Old Milverton Horticultural Show

Old Milverton Horticultural Show

Classic Victoria Sandwich | Short Crust Pastry | Shortbread

Classic Victoria Sandwich (for class 35)


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


Preheat the oven to 180°C (fan 160°C, gas mark 4) and grease and line baking tins.

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 - ⅓ of the egg mixture at a time, alternating with 1 tbsp of the sieved flour to prevent the mixture from curdling.

Cut and fold in the remainder of the 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 the two tins. Bake 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.

Short Crust Pastry (for class 37)



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 a rounded blade knife (if really necessary, add a little more water to bind together).

Wrap in greaseproof paper or clingfilm and chill before using.

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

Useful tips!

Shortbread (for class 38)



Preheat the oven to 180°C (fan 160°C, gas mark 4) and grease the baking tin.

Sift flour into a bowl with the sugar.

Chop the butter into cubes and then add to the other ingredients.

Rub the butter into the flour and sugar with your fingertips.

Roll the dough out on a lightly floured surface to a 20cm round and place in tin.

Place on the baking sheet and bake for 15 to 20 minutes.

When golden, remove from the oven and leave to cool on a cooling rack.