Version 06/2010

AUTUMN SHOW RECIPES

BAKEWELL TART                                                                                      Class 245

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:
1.	Rub fat into flour until mixture resembles breadcrumbs.
2.	Beat egg and sugar together then add and form light dough.
3.	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.
4.	Spread the raspberry jam evenly on the pastry base.
5.	For the frangipane, cream the butter and sugar until very light and fluffy.
6.	Beat eggs and beat them in gradually, adding the essence if using.
7.	Fold in the flour and ground almonds
8.	Spread or pipe this mixture evenly over the plums.
9.	Roll out pastry trimmings and cut out strips and place these over the frangipane in a lattice fashion.
10.	Bake at gas mark 5/190ºC for 40-45 minutes or until a skewer inserted into the centre comes out clean.
11.	Serve warm.

A CARROT CAKE                                                                                              Class 246

Ingredients:	Eggs                             2.
                      Caster sugar                4oz./120g.
                      Vegetable oil                7fl.oz/100ml.
                      Plain flour                     4oz./120g.
                      Bicarbonate of soda     1teas./5ml or Baking powder 1teas./5ml.
                      Salt                               ½ teaspoon/2.5ml.
                      Cinnamon                     ¾ teaspoon/3.5ml.
                       Sultanas                      1oz./30g.
                      Walnuts                        1oz./30g.
                      Coarsely grated carrot  5oz./150g
		8” round cake tin
Method:
1.	Whisk eggs and sugar till very light.
2.	Whisk in oil quickly to form emulsion.
3.	Add remaining ingredients and fold in carefully.
4.	Pour into an 8” round cake tin greased and dusted with fine cake or breadcrumbs.
5.	Bake at 160ºC/gas mark 3 for 60-75 mins. Until a skewer inserted into centre comes out clean.
6.	Cool completely then top with icing.

Icing:

Cream cheese                        	8oz./240g.
Icing sugar                              	2oz./60g.
Finely grated zest 1 lime
Lime juice to taste

Cream cheese and sugar with rind, then add lime juice to taste.

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STICKY GINGERBREAD                                                                                       Class 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                                                1tablespoon/15ml.
                 Ground  cinnamon                                         2 teaspoons/ 10ml.
                 Salt                                                                 a pinch.
                 Bicarbonate of soda                                       1 teaspoon/5ml.
                 Warm milk                                                      ½ pint/285 ml.
                  8” or 9” square tin
                 
Method:

1.	Melt together slowly the treacle, sugar, and butter, stirring all the time.
2.	Remove from heat and stir in beaten eggs.
3.	Sieve flour, salt, cinnamon, and ginger. Stir in melted mixture.
4.	Sieve bicarbonate of soda into a bowl. Add warm milk.
5.	Add treacle mixture. Stir into mixture and mix well.
6.	Line an 8” or 9” square tin, with greased greaseproof paper, then pour in mixture.
7.	Bake at gas mark 1/140ºC 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.

8.	Allow gingerbread to cool before removing from the tin and greaseproof paper.
9.	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 small cubes			            6oz/180g
Small onion chopped				            1
Water                                                                                2 tablespoons/30ml.
Salt and pepper.
Beaten egg, to glaze.       
Baking sheet  
                                      
Method:
1.	Make pastry.
2.	Mix all filling ingredients and seasoning together.
3.	Roll out pastry, and divide into 4 round shapes.
4.	Spoon filling into centre of each circle, dampen edges and bring sides up and over filling.
5.	Seal edges well and crimp decoratively.
6.	Egg wash and chill for 5-10 mins.
7.	Egg wash again and bake Gas mark 6/200ºC for 10 mins.
8.	Reduce temperature to Gas mark 4/160ºC and bake for a further 45-60 mins.

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FIVE CHOCOLATE NUT COOKIES                                   		          Class 249                                                                 

Ingredients:
  
Butter						120g/4oz. 
Caster Sugar					60g/2oz. 
Vanilla Extract			     	             ½ teas. 
Walnuts or Peacan nuts chopped		30g/1oz. 
Plain chocolate (good quality)		             30g/1oz. 
Plain flour					120g/4oz. 
Baking sheet

Method:
1.	Cream butter and sugar until light and fluffy.   
2.	Add nuts and grated chocolate.   Stir in flour.
3.	Place teaspoons of the mixture, well apart, onto a greased tray or silicone paper and bake at gas 5/190pC for 15/20 minutes.  
4.	Allow to cool on the tray for a few minutes before placing on a cooling rack.   Store in an airtight tin.

VICTORIA SANDWICH CAKE                                                                        Class 250

Ingredients:	           
Butter				180g (6oz) 
			Caster sugar			180g (6oz) 
			Eggs beaten			3   
			Self raising flour		             180g (6oz) 
			Raspberry jam
			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:
1.	Sieve the flour with salt and spice.
2.	Rub the fat into the flour until like fine crumbs.
3.	Add all the other ingredients and mix very thoroughly.
4.	Pile in rough heaps on a greased baking tray.
5.	Bake in a hot oven for about 20 minutes, Reg. 8 or 450F	

		
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ST.CLEMENTS CAKE                                                                                          Class 252

Ingredients:        
Margarine                                                    6oz/170g
Golden granulated sugar                             4oz/115g
3 medium eggs
Self-raising flour, sieved                              7oz/200g      
Orange Marmalade                                      6oz/170g
Grated zest and juice of 1 lemon
28 x 18cm (11” x 7”) baking tin

Method:
1. Beat the margarine and sugar together in a bowl until light and fluffy. Beat
    in the eggs, gradually, adding flour if mixture looks like it is curdling.
2. Fold in remaining flour. Stir in marmalade, lemon zest and juice, mixing
    well.
3. Spoon mixture into a greased and base-lined 28 x 18cm (11” x 7”) tin.
4. Baking: 180C, gas mark 4, or fan oven 160C, for 35-45mins until golden 
    and springy to touch. Allow to cool in the tin. 

BROCCOLI & STILTON QUICHE			                                     CLASS 253

Ingredients:
Shortcrust Pastry -                               
Plain flour					240g/8oz.  			          
Salt						Pinch  		
Soft margerine		       		             150g/5oz.                                
Cold water					30ml./2tablespooons                            

Filling –
Onion finely chopped			             50g/2oz
Broccoli					             225g/8oz
Blue Stilton					110g/4oz
Eggs						2
Milk and cream mixed		     	             275ml./10floz  
Salt and pepper to taste
A little vegetable oil or butter
8” flan ring or dish

Method:
1.	For the pastry place one quarter of the flour into a bowl with the salt, fat and water.   Using a fork combine all ingredients.   Add remaining flour and mix to form a smooth paste.   
2.	Roll out paste and line an 8” flan ring or dish.
3.	For the filling sweat the onion in a little oil or butter until soft but not coloured.   Cool then spread over the base of the paste.
4.	Trim broccoli into small florets and cook in boiling salted water until just cooked.   Drain, cool and place on top of the onion.
5.	Grate the cheese and sprinkle over the broccoli.
6.	For the savoury egg custard place the eggs and half the liquid into a bowl and beat well.   Add seasoning and remaining liquid and mix well.   
7.	Strain into the pastry case, place on a preheated tray and bake at gas 6/200C for 10 minutes then reduce temperature to gas 5/190C and bake until pastry is golden and the filling set.

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BANANA & WALNUT TEABREAD				        CLASS 254

Ingredients:
Butter					110g/4oz. 					Caster sugar 			             175g/6oz.  				 
Eggs  					2		 
Bananas ripe				450g/1lb.  	
Walnuts chopped			75g/3oz.  
Self raising flour			             225g/8oz. 	
Salt					½ level teaspoon
Cinnamon				½ level teaspoon
Bicarbonate of Soda		             ¼ level teaspoon
	8” round tin or 9” loaf tin

Method:
1.	Cream butter and sugar until very light and fluffy.
2.	Add beaten eggs gradually, beating well after each addition.
3.	Mash bananas with a fork and add to the mixture with the walnuts.
4.	Sieve dry ingredients and fold carefully into the mixture.
5.	Place in a greased and base lined 8” round tin or 9” loaf tin and level the mixture.
6.	Bake at gas 4 / 180C for one hour.   The tea bread is cooked if a warm skewer placed into the centre comes out clean, otherwise bake a little longer.   
7.	Leave in the tin for 15 minutes before cooling on a wire rack.

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