ANNUAL SHOW RECIPES 2019
Class 63 Homemade Fruit Cake in 7” tin
8oz plain flour
3 level teaspoons baking powder
5oz soft brown sugar
Grated rind of 1 lemon
6oz dried mixed fruit
2 large eggs
5 tablespoons milk
Set the oven to moderate, Gas Mark 4 or 350F/180C
Sift the flour and baking powder into a large bowl. Cut the butter/margarine into pieces and rub into the flour until the mixture resembles fine breadcrumbs.
Stir in the sugar, lemon rind and mixed fruit¸ beat the eggs with the milk then stir into the flour and mix well. Spoon into a base lined and greased 7” tin and bake in the centre of the oven for 45 – 60 minutes until firm. Allow to cool in the tin for 10 minutes and then remove to a wire tray to cool completely.
NB:- CAKE TO HAVE NO FURTHER DECORATION
Class 65 Choux Buns (makes 8 buns, 3 required for the competition)
60g plain flower (preferably strong plain flour)
50g butter, cut into pieces
2 large eggs
Filling and topping
100g dark chocolate
1) Preheat oven to 200c, fan180c, gas 6
2) Sieve the flour onto a small piece of baking parchment. Gently heat the butter in a small pan with 150ml cold water, until the butter has melted, then bring to the boil.
Once the mixture reaches boiling point, remove immediately from the heat and tip in the flour all at once. Beat with a wooden spoon until the mixture forms a smooth ball,
then leave to cool completely.
3) Beat the eggs into the mixture a little at a time, mixing thoroughly between each addition, until you get a smooth glossy paste.
Spoon onto a non-stick baking sheet, to make 8 buns leaving a gap between each one. Bake for 10 minutes, then increase the heat to 220c,
fan 200c, gas 7 and bake for a further 15 minutes. Remove and cool on a wire rack. Using a sharp knife, make a small cut in the side of each bun to let the steam escape.
4) When cool fill with the cream using the opening made earlier.
5) Melt the chocolate and butter together in a small bowl in the microwave or over a pan of simmering hot water. Leave to cool slightly until it forms a thick coating consistency, then spoon over the buns and leave to set.
COPIES OF THIS RECIPE SHEET CAN BE PRINTED OFF