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Baked items Classes 34 - 37
Entries should be protected with a clear covering; once the food has been judged, the judge will cover the food completely again, at the end of the show the producer can take it home and do with it as they see fit.
Bakewell Traybake (Mary Berry)
Ingredients
For the shortcrust pastry:
• 175g (6oz) plain flour
• 75g (3oz) butter
For the sponge mixture:
• 100g (4oz) butter, softened
• 100g (4oz) caster sugar
• 175g (6oz) self-raising flour
• 1 level tsp baking powder
• 2 large eggs
• 2 tbsp milk
• ½ tsp almond extract
To finish:
• About 4 tbsp raspberry jam
• Flaked almonds, for sprinkling
Method
To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add 2-3 tablespoons cold water gradually, mixing to form a soft dough.
Preheat the oven to 180°C/gas 4/fan160°C.
N.B. Ovens do vary, so get used to your own settings and timings to achieve the best results.
Roll the dough out on a lightly floured work surface and use it to line a 30x23cm (12x9in) traybake or roasting tin.
Measure all the sponge ingredients into a bowl and beat until well blended. Spread the pastry with raspberry jam and then top with the sponge mixture. Sprinkle with the flaked almonds.
Bake in the preheated oven for about 25 minutes or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips.
Leave to cool in the tin and then cut into 24 equal slices.
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Preserves: jams and jellies Classes 38 - 40
◦ Jars must be labelled with content and day, month and year of making.
◦ Jars with a threaded top should have a new twist top only.
◦ Jars with a plain rim should have snap tops or wax disc with cellophane cover.
◦ Jars should be filled to within 3mm of top.
◦ Jars and lids should not be branded in any way.
◦ 'Blackberry and apple' is not considered a soft fruit jam.