Exhibits to be at the Berry Pomeroy Showground, by 2pm on Saturday 28th July 2018; to be judged on Saturday afternoon.
Security will be on site on Saturday night to ensure the safety of all entries
Exhibitors are responsible for covering entries with cling film or in a clear freezer bag
All entries should be presented on white paper plates
The information that you provide when making your class entries will be used to produce the show day catalogue. Please take care
with your entry information to ensure the details are complete, correct and use upper and lower case characters as appropriate
to ensure your entries are accurately displayed in the show day catalogue.
Recipe: 6 oz(175g) caster sugar; 6 oz (175g) margarine; 5oz (150g) self raising flour; 3 eggs; 1 oz (25g) cocoa; 3oz (85g) plain chocolate
Method: Melt chocolate in a basin over hot water. Cream together margarine and sugar until light and…
Recipe: 4 oz (110g) butter or margarine; 4 oz (110g) caster sugar, 2 eggs, 8 oz (225g) self raising flour, 3 tbsp milk, vanilla essence, 6oz (175g) sultanas. Set oven to 160-180° C / 350° F / Gas Mark 4
Method: Cream butter…