Classes 66-77 to be on a plate and covered in a clear bag or cling film.
Class 78 to be displayed in a clear bag.
NO NUTS PLEASE. All non-nut diets welcome; please include a note next to entry, to let us know the diet you have baked for.
| 66 | Savoury flan | accompanied by ingredient list |
| 67 | Cheese straws | 4 |
| 68 | Savoury scones | 4 |
| 69 | Sweet scones, plain | 4 |
| 70 | Crushed pineapple cake | Follow recipe here |
| 71 | Biscuits | 4 |
| 72 | Cookies | 4 |
| 73 | A cake, or cakes, for a special diet | Must be accompanied by recipe |
| 74 | Victoria sandwich | Cooked in 18cm (7in) tins |
| 75 | Shortbread (a round or 5 fingers) | Not more than 20cm (8in) |
| 76 | Fruit pie (pastry top and bottom) | |
| 77 | Chocolate brownies | 4 |
| 78 | Loaf of bread (see note above) | Any type, machine or hand-made (label to state which) |
Preserves
All preserves to be in plain glass jars with new metal lid or cellophane tops, labelled and dated – no proprietary name to be showing. Fill jar to the very top before sealing (see Tip 1 below).
Class 83: Cover curd with wax disc and seal with cellophane (no screw tops)
See our tips below to help with your jam making!
| 79 | Jam – raspberry | approx 454g (1lb) |
| 80 | Jam – blackcurrant | |
| 81 | Jam – any other variety | |
| 82 | Marmalade – any variety | |
| 83 | Fruit curd (see note above) | approx 227g (½lb) or 454g (1lb) |
| 84 | Fruit jelly – any variety | |
| 85 | Chutney or pickle – any variety |
HOW TO MAKE GREAT JAM
TIP 1 : Oxygen brings contamination. Do not re-use lids and be sure to seal your jars immediately. Fill jars close to the brim, because as it cools down the jam retracts, which is what pulls the lid in and creates the seal.
TIP 2: think about the sugar content and acidity of your fruit. Also climactic conditions: wet strawberries will need to be cooked for longer to get them to the state where they are going to gel.
TIP 3: If you want to use less sugar, you do need to use pectin. It’s a natural product, but you could also use pectin-rich fruits, such as apple or lemon. Marry up low-pectin and high-pectin fruits; blackberry and apple, or strawberry and gooseberry.