All jars should be filled to the brim. Do not top up old jam.

Take care to use the correct jar size – no fancy shapes!

All jars should be cleaned and labelled with date, month, year and contents.

No commercial names to appear on the jar or lid. Wax papers to be on all jars, except under plain metal lids.

Lemon Curd should have a cellophane cover, not a plastic or metal one.

Chutney should be made 3-6 months in advance in order to mature.

If making a large, dense loaf, remember to turn oven down a little to avoid a ‘doughy’ result.


Class Exhibit Description
64 Marmalade Nominal 1lb (454g) jar
65 Soft fruit jam Nominal 1lb (454g) jar
66 Stone fruit jam Nominal 1lb (454g) jar
67 Fruit jelly Nominal ½lb (225g) jar
68 Lemon curd Nominal ½lb (225g) jar
69 Chutney Nominal 1lb (454g) jar
70 Bowl of Gazpacho Own recipe
71 Tray Bake 5 Pieces
72 “Happy 90th Birthday Your Majesty” Madeira Cake 7″-8″, with appropriate decoration
73 Bread – Handmade One loaf, recipe of your own choice, no larger than 2lb (900g). Without the use of a bread-maker
74 Bread – Bread-maker One loaf, recipe of your own choice, no larger than 2lb (900g). With the use of a bread-maker
75 Biscuits – “Chocolate Treats” 6 of your own recipe
76 Cup Cakes 6 decorated as you like (decoration to be judged)
77 Tarte au Citron Following the recipe below

Highlighted Class is a Sponsored Class


  • 225g plain flour
  • 150g cold butter, cut into small cubes
  • 25g icing sugar
  • 1 large egg, beaten
  • 2 tbsp water



  • 5 large eggs
  • 250ml double cream
  • 190g caster sugar
  • finely grated zest and juice of 4 large lemons
  • Icing sugar to dust the finished tart

You will need an 20cm (8″), deep loose-bottomed tart tin.

To make the pastry, measure the flour, butter and sugar into a processor. Whiz until the mixture looks like breadcrumbs and then add the egg and water. Whiz again until it forms a ball.

Roll out the pastry thinly on a floured work surface until it is just a little bigger than the size of the tin. Line the tart tin with the pastry, letting the extra pastry hang over the sides of the tin. Place on a baking sheet and then chill in the fridge for 30 minutes.

Preheat the oven to 200C/fan 180C/gas 6. Line the tin with nonstick paper and fill with baking beans. Blind bake for 15 minutes in the preheated oven until pale golden brown.

Take out of the oven and remove the baking beans and paper. Carefully trim the excess pastry from the sides using a sharp knife.

Return the empty pastry shell to the oven for another 10-12 minutes or until it is completely dry. Set aside to cool. Reduce the temperature of the oven to 160C/150C fan/gas 3

Measure all the filling ingredients into a bowl and whisk until smooth. Carefully pour the filling mixture into the cold baked pastry case.

Transfer the tart and tray carefully to the oven and bake for 35-40 minutes or until just set but still with a slight wobble in the middle. The filling will sink down a bit when it has cooled.

Leave to cool a little, or completely, and then remove it from the tin. Transfer to a serving plate and dust with icing sugar to serve. (You might place under the grill for a couple of minutes to caramelise.)