Hodder Valley Show

Saturday 9th September 2023

DUCKMIRE FARM,CHAPEL STREET, SLAIDBURN BB7 3ES

By Kind Permission of The Slaidburn Estate

and Mr & Mrs T Robinson

President  : Mr John Cowking BEM

 

Recipes (To be used for relevant classes)

CBP 1 Baked Bean Tin Mini Fruit Cake – Makes 6 – Only one to be entered.

175g  plain Flour

½ tsp ground mixed spice

½ tsp ground nutmeg

150g butter or margarine

150g soft brown sugar

1 grated lemon rind

1 tbsp black treacle

3 large eggs

500g dried mixed fruit

50g glace cherries

40g ground almonds

50g chopped almonds

Cream butter, sugar and lemon rind, add the treacle.  Add the eggs alternatively with the flour and spices.  Fold in fruit and remaining ingredients. 

Grease and double line side and base of six small baked bean tins(200g) with greaseproof paper  leaving  2cms above tin.

Pre-heat oven to 180C/350F/Gas Mark 4.

Bake for 15 minutes at above temperatures and then reduce to 140C/275F/Gas Mark 1 and bake for another hour or until cooked.

CBP 10 Lemon Drizzle Cake 

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

Method
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.

Topping – Juice of one lemon and 4oz granulated sugar. Mix together and pour over cake when removed from the oven. Leave cake in tin until cold.

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