Burstall
Parish Council
Parish Council
Parish Council
Entries to be on paper plates in plastic bags - no cling film please
Click here for some hints and tips
43. Burstall Boiled Fruit Cake (see recipe below)
44. 6 Cheese Straws
45. 6 Wholemeal Flour Bread Rolls
46. 6 Suffolk Rusks
47. 6 pieces Bakewell Tray Bake (see recipe below)
48. A Shortbread round
49. 3 Pitta Breads (see recipe below)
50. 6 pieces of honeycomb (see recipe below)
51. 6 Fruit Scones
52. 6 pieces Chocolate Brownie
53. 6 Melting Moments
54. The Great Burstall Bake Off: A traditional Jam filled Victoria Sandwich to be judged by public choice.
Recipe: Burstall Boiled Fruit Cake (class 43)
This is a great favourite with villagers, served with coffee in church on Sunday,at village hall coffee mornings and there is bound to be one to buy at any village fund raising event.
Ingredients:
100g light brown sugar
300ml water
75g butter or margarine
275g mixed dried fruit
2 teaspoons cinnamon
1 teaspn bicarbonate of soda blended with 2 teas water
1 egg
100g plain flour
100g self raising flour
Line 2x1lb loaf tins
Method:
Combine sugar, butter, fruit and water together in a saucepan, bring to the boil and simmer for 3 mins.
Cool before stirring in other ingredients
Cook 180C, 160C Fan Gas 4 for 50 to 55 mins
There will be a cake to enter and one for the freezer
Recipe: Bakewell Tray Bake (class 47)
Pastry:
175g plain flour
75g butter or margarine
2 to 3 tbsp cold water
Filling:
100g butter or margarine
100g castor sugar
100g ground rice or semolina
1 egg
2 tbsp jam
half tsp almond essence
Handful of flaked almonds
Method:
Make pastry, roll out and line an 8x10in tin.
Prick pastry case and spread with jam
Make filling by melting the butter and whisking in the sugar, semolina or ground rice, egg and essence.
Place the filling in the pastry case and spread evenly. Finish with the flaked almonds.
Bake 200C, 180Fan, Gas 6 for about 30mins.
When cold cut into 16 pieces
Recipe: Pitta Bread (class 49)
Ingredients
2 teaspoon dried yeast
500g strong white flour
2 teaspoon salt
1 tabsp olive oil
Method
Make up the dough with 300ml of warm water
Knead for 5 to 10 min and leave until double in size
Heat the oven to 250C (Fan 230C) Gas 9 and place a baking tray in the oven to heat up.
Divide the dough into 8 balls and roll each ball out to an oval 20cmx15cm and 3 to 5cm thick.
Dust the hot tray with flour and cook the pittas in batches for 4 to 5 mins until golden and puffed.
Recipe: Honeycomb (class 50)
Ingredients
200g castor sugar
5 tablespoons golden syrup
2 teaspoon bicarbonate of soda
Method
Butter a 20 cm square tin.
Combine the castor sugar and golden syrup in a deep saucepan
Heat gently until the sugar is dissolved
Turn up the heat and simmer to an amber colour
Turn off the heat and add the bicarbonate of soda and beat with a wooden spoon until it disappears
Scrape into the tin and leave for at least 90mins until hard and ready to break
| 2023 | Jane Sago |
| 2022 | Jane Sago |
| 2019 | Jane Sago |
| 2018 | Jane Sago |
| 2017 | Hayley Mann |
| 2016 | Jane Sago |
| 2015 | Jane Sago |
| 2014 | Jane Sago |
| 2013 | Jane Sago |
| 2012 | Jane Sago |
| 2011 | Jane Sago |
| 2010 | Jane Sago |
| 2009 | Jane Sago |
| 2008 | Jane Sago |
| 2007 | Hayley Mann |
| 2006 | Jane Sago |
| 2005 | Jane Sago |
| 2004 | Jane Sago |
| 2003 | Jane Sago |
| 2002 | Jane Sago |
| 2001 | Jane Sago |
| 2023 | Shona Evans |
| 2022 | Ann Day |
| 2019 | Ann Day |
| 2018 | Ann Day |
| 2017 | Ann Day |
| 2016 | Ann Day |
| 2015 | Ann Day |
| 2014 | Ann Burchnall |
| 2013 | Ann Day |
| 2012 | Ann Day |
| 2011 | Ann Day |
| 2010 | Barbara Ling |
| 2009 | Wendy Hart |
| 2023 | Ann Burchnall |
