Entries to:  Sheila Morgan, Oakfields, Guilsfield, SY21 9NG or can be left at Hardings and the Bottom Shop

Entries Close: Tuesday 8 August (adults), Childrens entries accepted on show day

 

Judges: Kathleen Harvey and Anwen Evans Honey - David Morris

 

Prizes: 1st £3, 2nd £2, 3rd £1 (adult)

1st £1.50, 2nd £1, 3rd 50p (children)

 

PLEASE NOTE

• All entries must be setup in the marquee between 8.15am and 10.15am

• All entries must be removed from the marquee between 5.00pm and 5.30pm

• There is no limit to the amount of entries in any cookery class

• Please attach the name and age of the entrant for children’s classes

 

Open Cookery

1. Victoria sandwich with a twist (any added flavour or filling)

2. A loaf of soda bread

3. A small savoury tarte tatin

4. 2 sausage rolls any variation

5. A pate

6. 5 biscuits of your choice

7. 5 pieces of honey fudge squares (recipe given)

8. 5 small pieces of millionaire’s shortbread

9. 5 cupcakes any flavour

10. A Bara Brith

11. Judges favourite recipe Apple Dessert Cake (recipe given)

12. Individual pudding served in a glass

 

A Perpetual Silver Rose Bowl will be awarded for the most points won in classes 1-12.

A Perpetual Cup presented by Mr Ian Hughes will be awarded for the most points in the preserve section – classes 16-23

A Perpetual Cup presented by Mr Reg Davies in memory of the late Mr and Mrs J E Evans will be awarded for the best exhibit in classes 1-23

A Perpetual Cup given in memory of Bert and Iris Jones Tirnewydd for the most points in classes 13-15

A Special Prize will be awarded for the winner of class 7 and class 11.

 

 

Honey Fudge Squares

175 gms soft margarine                                                       175 gms SR flour

145 gms castor sugar                                                          1 ½ level tsps baking powder

 

1 level tablespoon honey                                                      ½ tsp mixed spice

3 eggs

 

Frosting

175 gms icing sugar                                                               55 gms soft dark brown sugar

 

 

55 gms butter                                                                         1 ½ tbsps milk

1 tsp vanilla essence

 

1. Preheat oven 160°C 325°Fgas 3

2. Line a 11 x 7 x 1.5 inch tin (guide only)

3. Put all ingredients in a bowl and mix well

4. Put mixture into tin, level and bake for 30-35 mins

5. Frosting - put butter, brown sugar and milk into a saucepan over a low heat, stir with a wooden spoon until sugar has dissolved

6. Stir in icing sugar and vanilla essence and beat until smooth

7. Spread frosting over cake and cut into squares

 

Apple Dessert Cake

150 gms butter or margarine                              2 large eggs

225 gms caster sugar                                        350 gms apple peeled, cored and sliced      

225 gms S R flour                                             

 

1 tsp almond essence

1 tsp baking powder                                          

25gms flaked almonds ( optional )

Demerara sugar

 

 

1. Preheat oven to 160°C 325°F gas mark 3 and line an 8 inch loose bottomed cake tin

2. Put butter, sugar, eggs, flour, baking powder and almond essence in a bowl

3. Mix well until smooth

4. Spread half mixture into base of tin

5. Cover with prepared apples

6. Top with rough spoonfuls of remaining cake mixture

7. Sprinkle the top with almonds and demerara sugar

8. Cook for approx 1 ½ hours, until lightly golden

 

 

 

 

Only Men Allowed (Male – any age)

1. Apple pie pastry top and bottom

2. Fritatta

3. 5 cookies of your choice

 

Preserves

1. Jar of soft fruit jam

2. Jar of stoned fruit jam

3. Jar of any fruit curd

4. Jar of caramelised onion chutney

5. Jar of chutney

6. Jar of pickled fruit or veg

7. Any non-alcoholic drink

8. Any alcoholic drink

9. A jar of home produced honey

 

Childrens Cookery

1. 3 scones any flavour (Age 12-16 years)

2. 5 pieces of any tray bake (Age 12-16 years)

3. Individual chocolate mousse (Age 12-16 years)

 

1. An edible medal (Age 8-11 years)

2. 3 Jam Doughnut Muffins – recipe given (Age 8-11 years)

3. 5 pieces of flapjack (Age 8-11 years)

 

1. 3 thumbprint biscuits – recipe given (Age 5-7 years)

2. Using a bought swiss roll make your version of Colin caterpillar (Age 5-7 years)

 

1. 3 chocolate krispie bird nests (Age 4 and under)

2. 2 decorated biscuits or fairy cakes - A flower (Age 4 and under)

 

 

A Perpetual Cup presented by M and A Evans and the late E L G Evans in memory of the late Mary Evans will be awarded to the best exhibit in the Children’s cookery section.

Perpetual Silver Cups presented by the late Mrs Prudence Williams will be awarded for the most points in each section.

Junior Trophies donated by Mr and Mrs G Turner, Trawscoed House, Guilsfield

 

 

 

Jam Thumbprints

200 gms self raising flour

100 gms caster sugar

100 gms softened butter

1 beaten egg

Jam of your choice

 

 

1. Preheat oven 190°C 375°F / Gas 5

2. Rub butter into flour and sugar

3. Add enough egg to make a stiff dough

4. Roll the mixture into walnut sized balls and place on a baking tray - don’t put too close together

5. Flatten each ball slightly and make an indentation in the top with your thumb.

6. Drop ½ tsp of jam in the centre.

7. Bake for 10 - 15 mins until slightly golden.

 

 

 

Jam Doughnut Muffins

200 gms golden caster sugar    

200 gms softened butter                                                                                                ½ tsp bicarbonate of soda

½ tsp baking powder

 

 

3 large eggs                                                                         4 fl oz sour cream

315 gms self raising flour                                                                jam of your choice

 

 

1. Preheat oven to 160°C 325°F Gas 3

2. Place all above ingredients except the jam into a mixing bowl and beat well.

3. Place a dessert spoon full into each muffin case, making a small indent in the top of the mixture

4. Add a tsp of your chosen jam

5. Cover jam over with a little more cake mixture

6. Bake for 25 mins until golden and firm to the touch

Sprinkle liberally with caster sugar

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