Cookery Classes

Hairy Bikers


Theme: Hairy Bikers - a tribute to Dave Myres

Sponsored by Lichfield Cathedral School

Cathedral School

Prize Money All Classes: 1st – £5.00, 2nd – £3.00, 3rd – £1.00
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Name
Please select which classes you would like to enter
Under 16 only
You can make multiple entries to any of the classes listed! We need this information so that we can allocate the appropriate space on our stands. Entries are charged at £1 each (16 & Under FREE Entry).

Additional Rules and Guidance Notes

  1. All entries to be presented on a plate or other appropriate dish
  2. Items to be covered with a clear covering
  3. After judging, all entries will be covered in cling film.
  4. Please bear in mind warm weather when choosing ingredients and do not use fresh cream.
  5. Trophies will be awarded as detailed in the Awards listing.

Section Organiser: Sue Gidman

Judges: To be confirmed

AWARDS

Mrs H Prince Cup                 Highest Points for a female in section (classes 61-66)

Robert Gilmour Rose Bowl    Highest Points for a male in section (classes 61-66)

Mrs Gilmore Posy Bowl         Best entry – under 16’s cookery (classes 67 & 68)

Hairy Bikers Dundee Cake

 Ingredients

175g/6oz butter

175g/6oz soft light brown sugar

3 tbsp orange marmalade

3 eggs

225g/8oz self-raising flour

25g/1oz ground almonds

1 tsp ground mixed spice

400g/14oz mixed dried fruit

75g/3oz glace cherries, halved

2tbsp whisky or milk

40g/1.5 oz blanched almonds

1tsp granulated or caster sugar to decorate (optional)

 

Method

1.Preheat oven to 150C/140C fan/Gas2. Grease and double-line a 20cm/8 inch loose-based deep cake tin with greaseproof paper

2.Beat the butter and sugar until light and fluffy

  1. Add the marmalade and mix. Add the eggs, one at a time, beating well after each addition
  2. Add the flour, almonds and spices to the batter. Mix slowly until well combined, then stir in the mixed dried fruit and cherries. Add the whisky or milk and mix until well combined.
  3. Spoon the mixture into the cake tin, smooth the surface and arrange the blanched almonds in circles on top.
  4. Bake for 1.5 – 2 hours, or until well risen, firm and golden brown.
  5. leave the cake to cool for 10 minutes then remove from the tin and peel off the lining paper. Set aside to cool. Sprinkle with granulated sugar if desired.