Section 4: Class 16 

Victoria Sponge 

NOTE: Entries that have obviously deviated from this recipe will not be eligible for judging.

Cake Ingredients

• 200g caster sugar
• 200g softened butter
• 200g self-raising flour
• 4 eggs, beaten
• 1 tsp baking powder
• 2 tbsp milk

Filling Ingredients

• Strawberry jam, Icing sugar to decorate

Method

1. Heat oven to 190C/fan 170C/gas 5.
2. Butter and line two 20cm sandwich tins.
3. In a large bowl, beat all the cake ingredients together until you have a smooth, soft batter.
4. Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon
5. Bake for about 20 mins until golden and the cake springs back when pressed.
6. Turn onto a cooling rack and leave to cool completely.
7. Sandwich jam between cakes and dust with a little icing sugar before showing.

Section 4: Class 18

Vegetarian Quiche 

NOTE: This is for guidance only. Entrants are free to adapt this recipe but NO ANIMAL PRODUCTS!

Pastry ingredients

• 110g plain flour (NO lard please!)
• 50 butter or margarine
• Pinch salt
• Cold water to mix

Filling Ingredients

• 200g vegetable(s) chopped e.g. onions, mushrooms, courgette asparagus, pepper, leeks etc (NO meat please!)
• 50g cheese grated (cheddar/stilton etc)
• 25g butter
• 3 eggs
• 275 ml double cream (or single cream or milk)
• Salt and pepper to taste
• ½ tsp mixed herbs

Method

1. Lightly grease a 20cm quiche/flan tin.
2. Make Pastry: Rub the butter or margarine into the flour until the consistency of breadcrumbs.
3. Add the salt and mix in cold water until a dough is formed.
4. Place in a plastic bag and rest in the fridge for 20-30 mins.
5. Heat oven to gas mark 4 (180^ºC).
6. Roll out pastry and line the tin, then bake for 15 mins on centre shelf.
7. Filling: Lightly fry the vegetables in the butter until cooked.
8. Arrange on the cooked pastry.  Put half the cheese on top.
9. Beat the eggs then whisk in the cream (or milk), season with salt and pepper and herbs. 

10.  Pour over the filling then add the rest of the cheese

11.  Bake for 35-40 mins on the centre shelf until the quiche is set in the centre and is light brown and puffy.

Children’s Section 5: Class 25 

Children’s Section 5: Class 26 

Biscuits

Ingredients

• 225 g butter, at room temperature
• 110 g caster sugar
• 275 g plain flour
• ground spices, or finely grated lemon/orange zest (optional)

Method

1. Preheat the oven to 170C/150C fan/gas 3.
2. Cream the butter in a large bowl or in a food mixer until soft and creamy. Add the sugar and beat until the mixture is pale and fluffy.
3. Sift in the flour and spices or grated zest (if using) and bring the mixture together to form a firm dough.
4. Using your hands, roll the dough into walnut-sized balls and place them slightly apart on a baking tray (no need to grease or line). Flatten them slightly with the back of a damp fork.
5. Bake in the oven for 13-15 minutes, or until they are light golden brown and slightly firm.
6. Transfer the cookies to a wire rack to cool. 

Cupcakes

Ingredients

• 110g butter or margarine
• 110g caster sugar
• 110g self-raising flour, sifted
• 2 eggs
• Vanilla essence (optional)

Method

1. Preheat the oven to 180°C/ 160°C fan/ Gas 4
2. Place 12 paper cases into a muffin tin.
3. Beat the butter and sugar until very light and fluffy.
4. Add the eggs one at a time, beating each one in well before adding the next. Add the vanilla essence if using.
5. Carefully fold in the flour. Spoon into paper cases.
6. Bake in the oven for 10 - 20 minutes. After 10 minutes, check to see if the cupcakes are ready by inserting a cocktail stick into one of the cupcakes. If it comes out dry then the cupcakes are done. If not, then back in the oven for a few minutes more. Lift the cupcakes out of the muffin tin and leave to cool on a wire rack.

Decorate how you want. You could mix icing sugar with a little water and drizzle over and add cake sprinkles, flowers etc. 

Section 1 – Vegetables

Judged to horticultural standards

Section 2 – Garden Produce

Judged on look & freshness. Must be home grown

Class Item

1                 6 potatoes: any variety

2                 6 runner beans

3                 4 onions or shallots

4                 4 tomatoes: show calyx/stalk

5                 4 courgettes

Class Item

6                 4 varieties of culinary herbs: displayed separately

7                 Giant vegetables: judged on biggest by variety

8                 Greenhouse produce: any from your greenhouse

9                 Fruit: any from your garden

10               Vegetable: any from your garden

11               Hideous fruit or veg: any home grown disasters!

Section 3 – Flowers

Judged on freshness, variety & composition

Section 4 – Home Baking

Judged on taste, texture and visual appeal

Class Item

12               Floral display from garden: any combination, foliage optional

13               Single seasonal garden flower

14               Foliage display from garden : any combination

15               Indoor pot plant: let it come out to play too!

(NOTE: total maximum height 70cm) 

Class Item

16               Victoria sandwich cake (must use given recipe)

17               Any other sweet item

18               Savoury quiche

19               Any other savoury item

20               Homemade bread (machine allowed)

21               Sweet preserve:  jam, conserve or jelly

22               Savoury preserve: chutney, pickle or savoury jelly

23               Marmalade: any citrus

24               Homebrew: anything alcoholic you’ve brewed- hic!

Section 5: For Children - Free Entry!

Age limit is up to 15 years.  Entry fee is free. All children’s work will be judged on merit, taking age into consideration, so you must state your age.  Competitors may submit one entry per class.  Certificates will be awarded to the first 3 places in each class and a prize for the winner of each class.

Class Item

1. 6 Homemade Biscuits
2. 4 Decorated cupcakes
3. Biggest Sunflower
4. Painting – max size A4 – theme: My Summer Holidays

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Class

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