JUDGES: Mrs Janet Manning and Mrs Tessa Langmead


37.  VICTORIA SANDWICH (using 3 eggs) filled with raspberry jam; no sugar on top
38. YOUR FAVOURITE PRESERVE: one jar approx. 1lb (448g), sweet or savoury. See Judge’s note below. Please supply the recipe on a card beside your entry. The winner’s recipe will be included in next year’s schedule.
39. MARMALADE made from citrus fruit: one jar approx. 1lb (448g). See Judge’s note below.
40. CHUTNEY: one jar approx. 1lb (448g). See Judge’s note below.
41. LEMON CURD: one jar approx. 1lb (448g). See Judge’s note below.
42. Judges’ recipe: SWISS ROLL. See recipe below.
43. ALMA RAE’S FRUITCAKE. See recipe below (last year’s winner of Class 51).
44. WHOLEMEAL LOAF. The use of a bread machine is not permitted.
45. Eight pieces of VANILLA FUDGE.
46. HORSELL BAKES: FIVE SWEET MUFFINS on a plate. The winner will have the opportunity to be included in the Horsell Bakes booklet.
47. DISASTER CLASS: for any entry intended for Classes 37 – 46 which didn’t turn out as you expected. Please collect you staging card as normal and place in Class 47 for marking by the Committee

Judge’s Note: All jars must be clean and full to the top, have no trademarks or names on the jar or the lid, and be labelled giving contents and date made in full (day/month/year).  Preserves must be less than 12 months old and must have new twist tops/lids or cellophane covers.  If using a cellophane cover a wax disc must be used, but this is not necessary with a twist top/lid.  Preserves containing vinegar must have a twist top/lid only and be at least two months old for showing.  Please resist the temptation to open your jars in advance of the show.  The judge reserves the right not to test any jar which has been opened before judging.

Class 42: SWISS ROLL

3 medium free range eggs
75g caster sugar, plus extra for dusting
75g plain flour, sieved
For the filling: 6 tbsp warmed jam or lemon curd

This recipe has been provided by the Cookery Judges and is taken from Cakes and Biscuits – Best Kept Secrets of the WI by Jill Brand.

Makes: 8 – 12 slices Preparation: 15 minutes Cook: 12 – 20 minutes

Preheat the oven to 200ºC/fan oven 180ºC/gas mark 6. Grease and base-line a 33 cm x 23 cm Swiss roll tin. Whisk the eggs and sugar together in a deep mixing bowl until the mixture is thick enough to retain a trail left by the whisk. Fold in the flour and spoon into the prepared tin. Bake for 12 – 20 minutes until golden and springy to touch.
Turn out the sponge onto a sheet of baking parchment dusted with caster sugar. Remove the lining paper, trim the sponge edges and spread with warmed jam or lemon curd. Roll up the sponge firmly, using the baking parchment. Dredge with caster sugar and cool on a wire rack.

Class 43: Alma Rae’s Fruit Cake (from her mother Iris Rees’ recipe)

450g mixed dried fruit (soaked overnight in 2 pints cold tea)
450g self-raising flour
225g soft brown sugar
2 eggs
170g butter, melted
4 teaspoons mixed spice plus extra cinnamon if desired

Soak the mixed dried fruit overnight.
Put melted butter, eggs and sugar in a bowl and mix together. Add flour and mix in. Strain off the fruit and add to the mix. Add spice to taste.
Once combined pour into an 8inch round cake tin.
Place in the oven and bake at 350ºF/180ºC for about one hour or a little longer if necessary. Cool in tin and turn out when cold.


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