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Recipes for Cookery Classes for 2009

All Exhibits (including young people’s classes) must be displayed on a white paper plate.

Plain white doilies may be used.

All the following classes  excluding 76, 79, 82 are open to all including teenagers.

Tips for all classes

Check you have the correct size cutter and tins. Display exact class quantity of items.

For jams – fill to the bottom of the neck. Fan assisted ovens take less cooking time

Man in the Kitchen

Class 35: Apple and Cider Cake

175g butter

175g brown sugar

150g mixed dried fruit

250g plain flour

half teaspoon bicarbonate of soda

half teaspoon mixed spice

half a cup sweet cider (approx 150ml)

1 cup stewed apple (approx 200g)

Preheat oven to 170C / Gas mark 3

1 x 18cm round deep baking tin (greased)

Method

In a bowl cream together the butter and sugar until soft and creamy. Add the dried fruit. Mix bicarb with the cider;  quickly add to apple. Mix into the creamy mixture. Sieve in the flour and spice; turn into cake tin. Bake for approx 75 to 90 minutes until firm.

Class 36: Victoria Sandwich

175g butter

175g caster sugar

3 medium eggs (beaten)

175 self raising flour (sieved)

finely grated zest of 1 lemon

lemon curd for filling

Preheat the oven 190C / Gas mark 5

Lightly grease 2 x 18cm cake tins

Method

Beat together the butter and sugar until they are pale cream in colour and fluffy in texture. Gradually add the beaten eggs, beating thoroughly after each addition until evenly combined. Using a metal spoon fold in the flour lightly. Stir in the lemon zest. If the mixture is very stiff add a drop of milk. Divide the mixture between the 2 tins. Bake in the oven for approx 20-25 minutes, until the cakes are golden brown, risen and firm to the touch. Cool for 2-3 minutes in the tin. Turn out the cakes onto a cooling rack. When cool spread each half with lemon curd then sandwich together.

The top must be left plain.

Class  37: Custard Tart 

Preheat the oven to 190C/Gas mark5

Pastry

100g plain flour

25g butter, 25g lard or shortening

cold water to mix

Method

Line a 18cm loose bottom flan tin with the pastry and bake blind.

Reduce heat of oven to 180C / Gas mark 4

Filling

2 medium eggs whisked

300ml milk

2 x 15ml spoons sugar, grated nutmeg

Method

Whisk the eggs, bring milk and sugar to the boil. Pour onto eggs and cool. Strain into the pastry case and sprinkle with nutmeg. Bake for approx 20 minutes until set.

Remove from flan tin.

Class 38: 4 Ham and Courgette scones

225g self raising flour.

Pinch of salt and pepper

50g butter

1 x 2.5ml spoon dried oregano

50g wafer thin ham finely chopped

1 courgette coarsely grated

1 medium egg, beaten with enough milk to make 100ml liquid

Preheat oven to 200C / Gas mark 6

Method

Mix flour and seasoning in a bowl, rub in butter and stir in the oregano, ham and courgette.

Stir in the egg mixture and mix to a soft dough. Knead lightly on a floured surface and pat out to a thickness of about 2cm, cut out with a 6.5cm round cutter. Brush the tops with a little milk. Place on a greased baking tray bake, for approx 10 minutes until well risen and golden brown.

Class 39: Pear Cake

150g plain white flour

1 teaspoon baking powder

50g sugar

150g low fat spread

3 medium eggs

100g dark chocolate, chopped roughly

One and a half pears, diced and chopped

Preheat the oven to 180C/Gas mark 4

Grease and line a 1kg loaf tin

Method

Mix together flour, low fat spread, baking powder and sugar until creamy. Add eggs one at a time and continue to mix until smooth. Stir in the chocolate and pear, pour the mixture into the tin. Bake for approx 45-50 minutes until an inserted knife comes out clean (apart from melted chocolate). Cool on a rack.

Class 40: 4 Ginger, lemon and honey cookies

125g softened butter

150g caster sugar

1 tablespoon honey

225g plain flour

One and a half teaspoons ground ginger

50g raisins, zest of one lemon

Preheat oven to 180C / Gas mark 4

Method

Beat the butter and sugar together until pale and fluffy, beat in the honey. Mix together flour and ginger, and stir into the butter mixture with the raisins and lemon to form a stiff dough. Roll out to half a centimetre thickness and cut out with a 7cm round cutter. Place on baking trays and bake for approx 15-20 minutes until golden.

Class 41: Asparagus Quiche

Preheat oven to190C / Gas mark 5

Pastry

225g plain flour

50g lard or white shortening

50g butter, cold water to mix

Make the pastry and line a 22.5cm loose bottom flan tin. Bake blind for approx 20 minutes. Reduce temperature of oven to 160C / Gas mark3 

Filling

4 medium eggs + 1 egg yolk

1 Shallot finely chopped

100ml Crème fraiche

2 tablespoons chopped  parsley

100g Gruyere cheese grated

400g Asparagus, blanched, when cold halved lengthways. Seasoning

Method

Beat the eggs and shallot together, with the crème fraiche, season well. Fold in the parsley and half the cheese and spoon into the base of the tart. Top with the asparagus in a spoke pattern, cover with the remaining cheese. Bake for a further 30 minutes until set.

Remove from flan tin.

Class 42: 1 Poppy Seed Plait

Recipe makes 2 loaves

450g plain flour

1 level teaspoon sugar

15g fresh yeast or 2 level teaspoons dried yeast

200ml lukewarm milk

1 level teaspoon salt

50g butter

1 medium egg beaten

Method

Put one third of flour into a large bowl. Add   sugar, yeast and milk. Mix well. Leave in a warm place for 20 minutes (or until frothy). Sift rest of flour and salt in bowl. Rub in butter then add, with beaten egg, to yeast mixture. Mix well. Turn out on to a lightly floured board. Knead for 10 minutes. Cover and leave to rise until double in size. Turn out on to a floured board. Knead lightly and cut in half.

Cut each half into 3 pieces. Shape each piece into long thin rolls and plait together (2 plaited loaves). Stand on greased and floured baking tray. Brush with a little beaten egg. Sprinkle with 5–6 level teaspoons poppy seeds. Cover and leave to rise until double in size. Put into the centre of a moderately hot oven 190C / Gas mark 5 for approx 45-50 minutes ( or until the loaves sound hollow when tapped and tops and sides are lightly brown )

Class 43: Teenagers

Basil, Garlic and Cheese twist

400g strong white flour

pinch of salt

1 teaspoon caster sugar

One and a half teaspoons fast-action dried yeast

2 tablespoons sunflower oil

200-250ml warm water

To finish

50g butter, 3 garlic cloves (crushed)

small bunch fresh basil leaves

125g cheddar cheese (grated)

Method

Put the flour, salt, sugar and yeast in a mixing bowl and stir together. Add the oil then mix in just enough warm water to make a soft dough, using a wooden spoon. Knead the dough on a floured surface for approx 5 minutes until smooth. Roll out thinly to make a rectangle 25-45cm. Spread the dough with butter, sprinkle garlic, basil leaves and cheese over the butter.

Roll up the dough. Twist the dough several times then cut in half to make 2 long loaves.

Put on oiled baking tray then leave in a warm place for 30 minutes to rise. Set the oven to 200C / Gas mark 6. Bake the loaves for approx 15 minutes until golden brown.

Class 48: 1 Jar Gooseberry Curd

Makes approx 900g

900g gooseberries (topped and tailed)

20ml water

56g butter

3 medium eggs

450g sugar

Method

Place gooseberries in a large saucepan with the water. Bring to the boil over a high heat. Reduce the heat, cover and simmer for approx 20 minutes until soft and mushy.

Remove from heat and push gooseberries through a strainer into a medium sized mixing bowl, pressing down on the fruit with a wooden spoon. Throw away the skins left in strainer. Put another heatproof bowl over a pan of simmering water and melt the butter. Beat the eggs lightly and stir into the bowl with the sugar and gooseberry puree. Cook the mixture stirring frequently, for 25–30 minutes or until it thickens. Remove the bowl from the heat and pour the curd into jars. Seal and cover

Tip. Strain the curd again before putting into the jar.

Young peoples classes

You will need the help of an adult for putting things in the oven

Class 76: Under 6 years. 4 Rainbow Cookies

200g plain flour

75g caster sugar, 125g butter

1 tablespoon  coloured sugar strands

drop of vanilla essence

Preheat oven 200C/Gas mark 6

Method

Put the flour into a large bowl, add the caster sugar, vanilla essence and rub in the butter and knead with both hands. Add the sugar strands and knead the dough to a ball. Divide the dough into pieces. Roll each piece to a ball, put onto a greased baking tray and flatten slightly with your hand. Bake for approx 15-20 minutes until golden brown. (will make approx 20)

Class 79   6-8years. 2 Stars and 2 Moons Biscuits

Cut out shapes using a template any size

make a star or crescent moon shape

175g butter

75g caster sugar

275g plain flour

Preheat oven 180C/Gas mark 4

Method

Cut the butter into small pieces on a plate then put in the bowl with the sugar and flour.

Rub the butter into the flour mixture between your fingers to make tiny crumbs.

Using your hands squeeze the crumbs together to make a dough. Knead  lightly. Roll out and using your shapes cut around them. Place on a greased baking tray. Bake till nice and golden. 

Class 82    : (Age 9-12) 4 Shortbread Spirals

2 tablespoons cocoa powder

1 tablespoon boiling water

200g butter

300g plain flour 100g caster sugar

1 teaspoon vanilla essence

Preheat oven to 160C/Gas mark3

Method

Put the cocoa powder into a mug and mix with the boiling water until smooth. Cut the butter into small pieces then put into a mixing bowl with the flour and sugar. Rub the butter into the flour mixture with your finger tips to make tiny crumbs. Spoon half the cookie mix into second bowl, add the cocoa paste to one and the vanilla essence to the other. Squeeze the crumbs and cocoa paste together with your hands until the crumbs begin to stick together and form an evenly coloured dough.

Repeat again with the remaining crumbs and vanilla essence. Roll out the cocoa dough between 2 sheets of non stick baking paper to make a 20cm square. Do the same with the vanilla dough using another 2 sheets of baking paper. Peel the top sheets off each piece of dough. Put the cocoa dough on top of the vanilla dough so that the base paper you were rolling out on is now on top. Peel this off then roll up the double cookie mixture into a long roll, peeling away the other sheet of paper as you go. Chill for 15 minutes. Cut the roll into 16 thick slices. Place on an un-greased  baking sheet and cook for 8-10 minutes. Leave to cool on the baking sheet