Presented by the Farnhams & Hedgerley Horticultural society
Village Show 2019
Recipes
 

 

 

 

FRENCH APPLE FLAN - CLASS 53

 

Ingredients

Sweet Pastry:


200g Plain Flour

Pinch Salt

50g Lard, or Vegetable Fat

50g Butter or Hard Margarine

25g Caster Sugar

1 Egg Yolk

1 - 2 tbsp Water


 

Filling:


75g Granulated Sugar

4 tbsp Cider

400g Cooking Apples, such as Bramley

50g Butter

2 Egg Yolks

2 tbsp Double cream

2 Dessert Apples, such as Cox

4 tbsp Apricot Jam, sieved


 

Method

 

1.   First make the pastry by sieving the flour and salt

2.   Blend the 2 fats together and then rub into the flour to form breadcrumbs

3.   Stir in the sugar

4.   Mix the yolk with 1 tbsp water and bind the mixture together. If it is too dry add just enough water to          make a firm dough

5.   Chill for 30 mins

6.   Roll out carefully and line a greased 20 cm flan ring on a baking sheet

7.   Bake blind at Gas 6, 200C for 20 minutes and then cool

8.   For the filling heat the sugar and cider together then add the cooking apples

9.   Gently simmer to a thick pulp, then cool

10. Beat in the margarine and egg yolks

11. Stir in the cream and place the mixture in the flan case

12. Peel the dessert apples and arrange on the top in a cartwheel pattern

13. Brush with melted jam

14. Bake at Gas 4 180C for 10 mins. Brush with remaining jam.




MEN ONLY – RED WINE CAKE - CLASS 63

 

Ingredients

 

For Cake:
300g plain flour sieved
250g unsalted butter at room temperature
250g caster sugar
5 medium eggs
1 level tablespoon baking powder
125ml red wine
2 level teaspoons cinnamon
3 level teaspoons cocoa powder
150g chocolate chips

 

 

 

For Topping:
2 heaped tsp of Apricot jam
40g dark chocolate minimum 70% cocoa
75g unsalted butter at room temperature 
150g icing sugar
¾ tsp of vanilla extract
Grated dark chocolate to finish 
Small amount of milk if mixture is too stiff

 

 

 


METHOD



1.   Preheat the oven to 160 C / Gas 3. Mix all ingredients apart from the chocolate chips into 
      a smooth mixture. Finally, fold in chocolate chips.

2.   Pour the cake mixture into a 24cm loaf tin lined with baking paper or a loaf tin liner and
      bake in the preheated oven for between 60 and 80 minutes. After 60 minutes remove cake
      from oven and insert a skewer. If it comes out clean the cake is cooked: if not return to
      oven until cooked through.

3.   Remove cake from tin and remove baking paper, allow to cool on a wire rack

4.   Once cooled, spread top of cake with apricot jam

5.   For the topping, melt the chocolate in a bowl set over a pan of simmering water. (Do
      not allow the base of the bowl to touch the surface of the water.) Allow to cool until the
      chocolate no longer feels hot to the touch.

6.   Beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the vanilla
      extract and beat again.

7.   Fold in the melted chocolate until completely incorporated (add a few drops of milk if the
      mixture is a little stiff).Spread the chocolate buttercream on top of cake and sprinkle some
      grated chocolate on top to finish.



ORANGE FRUIT TEABREAD - CLASS 64

 

Ingredients

 

150g currants

150g sultanas

150g brown sugar

Finely grated rind of 2 oranges

300ml hot tea

275g self-raising flour

1 egg

 

Method

 

1.     Preheat the oven to 150ºC, 300ºF, Gas Mark 2 (Fan 130ºC).  Grease and line a 20cm (8in) spring-form or deep, loose-bottomed round cake tin.  Line the base and sides of the tin with baking parchment.

2.     Put the fruit, sugar and orange rind in a bowl.  Pour over the hot tea, stir well, cover and leave to stand overnight.

3.     Stir the flour and egg into the fruit mixture and mix thoroughly.

4.     Turn the mixture into the tin and bake for 1½ hours.

5.     Cool on a wire rack



QUICHE LORRAINE - CLASS 65

 

Ingredients

 

18-20cm Shortcrust Pastry flan case, part baked           

2 large eggs                                                                 

1 small onion, chopped                                                

75g Gruyere or strong cheddar cheese, grated

2-3 rashers streaky bacon or ham chopped       

250ml single cream

Knob butter

 

Method

           

1.     Saute (fry) the onion and bacon in the butter until cooked but not brown. Spread in the bottom of the pastry case. If using ham instead of bacon mix in with the onion in the case.

2.     Sprinkle over the grated cheese evenly.

3.     Beat the eggs, cream and salt and pepper and pour evenly over the cheese.

4.   Bake 190C, Gas 5 for 25-30 mins until the custard is set.