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BAKES, PRESERVES AND BOOZE

A couple of useful things for you to know and follow….

  • Follow the description listed in the class

  • All preserves should be presented in a jar of your choice, labelled, filled to the top of the neck with a wax disc and lid

  • A cake isn’t a cake if it's cut and filled in the middle - it then transforms into a sponge - clever!

  • Use the size of tin indicated if one is stipulated

  • Present the number of items that are asked for

  • All will be judged on taste unless otherwise listed.

  • All jars to be clearly labelled

 

PRESERVES - please clearly label your jars!

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BPB1:  1 Pot of Homemade Marmalade - any type 

BPB2:  1 Pot of Homemade Jam - Soft Fruit Only 

BPB3:  1 Pot of Homemade Honey

BPB4:  1 Pot of Homemade Jam - must not include any "berries" 

BPB5:  1 Pot of Homemade Jelly- any fruit 

BPB6:  1 Pot of Homemade Lemon Curd - any variety

BPB7:  1 Pot of Homemade Chutney - must contain ginger 

BPB8:  1 Pot of Pickled Vegetables - any type

 

BAKES

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BPB9:  1 Banana Cake (made in a loaf tin)

B10:   1 Franginpane Tart (min 5”)

BPB11: 1 Gluten free lemon drizzle cake - any size or shape

BPB12  3 Iced Lemon Cupcakes (to include buttercream of your choice)

BPB13: 3 Pieces of Nutty Flapjack

BPB14: 3 Sausage rolls

BPB15: Star Baker: “Nostalgia”.  In recognition of this year’s charity. Create and decorate a cake of your choice that captures or evokes happy memories of your life.  Judged on taste and appearance.

BPB16: Victoria sponge cake (6"-8")

BPB17: 3 Ginger biscuits

BPB18: Swiss roll - any flavour of your choice

BPB19: 3 Chocolate brownies

BPB20: 3 Plain Scones 

BPB21: Men Only: 3 Cheese Scones - from included recipe below

BPB22: Ladies Only: 3 Custard Tarts- from included recipe below

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BREADS

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BPB23: Handmade Small Shaped Loaf- White (approx. 400g- any shape)

BPB24: 3 Seeded Brad Rolls - any size

BPB25: Ladies Only- Homemade bread white or brown in bread making machine

BPB26: Men Only- Homemade bread white or brown in bread making machine

BPB27: White Soda Bread Loaf with one added ingredient (please label added ingredient)

 

BOOZE 

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BPB28: 1 Bottle of Homemade Fruit Liqueur e.g. raspberry vodka

BPB29: 1 Bottle of Homemade Beer, Lager or Stout

BPB30: 1 Bottle of Homemade wine - white, red or rose

BPB31: 1 Bottle of Homemade Sloe Gin

BPB32: 1 Bottle of Homemade Cider

 

EGGS 

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BPB33: 6 Bantam Eggs

BPB34: 6 Brown Eggs

BPB35: 6 Eggs: White or Coloured 

 

MISHAPS

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BPB36: The ‘Cock-Up’ Class:   There is no need to pre-enter this category in advance! Please bring along any baking or making disasters you’ve had preparing for this year's show (many of you confessed you had them last year).  The Judge’s choice will win the cup!

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Ladies only and Men only recipes:

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Women Only: 3 Small Custard Tarts

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Ingredients:

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1 x 320g sheet shortcrust pastry

125ml double cream

125ml milk

1 tsp vanilla bean paste

½ a nutmeg

4 egg yolks

50g caster sugar

 

Method:

STEP 1: Heat the oven to 180C/160C fan/gas 4. Take a sheet of shortcrust pastry and use a 10cm cookie cutter to cut 12 circles into the pastry. Press each circle into the holes of a cupcake tray. Scrunch up squares of baking paper, then use to line each of the pastry cases. Fill each with baking beans or uncooked rice, pressing them in a little, and bake for 10 mins. Remove the beans/rice and the baking paper and bake for 5 mins more, until the base is starting to colour slightly. Remove from the oven and reduce the temperature to 140C/120C fan/gas 1.

 

STEP 2:Bring the cream, milk, vanilla bean paste and a small grating of nutmeg to the boil. Beat the egg yolks with the sugar until pale, then pour the hot milk and cream over, beating as you go. Strain custard into a jug, allow to settle for a few mins, then skim off any froth.

 

STEP 3: Pour the custard into each of the tart cases, filling them as high as you can. Grate over a little more nutmeg on each, then carefully place back into the oven and bake for 15-20 mins, until the tarts look set with a slight wobble. Remove and cool, serve with a little more nutmeg freshly grated over the top.

Men only: 3 Cheese Scones

 

Ingredients:

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225g self-raising flour plus extra for dusting

pinch of salt

pinch of cayenne pepper
1 tsp baking powder

55g chilled butter - cut into cubes

120g mature cheddar - grated

90-100ml - plus 1 tblsp for glazing

 

Method:

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STEP 1: Heat the oven to 200C/180C fan/gas 6 with a large baking tray inside. Sift the flour, salt, cayenne pepper and baking powder into a bowl, then sift again to make sure the ingredients are thoroughly combined.

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STEP 2: Add the butter to the bowl and combine with your fingertips to make breadcrumbs. Sprinkle 100g of the cheese into the breadcrumb mixture and rub together until evenly distributed. Try not to mix too much as the heat from your hands may start to melt the butter.

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STEP 3:Make a well in the centre of the mixture and pour in enough milk to give a fairly soft but firm dough. Do not pour in all the milk at once as you may not need it all to get the right consistency.

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STEP 4: Lightly flour a surface and roll out the dough to approximately 2cm thick. Cut out the scones with a medium (about 8cm) cutter, then put on a sheet of baking parchment, glaze with a little milk and sprinkle with the remaining cheese. Slide onto the hot oven tray.

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STEP5: Bake in the oven for 15-20 mins or until golden brown and cooked through.

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