Homecraft
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120 Apple & Lemon Sandwich Cake (see given Recipe)
121 A Cake decorated on the theme of the show
122 Gingerbread Loaf Cake
123 Twelve fudge squares (any flavour labelled)
124 Three savoury scones (any flavour labelled)
125 A Lemon drizzle cake
126 For Men Only: Six chocolate coconut Fingers (recipe given)
127 Six of my favourite biscuits (please label)
128 Six butterfly cakes
129 Three flaky 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)
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Handicraft/Creative Hobbies
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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
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Photography
Limit of 3 photographic entries for each of the following classes
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153 A photograph on the theme of the show
154 A black & white photograph
155 A British wild animal
156 A photograph taken at dusk
157 A photograph taken in Pyrford or Wisley
158 An insect/s
159 A castle
160 A sculpture
161 A mode of transport
162 A water feature
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Recipes:
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Class 120 Apple & Lemon Sandwich cake
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Ingredients Sponge
225g (8oz) Caster sugar
225g (8oz) Self raising flour
225g (8oz) Baking spread straight from fridge
4 Eggs, beaten
1 tsp Baking powder
2 Eating apples, cored & grated
Icing sugar for dusting
Ingredients Filling
200g (7oz) Icing sugar, sifted
2 tbsp Milk
100g (3.5 oz) Unsalted butter, softened
3 tbsp Lemon curd
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Method
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm (8in) loose-bottomed sandwich tins. Measure all the sponge ingredients except the apple and icing sugar into a large bowl and beat until combined. Fold the grated apple into the mixture, then divide between the tins and level the tops. Bake for 25-30 minutes until golden, allow to cool for a few minutes and turn onto a cooling rack.
Beat the butter until soft. Add half of the icing sugar and beat until smooth. Add remaining icing sugar and 1 tbsp milk and beat until creamy. Add remaining milk if it is too thick. Lightly swirl in the lemon curd. Put one cake upside down on a serving plate or cake board. Spread the lemon cream on the sponge and place the other cake on top. Dust the top with icing sugar.
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Class 126 Men Only: Six Chocolate Coconut Fingers
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Ingredients
100g self raising flour
100g butter
50g granulated sugar
2 tsps cocoa powder
50g desiccated coconut
Icing
100g icing sugar
1tsp cocoa powder
water to mix
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Method
Preheat the oven to 160C/Gas3/325F. Melt the butter and sugar in a pan over a low heat. Remove from heat and stir in flour, cocoa powder and coconut. Press the mixture into a greased 18cm (7in) square shallow baking tin. Bake for 15-20 minutes. Ice immediately with glace icing made from the icing sugar, cocoa powder and a little water. Cut into fingers when the icing has set, but before the base is too hard.
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