Winning Tips

For the Baking Section

• Potato Scones
  Warm cooked potatoes make a lighter scone.

• Cheese Scones
  Brush tops with milk and sprinkle with remaining cheese. A mature cheese gives a better flavour.

• Banana Loaf
  No dried fruit should be used in recipe.

• Unfilled Meringues
  Egg whites will whip better if eggs are at room temperature.

• Pancakes
  Ensure good skin by not overgreasing girdle.

• Victoria Sponge Sandwich
  Traditional filling is Raspberry Jam, evenly spread. To get both halves the same thickness, it’s a good idea to weigh mixture into tins.

• Gingerbread (Plain)
  Gingerbread benefits from being made a few days beforehand.

• Empire Biscuits
  Use plain cutter rather than fluted one and all should be of a similar size.

• Clootie Dumpling
  Care should be taken when removing clootie to protect skin from being ‘torn’.

• Cup Cakes
  Texture should be even, light and springy and baked in cake cases rather than just bun tins.

• Tray Bake
  Should be cut into equal sized fingers (not squares or rounds).

• Shortcrust Apple Tart
  Use cold apples for filling.

• Pot of Jelly/ Pot of Strawberry Jam
  Make sure pots are well filled and sealed properly.

• Pot of Marmalade
  Peel should be cut into fine shreds with no pith left on.

• Mixed Fruit Smoothie
  Should be well blended.

• Pot of Chutney
  Mature flavour is improved by being made two or three months in advance.

• Macaroon Bars
  Ensure potato is mashed through a fine sieve.

• Lemon Curd
  Consistency should be spreadable, not too runny.

• Leek and Potato Soup
  Should be able to be poured out of flask showing a good consistency.