Honey Flapjack (Junior Class CC)
Ingredients:
150g (6 oz) butter or margarine
75g (3 oz) Demerara sugar
3 × 15ml spoons (3 tbsp) honey
185g (7½ oz) Porridge oats
40g (1½ oz) plain flour
Method:
Melt fat, sugar, and honey over a low heat, stirring until dissolved. Remove from heat
Mix in porridge oats and flour. Press into a well greased 20.5cm (8 in) shallow square tin.
Bake for 15 to 20 minutes at 180°C, 350°F, Gas Mark 4 until golden brown.
Mark into 10 bars. Leave to cool before removing from tin.
Choose the best 4 bars to enter in the show.
Honey Fruit Cake (1st Prize in class V to receive the Jubilee Rose Bowl)
Ingredients:
8 oz SR Flour
4 oz Sultanas
4 oz Butter
2 oz Peel
8 oz Honey
4 oz Currants
2 Eggs, size 3
Pinch of nutmeg and salt
3 tablespoons Milk
Method:
Cream butter and honey together, beat eggs well and add alternately with sifted flour and salt.
Add fruit, peel, etc. Beat well and lightly.
Bake in a well buttered 7" round (or thereabouts) tin, for 2 to 3 hours in a moderate oven.
Honey Cake (alternative version) Class W
Ingredients:
170g/6oz Clear Honey
140g/5 oz Butter
85g/3oz Light Muscovado Sugar
2 Eggs (beaten)
200g/7oz Self Raising Flour (sieved)
1 tablespoon water
Method:
1: Preheat oven to 180C/350F/Gas 3 and butter and line the bottom of a 7in/18cm cake tin.
2: Measure honey, butter and sugar into a large pan. Add a tablespoon of water and heat gently until melted.
3: Remove from the heat and mix in the eggs and flour.
4: Spoon into the cake tin and bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.