2021 Recipes



Plain scones:  Use plain cutter, no glaze

Fruit or sweet scones:  Use fluted cutter, no glaze

Savoury scones:  Use plain cutter, glaze with milk or egg

Jams, Jellies, Chutneys, Pickles:  Jars should not have lids with commercial lettering.

Jars should be filled to the top – no wax discs. Label jars with day, month and year.

Chutney should mature for at least 3 months before showing.

Victoria Sandwich – Fill with raspberry jam and dust top with caster sugar


150g/6oz Plain flour 50g/2oz caster sugar

100g/4oz butter  

  1. Sift flour and add sugar, and then work in the butter with fingertips – keep the butter in one piece and gradually work into the dry ingredients
  2. Knead well
  3. Pack into a floured 18cm/7” sandwich tin
  4. Bake in a preheated oven at 170C/325F/Gas Mark 3 for about 45 minutes until firm and golden
  5. When cool, dredge with caster sugar and cut into 8 wedges


3 Eggs

The same weight of the three eggs in butter/margarine, self-raising flour and caster sugar.

Raspberry jam

Extra caster sugar for dusting.

  1. Preheat oven to 180C/350F/Gas 4.
  2. Grease two 18cm/7” round sandwich tins and dust lightly with flour.
  3. Beat together butter/margarine and caster sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Sift the flour into the mixture and fold in gently with metal spoon until combined.
  6. Divide mixture evenly between the two tins.
  7. Bake for approximately 25 minutes until metal skewer comes out clean from the centre of the cakes and the cakes have shrunk slightly from the sides of the tins.
  8. Leave the cakes to cool in the tins for a few minutes before transferring to a cooling rack to cool completely.
  9. Spread raspberry jam on one layer.  Place the second sponge carefully on top, lining up the edges.
  10. Sprinkle lightly with caster sugar.


450g/1lb plain white flour 1 tsp salt

½ tsp pepper 1 tsp bicarbonate of soda

2 tbsp fresh mixed herbs (2 tsp dried) 75ml/3 fl oz water

275ml/½ pt buttermilk/half milk and half plain yoghurt

  1. Sieve the flour, bicarb, salt and pepper into a large bowl
  2. Make a well in the centre and add the buttermilk or equivalent and water
  3. Mix to form a soft dough
  4. Turn the dough onto a lightly floured surface and shape into a round measuring roughly 18cm/7” in diameter.
  5. Place the loaf onto a greased baking tray and cut a deep cross in the top
  6. Bake in the oven at 200C/400F/Gas mark 6 for 30 minutes. 
  7. Turn the loaf over and bake for a further 10 minutes or until the loaf sounds hollow when tapped on the base
  8. Cool on a wire rack


125g/4oz self-raising flour                                    125g/4oz sugar

125g/4oz wholemeal flour                                   250g/9oz mixed dried fruit

¼ teaspoon salt                                                       1 tsp grated lemon or orange rind

1 teaspoon mixed spice                                         1 egg

125g/4oz butter or margarine                             Approx 100ml/4 floz milk and water mixed

Demerara sugar for top

  1. Preheat oven to 180C/350F/Mark 4
  2. Sieve flour, salt and spice
  3. Rub fat into flour
  4. Stir in sugar, fruit and lemon/orange rind
  5. Add beaten egg and milk
  6. Sprinkle top with demerara sugar
  7. Bake in lined 2lb tin on middle shelf for about 1 hour or until skewer inserted into cake comes out clean.


175g/6oz self raising flour                        110g/4 oz light brown sugar

1 tsp mixed spice                                                    175g/6 oz softened butter

3 eggs                                                                        2 tbsp milk

150g/5 oz mincemeat

  1. Mix flour, spice, butter, sugar, eggs and milk until light and fluffy
  2. Put a large spoonful of cake mix in a cup cake case.
  3. Add a rounded teaspoon of mincemeat and then another spoonful of cake mix
  4. Bake in the oven at 170C/375F/Gas mark 5 for about 15 minutes until golden