Dorset Spring Show

e.g. bench, table, archway, planter. To be made out of wood or metal.

e.g. bird table, decoration. To be made out of wood or metal.

Space Allowed: 76cm width x 69cm depth x unlimited height

to be displayed on a board, no covering required

Cooking time: 1 hour Oven: 180c (350F)

Ingredients:
200g (8oz) self-raising flour
1/4 tsp salt
1/2 tsp nutmeg
100g (4oz) butter
100g (4oz) roughly chopped dried apricots
50g (2oz) chopped brazil nuts
75g (3oz) soft brown sugar
2 medium eggs - lightly beaten
4 x tablespoons milk

Method:
Well grease a 400g (1lb) loaf tin.
Sieve the flour, salt and nutmeg in a bowl.
Rub in the butter until the mixture resembles fine breadcrumbs.
Add the apricots, nuts and sugar.
Make a well in the centre, pour in the eggs and milk and mix to a soft dropping consistency adding a little extra milk if necessary.
Turn into prepared tin and level off.
Bake for about an hour until a skewer inserted into the centre of the loaf comes out clean.
Leave in the tin for 5 minutes, then turn out and cool on a wire rack.

Cooking time: 40-45 minutes Oven: 180C (350F)
Ingredients
Cake: Glaze:
225g (7.9oz) self-raising flour 2 tablespoons warmed, orange marmalade
175g soft margarine 2 tablespoons orange juice
175g caster sugar 50g sifted icing sugar
3 large eggs
3 tablespoons orange marmalade
1 teaspoon baking powder
2 tablespoons milk
Orange zest from 1 orange



Method
Grease and line a 20cm (8 inch) cake tin – Preheat oven to 180C – 160 fan/350F/Gas mark 4

1. Cream the margarine and sugar until fluffy.
2. Add the eggs and marmalade: Beat in the eggs one at a time, followed by the orange marmalade and orange zest.
3. Fold in the dry ingredients: Sift the self-raising flour and baking powder into the mixture, folding it in gently with a spatula until fully combined. Add the milk to loosen the batter.
4. Pour the batter into the prepared tin and smooth the top. Bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.
5. Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
6. In a small bowl, combine the warmed marmalade, orange juice and icing sugar. Stir until smooth and well combined.
7. While the cake is still warm, use a pastry brush to spread the glaze evenly over the top of the cake. Allow the cake to cool completely before serving.

Jars must be covered with a lock on (twist top), a rigid plastic cover (neither of these should have a wax disc). Labels must be plain white, please state date made. Trade names must not appear on jars or covers.

Jars must be covered with a lock on (twist top), a rigid plastic cover (neither of these should have a wax disc). Labels must be plain white, please state date made. Trade names must not appear on jars or covers.

These may be hard boiled or blown. Any material to be used for decoration. To be displayed in an egg box.

A5 size, to be created via paint, pencil or computer. Please note; the design may be used within the schedule of the Show, not on the front cover.