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The Hodder Valley Show

 Saturday 11th September 2021

at Langden Holme Farm, Dunsop Bridge BB7 3AU

By Kind Permission of The Duchy of Lancaster and The Carr Family

President : Mr Edward Parkinson


Recipes (To be used for relevant classes)

CBP 1 Fruit Cake -Not Iced 

8oz (250G) Butter 8oz (250g) Sultanas
8oz (250g) Soft Brown Sugar 4oz (100g) Cherries
5 Eggs 4oz (100g) Raisins
8oz (250g)Plain Flour 2oz (50g) Ground Almonds
1lb (500g) Currants

Fruit may be soaked. Cream butter and sugar. Add beaten eggs alternatively with flour. Add fruit. Bake at 150 ˚C for 3 hours.

CBP 6 4 Ginger Biscuits

(4 oz)100g Margarine
(4oz)100g Caster Sugar
(4oz)100g Syrup
2 rounded teaspoons ground ginger.
1 level teaspoon bicarbonate of Soda

1. Cream all the above ingredients together .
2. Add (8oz) 200g Self Raising flour to form a soft dough.
3. Shape into balls and place on a lightly greased tray or non- stick paper
4. Bake at 150˚ C and watch carefully!!

CBP 8 A Pineapple Loaf 

8oz Margarine
12oz Granulated Sugar
1 Can Crushed Pineapple including juice -Available in Booths
1.5 lbs Mixed Fruit
4 beaten eggs
1lb Self-raising Flour

Melt sugar and margarine. Allow to cool. Add beaten eggs, self -raising flour and fruit. Bake in two 2lb loaf tins and bake in a slow oven (140 C) for 1.5 hours. Test with a skewer. Makes 2 cakes.

CBP 10 Lemon Drizzle Cake 

4oz (100g) Soft Marg
4tbsp Milk
6 oz (150g) SR Flour Sieved
2 Eggs - whisked
1tsp Baking Powder
1 Grated Lemon Rind
6oz (150g)Sugar

Place all ingredients in a large bowl and beat with electric mixer for 2/3 minutes – until pale in colour. Place in a 2lb Loaf Tin. Bake at 180ºC for 30-40 minutes.(Cont’d.) 46 Topping – Juice of one lemon and 4oz sugar. Mix together and pour over cake when removed from the oven. Leave cake in tin until cold.

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