Cookery & Preserves

Preserves

  • 400. One jar of Honey
  • 401. One jar of Marmalade
  • 402. One jar of Raspberry Jam
  • 403. Two jars of Jam, different
  • 404. One jar of Fruit Curd
  • 405. One jar of Jelly
  • 406. One jar of Chutney
  • 407. One jar of Pickled Vegetables
  • 411. One bottle of Flavoured Vinegar
  • 412. One jar of Piccalili

Beverages

  • 416. One bottle of Fruit Cordial
  • 417. One bottle of Fruit Liqueur

Baking

  • 420. A Yeasted Item (not bread)
  • 421. A Victoria Sandwich (18 cm/7” cake, own recipe, jam filled and caster sugar sprinkled on top)
  • 422. A Decorated Cake (will be judged on appearance only, can include sugar-craft)
  • 423. Dundee Cake (see below for recipe)
  • 424. Three Jam Tarts & Three Lemon Curd Tarts
  • 425. Six pieces of Shortbread
  • 426. A Gingerbread (square; soft, not biscuit)
  • 427. Five Fruit Scones
  • 428. Five Cheese Scones (no other flavourings)
    429. Six Chocolate Brownies
  • 430. A Vegan Bake (sweet or savoury)
  • 431. Three Sausage Rolls, any flavour
  • 433. A White or Brown Loaf using 500 gm flour (made by hand, not in a bread maker; no additional flavours)
  • 434. A Chocolate Cake (own recipe, not overly decorated)
  • 435. A Bakewell Tart (18-20cm / 7″-8″ tart, uncut, no icing)
  • 438. A Swiss Roll, jam filled
  • 439. Five French Macarons
  • 440. Six pieces of Confectionary
  • 441. A small plate of Savoury Nibbles to serve with drinks (any flavour)

Junior: under 7 years

  • 451. Six small Cakes or Fancies (need not require cooking)
  • 452. Three decorated shop-bought plain biscuits (e.g. Rich Tea)
  • 453. A decorated Pizza (on a shop-bought base, uncooked)
  • 454. Six Chocolate Cereal Cakes

Junior: 7 – 11 years

  • 461. A Victoria Sandwich (18cm/7”cake, own recipe with caster sugar sprinkled on top)
  • 462. Six small Cakes
  • 464. A decorated Pizza (on a shop-bought base, uncooked)
  • 465. Six Chocolate Brownies

Junior: 12 – 16 years

  • 471. A Victoria Sandwich (18cm/7”cake, own recipe with caster sugar sprinkled on top)
  • 472. Six Cookies
  • 473. Four Flapjack Squares
  • 474. Six pieces of Fudge

Recipe for Dundee Cake, Class 423

  • 175g / 6oz butter
  • 175g / 6oz soft brown sugar
  • 3 tbsp orange marmalade
  • 3 eggs, beaten
  • 225g / 8oz self raising flour
  • 25g / 1oz ground almonds
  • 1 heaped tsp ground mixed spice
  • 400g / 14oz mixed dried fruit
  • 75g / 3oz glace cherries, halved
  • 2 tbsp whisky or milk
  • 40g / 1½oz blanched almonds to decorate

Preheat the oven to 150C / fan 130C / Gas 2. Grease and line a 200mm / 8in deep cake tin. Cream the butter and sugar until very light
and fluffy. Add the marmalade and mix for a few seconds more. Slowly add the eggs, one at a time, beating well after each addition.
Add the flour, almonds and spices to the batter. Mix slowly until well combined, then stir in the mixed dried fruit and cherries. Add the
whisky or milk and mix until well combined. Spoon the mixture into the cake tin, smooth the surface and carefully arrange the blanched almonds on top. Bake for 1½ to 2 hours, or until well risen.

Exhibiting Advice

  • All items must be staged with a list of ingredients (an insurance requirement). The reverse of class entry tickets can be used for this if lists are not created ahead of the Show
  • All cooked items should be staged with a protective cover of cling film which is easily removable for judging
  • Preserves must be in jars of clear glass, labelled with the type of fruit or vegetable and date of bottling, with plain white labels
  • Re-used jars and lids must be without any proprietary names of the original contents
  • Curd must be covered with a ‘breathing top’, i.e. a wax disc and cellophane (or similar)
  • Pastry, cakes and preserves must be homemade except where stated otherwise
  • Items must not contain fresh cream.
  • The recommendations of the Women’s Institute are observed when deciding our staging and judging requirements. For details of the Women’s Institute guidelines please view their publication ‘On With The Show‘

Soggy Bottoms!

Suffered a culinary catastrophe? Fruit cake looks like a cow-pat? Loaf has come out like a brick? Despair not. If you have entered and paid for the entry, bring it in anyway and put in in our Soggy Bottoms Area and win a Limited Edition Wooden Spoon. Just ask a Steward on the morning. If a second attempt is successful then it can still be entered in the intended class.