Spring Show - Saturday 23 March
H1 - Coconut Ice x 4 pieces
H2 - Easter biscuits x 4
H3 - Lemon drizzle cake
H4 - Cake made with lemonade or cola
Set Recipes
H5 - Cheese Loaf
H6 - Miracle Bars x 4
H5 - CHEESE LOAF
3ozs/75g butter
8ozs/200g self-raising flour
1 tsp baking powder
1 tsp dried mustard
4 rashers of bacon, chopped
1 egg
3ozs/75g grated cheese
5fl ozs/150ml milk
Salt and Pepper
Pre heat oven to 190C/Gas 5. Grease and line a 1lb loaf tin.
Fry the bacon until just crispy.
Place all other ingredients into a large mixing bowl. Add cooked bacon and mix well together.
Place the mixture in the loaf tin and smooth the top. Bake in the middle of the oven for 40 – 45 minutes.
Remove from oven and cool in tin for 5 minutes before turning out. When cold, slice and spread with butter.
H6 - MIRACLE BARS
4ozs/100g butter, melted
4ozs/125g digestive biscuit crumbs
6ozs/175g chocolate chips
3ozs/75g shredded or desiccated coconut
4ozs/125g chopped mixed nuts
400g can condensed milk
Preheat oven to 180C/Gas mark 4. Generously grease and line a 23cm/9” square cake tin.
Pour the butter into the prepared tin and sprinkle the biscuit crumbs over in an even layer.
Add the chocolate chips, coconut and nuts in even layers and drizzle over the condensed milk.
Put tin in the preheated oven and bake for 30 minutes until golden brown. Allow to cool in tin. When cold cut into slices.
Summer Show - Saturday 15 June
H1 - Swiss Roll
H2 - Almond Slices x 4
H3 - Cheese Sraws x 4
H4 - Cake made with fruit
Set Recipes :
H5 - Plum Bread
H6 - Welsh leek cakes x 2
H5 - PLUM BREAD
250g Sugar
350ml Water
225g Margarine
1tbs Treacle
2 Eggs, lightly whisked
700g dried mixed fruit
450g Self raising flour
Melt the sugar, water, margarine and treacle in a large saucepan.
When melted, add whisked eggs and mixed fruit. Stir in the flour and pour into 2 greased loaf tins.
Bake at 150°C for 1 and a half hours.
Serve as a tea bread with butter. N.B. Recipe makes two loaves.
H6 - WELSH LEEK CAKES
8ozs/200g self-raising flour
3ozs/75g margarine
½ small leek
1 tsp ready made mustard
1 egg
Salt and Pepper
Sieve flour and salt and pepper, add margarine and rub in until mixture resembles fine breadcrumbs.
Slit leek in half lengthwise. Wash well and shred finely. Add to flour mixture.
Beat egg and add mustard. Pour into the flour mixture and stir to combine. Finish off with hands to make a soft but not sticky dough.
Roll out on to floured board to about ¼”/1cm thick. Cut 2½”/6cm rounds and cook on a griddle or in a non stick frying pan on both sides until golden brown.
Autumn Show - Saturday 31 August
H1 - Take a sheet of puff pastry
(and make anything you like!)
H2 - Apple turnovers x 2
H3 - Savoury Quiche
H4 - Cake made with a Vegetable
Set Recipes:
H5 - Sly Cakes x 4
H6 - Nutella brownies x 4
H5 - SLY CAKES
10ozs/250g plain flour
4ozs/100g butter
2ozs/50g lard
2ozs/50g caster sugar
Pinch salt
8ozs/200g dried figs or dates
3ozs/75g walnuts
4ozs/100g sultanas
150ml water
Place the flour and salt in a bowl with the butter and lard. Rub in until the mixture starts to stick together. Stir in sugar and then add water a little at a time to make a dough. Chill it in the fridge while you make the filling.
Chop the figs or dates and walnuts and add to a pan with the sultanas. Add the water and heat, stirring all the time, until the water evaporates. Leave to cool.
Preheat oven to 190C/Gas 5.
Divide the pastry into two pieces and roll out one half to fit on a greased baking sheet. Spread the fruit mixture on top then roll out the second piece of pastry and place on top. Glaze with milk and bake for 40 minutes.
H6 - NUTELLA BROWNIES
280g Nutella
2 eggs
10 level tbs Self raising flour
Pre-heat oven to 180C/Gas Mark 4.
Mix everything together. Pour into a 18cm/7” square greased cake tin.
Bake for around 30 minutes.
Winter Show - Saturday 02 November
H1 - Victoria Sandwich
H2 - Something made with Marmite
(anything you like!)
H3 - Shortbread Fingers x 4
H4 - Cake made with Beer
Set Recipes
H5 - Pumpkin and Walnut Bread
H6 - Berry Traybake x 2
H5 - PUMPKIN AND WALNUT BREAD
10ozs pumpkin puree
3ozs caster sugar
1tsp mixed spice
2ozs melted butter
3 eggs
12ozs self raising flour
½tsp salt
3ozs chopped walnuts
To make pumpkin puree roast a small pumpkin whole for 30 - 45 minutes. Remove from oven and when cool remove flesh. Weigh to required amount.
Grease and line a 2 pint loaf tin. Re-heat oven to 180C/Gas 4.
Place all ingredients into a bowl and mix well together.
Spoon into prepared tin.
Cook for 45 minutes until golden brown.
Cool in tin.
H6 - BERRY TRAYBAKE
200g sugar
375g plain flour
1tsp baking powder
Pinch salt
Pinch cinnamon
200g butter
1 egg
100g sugar
1tbs cornflour
500g fresh or frozen berries
Pre heat oven to 190C/Gas 5. Grease and line a 20 x 30cm baking tin.
Stir 200g sugar, flour, baking powder, salt and cinnamon together in a large bowl. Rub in butter and stir in egg. Dough will be crumbly. Put half in the bottom of the tin and press down.
In a small bowl stir 100g sugar with cornflour. Gently stir in the fruit to coat. Sprinkle over the dough in tin. Crumble remaining dough over the fruit.
Bake in a pre-heated oven for 45 minutes.
Cool completely before cutting into squares.
