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
42. A cherry cake - please use the recipe below
43. 6 cheese straws
44. 6 date slices
45. 6 Suffolk rusks
46. A Swiss roll - please use the recipe below
47. 6 Shortbread fingers
48. A focaccia - please use the recipe below
49. 6 pieces of coconut ice - please use the recipe below
50. 6 Fruit scones
51. 6 pieces chocolate brownie
52. 6 butterfly buns
53. The Great Burstall Bake Off: A traditional Jam filled Victoria Sandwich to be judged by public choice.
As featured in the schedule for the first Burstall Show in 1954.
4oz butter or margarine
4oz caster sugar
2 eggs
6oz plain flour
1 level teaspoon baking powder
3oz glace cherries
pinch of nutmeg
1½ tablespoons of milk
• Pre-heat oven to 325 – 350 degrees F / 170 – 180 degrees C / gas mark 3-4.
• Grease and line a 6 – 7 inch round tin.
• Cream the butter and sugar until light and soft.
• Whisk eggs and gradually beat them into the butter mixture.
• Gently fold in sieved flour and baking powder.
• Add the cherries, these should be halved or quartered and coated in flour.
• Add milk.
• Put into the tin.
• Bake for 1¼ to 1½ hours.
4 eggs
100g caster sugar
100g self raising flour
For the filling
4 tbsp fruit jam
• Preheat your oven to 220C /200C fan/425F.
• Grease a 33 x 23cm tin and then line it with baking paper.
• Whisk the eggs and sugar together until they are light and frothy and at least doubled in size.
• Sift in the flour and gently fold into your egg/.sugar mixture.
• Pour into your prepared tin.
• Bake the sponge for 8-10 minutes.
• Put a piece of baking paper on a clean tea towel then sprinkle some castor sugar on top.
• Remove the cooked sponge from the oven and turn it out onto the sugared baking paper.
• Very carefully peel the baking paper off the bottom of your sponge. If you need to, trim the edges of your so you have a neat rectangle.
• Score a line 2cm from the short edge of your sponge.
• From your score mark, roll your swiss roll sponge up. Use the tea towel to help you, then leave to cool.
• Once the sponge has cooled, unroll it and spread the jam in the middle.
• Roll up again.
500g strong bread flour (plus extra for dusting)
7g dried fast action yeast
2 tsp fine sea salt
5 tbsp olive oil (plus extra for the tin)
1 tsp flaky sea salt
• Tip the flour into a large bowl. Mix the yeast into one side of the flour and the fine salt into the other side. Then mix everything together (the initial separation prevents the salt from killing the yeast).
• Make a well in the middle of the flour mixture and add 2 tbsp of oil and some of the lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all of the water).
• Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl.
• Knead for 5-10 minutes until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hour until doubled in size.
• Oil a shallow 25 x 35cm tin. Tip the dough onto the work service then stretch to fill the prepared tin. Cover with a tea towel and leave to prove for another 35-45 minutes.
• Heat the oven to 220C/200Cfan/425F.
• Press your fingers into the dough to make dimples.
• Mix together 1½ tbsp olive oil, 1 tbsp water and the flaky sea salt and drizzle over the bread.
• Push sprigs of rosemary into the dimples in the dough.
• Bake for 20 minutes until golden. Whilst the bread is still hot, drizzle over 1½ tbsp of olive oil.
397g tin condensed milk
325g icing sugar, sifted
350g desiccated coconut
red food colouring
• Prepare overnight
• Line the base and sides of a 20cm square baking tin with baking paper.
• Combine the condensed milk and icing sugar in a large mixing bowl and mix well.
• Add the desiccated coconut and mix again until thoroughly combined.
• Weigh the mixture and divide in half. Spoon one half into the prepared tin and spread level, pressing into a smooth even layer.
• Add a tiny amount of food colouring to the remaining mixture and mix again until evenly coloured.
• Press the pink mixture over the white coconut ice in a smooth layer.
• Cover and leave to firm up overnight.
• The next day, turn the mixture out of the tin onto a chopping board and cut into small squares.
| 2024 | Jane Sago |
| 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 |
| 2024 | Ann Day |
| 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 |
| 2024 | Keith Raby |
| 2023 | Ann Burchnall |
