Members' Kitchen Craft Classes
See below for recipes and display 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
– five, displayed on a paper plate
211 Plain 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, ½ 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 1½ to 2 hours until firm to the touch.
Class 210 – Bread Rolls
16 oz (480 g) of flour and 10fl oz fluid will make 12 rolls each approx 2- 2½ oz uncooked weight. The choice of flour, fluid, additional ingredients and shape is entirely for the entrant to decide. Choose the best five rolls to 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.
8 oz (225 g) self raising flour, 1½ oz (40 g) margarine or butter, 5 fl oz (140 ml) milk, 1½ tbsp caster sugar, pinch of salt. Use a 2” (50 mm) fluted cutter. 220℃/425℉/Gas Mark 7 for 12-15 minutes.