Open Cookery Classes 2024
Preserve Classes
Exhibits will be judged to agreed national standards for skill, technique and finish as well
as for presentation. All jams, jellies and marmalades to be sealed plain plastic lined twist
top without a wax disc or a clear cellophane cover with a wax disc. Curds must be sealed
with a wax disc and clear cellophane cover. Pickles and Chutneys should be at least two
months old and should be covered with a plain plastic lined twist top. All preserves must
be in plain, unmarked jars and clearly labelled with the contents and date only.
96 Chutney x1 Jar
97 Marmalade x 1 Jar
98 Jam from fruits x1 Jar
99 Any other preserve x1 Jar
Baking Classes
Exhibits will be judged to agreed national standards for skill, technique and presentation.
No items of fish or fresh cream or any liquids which may spill may be included. All
exhibits must be displayed on non-breakable plates / boards and covered with cling-film
100 Loaf of Bread x1
101 Loaf of speciality bread (E.G. Sourdough,
Gluten Free etc x1
102 Pasty Pinwheel or Straw (Any Flavour)
103 Sausage Rolls x3
104 Savoury Flan/quiche x1
105 Apple pie (pastry top and bottom) x1
106 Fruit Cake x1
107 Victoria Sponge (click for recipe) x1
108 Lemon Drizzle Cake (Click for recipe) x1
109 Vegetable Cake or Loaf x1
110 A Round of Shortbread x1
111 Muffins (of your choice) x3 Pieces
112 No bake traybake (of your choice) x3 Pieces
© 2024 The Ducklington and Hardwick Produce Association