Open, Handicraft and Horticultural

RECIPES
Honey Cake (Taken from The Dairy Book of British Food)

225ml (8fl oz) clear honey plus 45ml (3tbsp)
75g (3oz) Butter
350g (12oz) Plain wholemeal flour
Pinch of salt
5ml (1tsp) ground mixed spice
5ml (1tsp) bicarbonate of soda
50g (2oz) glace cherries, halved
50g (2oz) chopped mixed peel
3 eggs
45ml (3tbsp) fresh milk
Grated rind of 1 large lemon
25g (1oz) flaked almonds

Method: -
1. Grease a 20.5cm (8”) square cake tin then line the base and sides with greaseproof paper.
2. Pour 225ml (8floz) honey into a saucepan, add the butter and heat gently, stirring, until blended.
3. Sift the flour, salt, spice and bicarbonate of soda into a large bowl, stirring in any bran left in the sieve. Add the cherries and peel.
4. Beat the eggs and the milk together and stir into the honey mixture with the lemon rind. Pour gradually on to the dry ingredients, beating well after each addition, until well blended.
5. Turn the mixture into the prepared tin and sprinkle with flaked almonds. Bake at 170*C (325*F) mark 3 for about 1¼ hours, until the cake is firm to touch or a skewer inserted in the centre of the cake comes out clean.
6. Using a skewer, prick the top of the cake and spoon over the remaining honey. Turn out and leave to cool on a wire rack. Do not remove the lining paper until the cake is cold

Cider Cake (Taken from The Dairy Book of British Food)

150ml (1/4 pint) dry cider
225g (8oz) sultanas
100g (40z) butter
100g (4oz) light soft brown sugar
2 eggs, beaten
225g (8oz) plain flour
5ml (1tsp) bicarbonate of soda


Method: -

1. Grease an 18 cm (7in) square cake tin.
2. Put the cider and fruit in a bowl and leave to soak for 12 hours or overnight.
3. Cream the butter and the sugar together until pale and fluffy. Gradually beat in the eggs, a little at a time, beating well after each addition. Add half of the flour and the bicarbonate of soda and beat thoroughly together.
4. Pour over the sultanas and the cider and mix well together. Fold in the remaining flour, then pour quickly into the prepared tin.
5. Bake at 180*C (350*F) mark 4 for about 1 hour, until well risen and firm to the touch. Leave to cool in the tin for 30 minutes then turn out on to a wire rack and leave to cool completely. Serve cut into squares

BLUE POPPY SEED CAKE

4oz (110g) blue poppy seeds
8fl oz (225ml) milk
8oz (225g) butter
4oz (110g) light raw cane sugar
3 eggs, separated
8oz (225g) plain flour
1 ¼ teaspoons baking powder


Method: -

1. Pre-heat oven to gas mark 4, 350’F, 180’C, 170’fan. Line and grease 8” (20.5cm) round cake tin.
2. Bring poppy seeds to the boil in the milk. Turn off heat and leave to stand for 25 minutes covered.
3. Cream butter and sugar together until light and fluffy. Add egg yolks, one at a time, and beat thoroughly.
4. Mix flour and baking powder together and fold into the creamed mixture.
5. Stir in the soaked poppy seeds and milk.
6. Whisk egg whites until stiff then fold in carefully.
7. Spoon mixture into prepared tin and bake for 1 hour or until centre feels firm and skewer, when inserted, comes out clean.
8. Let cake stand for 10 mins in tin before removing to cooling rack.

A “bouquet garni” 4 varieties of herbs tied display in a Jam jar
(Parsley/Thyme/Bay/Rosemary)

Basket of seasonal produce arranged for effect. Not less than 5 kinds-all different.
Foliage allowed (space 30x45cm max)