DIVISION E: COOKERY

Judging Requirements and Advice for Cookery Classes
1 BREAD: Well risen, evenly baked, no cracks; internal texture light and even;
wholemeal less well risen and closer in texture than white.
Cooked in oven except class 105.
2 SCONES: Even in size, shape and texture, almost as tall as round; texture firm and
spongy. Sweet Scones: use fluted cutter. Savoury Scones: use straight-sided cutter.
3 VICTORIA SANDWICH: Fill with raspberry jam and sprinkle top lightly with
caster sugar. Top to be free from cooling tray marks and without bubbles.
Texture: fine/evenly risen. Use 7” or 8” round tins.
4 Do NOT use cake or bread mixes.
5 PRESERVES: You must use a clear jar without a trademark on it OR the lid.
Use new plastic lined twist top lids for the Show – plain white, gold or gingham blue or
red lids are suitable.
Do not use lids that have a broken safety seal, have previously been marked or show signs of
damage. No wax disc is required under the lid.
Fill to the brim and neatly attach a stick-on label on the side of the jar, showing the contents,
with a warning if hot/spicy, and the date made (day/month/year).
JAMS, JELLIES & MARMALADES: Use a twist top lid as detailed above OR a wax disc and
cellophane cover. Should be less than 12 months old.
CHUTNEYS & PICKLES: Use a twist top lid ONLY as detailed above. Give a warning
if hot/spicy. Make at least 2 months before the Show but should be less than 12 months old.
CURDS: Must use wax circle and cellophane. Should be less than 4 weeks old.
HONEY: Should be shown in a 1lb squat honey jar with traditional gold metal screw top lid.
Label should show the date harvested.
DRINKS AND OILS Use new bottles and seals.
6 Use either Metric or Imperial measures given. Do not mix the two in one recipe.
7 Unless otherwise stated, a paper plate is provided for display.

The Musson Cup: given for most points awarded for baking – Classes 102 -119
The Cuthbert Cup: given for most points awarded for Preserves – Classes 120 – 132
The Maria Eppel Trophy: awarded for “Best in Show Baking” for Classes 102-118

Please click on entries below for full requirement details.