Home & Garden

cutting and sticking activity (no larger than A4) (Under 5 years).

decoration to be judged only (5-7yrs).

any medium max A3 (5-7yrs).

any medium (5-7yrs).

1 item max (5-7yrs).

(5-7yrs).

see recipe (Exhibitors 8-12yrs).

BUTTERY VANILLA COOKIES

Makes approx. 28 cookies (6 to be displayed on a plate for judging)

Ingredients:

275g plain flour
200g unsalted butter
90g icing sugar
2tsp vanilla extract

Method:

Add together the flour and butter in a large bowl. Rub in the butter with your fingertips until the mixture resembles coarse breadcrumbs.

Add the icing sugar and vanilla extract and mix together until it forms a dough. Knead lightly and shape into a thick sausage. Approx. 30cm long x 5cm in diameter.
Wrap and chill in the fridge for at least 1 hour until firm.

Preheat the oven to 200C/Fan 180C/Gas mark 6. Lightly grease 2 shallow baking trays.

Using a knife cut approx. 5mm slices from the dough and space them slightly apart on the baking trays.

Bake for 8 to 10 mins until brown.

Remove from the oven and leave for 5 minutes, before transferring to a wire rack. Serve dusted with icing sugar.

6 pieces to be displayed on a plate for judging.

(Exhibitors 8-12yrs).

using papers like tissue paper, magazine paper, coloured paper etc max size A3 (Exhibitors 8-12yrs).

any medium (Exhibitors 8-12yrs).

paint acrylic or watercolour – max size A3 (Exhibitors 13-16yrs).

any medium - max 35cm diameter (Exhibitors 13-16yrs).

decoration to be judged only (Exhibitors 13-16yrs).

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.

CHOCOLATE SPONGE CAKE

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

Ingredients:

50g / 1¾oz cocoa powder
6 tbsp boiling water
3 free-range eggs
4 tbsp milk
175g / 6oz self-raising flour
1 rounded tsp baking powder
100g / 3½oz baking spread or soft butter
300g / 10½oz golden caster sugar

For the icing and filling
150g / 5½oz dark chocolate, broken into small pieces
150ml / ¼ pint double cream
3 tbsp apricot jam


Method:

Preheat the oven to 180C/160C Fan/Gas 4. Grease two 18cm deep sandwich tins and line the bases with baking paper.

Put the cocoa powder and boiling water in a large bowl and mix well to make a paste. Allow to sit for 1–2 minutes to cool slightly.

Add all the remaining cake ingredients and beat using an electric mixer until thoroughly combined. This can also be done in a food processor, but take care not to over mix as it will make the cake tough.

Divide the cake mixture equally between the prepared tins.

Bake for 25–30 minutes, or until well risen and shrinking away from the sides of the tin.

Meanwhile, put the chocolate and cream in a heatproof bowl. Place the bowl over a saucepan of gently simmering water (do not let the bottom of the bowl touch the water). Stir occasionally, until the chocolate is melted. Remove from the heat and leave to cool for at least 30 minutes until the mixture is thick, but still easily spreadable.

Once baked, remove the cakes from the oven and allow to cool for 10 minutes. Remove the cakes from their tins and place on a wire rack to cool completely.

Once the cakes are cold, spread the top of one cake with apricot jam. Cover with half of the chocolate icing and place the other cake on top. Spread the remainder of the icing on top of the cake.

UPSIDE DOWN ORANGE CAKE

(Makes 1 cake - to be displayed on a plate)

Ingredients:

1 orange
3tbsp orange marmalade
150g caster sugar
260g plain flour
2tsp baking powder
50g ground almonds
125ml vegetable oil
125ml milk
125ml orange juice

Method:

Preheat the oven to 190°c/170°c fan/ gas 5. Line the base and sides of a 20cm round cake tin with grease proof paper

Add the orange marmalade to the cake tin and spread it out so it evenly covers the base

Slice the orange thinly, cutting off the rind so you have enough (at least 5 orange rounds) to line the base of your cake tin, over the marmalade.
In a large mixing bowl, combine the sugar, flour, baking powder and ground almonds. Add the oil, milk and orange juice. Mix until well combined and smooth

Pour the batter into your cake tin on top of the oranges. Bake for 40-45mins, until a skewer inserted into the middle of the cake comes out clean

Remove the cake from the oven and allow to cool in the tin for 25-30mins before turning out.

HONEYCOMB ROCKY ROAD

(Makes 24 squares – 8 to be displayed on a plate)

Ingredients:

400g milk chocolate, broken into pieces
225g butter, cubed, plus extra for greasing
6 tbsp golden syrup
75g dark chocolate, broken into pieces
500g/1lb 2oz digestive biscuits, roughly crushed to bite-sized pieces
4 x 32g chocolate coated honeycomb bars, cut into bite-sized pieces

Method:

Grease and line a 30x23cm/12x9in traybake tin with baking paper.

Place the milk chocolate in a large heatproof bowl and add the butter and syrup. Place the bowl over a pan of simmering water and heat gently, stirring until melted.

Place the dark chocolate in a small heatproof bowl. Place the bowl of a pan of simmering water until the chocolate is melted.

Add the biscuits to the milk chocolate mixture and fold together until well coated. Spoon into the prepared tin. Sprinkle over the honeycomb bar pieces and press down firmly. Drizzle with the melted dark chocolate in a zig zag pattern. Chill in the fridge for 2 hours until firm. Slice into 24 squares to serve.

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

MEN ONLY – HONEY & ALMOND CAKE

Ingredients:

150g / 5½oz unsalted butter plus extra for greasing
115g / 4oz light muscovado sugar
175g / 6oz clear honey
1 tbsp lemon juice
2 eggs beaten
200g / 7oz self-raising flour
25g / ½oz flaked almonds
Warmed honey, to glaze

Method:

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

Grease an 8”/20cm deep cake tin and line the base with baking paper.

Place the butter, sugar, honey, and lemon juice in a saucepan and stir over a medium heat, without boiling, until melted and smooth. Remove from the heat and quickly beat in the eggs with a wooden spoon. Sift in the flour and stir lightly.

Pour the mixture into the prepared tin and scatter the flaked almonds over the top.

Bake in the preheated oven for 35/40 minutes until risen, firm and golden brown. Leave the cake to cool in the tin for about 15 minutes, then turn out and cool completely on a wire rack. Brush with the warmed honey over the top of the cooled cake to glaze.

Display on a plate for judging.

Max size 23cm round flat tin. To be displayed with recipe.

HERB AND CHEESE SCONES

(Makes 8 – 3 to be displayed on a plate for judging)

Ingredients:

325g (11.5oz) plain flour
2 ½ tsp baking powder
½ tsp salt
85g (3oz) unsalted butter, grated & cold
100g (3.5oz) grated mature cheddar
1tbsp finely chopped fresh chives
1tbsp finely chopped fresh thyme
180ml milk room temp
1-2 tbsp butter, melted for brushing

Method:
Preheat the oven to 200C / 395F / 180C fan forced. Line a large baking tray with baking paper.

In a medium bowl, whisk together the flour, baking powder and salt.

Add the very cold butter and cut it in using a knife until it just looks a little lump. (notes).

Add the cheese and herbs and stir through with a fork.

Add the milk and stir until it comes together.

Turn out onto a very lightly floured board and gently pull together, then flatten out into a 1 inch thick disk.

Use a 2 1/2 inch pastry or cookie cutter to cut out the scones and place on the baking tray at least an inch or two apart. Gently pull scraps together to cut extra ones making sure not to overwork the dough.

Brush the tops with melted butter

Bake for 18 -20 minutes.

Optional: Once baked, you can brush the tops with a little more butter, then place under an overhead grill (broiler) for 1 minute to lightly brown. No more or you risk them drying out.

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.

with applique and embroidery. The embroidery can be either by hand or free motion machine embroidery; but NOT an embroidery machine.

the finish could be either hand stitched, long-armed or machine quilted. No panels are permitted.

max 40cm x 40cm to include frame if used, kits permitted.

(with at least one pocket and secure closure) - No kits.

any medium max A3.

please advise size on entry form.

please advise size on entry form.

arrangement to be made using dried or silk flowers and accessories allowed - exhibit to fit in a space of 40cms x 40cms.

participants must use 5 stems of the same flower to create a flower arrangement suitable for a table centre piece (e.g. 5 roses or 5 lilies) Exhibit to fit in a space of 50cms x 50cms x 50cms. Accessories allowed.

Exhibit to fit in a space of 50cms x 50cm x 50cm. 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 250grm, shallots culinary.

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