Recipes

These recipes are for the 2019 Spring and Autumn Shows. Home Industries – Open Classes.

All are available as separate .pdfs at the bottom of this page.

CHEESE ‘N’ CHIVE MUFFINS

Makes 6

1 egg

100ml milk

125g self raising flour

½ teaspoon salt

150g grated cheese

1 tablespoon fresh chives

1          Preheat oven to 190°C, 165°C or gas 5.

2          Grate the cheese into a bowl.

3          Add the flour and chopped chives into the bowl and mix together.

4          Break egg into a separate bowl, add the milk and whisk.

5          Pour the egg and milk mixture into flour and combine thoroughly with a wooden spoon.

6          Spoon mixture into the cases and place in the tin.

7          Bake for about 20 minutes.

8          Leave the cakes for a few minutes then put onto a wire rack to cool.

For the Show display three on a plate.

SPICY TEA BREAD

250g self-raising flour

1 level teaspoon mixed spice

½ level teaspoon each, cinnamon and ginger

100g soft brown sugar

150g sultanas

50g mixed chopped peel

50g margarine

150g golden syrup

1 large egg, beaten

6 tablespoons milk

1          Preheat oven to 180°C, 160°C or gas 3.

2          Well-grease a 1kg loaf tin.

3          Sift flour, spice, cinnamon and ginger into a bowl.

4          Add sugar, sultanas and peel.

5          Melt margarine and syrup over low heat, stir into dry ingredients with egg and milk.

6          Transfer to prepared tin and bake in the centre of oven for 1 ½ hours.  Leave in tin until lukewarm.

7          Turn out onto a wire cooling rack.

8          Store in an airtight tin when cold and leave 2 days before cutting.

For the Show present the whole loaf.

To eat, slice and spread with butter.

FLAPJACK

Makes about 12

150g rolled oats

100g soft brown sugar

75g butter

50g golden syrup

  • Preheat oven to 180°C, 160°C or gas 4.
  • Well-grease a 20cm (8”) square tin.
  • Put oats and sugar into the bowl and mix well together.
  • Put butter and syrup into a saucepan and melt over a low heat.
  • Add oats and sugar, mix thoroughly then transfer to prepared tin.
  • Bake in centre of oven for 25 to 30 minutes or until golden brown.
  • Remove from oven. Cool slightly and then cut into approx 12 fingers.
  • Remove from tin and transfer to a wire cooling rack.
  • Store in an airtight container when cold.

For the Show display 5 on a plate.

PDF versions of the above recipes.

2019 Spring Show Cheese n chives

2019 Spring Show Spicy Tea Bread

2019 Autumn Show – Flapjack

For our recipe archive visit here