2015 AUTUMN SHOW
RECIPES
Version 07/2015
NOTE – YOU ARE REQUIRED TO USE THE STATED
BAKING TIN SIZE FOR JUDGING.
BAKEWELL
TART
Class
246
Ingredients:
Sugar Pastry:
Plain
flour
200g.
Butter or (hard margarine)* 125g
Icing
sugar
50g.
Eggs
1
Filling:
Raspberry
Jam
2-3 tablespoons
Frangipane:
Plain
flour
50g.
Ground
almonds
75g.
Butter
125g.
Caster
sugar
125g.
Eggs
2.
Almond essence (optional) ½
teaspoon
9” flan tin
*If
using hard margarine the flavour can be improved by adding a few drops of
vanilla essence.
Method:
- Preheat
oven gas 5 / 190 C.
- Grease
and line tin.
- Rub
fat into flour until mixture resembles breadcrumbs.
- Beat
egg and sugar together then add and form light dough.
- Wrap
dough in cling film and rest in a cool place for 5 mins, then use to line
a 9” flan tin. Reserve pastry scraps.
- Spread
the raspberry jam evenly on the pastry base.
- For
the frangipane, cream the butter and sugar until very light and fluffy.
- Beat
eggs and beat them in gradually, adding the essence if using.
- Fold
in the flour and ground almonds
- Spread
or pipe this mixture evenly over the jam.
- Roll
out pastry trimmings and cut out strips and place these over the
frangipane in a lattice fashion.
- Bake
for 40-45 minutes or until a skewer inserted into the centre comes out
clean.
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STICKY GINGERBREAD 247
Ingredients:
Butter or
margarine
8oz./240g.
Dark muscovado
sugar
8oz./
240g.
Black
treacle
8oz./240g.
Plain
flour
12oz./360g.
Eggs
medium,
beaten 2.
Ground
ginger 1
tablespoon/15ml.
Ground
cinnamon
2 teaspoons/ 10ml.
Salt a
pinch.
Bicarbonate of
soda
1
teaspoon/5ml.
Warm
milk
½
pint/285 ml.
8”
square tin
Method:
- Preheat
over gas 1 / 140 C.
- Grease
and line baking tin.
- Melt
together slowly the treacle, sugar, and butter, stirring all the time.
- Remove
from heat and stir in beaten eggs.
- Sieve
flour, salt, cinnamon, and ginger. Stir in melted mixture.
- Sieve
bicarbonate of soda into a bowl. Add warm milk.
- Add
treacle mixture. Stir into mixture and mix well and pour in the tin.
- Bake
for 1-1½ hours.
After one hour, it may be necessary to cover the
surface of the cake with greaseproof paper, to prevent over-baking.
- Allow
gingerbread to cool before removing from the tin and greaseproof paper.
- Store
in airtight tin or wrapped in foil. This cake keeps well.
FOUR CORNISH
PASTIES Class
248
Ingredients:
Short crust pastry, flour
quantity
8oz./240g
Minced raw
beef
6oz./180g.
Potato cut into fine
slices
6oz/180g
Small onion
chopped
1
Water 2
tablespoons/30ml.
Salt and pepper.
Beaten egg, to
glaze.
Baking sheet
Method:
- Preheat
oven gas 6 / 200 C.
- Make
pastry by short crust pastry method.
- Mix
all filling ingredients and seasoning together.
- Roll
out pastry, and divide into 4 round shapes.
- Spoon
filling into centre of each circle, dampen edges and bring sides up and
over filling.
- Seal
edges well and crimp decoratively.
- Egg
wash and chill for 5-10 mins.
- Egg wash
again and bake Gas mark 6/200ºC for 10 mins.
- Reduce
temperature to Gas mark 4/160ºC and bake for a further 45-60 mins.
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A FRUIT CAKE 249
Ingredients
6oz Self
Raising Flour
Pinch of salt
4oz butter
40z soft brown
light sugar
1 level
teaspoon of mixed spice
2 eggs
6oz mixed dried
fruit
1oz chopped
candied peal
3 tablespoons of
milk
7” round
cake tin
Method
- Preheat oven gas 4 / 180 C.
- Put
oven on to heat.
- Grease
and line cake tin with greaseproof paper
- Sieve
flour, salt and mixed spice and put aside on a plate
- Cream
butter and sugar
- Add
eggs one at a time, beating well, adding a little of the flour if
necessary to stop curdling.
- Add
everything else and stir in gently
- Put
into tin, hollowing the centre of the mixture.
- Put in
oven for 45 minutes on 180C/gas 4, and then lower to160C/gas 3 for a
further 30 minutes. Check if cooked before removing, should take no longer
than 1 ½ hours.
VICTORIA SANDWICH
CAKE
Class
250
Ingredients
Butter
180g (6oz)
Caster sugar
180g (6oz)
Eggs beaten
3
Self raising flour
180g (6oz)
Icing sugar for dredging
Vanilla
essence
1 teaspoon/5ml
2 x 8” sandwich tins
1.
Preheat the oven to 190ºC/Gas Mark 5.
2.
Grease two 20.5cm (8”) sandwich tins and line bases with greaseproof
paper.
3.
Beating by hand with a wooden spoon
or an electric mixer, cream together
the butter and the caster sugar
until the mixture is light and fluffy.
4.
Add the eggs a little at a time, beating
well after each addition, and add the
Vanilla essence.
5. Sift
and lightly fold in half the flour with a metal spoon or spatula, then lightly
fold in the rest of the flour.
6.
Divide the mixture between the prepared tins and level the tops with a knife.
Bake both on the same shelf for
20-30 minutes.
7.
When the cakes are well risen and firm to the touch, turn them out onto a wire
rack to cool.
8. Sandwich
the layers together with raspberry jam and dredge the top with icing-sugar.
SIX ROCK CAKES
Class
251
Ingredients:
Self raising
flour
8oz/240g
Salt
½ teaspoon
Ginger
or mixed
spice
Pinch
Egg 1
Butter
3oz/90g
Caster
Sugar
3oz/90g
Currants
4oz/120g
Candied
Peel
1oz/30g
Milk
2-3 teaspoons
Baking sheet
Method:
- Preheat
oven gas 8 / 230 C.
- Sieve
the flour with salt and spice.
- Rub
the fat into the flour until like fine crumbs.
- Add
all the other ingredients and mix very thoroughly.
- Pile
in rough heaps on a greased baking tray.
- Bake
in a hot oven for about 20 minutes,
SIX CHEESE
SCONES
Class
252
Ingredients
250g/8oz
Self Raising Flour
2.5ml/1/2 teaspoon salt
125gm/ 4oz
grated strong tasting cheese
½
teaspoon
mustard powder
2 teaspoon
baking powder
60g/2oz
margarine
cut into small pieces
1
egg
150ml/1/4pt
milk
Milk to glaze and grated
cheese
6mm/3” pastry cutter
Square baking tray
Method
- Preheat
oven gas 8 / 230C with empty baking tray to heat.
- Sift
dry ingredients and add cheese into a bowl.
- Add
margarine and rub in with fingertips until mixture resembles fine bread
crumbs.
- Add
egg to milk and beat together. Add to bowl to make into a soft dough. Do
not overwork.
- Turn
out onto a floured board
- Roll
out to 2cm/3/4” thick.
- Cut
scones out and place on hot baking tray. Brush tops with some milk and
sprinkle with grated cheese.
- Bake
for 8-10 minutes. Put on tray to cool.
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HONEY
CAKE
Class
253
Ingredients
140g
Butter
100g
soft brown sugar
175g
Clear honey
200g
Self raising flour
2
Eggs
1 tablespoon milk or water
7” round tin
saucepan
Method
1.
Reheat oven 180
c / gas 4
2.
Grease and line
tin.
3.
Stirring all the
time, heat butter, sugar, honey and water until fat is melted in a saucepan,
then remove from heat and leave to cool
4.
Beat in the
eggs, add sieved flour and mix gently until smooth but don’t over mix.
5.
Pour into
greased and lined 7” round tin
6.
Bake for about 1
hour
APPLE
LEATHER
CLASS 255
Cooking apples are ideal for the cooked method 2 of this or use eating
apples or a mixture of the two for the non-cooking method 1.
Method 1:
1. Preheat the oven to 70°C/140°F.
2. Line a baking tray with cling film, baking parchment or a silicone
mat.
3. Select ripe and unbruised fruit and remove the cores and pips.
4. Do not peel. Cut it into chunks and put into a food processor or
blender.
5. Add the juice of half a lemon and whizz to blend.
6. Add a little water to loosen the pulp to a “just liquid” consistency.
You need to be able to tip the puree from side to side in the tray to spread it
out so the “medium thick soup stage” is what you are looking for. If it isn’t
sweet enough for your taste add honey as necessary.
7. Pour the pureed apple onto the prepared trays and tip this way and
that until the surface is covered and the puree is around half a centimeter
thick.
8. Bake in the oven for around four to five hours or until the
consistency of leather and no longer sticky to the touch.
9. Roll up while still just warm in the cling film or parchment.
Depending on the humidity the leather will last well in a dried out state.
Method 2:
If you prefer the taste of cooked apple,
1. Peel, core and chop them and cook with honey and lemon juice to taste
for a few minutes adding enough water to achieve the soup consistency.
2. Follow instructions above for baking.
For judging purposes please
state which method you have used on your exhibit.
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