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Allotment Associations & Horticultural Groups in Harrow, Middlesex

Harrow in LEAF's 13th Horticultural and Craft Show at the Headstone Village Show

August Bank Holiday Monday 28th 2017, 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 95 and 96
No fresh cream to be used in any class. All exhibits will be cut for judging


CLASS

95 LOAF, white, brown, soda, any shape, approx 2lbs
96 BREAD, any other
97 CAKE WITH VEGETABLE OR FRESH FRUIT, recipe to be provided
98 FOUR SAVOURY SCONES
99 FOUR FLAPJACKS
100 TEABREAD to recipe below (or page 21 of Show Schedule booklet)
101 AFTERNOON TEA, THREE different items, TWO of each
102 FOUR BUTTERFLY CAKES, can be filled and decorated
103 ICED APRICOT LOAF CAKE to recipe below (or page 21 of Show Schedule booklet)

Teabread

Pre-heat oven to Gas Mark 4 or 180C or 350F
450g (1lb) loaf tin greased and base lined with greaseproof paper

Ingredients:

50g (2oz) sultanas
50g (2oz) currants
50g (2oz) raisins
225 ml strong tea
1 egg
100g (4oz) dark muscovado sugar
225g (8oz) self-raising flour

Method:

Put the sultanas, currants and raisins in a bowl with the tea, cover and leave to soak overnight.
Mix the sugar and eggs till light and fluffy.
Add the flour and soaked fruits with any remaining liquid and mix thoroughly.
Spoon the mixture into the prepared loaf tin, level the surface.
Bake for 30-40 minutes until skewer inserted into the centre comes out clean.
Leave to cool in the tin.

Iced Apricot Loaf Cake

Pre-heat oven to Gas Mark 3 or 160C or 325F
900g (2lb)Loaf tin, greased and base lined with greaseproof paper

Ingredients:

75g glac cherries
175g self-raising flour
100g light muscovado sugar
150g sultanas
6 tablespoons milk
3 large eggs
100g butter or margarine softened
100g ready-to-eat dried apricots
1 tbsp apricot jam

For the icing
100g icing sugar, sifted
1tbsp water


Method:

Quarter the cherries, wash and pat dry.
Break the eggs into a bowl then add all the other cake ingredients, including the cherries.
Beat until the mixture is smooth.
Spoon into the prepared tin and level the surface.
Bake for about 75 minutes until cake is golden brown and firm and a skewer comes out clean.
Let cake cool for about 10 minutes before removing from tin and removing paper then leave to cool completely.
For the icing, heat the jam and water until the jam melts, then pour onto the icing sugar.
Mix to a spreading consistency then spoon over the top of the cake.


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


Brian Cox Logo
Mr. Fothergill's Seeds Ltd.
Brian Cox Logo
DT Brown Seed Merchants
 




Our Show Contacts:

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


Competition Classes:

• The People's Choice

• Vegetables

• Vegetables - Top Tray

• Fruit

• Flowers

• Flowers - Top Vase

• Floral Art

• Home Preserves Section

• Cookery Section

• Wine, Beer, Cider

• Open Challenge Cup

• 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


John's Mature Manure
John's Mature Manure






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