Homecraft
120 Chocolate Victoria Sponge (see given Recipe)
121 A Cake decorated on the theme of the show
122 My favourite loaf cake (uniced)
123 Three fresh fruit muffins
124 Three fruit scones (any dried fruit)
125 Six biscuits - use favourite cutters
126 For Men Only: Six Chocolate Crinkle Cookies (recipe given)
127 Six peppermint creams
128 Six Flapjacks
129 Three vegan pastry sausage rolls
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
Photography
Limit of 3 photographic entries for each of the following classes
153 A photograph on the theme of the show
154 An action photograph
155 A Rainbow
156 A dead tree
157 Wild animal/s
158 Butterfly/s
159 British garden bird/s
160 A vase flowers
161 A landscape
162 A lake or pond
Recipes:
Class 120 Chocolate Victoria Sponge
Ingredients Sponge
175g (6oz) Unsalted butter, softened
175g (6oz) Caster Sugar
175g (6oz) Self raising flour
3 Large Eggs
15g (1/2 oz) Cocoa Powder
11/2 tbsp Warm Water
Ingredients Filling
60g (2oz) Unsalted butter, softened
100g (3.5 oz) Iced Sugar
1 tbsp Cocoa Powder
Method
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 18cm (7in) Cake tins. Cream the butter and sugar. Beat in the eggs a little at a time. Fold in the sieved flour and cocoa, adding sufficient warm water to form a soft dropping consistency. Divide the mixture into the two tins and bake for 20-25 minutes. Leave for a couple of minutes and turn out onto a wire rack to cool.
Filling:
Beat the butter until soft. Sieve the icing sugar and coca powder and mix with the butter. Sandwich the cakes together with the filling and sprinkle with a little sieved icing sugar on top.
Class 126 Men Only: Six Chocolate Crinkle Cookies
Ingredients
60g Cocoa Powder
150g Caster Sugar
60ml Vegetable Oil
80ml Golden Syrup
1 Egg
180g Self Raising Flour
1/2 tsp Baking Powder
1/2 tsp Cinnamon
60g Chocolate Chips or Chopped Chocolate
80g Icing Sugar
Method
Preheat the oven to 170C/Gas3. Line a large baking tray with baking paper.
Mix together the cocoa powder, sugar, oil, golden syrup, and an egg. Add the flour, baking powder and cinnamon and mix well. Fold in the chocolate chips.
Roll about 1 tbsp of the dough into a ball, then roll in the icing sugar. Place the balls on the tray and bake for 10 minutes for fudgy centres or 12-14 for a crispier cookie. Allow to cool for 5 minutes and transfer to a cooling rack.
