Short Crust Pastry (for class 37)


200 g (8 oz) plain flour

50 g (2 oz) hard margarine

50 g (2 oz) lard or white vegetable fat

pinch of salt

2 tablespoons cold water


Rub fat, flour and salt in to resemble fine breadcrumbs, using finger tips. Sprinkle on cold water and mix to a non-sticky dough using rounded blade knife (if really necessary, add a little more water to bind together). Wrap in greaseproof paper or cling film and chill before using.

NOTE: Above quantity enough for apple pie up to 22cm.

Useful tips!

Keep cool including hands.

Avoid handling more than necessary.

First rolling is always best.

Do not turn pastry over during rolling.


Classic Victoria Sandwich (for 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 tins

NOTE: For 8” tins, change amounts to 3 eggs and 6oz each of flour, sugar and butter.


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 alternated with 1 tbsp of the sieved self-raising flour to prevent the mixture from curdling.

Cut and fold in the remainder of the self-raising 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.

Divide mixture equally between 2 greased and lined 7” baking tins and bake in a pre-heated oven 180ºC/Gas Mark 4 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 (for 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)

150 ml Milk


Preheat oven to 2200C/Gas 7. Lightly grease a baking sheet. Mix flour, salt, baking powder and mustard together in a bowl. Rub in butter. Stir in cheese, then milk to get a soft dough. Turn onto a floured surface and knead lightly. Pat to 2 cm thick and cut out 6 using a 7.5 cm or 3” cutter. Place onto the baking sheet. Sprinkle remaining 55g cheese onto top of scones. Bake on a high shelf for 15-20 minutes.


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