Recipes 2018

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The Hodder Valley Show
Saturday 14th September 2019


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By Kind Permission of The Knowlmere Estate and Mr & Mrs M Pinder

President: Mr John Barber

Recipes (To be used for relevant classes)

Class 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.

Class CBP 6            Ginger Biscuits   (makes approx. 12-14)

(4 oz)100g  Margarine

(4oz)100g  Caster Sugar                   

(4oz)100g  Syrup

2 rounded teaspoons ground ginger.

1 level teaspoon bicarbonate of Soda


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

Class 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.

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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