COOKERY SECTION:
PRINT RULES
PRINT ENTRY FORM
The Charles Barnett Memorial Cup is awarded for Best Exhibit in this section
The Harrow Show Committee Cup is awarded for Most Points in this section
SUPPLEMENTARY RULES
Exhibitors to use own recipe unless otherwise stated
Bread machines must not be used
Cakes and flans should be 7" - 8" (18cm - 20cm approx.) diameter, unless otherwise stated
Individual plastic covers will be available for all baking classes classes except 96 and 97
No fresh cream to be used in any class.
All exhibits will be cut for judging
CLASS
96 LOAF e.g. white, brown, soda, any shape, approx 1lb
97 BREAD, any other, e.g. flat breads
98 CAKE with VEGETABLE or FRESH FRUIT, label with added ingredient
99 THREE TAHINI AND DATE COOKIES (VEGAN), to recipe below (or page 21 of Show Schedule booklet)
100 TEABREAD
101 THREE FRUIT SCONES
102 VOL-AU-VENTS, FOUR OF ONE KIND, VEGETARIAN FILLING
103 GINGER LOAF CAKE (VEGAN), to recipe below (or page 21 of Show Schedule booklet)
104 CHERRY & ALMOND LOAF CAKE, to recipe below (or page 13 of Show Schedule booklet)
Cherry and Almond Loaf Cake
Pre-heat oven to Gas Mark 3 or 170°C
Loaf tin 23 x 13 x 7cm, greased and lined
Ingredients:
250g self-raising flour
225g butter, softened
175g caster sugar
6 tablespooons milk
Demerara sugar to sprinkle on the top
3 large eggs
100g ground almonds
200g glacé cherries
2-3 drops almond essence
Method:
Halve the cherries, wash, pat dry, toss in 1 tbsp of the flour and shake well.
Cream butter and sugar until light and fluffy.
Add the eggs and almond essence, fold in the rest of the flour and ground almonds.
Fold in the cherries and milk.
Spoon into the prepared tin and sprinkle with the Demerara sugar.
Bake for 45-60 minutes until a skewer comes out clean.
Leave cake in the tin on a wire rack to cool.
Let cake cool completely before removing from tin.
Tahini and Date Cookies (vegan)
Heat the oven to 180°C (160°C fan) or Gas Mark 4
Line 2 large baking trays with greaseproof paper
Ingredients:
100g tahini + 2 tbsp water
60ml neutral oil
45g golden syrup
2 tsp vanilla extract
120g caster sugar
125g plain flour
75g jumbo oats
1 tsp bicarbonate of soda
½ tsp salt
130g chopped dates
Method:
Put the tahini, water, oil, golden syrup and vanilla in a bowl, and give everything
a good mix until smooth.
Stir in the sugar.
In a separate bowl, mix all the remaining ingredients.
Pour in the tahini mixture and stir thoroughly to make a thick dough.
Divide the dough into 12, roll into balls, put them on the baking trays and flatten them with your hand.
Bake for 14-16 minutes, until browned and the edges are firm but the middle is still a little soft.
Leave to cool for a few minutes, then transfer to a wire rack to cool completely
Ginger Loaf Cake (vegan)
(Thanks to the Domestic Gothess for permission to use this recipe)
Pre-heat oven to or 180°C (160°C fan) or Gas Mark 4
2lb loaf tin (approx/ 11.5 x 21.cm), greased and lined
Ingredients:
230g plain flour
1¾ teaspoons bicarb of soda
3 teaspoons ground ginger
1 teaspoon cinnamon
1 teaspoon mixed spice
¼ teaspoon nutmeg
pinch salt
100g vegan block butter
100g golden syrup
100g treacle
100g dark brown soft sugar
300ml unsweetened non-dairy milk
Method:
Sift the flour, bicarbonate of soda, ginger, cinnamon, mixed spice, nutmeg, and salt into a large bowl and mix.
Place the butter, golden syrup, treacle and brown sugar in a saucepan over a low heat, stir until melted then whisk in the milk.
Pour the butter mixture into the dry ingredients.
Stir with a balloon whisk until no dry lumps remain.
The batter will be very liquid.
Pour the batter into the loaf tin.
Bake for about 50 minutes until a skewer inserted into the centre comes out clean.
Leave the cake to cool in the tin for about 30 minutes then carefully turn it out onto a wire rack and leave to cool completely.
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Please take a look at their ads on this page and visit their websites for further details.
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A full list of our Show Contacts can be found on our Home Page
Competition Classes:
• The People's Choice
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• Vegetables
• Vegetables - Top Tray
• Fruit
• Flowers
• Flowers - Top Vase
• Floral Art
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Thank you to our supporters:
Franchi - Seeds of Italy
Gardening in Harrow, Stanmore, Ruislip and Pinner.
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