Make, Bake & Grow

Paint a flower or blossom that you would find in Spring. Maximum size A4.

All ages, with special prize for an entrant under 16 on 10/05/2025

To be displayed in a clear bottle, labelled with the type of fruit and date.

Please use the following recipe:
200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk
For the filling
100g butter, softened
140g icing sugar, sifted
drop vanilla extract (optional)
half a 340g jar good-quality strawberry jam
icing sugar, to decorate
STEP 1 - Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper. In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
STEP 2 - Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon. Bake for about 20 mins until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.
STEP 3 - To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it). Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top. Dust with a little icing sugar before serving.

Please use the following recipe:
170g sultanas
170g raisins
1 orange, zested
300ml hot strong Earl Grey or Lady Grey tea
2 medium eggs, lightly beaten
250g self-raising flour
200g light soft brown sugar
butter, for greasing, plus extra to serve

STEP 1 - Mix the sultanas, raisins and orange zest in a large mixing bowl. Pour over the tea and cover the bowl. Leave to sit for a minimum of 6 hours or ideally overnight to allow the dried fruit to soak up all the liquid.

STEP 2 - Heat the oven to 180C/160 fan/gas 4. Grease and line a 900g loaf tin. Add the eggs, flour and sugar to the soaked fruit, ensuring everything is well combined. Spoon the mixture into the tin and place in the centre of the oven for 1 hour 30 mins or until firm to the touch. Leave to cool in the tin for 15 mins before transferring to a wire rack.

Please use the following recipe:
500g strong white bread flour
Extra flour, for dusting
300ml tepid water
7g fast action dried yeast
2tsp fine sea salt
1tsp caster sugar
25ml olive oil

STEP 1 - Combine the flour and salt in a large mixing bowl. Combine the dried yeast, sugar and a little of the tepid water in a small jug and allow it to activate for 2 minutes. Make a well in the centre of the flour and pour the yeast mixture and the rest of the water into it.

Step 2 - Bring together the ingredients using a wooden spoon to begin with, and then your hands to make a soft dough. Turn out onto a lightly floured work surface and knead for 10-12 minutes until smooth and elastic. Lightly oil a large bowl and sit the dough in it and cover with a damp tea towel.

Step 3 - Leave the dough to prove for 45-60 minutes in a warm place until doubled in size. Tip out onto a lightly floured work surface and knock the dough back, kneading for 2-3 minutes. Shape into a boule-shaped round. Oil a baking tray and transfer the dough to it. Cover with a lightly oiled piece of clingfilm and allow to prove again in a warm place for 20-30 minutes.

Step 4 - Pre-heat the oven to 220°C.

Step 5 - Make a few incisions in the top of the dough and dust with a little flour. Bake for 25-35 minutes until golden and cooked through. Remove and allow to cool completely on a wire rack.

Any type of icing. Decoration only to be judged.
Max size 50cm x 50cm

All ages, with special prize for entrant under 16 on 10/05/2025

Maximum size of container 60cm x 60cm or 60cm in diameter.

Maximum size of container 60cm x 60cm or 60cm in diameter.