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Allotment Associations & Horticultural Groups in Harrow, Middlesex

Harrow in LEAF's 16th Horticultural and Craft Show at the Headstone Village Show

August Bank Holiday Monday 30th 2021, from noon until 5.00pm

Competition Classes for exhibitors - OPEN TO ALL, anyone can enter:



COOKERY SECTION:       PRINT RULES      PRINT ENTRY FORM

SUPPLEMENTARY RULES

Exhibitors to use own recipe unless otherwise stated
Bread machines must not be used
Cakes/pies should be approx 7" - 8" (18cm - 20cm) 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
98 CAKE WITH VEGETABLE OR FRESH FRUIT, recipe to be provided
99 FOUR FRUIT SCONES
100 VICTORIA SPONGE, jam filled, undusted
101 FOUR CHEESE BISCUITS, to recipe below (or page 21 of Show Schedule booklet)
102 ROUND OF SHORTBREAD
103 FOUR SQUARES OF TIFFIN CAKE to recipe below (or page 21 of Show Schedule booklet)
104 LEMON DRIZZLE CAKE


Cheese Biscuits

Pre-heat oven to Gas Mark 3 or 170C fan Baking sheet, greased and lined

Biscuit:

50g plain flour
50g grated Parmesan
50g soft butter
pinch of salt
pinch cayenne pepper
twist black pepper
50g grated Cheddar cheese

Method:

Sift flour, salt, cayenne and black pepper into a bowl.
Add the Parmesan and butter and rub in the butter until the mixture is at the crumbly stage.
Using a fork stir in the Cheddar cheese and then with your hands bring the mixture together to form a dough.
Roll out to around 3mm thickness and cut into approx. 6cm rounds.
Place on the baking sheet and bake for 10-12 mins until golden brown.
The biscuits will crisp as they cool.


Tiffin Cake

Cake tin 20cm x 20cm

Ingredients:

110g butter
2 tablespoons sugar
2 tablespoons golden syrup
4 teaspoons cocoa powder
225g Digestive biscuits, crushed
25g raisins
225g dark chocolate


Method:

Place the butter, sugar, cocoa powder and golden syrup in a saucepan and heat until the butter is melted and all of the ingredients have combined.
Add the crushed biscuits and the raisins to the melted mixture in the saucepan.
Stir them all together to combine.
Pour the saucepan mixture into the baking tin.
Use a spoon or your hand to press the mixture down to form the base.
In a separate bowl, melt the dark chocolate (over a saucepan of boiling water or in a microwave oven).
Pour the melted chocolate over the top of the biscuit mixture in the baking tin.
Place the Tiffin in the fridge to chill for at least 1 hour.
Use a sharp knife to cut the Tiffin into pieces about 6cm square



Thank you to our supporters:


Once again, we offer a big thank you to our Show Schedule sponsors, and hope that you can support them too as they are important to us.
Please take a look at their ads on this page and visit their websites for further details.

Brian Cox Logo
Brian Cox Estate Agents, Harrow






Our Show Contacts:

A full list of our Show Contacts can be found on our Home Page


Competition Classes:

• The People's Choice

• Open Challenge Cup

• Vegetables

• Vegetables - Top Tray

• Fruit

• Flowers

• Flowers - Top Vase

• Floral Art

• Home Preserves Section

• Cookery Section

• Wine, Beer, Cider

• Crafts Section

• Photography Section

• Paintings Section

• Junior Section

• Honey, Mead and Beeswax



Thank you to our supporters:

Mansi Florists Mansi Flowers.Pinner
Est. 44 years.
We deliver flowers Locally, Nationally and Internationally mansiflowers.co.uk



Franchi Seeds of Italy
Franchi - Seeds of Italy







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