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120 Two individual Queen of Puddings (see given Recipe)   

121 A Cake decorated on the theme of the show 

122 A Victoria Sponge Sandwich

123 A Fruit Loaf Cake

124 A perfect party cake fit for a queen

125 Six pieces of a retro tray bake

126 Six shortbread biscuits

127 Coronation chicken

128 Six cheese straws

129 For men only three Bunting Biscuits (see given Recipe)

130 A Loaf of bread (use of machine permitted)

131 A jar of marmalade 

132 A jar of jam 

133 A jar of chutney

134 A bottle of home-made red wine (limited to 10 bottles)

135 A bottle of home-made white wine (limited to 10 bottles)

136 A bottle of home-brewed beer (limited to 10 bottles)

Handicraft/Creative Hobbies

137 An Item of patchwork

138 An item of quilt work

139 An article of canvas or cross-stitch

140 A soft toy

141 An item of sewing

142 An item of hand knitting

143 An item of crochet

144 A handmade bracelet or necklace

145 A birthday card

146 A piece of pottery or clay work

147 An item made from paper/card

148 An item of woodwork

149 A painting in any medium

150 A painting in watercolours

151 A portrait in any medium

152 A drawing in any medium


Limit of 3 photographic entries for each of the following classes

153 A Royal Residence

154 A street party

155 A bird/s of prey

156 A wild flower meadow

157 A portrait of a child/children

158 A beach scene

159 A tree

160 Farm animal/s

161 An action photograph

162 A lake or pond

Click here for judges & rules

Woman Baking
Cutting Wood
Landscape Photography



Class 120 Individual Queen of Puddings (makes 3 in ramekin dishes holding 150ml)


1 large egg yolk         

20g caster sugar         

200ml milk

1/4 tsp vanilla extract 

7g butter cubed

40g cake or bread crumbs

3 dessertspoons of jam

1 egg white

50g caster sugar


Whisk egg yolk and 20g caster sugar lightly with a fork.  Warm milk, vanilla and butter in a pan until butter melt.  Pour over egg mixture and whisk thoroughly.  Stir in cake or bread crumbs and leave for 15 minutes.  Grease ramekin dishes and fill with mixture until each is two thirds full.  Place ramekins in a roasting dish, fill dish with warm water so that the water comes half way up the ramekins.  Bake at 160C/Fan140C/Gas 3 for about 30 minutes until the custard is just set.

When ramekins have cooled, spread custard with warmed jam.  Whisk egg white until thick then whisk in the 50g caster sugar.  Pipe or spoon meringue onto the ramekin custard.  Bake at 160C/Fan140C/Gas 3 for 15 minutes.

Class 129 Men Only: Bunting biscuits  

(makes around 24 biscuits)


350g plain flour

100g butter, diced

1tsp bicarbonate of soda

140g light soft brown sugar

1 large egg

75g golden syrup

2tsp vanilla extracts

Icing & decoration

Ribbon or string


Cut out a flag shaped triangle template from card.  Line baking trays with greaseproof paper.  Rub butter and flour together in a bowl, mix in bicarbonate of soda and sugar.  Whisk egg, syrup and vanilla together and stir into the other bowl.  Knead to form smooth dough.  Roll out on a floured surface and use the template to cut out triangle biscuits.  Use a pencil to make two holes along the short edge of the triangle for threading the string.  Bake one tray at a time at 200C/Fan180C/Gas 6 for 8-10 minutes.  Remake holes if necessary and leave to cool.  Ice and decorate as desired and thread 3 with ribbon or string to make bunting biscuits.

Click here for pdf of recipes

Beating Eggs
Father and Son Baking
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