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
- Put the flour and cold butter, cut into pieces, in food processor. Pulse until flour and butter combine as big crumbs.
- 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.
- Set the oven to 180C/350F. Make the filling. Cream butter and sugar together until pale yellow. Mix in the extract, salt & ground almonds.
- Add whole egg & 1 egg yolk and mix thoroughly.
- Roll out two-thirds dough and fit in pie dish.
- Spread jam on bottom. Pour custard filling in and smooth.
- 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.
- Bake for 40 minutes or until golden brown and the custard set. Cool on wire rack.
Recipe – Staffordshire Fruit Cake
- 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
- Set oven to 180C/350F/Gas 4. Grease and line a 8”/20cm round cake tin.
- Cream butter and sugar together until light & fluffy.
- Whisk the eggs together in a bowl set over a pan of hot water; then beat into the butter mixture.
- Sift together the flour, mace & baking powder and fold into the butter mixture alternately with the treacle & ground almonds.
- Mix the currants, cherries and peel together and stir into the mixture with the brandy and lemon juice.
- Turn mixture into the prepared tin & smooth top.
- Bake for 2 hours. Cover top with foil if it is browning too quickly.
- Allow to cool in tin for 5 minutes and turn onto wire rack.
Additional Rules and Guidance Notes
- All entries to be presented on a plate except where otherwise specified
- Items to be covered with a clear polythene bag
- After judging, all entries will be covered in cling film.
- Please bear in mind warm weather when choosing ingredients.
Sue Gidman, 13 Leofric Close, Kings Bromley, DE13 7JP
Tel: 01543 473106 Email: email@example.com
Judges: Mr Arian Corry + 1 other TBC
Entry fees: £0.50 per entry (under 18s Free)