Kitchen Craft Classes

See below for recipes and other instructions

200  Jam any fruit

– one jar, not less than 12 oz (340 g)

201  Jelly any fruit

– one jar, not less than 12 oz (340 g)

202  Marmalde

– one jar, not less than 12 oz (340 g)

203  Lemon Curd

– one jar, not more than 8 oz (240 g) 

204  Chutney, mild or hot

– one jar, not less than 12 oz (340 g)

205  Sponge Cake

– displayed on a paper plate 

208  Tea Loaf

– displayed on a paper plate 

210 Bread Rolls

– six, displayed on a paper plate 

211  Plian Scones

– five, displayed on a paper plate 

Members’ Kitchen Garden Class

212  ‘The Kitchen Garden’

– The Ken Clark Plate

Any number and variety of vegetables, fruits, herbs, flowers and preserves to be exhibited within the confines of a tray not exceeding 18″ x 24″ (600 x 450 mm)

Points will be awarded as follows:

Number and variety of items

Quality of items

Overall artistic effect

10 points

10 points

20 points

Recipes and Display Instructions for Kitchen Craft Classes

Display

Where a plate is indicated it should be a plain, white, paper plate. Items on plates should be covered with a clear polythene bag. This will help to keep the items fresh and assist the judge.

Classes 200-204, Jams, etc

For Classes 200, 201, 202 and 204, Jams, Jellies, Marmalades and Chutneys, screw top jars must be used with metal screw-type lids. There must be no commercial markings on the jar or lid.

For Class 203, Lemon Curd, screw-top jars must not be used; a waxed circle and cellophane should be used. Lemon curd should be presented in a small jar, not more than 8 oz (240 g).

Class 205 – Sponge Cake

3 eggs, 6 oz (180 g) self-raising flour, 6 oz (180g) sugar, 6 oz (180 g) margarine or butter, two 7″ (180 mm) diameter sandwich tins, raspberry jam filling.  170oC/325oF/Gas Mark 3 for 25-30 minutes.

No decoration, other than caster sugar on top.

Class 208 – Tea Loaf

12 oz (360 g) plain flour, 12 oz (360 g) dried fruit, 4 oz (120g) sugar, 1/2 pint (300 ml) warm tea, 4 teasp Baking Powder, 1 egg, 2 tablesp Marmalade, 1 teasp cinnamon or mixed spice.

Soak the fruit and the sugar in the tea overnight. Add the rest of the ingredients and mix well. Bake in a lined 2 lb loaf tin at 160oC/320oF/Gas Mark 3 for 11/2 to 2 hours until firm to the touch.

Class 210

16 oz of flour and 10fl oz fluid will make 12 rolls each approx 2- 21/2 oz uncooked weight. The choice of flour, fluid, additional ingredients  and shape is entirely for the entrant to decide. Choose the best six rolls and display on a paper plate.

Class 211 – Plain Scones

This recipe is sufficient for 10 scones.  Make 10 and select the best 5 for display.

16 oz (480 g) self-raising flour, 1/2 teasp salt, 4 oz (120 g) margarine or butter, 2 oz (60g) caster sugar, about 1/2 pint (300 ml) milk or sour milk.  Use a 2” (50 mm) fluted cutter.  220oC/425oF/Gas Mark 7 for 12-15 minutes.