2018 Recipes for the Cookery and Preserves (Industrial) Section:

Print off a 2018 Marquee Classes Entry Form here

63. Kunzle Cake.
75g of butter/2 tablespoons of syrup/2 tablespoons of drinking chocolate/250g of broken biscuits/25g of sliced almonds/25g of glace cherries/250g of chocolate.
Grease a 20cms rectangular loose bottomed tin. Melt the butter and syrup together and add the drinking chocolate. Add the biscuits, almonds and cherries and mix together. Press into the tin and allow to cool. Melt chocolate in a bowl over simmering water and cover the biscuit mix. Mark into portions before the chocolate gets too hard. Decorate the portions if you wish.

64. Madeira Cake.
225g Plain flour/1 teaspoonful baking powder/225g softened butter/225g castor sugar/grated rind of one lemon/1 teaspoonful vanilla essence/4 eggs.
Pre-heat the oven to 170C, grease and line a 20cms round cake tin. Sift the flour and baking powder into a small bowl. Cream the butter and sugar together until light and fluffy. Stir in the lemon rind and vanilla essence. Add the eggs one at a time beating well after each addition. Add the flour and stir until just combined. Pour into the cake tin and bake for between 1 and 1.25 hours or until a skewer comes out clean.

66. Bakewell Slices.
125g self raising flour/25g icing sugar/150g butter/1 egg yolk/125g castor sugar/4 eggs/125g ground almonds/2 drops of vanilla essence/150g Raspberry jam/25g flaked almonds.
Heat the oven to 180C. Gease and line a 20cms x 30cms tin. Sift the flour and one tablespoon of the icing sugar and rub in 50g of the butter. Add the egg yolk and approximately 2 tablespoons of water until the pastry comes together. Refrigerate for 30 minutes. Roll out the pastry and line the tin. Blind bake for 10 minutes. Beat the remaining butter with castor sugar, add the eggs, ground almonds and essence and beat again. Spread the jam over the pastry and add the filling topped with the flaked almonds and bake for 30 minutes. Allow to cool, then mix the remaining icing sugar with 3 teaspoonfuls of warm water to make the icing drizzle over the tart and allow to set.

68. Seed topped Banana Bread
100g of butter/150g muscovado sugar/200g self raising flour/1 teaspoonful of bicarbonate of soda/2 eggs/2 medium riped bananas mashed- for the topping/25g pumpkin seeds/25g sunflower seeds/1 tablespoon of demerara sugar.
Pre-heat the oven to 160C (fan) or 180C (conventional oven). Grease and bake a 2lb loaf tin. Put the butter,sugar,bicarbonate of soda, eggs and bananas in to a bowl and mix until light and combined. Sprinkle over the seeds and sugar and bake for 50-60 minutes until golden and a skewer comes out clean from the centre. Allow to cool for 10 minutes beofre turning out onto a rack to cool completely.

70. Flourless Chocolate Cake.
150g dark chocolate/150g milk chocolate/250g butter/200g castor sugar/4 large eggs (separated)/1 teaspoonful vanilla extract/.5 teaspoonful cream of tartar.
Heat the oven to 160C (fan) or 180C (conventional oven). Grease and line a 23cms spring form cake tin. Gently melt the chocolate and the butter in a heavy based saucepan. Then stir in 100g of the sugar. Leave to cool slightly then beat in the egg yolks and vanilla. Pour into a large mixing bowl. Whisk up the egg whites until foamy and add the cream of tartar and whisk again until stiff peaks form. Add the remaining sugar a spoonful at a time until thick and glossy. Mix a spoonful of the whites into the chocolate mixture to loosen it and then fold in the remaining whites gently. Pour into the cake tin and bake for 40 minutes or until risen and the top begins to crack. Cool the cake in the tin.

72. Spelt, Sunflower & Sour Cherry Loaf.
200g spelt flour/200g strong white flour/100g dark rye flour/7g fast action dried yeast/100g mixed seeds/2 tablespoons of Olive Oil/1 tablespoon of Maple Syrup/260ml warm water/60g dried sour cherries.
Grease and flour a 900g loaf tin. Combine all the flours, yeast and seeds in a bowl. Mix together with the Olive Oil, Maple Syrup and water. Add the liquid to the dry ingredients and mix into a dough. Turn out onto a floured surface and knead for 15 minutes. Shape the dough into a ball, put into a bowl, cover with cling film and leave to rise for an hour or until it has doubled in size. Knead briefly to knock out any large air bubbles. Form into a lozenge shape and place in the tin. Leave somewhere warm for 30 minutes. Heat the oven to 180C (fan), 200C (conventional) and bake for 30 minutes or until risen with a golden crust. Cool on a rack.

75 Pitta Bread
250g strong white flower/5g salt/7g fast action dried yeast/20g nigella seeds/160ml of cool water/2 teaspoonfuls of Olive Oil – plus extra for oiling.
Put the flour in a bowl and put the salt to one side and the yeast to the other. Add the Nigella seeds and 120ml of the water and oil. Mix until you have a dough and all the flour has been picked for the bowl adding as much of the remaining water as you need. Put a little oil onto a work surface and knead the dough for 5 – 10 minutes until it is smooth and elastic. Shape into a ball and put into an oiled bowl, cover with cling film and allow the dough to double in size. Heat oven to 220C and put two trays in to heat up. Knock back the dough and divide into 4-6 equal pieces. Roll them into an oval shape. Take the trays out of the oven and dust with flour, then place the Pitta breads on them. Bake for 5-10 minutes until breads puff up and take on a little colour. Wrap the Pittas in a clean tea towel to trap the steam and keep them soft.

80. Tomato Ketchup
1 large Red Onion/.5 a bulb of fennel/1 stick of celery/a thumb size piece of ginger peeled and roughly chopped/2 cloves of garlic/.5 fresh red chilli/a bunch of basil/1 tablespoon of coriander seeds/2 cloves/1 teaspoon of ground black pepper/sea salt/500g of fresh red tomatoes chopped/400g tin of chopped tomatoes/200ml of red wine vinegar/70g brown sugar.
Put the flour in a bowl and add the salt to one side and the yeast to the other. Place the fennel, onion and celery in  large saucepan with olive oil and add the ginger, garlic, chilli, the stalks from the basil, coriander seeds and cloves. Season with pepper and salt and cook gently for 10-15 minutes until softened. Add all the tomatoes  and 350ml of water and boil gently until reduced by half. Add the basil leaves and whizz in a food processor, sieve twice to make smooth and shiny. Out into a clean pan and add the sugar and vinegar. Simmer until it is reduced and thickens to the consistency of Ketchup. Put into sterilised bottles and store in a dark place or in the fridge for up to 6 months.