth.

arrangement to reflect the seasonal colours associated with this time of year, base size 12" (30cm diameter) - wreath to measure a maximum of 14" (35cm diameter). Sustainable base preferred. Accessories can be used reflecting the theme.

a prize-winner's hand-tied posy. Exhibit to fit in a space of 30cm x 30cm. Arrangement to be displayed in exhibitor's own vase. Accessories can be used reflecting the theme.

exhibit to fit within a space 50cm width x 50cm depth and 50cm in height. Accessories allowed.

one vase, mixed, not exceeding 12 stems, excluding Chrysanthemums, Gladioli, Roses, Dahlias

(exhibitor who has not won a first prize in the Vegetable Section at the Bucks County Show) - a dish of vegetables selected from one of the following Classes H81-H85 or H87-H102 (one class only).

one of each of six different kinds. Displayed flat on the table, in a 500mm/18" wide space.

collection of four kinds of vegetables (three of each) from the following - potatoes (white or coloured), carrot stump rooted, beetroot globe, tomatoes, onions under 250grms, shallots culinary.

five different kinds, numbers & kinds as per Schedule Backboard allowed 1m / 3ft run of table.