YOUNG PEOPLE’S SECTION

Secondary School Aged Children (11 years – 17 years*)

92. Something you have made at secondary school (enter anything that you have made but not exhibited at our show before).

93. A piece of artwork inspired by Kandinsky.

94. A Magazine Collage.

95. A Photo – Creative Fun! Take your original image & be digitally creative & have some fun with it – in any way you like. (maximum size 180mm x 130mm).

96. Cookery – Chocolate Sandwich Biscuits (3 on a plate, recipe below)

* Children in transition between primary and secondary school may choose which section to enter.

Important notice to all children aged 17 and under – why not enter some of the adult classes 0 – 86. The Marjorie Smart Trophy could be yours!

Recipes

Chocolate Sandwich Biscuits (Young People only) Makes 18 - 20

Buttercream Filling

225g Self raising flour

3 Tbsp. cocoa powder sieved

110g butter or margarine

5 Tbsp. milk

100g butter or margarine

220g icing sugar

4 tsp hot water

2 Tbsp. cocoa powder sieved

110g caster sugar & extra for sprinkling

Method

1. Preheat oven to 190°C/170°C fan/gas mark 5 and grease 2 baking trays.

2. Sift the flour and cocoa into a bowl and rub in the butter/margarine, mix in the sugar. 3. Add the milk, mix in well. Bring together with your hands and knead lightly on a floured surface. 4. Divide the dough in half. Roll into a rectangle approximately 30 cm x 20.5 cm. Cut the dough into strips 3 cm wide 7 cm long. Repeat with the remaining dough. 5. Place on the baking trays, mark top with a fork, sprinkle with caster sugar and bake for 8 to 10 minutes. 6. Remove from baking tray and cool on a wire rack. Sandwich two together with the chocolate buttercream.

Chocolate Buttercream filling

Beat butter until soft, gradually beat in icing sugar water, and cocoa powder.

Coffee & Walnut Cake

 1 Tbsp. instant coffee

 1 Tbsp. hot water

 175g self-raising flour

 1 ½ level tsp baking powder

 175g caster sugar

 175g soft margarine or butter

 3 large eggs, beaten

 75g walnuts, finely chopped

Method

Recipes

Buttercream & Decoration

100g butter or margarine

220g icing sugar, sieved

4 tsp hot water

Dissolve 2 tsp instant coffee granules in the hot water

Walnut halves for decoration

1.Preheat the oven to fan 160°C/180°C, gas 4. 2. Grease and line the base of 2×18 cm (7 inch) sandwich tins with baking parchment. 3.Dissolve coffee in the hot water, cool. 4 Sift the flour and baking powder into a large bowl, add remaining ingredients and whisk together, using an electric whisk, until all the ingredients are thoroughly blended. 5.Turn into prepared tins and level the surface. 6. Bake for 25 to 30 minutes until well risen, golden and firm to the touch. 7. Allow to cool in tins for five minutes, then turn out and cool fully on a wire rack. 8. Sandwich together with coffee buttercream, and decorate the top with buttercream and walnut halves.

Cheese Scones

175g Self raising flour

Pinch of salt & pepper

½ tsp mustard powder

25g butter or margarine

Method

75g cheese, grated

1 egg

3 Tbsp. milk

1.Preheat the oven to fan 200°C/220°C, gas 7 and grease a baking tray. 2. Mix flour and seasonings and rub in fat. Stir in cheese, reserving a little for the top. 3. Mix to a soft dough with the egg and milk, reserving a little for glazing. 4. Roll out a round 2.5 cm in thickness and cut into six triangles, place on the baking tray and brush with milk and egg and sprinkle with cheese. Bake for 10 to 15 minutes until golden brown.

Lemon Victoria Sponge

175g margarine

175g caster sugar

3 eggs

175g self-raising flour, sieved

1 unwaxed lemon

For The Filling

90ml of lemon curd

1. Preheat the oven to fan 160°C/180°C, gas 4 and grease and base line two 18cm sandwich tins. 2. Cream the margarine and sugar together until light in colour and fluffy. Beat in the eggs. Stir in the grated zest and juice of an unwaxed lemon. 3. Gently fold the flour into the mixture, divide the mixture equally between the tins, smooth the tops. 4.Bake for 20 to 30 minutes until they are golden brown and springy to the touch 5. Leave the cakes to stand in tins for five minutes before placing them on a wire rack to cool, completely. 6. When cold, sandwich the 2 halves together with lemon curd. Dust, the top of the cake with caster sugar.

General Hints For Exhibitors

Always read the Schedule rules and note the timetable. Allow sufficient time for staging exhibits.

In the Preserves classes, all entries should be labelled naming the contents. All entries in these classes must have been made within one year of the date of the exhibition.

All fruits should be displayed with stalks intact and should have been carefully handled so the natural “bloom” is retained.

In the vegetable section judges always look for good condition, size and uniformity; and in some cases colour, e.g. Beetroot, Carrots and Red Cabbage.

Ideal sizes when exhibiting the following: -

Culinary Apples - No size limit, as large as possible.

Dessert Apples - skin in natural condition.

Potatoes - 200-250g each. Shallow eyes, good shape, clean skins.

Beetroot - No larger than a tennis ball.

Tomatoes – 40 - 80mm dia. with calyx intact.

Onions dressed – stalks trimmed, folded over and tied with string.

The judges will be judging from the RHS Handbook. The GGA has a copy of this handbook available for perusal.