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Below are the set recipes for the Flower and Produce Show, 2023
CLASS 24 Set recipe
Date and Walnut Loaf Cake
180g dates chopped 200g self raising flour
250mls water 1 egg beaten
125g butter 1 teasp vanilla extract
100g caster sugar 120g chopped walnuts
1 teasp bicarbonate of soda
Grease and flour loaf tin. (approx. 23x13cm)
In a saucepan over medium heat bring dates and water to the boil, stir in the butter and sugar until melted, remove from the heat and add bicarbonate of soda, leave to cool for 10 minutes.
Blend the flour, beaten egg and vanilla extract into date mixture, add chopped walnuts and pour into loaf tin.
Bake in a preheated oven 160c fan, 180c, gas 4 for 50 to 60 minutes, leave to partly cool in tin before turning out onto cooling rack.
Class 25 Set recipe
Panettone Buns
350g strong plain flour 1 finely grated lemon rind
2 teaspoons (1pkt) dried yeast 50g melted butter
¼ teaspoon salt 1 egg
30g caster sugar 200ml warm milk
150g mixed dried fruit
Beat the egg into the melted butter, add the milk.
Mix all the dry ingredients in a bowl add grated lemon rind, add liquid to form a soft dough. Knead well for 10 mins, place the dough in a clean lightly greased bowl, cover and leave to prove in a warm place until doubled in size.
When dough is ready turn out onto a floured board and knead. Divide into 12, shape into buns, place on a baking tray and leave to prove again.
Bake 200c. Gas 6 for about 15 minutes
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