Homecraft
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
Photography
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
Recipes:
Class 120 Individual Queen of Puddings (makes 3 in ramekin dishes holding 150ml)
Ingredients
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
Method
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)
Ingredients
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
Method
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.
