In the Kitchen
- The “Three Tuns Cup” – awarded to the exhibitor gaining the most points in the Biddenham Kitchen classes.
Biddenham Corks and Caps
- The “Bedfordshire Amateur Wine Makers Circle Cup” – awarded for the best exhibit
42. A bottle of wine
43. A bottle of homemade cider
44. A bottle of homemade cordial
Biddenham Preserves
- The “Honourable Romola Russell Bowl” – awarded for the best entry in Class 46 (pickles or chutney)
- The “Misses Howard Cup” – awarded for the best entry in Class 49 (lemon or lime curd)
45. A jar of marmalade
46. A jar of pickles or chutney
47. A jar of jam, made from soft fruit or stoned fruit
48. A jar of fruit jelly
49. A jar of lemon or lime curd
Biddenham Baker and Cake Maker
- The “BWX Cup” – awarded to the gentleman with the most points
50. Six Profiteroles
51. A Fruit Loaf
52. Kartoffelbrot (Potato Bread)
- 375g/13oz potatoes (preferably Maris Piper), peeled and cut into even chunks (300g/10½oz peeled weight)
- 1 tsp dried fast-action yeast
- 1 tsp caster sugar
- 1 tbsp sunflower oil, plus extra for greasing
- 1 tsp fine sea salt
- 300g/10½oz strong white flour, plus extra for kneading
- (or 100g/3½oz strong wholemeal flour and 200g/7oz strong white flour)
- 1 tsp onion seeds
