Upton St. Leonards Show

100. VICTORIA SPONGE
INGREDIENTS
150g each of self-raising flour (sieved), caster sugar and baking spread. 3 large eggs.
Jam to sandwich and caster sugar to sprinkle.
METHOD
Heat the oven to 160°C/320°F/Gas3.  Cream the baking spread and sugar together until light and fluffy and gradually beat in the eggs.  Fold in the flour.  Place the mixture in 2 greased and lined 18cm sandwich tins.  Bake for 35-45 minutes.  When cool, sandwich together with jam and dust top with caster sugar.
 
101.  WELSH CAKES
INGREDIENTS
230g self-raising flour, ½ teaspoon mixed spice, 70g currants, 110g butter, 70g caster sugar, 1 beaten egg, 1-2 tbsp milk
METHOD
Mix flour, mixed spice and sugar, stir to combine. Rub in the butter until it resembles breadcrumbs. Add the currants. Add the egg and milk and mix together. Tip the dough onto a lightly floured surface and gently knead to bring it all together. Heat a flat griddle pan over a low/medium heat. Roll the dough to 5mm thick and cut into rounds with a 7cm cutter. (makes 12-15 cakes). Lightly grease the griddle pan and cook the cakes in batches for 3-5 minutes each side or until golden brown in colour. Place the cooked Welsh cakes on a wire rack to cool and dust with a little caster sugar. Show your best 6 Welsh cakes.
 
102.  RICH CHOCOLATE CAKE
INGREDIENTS
140g crème fraiche, 130g butter, 230g soft light brown sugar, 2 drops vanilla extract, 4 eggs, 180g plain flour, pinch of salt, 40g cocoa powder, 10g baking powder
CHOCOLATE FROSTING
80g good dark chocolate (at least 64% cocoa solids), 130g butter, 2 drops vanilla extract, 250g icing sugar
METHOD
Pre-heat oven to 180°C/Gas mark 4. Oil 2 x 20cm loose bottom sandwich tins and line bottom with baking paper. Put all the sponge ingredients in a large bowl and beat well for 2-3 minutes with an electric mixer or 3-4 minutes by hand until everything is combined. Put the mixture into the prepared tins and level tops. Bake for 25-30 minutes or until the cakes are well risen and coming away from the sides of the tins. Remove the cakes from the oven and leave to cool for about 5 minutes. Remove the cakes from the tins and cool on a wire rack. To make the frosting, melt the chocolate in a heatproof bowl over a pan of simmering water. (Make sure the bowl does not touch the water) Remove the bowl when chocolate has melted and leave to cool slightly. Put the butter, vanilla and icing sugar in a bowl and whisk together until light and fluffy. Add the chocolate and beat until combined. Once the cakes are cold, sandwich together with some of the frosting. Spread the rest of the frosting on top of the cake.
 

105.  PARMESAN AND SEED CRACKERS
INGREDIENTS
220g plain flour, 80g parmesan cheese, 1 tsp salt, 1 tsp vegetable bouillon powder (or an extra ½ tsp salt), very small pinch cayenne pepper, 80g unsalted butter – chilled and cubed.
To coat - 3 tbsp sesame seeds, 3 tbsp poppy seeds, 1 beaten egg
METHOD
Line a couple of baking sheets with greaseproof paper. Put flour, cheese, 1tsp salt, bouillon powder, cayenne pepper and butter in a food processor and pulse until the mixture resembles crumbs. Add 50ml water and pulse until the mixture comes together into a dough. Transfer dough to a lightly floured surface. Roll into a log about 4cm in diameter, wrap in clingfilm, and refrigerate for 10 minutes. Remove dough from fridge and unwrap. To coat the crackers, sprinkle the sesame and poppy seeds over a clean tray. Brush the log with egg and roll in the mixed seeds until well coated. Wrap the log in clingfilm again and chilled for another 30 minutes. Pre-heat the oven 150C/Gas Mark 2. Remove dough from fridge and unwrap. Cut into discs about 4mm thick. Arrange on prepared trays, allowing space for spreading. Bake for about 25minutes or until pale gold. Remove from oven and cool. Show your best 6 crackers.
 
106.  MADEIRA CAKE
INGREDIENTS
150g/6oz butter, 150g/6oz caster sugar, 3 large eggs, 150g/6oz self-raising flour, 75g/3oz plain flour, 1 lemon (juice and finely grated rind)
METHOD
Pre-heat oven to 325°F/160°C/Gas Mark 3. Grease and line 7” square or 8” round cake tin and grease lining paper. Cream butter and sugar until light and fluffy. Beat in the eggs a little at a time. Sift flours together and fold into creamed mixture with a metal spoon, followed by grated lemon rind and juice. Turn into prepared tin, and level top. Bake until well risen, firm to the touch and golden brown.
 
111. GINGER BISCUITS
INGREDIENTS
50g butter, 50g light brown muscovado sugar, 50g demerara sugar, 75g crystallised ginger finely chopped, 1 tbs golden syrup, 175g self-raising flour, 1 tbs ground ginger, 1 tsp bicarbonate of soda, I beaten egg
METHOD
Heat oven to 160°C/Gas mark 3. Line 2 baking trays with baking parchment. Place the butter and syrup in a saucepan. Heat gently, stirring until melted. Place the flour, ground ginger, chopped ginger, bicarbonate of soda and sugars in a mixing bowl. Mix well then stir in the melted ingredients. Add the egg and bring together to form a dough. Divide into 16 equal pieces and roll into small balls. Place on the baking trays and slightly flatten to about 1cm thick. Bake for about 25 minutes, or until golden and firm round the edges. Leave to firm up on the baking trays for a few minutes, then transfer to a wire rack to cool completely. Show your best 6 biscuits
 
112. & 113. FRUIT SCONES
INGREDIENTS
325g self-raising flour, 1tsp baking powder, ¼ tsp salt, 75g cubed butter, 75g caster sugar, 75g mixed dried fruit, 125ml milk, 1 egg
METHOD
Heat oven to 220°C/Gas mark 7. Sift together self-raising flour, baking powder and salt into a large mixing bowl. Rub the cubed butter into the flour mixture until it resembles breadcrumbs. Stir in the sugar and dried fruit into the flour mixture and make a well in the centre. Beat together milk and egg. Stir all but 1tbs of milk into the dried mixture. Bring together to form a sticky dough. Knead lightly on a floured surface. Roll out to 2cm thickness. Using a 6.5cm fluted cutter, stamp out 8 rounds. Brush tops with reserved milk mixture and bake for 10-12 minutes until the scones are golden and well risen. Show your best 6 scones

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