Recipes

Use these recipes if you are entering classes 35 or 38.
Click on the title of each recipe if you would like to download it as a pdf.

Classic Victoria Sandwich (class 35)
2 medium eggs
100g (4oz) self-raising flour (sieved)
100g (4oz) caster sugar
100g (4oz) butter or margarine
Jam to fill 2 x 7” / 13cm round baking tins
Note: for 8” tins, change amounts to 3 eggs and 6oz each of flour, sugar and butter.

  1. Preheat the oven to 180⁰C (fan 160⁰C, gas mark 4) and grease and line baking tins.
  2. Cream the butter and sugar together until light and fluffy. In a separate bowl, beat the eggs well. Gradually add the beaten eggs to the creamed butter and sugar – 1/3 of the egg mixture at a time, alternating with 1 tbsp of the sieved flour to prevent the mixture from curdling.
  3. Cut and fold in the remainder of the flour. The mixture should be of a soft dropping consistency. If it is too dry add a little milk or water to achieve the required consistency.
  4. Divide mixture equally between the two tins. Bake for 20-25 minutes or until golden, risen and lightly springing back to the touch. Remove from the oven and, once cooled, sandwich together with jam.

Cheese Scones (class 38)
225g self-raising flour
55g butter
Pinch of salt
1 tsp baking powder
½ tsp dry mustard powder
110g mature cheddar cheese (grated and divided into 2)
150ml milk

  1. Preheat oven to 200 C/Gas 7 and lightly grease a baking sheet.
  2. Mix flour, salt, baking powder and mustard together in a bowl.
  3. Rub in butter.
  4. Stir in cheese, then milk to get a soft dough.
  5. Turn onto a floured surface and knead lightly.
  6. Pat to 2cm thick, cut out 6 using a 7.5 cm or 3″ cutter.
  7. Place onto the baking sheet and sprinkle remaining 55g cheese onto top of scones.
  8. Bake on a high shelf for 15-20 minutes.

Display only the best 5 of your 6 scones.