The Schedule is almost ready to go to print; just have floral art classes to sort then it will go to be proof read at least twice in the hope it will arrive at your door correct. I hope it will be in the village store at Sturton by Stow by the beginning of August.
Vice Presidents of the Show get copies delivered and if you have exhibited at the Show over the last two to three years then you should also get a copy put through your letterbox; copies can also be picked up from the village store.
Class 139 in the Domestic Cookery Section of the Show this year is Flapjacks, 6 and to be made to the show recipe by a child 11 years and under. Below is the recipe which has been tried and tested by the Ladies of Millfield Golf Club and their guests; apparently it is to ‘die for’!!
175g/6oz golden syrup
175g/6oz muscovado sugar
350g/12oz porridge oats
½ lemon, finely grated zest
pinch ground ginger
Preheat the oven to 150C/300F/Gas 2 and line a 20cm/8in square baking tin with baking paper.
Melt the butter in a medium pan over a low heat. Dip a brush in the butter and brush the baking tin with a little bit of it. Add the golden syrup and sugar to the butter and heat gently. Once the sugar is dissolved and the butter is melted, remove the pan from the heat and stir in the porridge oats, lemon zest and ginger.
Pack the mixture into the baking tin and squash down. Bake in the oven for 40 minutes.
Once cooked, remove from the oven, leave to cool for 15 minutes, then turn out on to a chopping board and cut into squares.
The cake made to the Show recipe last year was a Chocolate Beetroot Cake; it was very popular so the committee decided to leave that class in for 2017 but in addition we added another ‘Show recipe’, an Apple Cake. Gunby Apple Cake, is a Lincolnshire recipe; it has been tried and tested and it is delicious so why not try it. The recipe is below:
240g (8oz) self-raising flour
240g (8oz) butter or margarine
240g (8oz) light brown sugar
3 large eggs
125g (4oz) mixed nuts
125g (4oz) sultanas
2 level teaspoons of baking powder
1 level teaspoon of cinnamon
400g (14oz) cooking apples (grated)
Brown muscovado sugar for sprinkling
Preheat the oven to 160˚C and line a deep 23cm (9 inch) tin.
Beat all the ingredients together except for the apples and 25g (1oz) of the mixed nuts.
Spoon half of the mixture into the lined tin.
Spread the grated apple over the mixture then add the rest of the mixture on top.
Sprinkle generously with brown muscovado sugar and the remaining nuts.
Bake in the oven for 1 ¼ hours until golden.
Cool slightly in the tin and then turn out onto a wire rack.
The Annual General Meeting of the Sturton and Stow Show will be held on
Monday 10th April 2017 at 7.30pm
in the Old School Room
Sturton by Stow
The meeting is open to everyone so please feel free to join us.
It doesn’t seem a year since we reminded you that if you are thinking about entering the marmalade class, then now’s the time to keep a look out for Seville oranges. They are on sale for a very short period, but it is well worth the effort of hunting them down so keep a look out for them (the fruit and veg shop in Lord Street Gainsborough usually has a supply).
I’m not sure what our judge was expecting but he had a bucket on hand!!!