Cookery

Adult classes sponsored Eves Machine Tool Services

Under 18 classes sponsored by Lichfield Cathedral School

 

Prize Money                           All Classes: 1st – £5.00, 2nd – £3.00, 3rd – £1.00

Class 61                                    Staffordshire Yeomanry Pudding – please use recipe provided below

Class 62                                    Staffordshire Fruit Cake – please use recipe provided below

Class 63                                    Victoria Sponge – no cream

Class 64                                    Savoury Tart/Quiche

Class 65                                    Cheese Straws x 6

Class 66                                    Spicy Chutney – presented with recipe

Class 67                                    Spirit of your choice – infused with berries from the Staffordshire countryside. Present in small bottle

Class 68   MEN ONLY          Cake of your choice – presented with recipe

Under 18s Only

Class 69   UNDER 18s         Gingerbread Biscuits x 6 – in the shape of a Staffordshire Knot

Class 70   UNDER 9s            Cupcakes x 6 – decorated to celebrate Staffordshire

 

Recipe – Staffordshire Yeomanry Pudding

For the sweet shortcrust pastry                                        For the filling

  • 220g plain flour                                                                   113g butter
  • 113g butter                                                                          100g caster sugar
  • 1 tablespoon sugar                                                             28g ground almonds
  • 0.5 teaspoon salt                                                                 0.5 teaspoon vanilla extract
  • 1 egg yolk                                                                              0.25 teaspoon salt
  • 3 tablespoons cold water                                                   2 egg yolks
  • 1 egg white
  • 2 tablespoons jam

Method

  1. Put the flour and cold butter, cut into pieces, in food processor. Pulse until flour and butter combine as big crumbs.
  2. Add sugar and salt and pulse again. Add egg yolk and water. Pulse until the dough just comes together. Wrap in cling film and chill in fridge.
  3. Set the oven to 180C/350F. Make the filling. Cream butter and sugar together until pale yellow. Mix in the extract, salt & ground almonds.
  4. Add whole egg & 1 egg yolk and mix thoroughly.
  5. Roll out two-thirds dough and fit in pie dish.
  6. Spread jam on bottom. Pour custard filling in and smooth.
  7. Roll out rest of dough to top the filling and seal the edges together, fold the two crusts over together to seal the pie. Cut 3 slits in the top.
  8. Bake for 40 minutes or until golden brown and the custard set. Cool on wire rack.

Recipe – Staffordshire Fruit Cake 

Ingredients

  • 175g butter                                                       50g black treacle
  • 175g caster sugar                                            50g ground almonds
  • 4 eggs                                                                225g currants
  • 225g plain flour                                                50g glace cherries – quartered
  • 0.5 teaspoon ground mace                            50g chopped mixed peel
  • 0.5 teaspoon baking powder                         1 tablespoon brandy
  • 2 teaspoons lemon juice

Method

  1. Set oven to 180C/350F/Gas 4. Grease and line a 8”/20cm round cake tin.
  2. Cream butter and sugar together until light & fluffy.
  3. Whisk the eggs together in a bowl set over a pan of hot water; then beat into the butter mixture.
  4. Sift together the flour, mace & baking powder and fold into the butter mixture alternately with the treacle & ground almonds.
  5. Mix the currants, cherries and peel together and stir into the mixture with the brandy and lemon juice.
  6. Turn mixture into the prepared tin & smooth top.
  7. Bake for 2 hours. Cover top with foil if it is browning too quickly.
  8. Allow to cool in tin for 5 minutes and turn onto wire rack.

Additional Rules and Guidance Notes

  1. All entries to be presented on a plate except where otherwise specified
  2. Items to be covered with a clear polythene bag
  3. After judging, all entries will be covered in cling film.
  4. Please bear in mind warm weather when choosing ingredients.

Section Organiser:

Sue Gidman, 13 Leofric Close, Kings Bromley, DE13 7JP

Tel: 01543 473106           Email: suegidman@live.co.uk

Judges: Mr Arian Corry + 1 other TBC

Entry fees: £0.50 per entry (under 18s Free)

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