Baking and Preserve Classes
Baking Classes
49. 2lb white bread loaf Sponsored by Mr A Tate
50. 4 brown bread rolls Sponsored by Mr A Armstrong
51. Any other bread Sponsored by Mr A Armstrong
52. 4 Savoury scones Sponsored by Mrs L Wright
53. 3 Shortcrust sausage rolls Sponsored by Mrs J Clayton
54. 1 Quiche (8”/20cm) Sponsored by R & H Porter
55. Set recipe – Tea loaf (see bottom of page for recipe) Sponsored by Mrs K Moore
56. Chocolate cake (butter cream filled only). Sponsored by MJ Butler Plant Hire
57. Victoria sandwich cake (jam filled only) Sponsored by a Bates
58. Coffee cake Sponsored by L & C Fancey
59. 4 melting moments Sponsored by Ann Gledden
60. 4 shortbread fingers Sponsored by Mars Mowers
61. Any FREE FROM cake (please label) Sponsored by Mrs L Kelley
Novice Baking Classes
CLASS ENTRANTS MUST NOT HAVE WON A PRIZE IN THIS SECTION PREVIOUSLY
62. One cake (please label variety) Sponsored by Lucky Hedgehog Rescue
Preserves
63. Jar of blackcurrant jam Sponsored by Trevor Hart
64. Jar of any other fruit jam Sponsored by R & H Porter
65. Jar of lemon curd Sponsored by Mr A Armstrong
66. Jar of marmalade Sponsored by Mr A Armstrong
67. Jar of chutney Sponsored by Mr A Armstrong
NEW FOR 2026
Junior Baking (Under 18's ONLY)
Junior bakers may enter other classes.
68. 4 Butterfly buns Sponsored by Mrs C Longstaff
69. 6 Cheese straws Sponsored by Mr D Longstaff
70. 2 Gingerbread people Sponsored by Mrs C Longstaff
SET RECIPE
Tea Bread
225g (8oz) Sultanas
100g (4oz) Raisins
100g (4oz) Currants
175g (6oz) Demerara Sugar
150ml (1/4 pint) Hot Tea
1 medium egg
225g (8oz) Self Raising Flour
Mix dried fruit, sugar and hot tea together
Cover and leave overnight
Grease and line 1 kg (2lb) loaf tin
Add egg and beat well then stir in flour
Place mixture into tin and bake for 1 1/2 to 1 3/4 hours at 160 centigrade (325 fahrenheit) until firm.
Hints and Tips
These little changes may help you win!
Victoria Sandwiches should have raspberry jam, and sprinkled with caster sugar....no cream
Chocolate cake, buttercream in the middle only, no jam.
Dont wrap your baked goods in cling film when still warm!
Try to avoid cooling rack lines on your sponges by placing a tea towel between your sponge and the rack whilst still it's warm.
All baking should be displayed on a white plate with doily - but dont worry if you dont have these, its the taste that matters!
Jams and curds should be presented in sterile jars, and don't reuse screw top lids, wax tops and celephane are better - you don't want your lovely jam to smell of pickled onions!
Date and label your jams and chutneys please.