Exhibits
in Classes 5, 6, 7 and 8 must be made from these recipes.
Honey may be obtained from any source.
Class 5 - Honey Fruitcake
Ingredients:-
8oz
SR Flour, 4oz: Sultanas, 4oz butter, 2oz peel, 8oz honey, 4oz: currants. 2
or 3 * eggs, pinch nutmeg and salt, 3 tablespoons milk.
Method:-
Cream
butter and honey together, beat eggs well and add alternately with sifted
flour and salt. Add fruit,
peel etc. Beat well and
lightly. Bake in well
buttered approximately 7” round tin for 90 minutes to 2 hours in a
moderate oven.
*
Previously we have used two eggs but have been told that three eggs make a
moister cake. It's up to you,
which you use.
Class 6 - Honey and Orange loaf
Ingredients:- 2
oz
margarine, 10 oz honey, 9 oz SR Flour, 1 egg, pinch of salt, grated rind
of 1 small or half a large orange, the juice of 2 small or 1 large orange.
Method:-
Cream
honey and margarine. Add the
beaten egg and the orange rind. Sift the dry ingredients and add them
alternately with the orange juice. Put
into a greased and lined 2lb loaf tin and bake at gas mark 3, or 325°F,
for about 1 to 1 hour and 15minutes.
Ovens vary!
Class
7 - Honey biscuits. Six-on-a-plate
Ingredients:-
2.5
oz
margarine, 1 oz: sugar, 1 dessertspoon honey, 4 oz: plain flour, pinch
salt, teaspoon grated lemon rind.
Method:-
Cream
margarine, sugar and honey together, add sieved flour, salt and lemon
rind. Work together to form a
smooth paste. Turn on a
floured board and roll approx one-eighth inch thick.
Cut into rounds, prick, place on a baking tray and bake at gas mark
4, 350°F,
175°C,
for about 15 minutes until a pale colour.
No eggs
are needed.
Class 8 - Honey Vanilla Fudge New Recipe supplied by Helen
Steggalls
Ingredients:-
2
lbs white sugar, 4oz: butter or margarine, 8oz honey, ¼ pint of milk, ½
tin of condensed milk (397 gram tins are easily available, so ½ of one of
these, unless you can find a small tin) Vanilla essence - few drops.
Method:-
Put
all ingredients into a pan. Melt
slowly, stirring continuously to prevent sticking to the pan. When
boiling increase the heat slightly and stir occasionally until temperature
reaches 242°F.
Take pan from heat and stir
(not beat) until fudge begins to thicken but is still pourable. Pour
into a 12 by 8 inch lined tin. Leave about 20mins to cool a little, then
mark out the pieces. Leave to cool, preferably overnight, before breaking
up.
Helen's
Hints:- I find Nestle better than Fussells. You
will need a deep pan as the fudge bubbles a lot as the temperature rises. Depending
on your thermometer, take to 247°F
or 243°F
for show purposes. I have
never tried to make this without a thermometer but doubtless there will be
sweetmakers amongst you who will know when the fudge is ready. |
