As all our members should now have received your copies of the 2022 schedule its a great time to take a look at what you are planning to enter into the show. If you have not received your schedule please let us know or if you are not a member you can view the schedule and the classes online at: https://themrhs.wixsite.com/mrhs/schedule
For those planning on entering any of the domestic classes, our Society President and seasoned professional of the Domestic classes Angela Eggleton has shared some of her top tips for success.
Victoria sponge
Set oven to required temp - check tin size - then grease and flour tins.
Measure ingredients carefully and follow the recipe to the letter; your sponge will be successful. Make sure fat and sugar are beaten together thoroughly until light in colour - add eggs one at a time, adding about a tablespoon of flour with each one. Then fold in the rest of the flour carefully, using a metal spoon. Divide the batter equally between the tins, carefully smoothing the top, and bake in the preheated oven. After cooking time expires - check whether cakes are done, and press very lightly with fingers - the sponge should be springy to touch. If not, give it a few more minutes in the oven, then check again. Leave in tins for about 5 minutes then turn out onto a cooling rack which is covered with a clean tea towel, this avoids "rack marks" on the sponges. Once cooled, sandwich sponges together using raspberry jam and sprinkle top with caster sugar.
Fruit cake - again check the tin size. Line tin with greaseproof paper and a band of brown paper/newspaper can be tied around the outside to prevent the sides "catching" ie "slightly burnt". To make sure fruit does not sink, do not make the mixture too soft - it needs "body" to hold fruit. To test whether the cake is baked, spike the centre with a slim knitting needle - if it comes out clean it is done. If it is at all sticky, return the cake to the oven then test again after a few more minutes. Leave the cake to cool for about 30 minutes before removing it from the tin. Once cooled, keep in an airtight tin.
Cherry cake
Cut glace cherries in half - rinse to remove syrup then dry very carefully and coat lightly with flour - this should help prevent cherries from sinking during baking. Also, make sure the batter is not too soft so it can support the cherries. Smooth top of the mixture, bake, then test as for fruit cake with a knitting needle.
Shortbread
A good buttery flavour is needed. Check the schedule to see whether a round needs to be marked into sections - if so, do this before baking, making sure they are defined but not cut right through. Prick all over with a fork - bake - then dredge with caster sugar immediately it comes out of the oven.
Jam
Should be presented in plain glass jars, usually 1lb size, unless otherwise stated in the schedule. No trade names on jars or tops. Sterilise jars in the oven. Jars should be well filled nearly to the top, with a wax disc, wax side down, and a cellophane cover secured with a rubber band. If using a metal lid no wax disc is needed. A sugar thermometer can be useful to measure when the setting point is reached (220f or 104c). Always cook fruit thoroughly before adding sugar. Once sugar is dissolved bring the mixture to a rolling boil. After about 15 minutes, test for setting by placing a small amount of jam on a cold saucer, leave to cool slightly then gently run a finger over the surface to see if it wrinkles. If it does, then the jam is ready to pour into hot, sterile jars. Then label with the type of jam and date when made.
Marmalade
The same method as for jam but make sure shreds of peel are thoroughly cooked BEFORE adding sugar or they will never soften. Pour into hot, sterile jars, seal, date and label.
Lemon curd
Home made lemon curd is such a treat and well worth making. Cook all ingredients in a basin over a saucepan of hot water, stirring all the time. This is to prevent the mixture from overheating and curdling and ending up scrambled! Once the mixture coats the back of a wooden spoon pour into hot sterile jars and cover with a wax disc and cellophane as for jam. The mixture can be put through a sieve before potting to remove any small pieces of peel. Label and date as for jam.
Chutneys and pickles
Any chutneys and pickles should be made at least three months before the Show to allow for the flavour to mature. Label and date as for jam. Metal lids for chutneys should be coated inside - no metal should come into contact with the mixture.
The same rules apply to pickled onions, the only exception to the 3 month rule being pickled cabbage which would lose its crispness. Probably best made 3 - 4 weeks before Show.
Hope these hints prove helpful and have given some idea as to what judges are looking for.
So have a go - support your local Show!
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