IN THE KITCHEN
The “Three Tuns Cup” – awarded to the exhibitor gaining the most points in the Biddenham Kitchen classes.
The “Honourable Romola Russell Cup” – awarded for the best pickle or chutney
The “Misses Howard Cup” – awarded for the best lemon or lime curd
The “BWX Cup” – awarded for the most points by a Gentleman baker
- A jar of lemon or lime curd.
- A jar of sweet preserve – jam, jelly, marmalade.
- A jar of savoury preserve – pickle or chutney.
Biddenham Baker and Cake Maker
- A Yorkshire Parkin
Ingredients : 200g butter, 1 large egg, 4 tbsp milk, 200g golden syrup, 85g treacle, 85g soft brown sugar, 100g medium oatmeal, 250g self-rising flour, 1 tbsp ground ginger
(i) Grease a 22cm square cake tin and line with baking parchment;
(ii) Gently melt butter, syrup, treacle and sugar together until sugar has dissolved;
(iii) Remove from heat, (iv) Mix oatmeal, flour and ginger together and stir into the syrup mixture;
(v) Mix the egg and milk together and add to the mixture;
(vi) Pour into the tin and bake for 50-60 mins at 160°C/140°C fan/gas mark 3 until cake feels firm and a little crisp on top;
(vii) Cool in the tin then wrap in more parchment and foil;
(viii) Keep for 3-5 days until it gets softer and stickier before serving.
- A birthday sponge cake
- A wholemeal loaf
Young Biddenham Baker and Cake Maker
Young Biddenham entries have been classified by school year. Please note you should enter the class which corresponds to the school year you have just finished.
The “Biddenham Show Young Biddenham Cook Cup” for the best cookery exhibit by a child aged 16 years or under
Years 1 – 4
- Three decorated cookies.
Years 5 to 7
- Four cup cakes decorated as flowers.
Years 8 – 11
- One pizza decorated as a face.