Competition Recipes
Section D
Home produce
PLEASE NOTE:
Dishes containing uncooked egg may not be used. All exhibits must be covered in clingfilm or a clear lid. Novice classes are not open to previous winners.
Please use the recipes where specified
Recipes
Apple & cinnamon muffins
Ingredients:
175g self-raising flour. 75g wholemeal flour. 50g butter. 1.5 tsp baking powder. 75g soft brown sugar. 2 tsp cinnamon. 1 large apple, peeled, cored and chopped. 2 eggs. 250ml milk.
Method:
Mix the flours with the butter and rub in until it resembles breadcrumbs. Add the baking powder, cinnamon and sugar, stir together. Coat the apples into the mixture. Whisk the eggs and milk together. Stir into the other ingredients. Divide the batter into muffin cases three quarters of the way up. Sprinkle with demerara sugar. Bake fan 180°C / gas mark 6 for 20–25 mins.
Welsh cakes
Ingredients:
250g self-raising flour. 35g caster sugar. 1 tsp mixed spice. 125g unsalted butter. 75g mixed raisins and sultanas. 1 small egg. A splash milk. Pinch salt.
Method:
Add the sugar and spice to the flour in a large bowl. Stir in the salt. Rub together until it resembles breadcrumbs. Toss in the fruit. Make a well in the centre and add the eggs and milk. Mix with a fork until it comes together and then using your hands bring the dough together into a ball. Roll it out to 1cm deep x 5cm wide circles. Heat a heavy based non-stick pan to a medium heat. Cook each cake 4mins on either side until golden in colour. Heat must not be too hot or it will burn.
Lemon, thyme & honey polenta cake
Ingredients:
150g unsalted butter. 150g honey. 3 eggs, separated. 1 lemon, zest. 200g ground almonds. 100g polenta. 1.5 tsp baking powder. 0.5 tsp salt. 3 tbsp lemon thyme leaves, plus extra for decorating.
For the Honey Lemon Syrup:
75g honey. 1 lemon, juice.
Method:
Pre-heat the oven to fan 170°C / gas mark 3. Line the base and sides of a 20cm cake tin. Cream the butter and honey together. Beat in the egg yolks and lemon zest, then the almonds, polenta, baking powder, salt and thyme leaves. In a separate bowl whisk the egg whites to stiff peaks. Gently fold into the polenta mixture. Pour into the cake tin and bake for 40/50 mins until golden and cooked through. (Cover loosely with foil after 30 mins if it browns too quickly). Cool the cake for 15 mins in the tin. Then remove and leave to cool completely. Heat the syrup ingredients in a small pan until bubbling. Pour over the cake. Top with extra thyme leaves.