Homecraft, Handicraft & Horticulture

Recipe: 8 oz (225g) butter or margarine, 12 oz(340g) soft brown sugar; 12oz (340g) plain flour mixed with 1 tbs baking powder; 4 eggs; 4 tbs golden syrup; 4 oz (115g) cocoa powder; 6floz warm water, ¼ pint plain yoghurt.
Method: Mix Butter or margarine with sugar until fluffy. Add beaten eggs one at a time, then stir in the syrup. Mix cocoa powder with the water and add. Now add half the flour, then half the yoghurt, then rest of flour and the remainder of the yoghurt, mixing well each time. Pour into a 8” cake tin and bake at 300oF (150oC) Gas 2 in the centre of the oven for 1¼ to 1½ hours. When cool cover and fill with butter icing.

made with 3 eggs, jam filled – no cream, dredged with caster sugar

made with 3 eggs, jam filled – no cream, dredged with caster sugar

made with 3 eggs, jam filled – no cream, dredged with caster sugar

Recipe: 6 oz(175g) caster sugar; 4 oz (110g) margarine; 6oz (175g) self raising flour; 2 eggs; 4 tablespoons milk; 2 lemons.
Method: Cream the margarine and sugar, add the flour (sieved) add the eggs and milk and mix thoroughly. Add the lemon zest (finely grated) and put mixture into a lined loaf tin, 9x5 inches (22 x 12 cm) approx. Bake on middle shelf 160ºC / 325ºF / Gas Mark 3, until golden brown, approx. 45 minutes.
Drizzle: Take 6 tablespoons of icing sugar and juice from 2 lemons, place in a small saucepan stir as you heat gently until clear. Allow cake to cool on a wire rack placed on a tray and pour drizzle over the cake, repeat after a short while by adding the surplus drizzle in the tray.

Recipe: 4 oz (115g) margarine; 6 oz(170g) granulated sugar; 12 oz (340g) mixed fruit; 4oz (115g) self raising flour; 4 oz (115g) plain flour; 1 cup boiling water; 1 tsp bicarbonate of soda; 1 heaped tsp mixed spice; 2 beaten eggs; pinch of salt.
Method: Put margarine, sugar, fruit, water, bicarbonate of soda and spices in a pan and bring to the boil, simmer for 1 minute and cool. Then add eggs, flours and salt to cooled mixture. Mix well and pour into a 8” greased and floured round cake tin. Cook 35OoF (180oC) Gas 4 in the centre of the oven for ¾ to 1¼ hours.

(mix to be based on a Victoria Sandwich cake, as in Baking - Open class 14)

(homemade base)

(not shortbread)

(mix to be based on a Victoria Sandwich cake, as in Baking - Open class 14)

(using flowers, plus optional vegetables and/or fruit and other props. Max size 40cm by 40cm)

(maximum size 30cm diameter)

(maximum size 40cm in any direction)

(To be downloaded from menu on right or requested from Chief Steward via HHHtotnesshow@gmail.com)

(Maximum size 50cm x 50cm)

(size up to A3 before mounting)

(Maximum size 60cm x 60cm)