Show recipes for 2014

Now’s the time to start practicing making your Lemon Drizzle Cake and
Chocolate Brownies for the show on 4th October.  

This  is dead easy to make and really tasty.  It’s one cake that the soggier it is, the better.  Serves 10

2 small un-waxed lemons, well scrubbed
275g granulated sugar
175g unsalted butter, softened, plus extra for greasing the tin
200g self-raising flour
½ tsp baking powder
3 large eggs


Preheat the oven to 180°C/355F/Gas 4.  Line the base of a 900g (2lb) non-stick loaf tin with baking parchment and butter the tin well.  Finely grate the zest of the lemons.  Put 175g of the sugar in a food processor with the butter, flour, baking powder, eggs and lemon zest and blend on the pulse setting until the mixture is just combined and has a thick smooth texture.

Spoon the cake batter into the prepared tin and level the surface.  Bake for 35 minutes or until well risen and pale golden brown.  Remove from the oven and cool in the tin for 5 minutes.  Squeeze one of the lemons to get about 3 tablespoons of juice and mix this with the remaining 100g of granulated sugar.

Turn the cake out onto a wire rack set above a tray or plate  Remove the baking parchment and gently turn the cake the right way up.  Make about 50 deep holes in the top of the cake with a skewer.

Slowly and gradually spoon over half the lemon sugar, allowing it to thoroughly coat the top of the cake and drizzle down the sides.  Leave the cake to stand for 5 minutes, then do the same with the remaining lemon sugar.  Leave to set for at least an hour or until the sugar and lemon have crystallised.  Serve the cake in thick slices with a nice cup of tea.

Makes 12 large Brownies

120g dark chocolate
200g butter salted
3 eggs large
210g caster sugar
1tsp vanilla essence
60g self raising flour
2tbsp coca powder
75g walnuts chopped


Preheat oven at 180C, 355F, Gas 4
Melt chocolate and butter in a pan, set aside to cool slightly.
Beat eggs and sugar until light and fluffy. Add vanilla essence and gradually beat in the melted mixture.
Sift flour and coco powder over the mixture, then fold it in together with the walnuts.
Turn the mixture into a greased 16x26cm [6 x 10 inch] tray bake tin.  Bake for 20-25minutes or until just firm in the centre. Be careful not to over bake.
Leave to cool in the tin for a few minutes, then cut into squares and turn out onto a wire rack to cool.

About sturtonandstowshow

The Sturton and Stow Agricultural and Horticultural Association celebrated its 126th anniversary in 2013. The next Annual Show will be held on 4th October 2014 at the Sturton- by-Stow Primary School and Youth Wing. The classes include: flowers, cacti, fruit, vegetables, roots, corn, cakes, art, handicrafts, floral art, cookery and photography. We also aim have a wide range of displays from local organisations and crafts people as well as a classic car display.
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