Food & Drink

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.