~Section K - Cooking ~

Stewards: Mrs Holly Franke, Phone 0427 294 043 

ALL ENTRIES CLOSE MONDAY 4th November 2019

PLEASE NOTE: All Exhibits must be delivered on Show Day by 8.30am.  No Exhibits will be accepted after this time.

  • Plates for exhibits will be available free of cost on request from the Stewards.
  • The Society will supply paper plates and clear plastic covers for all Exhibits.
  • Light Fruit Cakes need to have cherries included in fruit.
  • Cakes must not be filled, iced, etc., unless stated.
  • Scones should be free of flour on the base and cut with straight sides.
  • Packet Mixtures not permitted.
  • Lamingtons should be made with a butter cake recipe.
  • Decorated Cake judged on decorations only and presented on a board/tray.
  • Avoid marks of wire cake coolers and papers used for lining tins.
  • Remove patty pan papers before judging.
  • Use correct tin sizes.
  • Cooking can be frozen ahead of time but must be submitted thawed.

Points for Section Trophy: 1st - three points; 2nd - two points

Trophies:
Mondy & Co. Trophy: Most Points Classes 1-15
Mrs. R. Knapp Trophy: Most Points Classes 16 - 31
V. Roberts / J. Corker Trophy: Judges’ Choice Best Exhibit

Upper Blackwood Agricultural Show Cake Recipe (Class 30)

Dark Gingerbread

250g butter
250g soft brown sugar
250g black treacle
375g plain flour
2 dessertspoons ground ginger
3 level teaspoons ground cinnamon
2 eggs, beaten
300ml milk
2 level teaspoons bicarb soda

Melt butter, soft brown sugar and treacle in a pan.  Sift flour and spices, stir into melted mixture, together with the eggs.  Warm the milk to blood heat and pour it into the bicarb soda.  Stir and add to the cake mixture.  Stir well.  Pour into 20cm square tin prepared either with baking paper or greased and floured.  Bake in fan forced oven at 150 degrees C for about 1½ hours.

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