Bees & Honey

Two 454g/1lb. jars of clear light honey.

Two 454g/1lb. jars of clear medium honey.

Two 454g/1lb. jars of chunk honey.

Two 454g/1lb. jars of naturally crystallised honey (not soft set).

Two 454g/1lb. jars of soft set honey.

Three 454g/1lb jars of honey, any matching type labelled with exhibitors own label as for sale.

Six 454g/1lb jars of honey - three matching pairs. (1 pair of liquid, 1 pair of chunk, 1 pair of granulated).

One frame of comb honey suitable for extracting wired or unwired.

One section, square or round, of comb honey.

Two minimum 227g/8oz of cut comb honey in standard plastic containers.

NOVICE CLASS - Two 454g/1lb. jars of clear light, clear medium or clear dark honey. (A novice is a person who has never won a prize in any jarred honey class at an open honey show).

Any handcrafted item featuring a bee related theme.

One cake of beeswax, minimum 454g/1lb, not less than 18mm / ¾" thick, moulded in a plain shape

Any decorative item with bees wax (not a candle) - any method.

One bottle of dry mead. To be shown in a clear plain glass bottle of a round type approximately 75cl capacity. White plastic flanged stoppers only may be used.

One bottle of sweet mead. To be shown in a clear plain glass bottle of a round type approximately 75cl capacity. White plastic flanged stoppers only may be used.

Honey Fruit Cake - Exhibits must be made to this recipe.
Ingredients:
200g/7oz self raising flour, 175g/6oz honey, 110g/4oz butter, 175g/6oz pre-soaked sultanas, 2 medium eggs, 110g/4oz. glace cherries (halved).
Method: Preheat oven to 180°C/350°F /gas mark 4. Cream butter and honey together. Beat eggs well and add them alternately with sifted flour then fold in sultanas and cherries. A little milk may be added if necessary. Bake in a buttered circular tin, 7inch/18cm in diameter for approximately 1½ hours. Timing is for conventional ovens and is a guide only as appliances vary - Fan ovens may vary. To be displayed on a white paper plate covered with clear plastic bag or cling film.

Honey Shortbread Biscuits - class for children aged 14 years and under.
Ingredients: 85g salted butter softened at room temperature, 65g honey, 25g caster sugar, 130g plain flour, 20g cornflour.
Method: Beat honey, sugar and butter together. Add plain flour and cornflour and beat to a thick, stiff dough. Chill in fridge for at least 30 minutes. Roll dough to a depth of 5mm. Use cutters or design your own templates to create beekeeping themed biscuits. Bake in a pre-heated oven 190°C, gas mark 5, for 12-14 minutes. Select six biscuits and display on a white paper plate, covered with cling film. Please state your age on the plate with your entry.

One photograph on the subject of interest to beekeeping. Prints no less than 100mm x 150mm (4" x 6"), must be mounted on a card of any colour, maximum size mount 200mm x 255mm (8" x 10"). A title/explanation is to be positioned centrally below the print.

One photograph - specifically bees, inside and outside the nest. Prints no less than 100mm x 150mm (4" x 6"), must be mounted on a card of any colour, maximum size mount 200mm x 255mm (8" x 10"). A title/explanation is to be positioned centrally below this print.

Two identical beeswax candles, made in a plain mould. (One candle to be lit by the judge).

Two identical beeswax candles, made by any means other than a mould. (One candle to be lit by the judge).

Honey Buns
Ingredients: 2 eggs, 75g caster sugar, 1 teaspoon soft dark sugar, pinch of salt, 90g self raising flour, 1 teaspoon baking powder, 90g melted butter- cooled, 1 tablespoon honey, 2 tablespoons chopped dates.
Method: Whisk together the eggs and sugars and fold in the sifted flour, baking powder and salt. Leave the mixture to rest for 30 minutes, then stir in the melted butter, honey and dates. Bake in muffin cases for 20-25 mins. 180°C or 160°C in a fan oven, gas mark 4. Select six buns and place on a white paper plate. Cover with a clear plastic bag or cling film.

Two 454g/1lb jars of clear light honey, open only to members of the West Dorset Beekeepers Association.

Two 454g/1lb. jars of clear medium honey, open only to members of the West Dorset Beekeepers Association.

Two 454g/1lb. jars of chunk honey, open only to members of the West Dorset Beekeepers Association.

Two 454g/1lb. jars of naturally crystallised honey (not soft set), open only to members of the West Dorset Beekeepers Association.

Two 454g/1 lb. jars of soft set honey, open only to members of the West Dorset Beekeepers Association.

One shallow frame of comb honey suitable for extracting, open only to members of the West Dorset Beekeepers Association.

One section, square or round, of comb honey, open only to members of the West Dorset Beekeepers Association.

Honey and Rosemary fruited bread, open only to members of the West Dorset Beekeepers Association.
Ingredients: 500g strong bread flour, 1tsp salt, 350ml (approx.) warm water, 1 generous tablespoon of honey, sachet of dried yeast, 2 tablespoons of chopped rosemary leaves, 60g diced apricots, 60g sultanas and a pinch of sea salt.
Method: Mix all the dried ingredients together, add the warm water. Transfer onto a floured surface and knead dough until elastic and slightly sticky. Leave dough to rise in covered bowl until doubled in size. Turn dough out and knead lightly and shape into a cob. Place onto a floured baking tray to prove and cover until it has risen to half the size again. The dough, if prodded, should spring back. Lightly slash the top with a knife and scatter the sea salt flakes. Bake at 230ºC / 210ºC fan / gas 8 for approx. 25 minutes until dark brown on the top and hollow sounding when tapped. Display on a white paper plate, covered with a clear plastic bag or cling film.

Beeswax - not less than 225g/8oz and not more than 250g/9oz in four or eight moulded pieces, any shape, open only to members of the West Dorset Beekeepers Association.

One piece of cut comb honey in a standard plastic container, minimum weight 170g / 6oz, open only to members of the West Dorset Beekeepers Association.

Tasting Class - One 454g Jar of Honey any type, to be judged by the show judge on taste. No label to appear on the jar, open only to members of the West Dorset Beekeepers Association.