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 

The Queen’s Platinum Jubilee Beacon Tart

– recipe to be supplied

211  Fruit 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 – The Queen’s Platinum Jubilee Beacon Tart

Pastry: 5 oz(140 g) plain flour, 1¼ oz (35 g) margarine, 1¼ oz (35 g) vegetable fat, about 1½ tablespoons cold water. 

Filling: 4 oz (100g) Smoked salmon (trimmings or chopped small), 2 oz ( 50g) leek, 4 0z (100g) cooked potatoes, 2¾ oz (70g) Cheddar cheese (grated), 7 fl oz (200 ml) single cream, 2 large eggs (beaten), 1 tablespoon fresh chopped parsley, Black pepper, Butter or oil

Make the pastry. Wrap and chill for 30 minutes. Using a 8” (20cm) loose-bottom flan tin.    Using baking beans blind bake for 10 minutes at 200oC/390oF/Gas Mark 7.  Remove beans and cook for a further 10 minutes at 160oC/320oF/Gas Mark 4. Cook potatoes for 15 mins, cool and slice thinly.  Finely chop leak and fry in a little butter or oil for 10 minutes until soft but not coloured. Mix the cream, beaten eggs, parsley and black pepper.  Layer filling into pastry case: smoked salmon, then leek, then 2oz (50g) of the cheddar, then the sliced potato.  Sprinkle remaining cheese over the top and pour in the cream and egg mixture.  Bake for 30-35 minutes at 160oC/320oF/Gas Mark 4 until filling is set and golden.

More detailed instructions can be found at: www.cla.org.uk/documents/478/Beacons_Tart.pdf

Class 211 – Fruit 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, 4 oz sultanas, 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.