An arrangement designed around a piece of wood.Area allowed 32” high, 24” deep, 23” wide
Area allowed 32” high, 24” deep, 23” wide
Area allowed 23" high 24" deep 23" wide
This class may be split if entries warrant
Set Recipe
6oz Butter
10oz Light Soft Brown Sugar
2 Large Eggs (Beaten)
14oz Self Raising Flour
2 fl oz Milk
6 fl oz Hot tea with a pinch of salt
1 tspn Mixed Spice
6oz Currants
9oz Sultanas
Make the tea and add the dried fruit – soak for at least 15 minutes
(better soaked overnight with a stir to ensure they all get a good chance to soak up)
Blend Flour, Sugar and spices together in a large bowl
Put the butter, milk, soaked fruit (and any residual tea juices) into a pan and warm gently until the butter is completely melted
Add to the dry ingredients, mix well, add the eggs and mix well again
Divide between 3 x 1 lb loaf tins well lined with greaseproof paper
Bake for 60 – 70 minutes @ Gas 3 /170c/Fan 150c
Allow to stand for 24 hours
NB
Tea should be good strong Yorkshire Tea no milk or sugar
Ensure Mixed Spice NOT Allspice
Try to get equal cakes by weighing the mixture into the tins
Pick the best loaf to show and freeze the other 2 wrapped in greaseproof paper and foil
Jars for classes 184-190 to be matching 1lb squat or 12oz Hex type.
Jars for classes 184-190 to be matching 1lb squat or 12oz Hex type.
Jars for classes 184-190 to be matching 1lb squat or 12oz Hex type.
Jars for classes 184-190 to be matching 1lb squat or 12oz Hex type.
Jars for classes 184-190 to be matching 1lb squat or 12oz Hex type.
Jars for classes 184-190 to be matching 1lb squat or 12oz Hex type.
Jars for classes 184-190 to be matching 1lb squat or 12oz Hex type.
Ingredients: 8oz SR flour, 4oz butter or margarine 8oz liquid honey, 2 medium eggs, 4 oz sultanas, 4oz currants, 2oz mixed peel, pinch of nutmeg, pinch of salt, 3teaspoons milk.
Method: Cream butter and honey together. Beat in eggs slowly, sieve flour and nutmeg and fold in alternately with the dried fruit. Add enough milk to make a soft consistency. Bake in a well – buttered 7 inch (approx) round tin for1 ¼ hours in a moderate oven. Finished cake to be placed on a white paper plate and enclosed in a clear plastic bag.
That has not been exhibited in any stick making Competition before 1st January 2025.