Class Index
All food in classes 110-112 &, 122 to 133 should be presented on a plate and MUST be covered in cling film or a see-through bag.
DOMES MUST NOT BE USED
110) 6 CHOCOLATE BROWNIES
112) DESSERT ready to serve
113) 1 jar of CHUTNEY
114) 1 jar of PICKLES
115) 1 jar of STRAWBERRY JAM
116) 1 jar of RASPBERRY JAM
117) 1 jar of BLACKCURRANT JAM
118) 1 jar of JAM (other kinds)
119) 1 jar of MARMALADE
120) 1 jar of FRUIT JELLY
121) 1 jar of LEMON CURD
122) 1 QUICHE or SAVOURY FLAN
123) 6 SCONES (Sweet or savoury)
124) 4 SMALL assorted fancy cakes
125) DATE & WALNUT loaf
126) Traditional SHORTBREAD
127) Standard FRUIT CAKE made to the following recipe in 7” round tin
8oz self-raising flour, 2 eggs, pinch of salt
4oz sugar, 4oz currants, milk to mix
4oz margarine, 4oz sultanas
128) VICTORIA JAM SANDWICH cooked in two 7” round tin(s)
6oz margarine, pinch of salt, jam
6oz castor sugar, 3 eggs
6oz self-raising flour, about 5 tablespoons milk
129) Any other CAKE baked in a 2lb tin
130) LOAF of home-made BREAD (white or brown) – hand made
131) LOAF of home-made BREAD (white or brown) – using bread maker
132) Any FANCY BREAD
133) Any COOKED FOOD exhibit not classified in this section
134) 6 EGGS from own hens (arranged on a plate with straw, sawdust or hay)
135) A BOTTLE OF ANY SPIRIT BASED LIQUEUR. Name of liqueur to be stated on the bottle.