ENTRIES CLOSE: FRIDAY 29th SEPTEMBER
CHIEF STEWARD: Mrs. Sharron Stemmer Ph: 0414 956 292
SECTION STEWARD: Mrs. Eva Caddy Ph: 0417 374 246
PRIZES: First: $2.00 plus Certificate
Second: $1.00 plus Certificate
Third: Certificate
(unless otherwise specified)
JUDGING: 10:00am THURSDAY
All prize money will be paid when exhibits are collected.
REGULATIONS:
1. ALL ENTRIES ARE SUBJECT TO THE BY-LAW REGULATIONS OF THE SOCIETY.
2. PLEASE READ THE INSTRUCTIONS CAREFULLY.
3. All exhibitors must bring each entry on a white disposable plate, suitable to the size of the entry, with the entry ticket firmly attached to the plate.
4. Delivery and collection of exhibits:
Delivery: Exhibits to be delivered to the Showgrounds on Thursday 26th October, only - between 8am and 9.45am.
Collection: All exhibits will be available for collection on Monday, 30th October between 8am and 10.30am only. The Society will not accept responsibility for exhibits not collected during this time.
5. Slices - each piece to be 3cm x 5cm in size.
6. CLASSES AA01, AA02 and AA04 to AA75 (inclusive) are open to individual entries only - excluding multiple group school entries.
7. No Packet mixes unless specified.
Entrants to be under 18 years on the date of the show. The winner is entitled to compete in the Regional Group Final and, if successful, the State Final at the next Melbourne Royal Show.
Using the following recipe.
INGREDIENTS:
375g mixed fruit
3/4 cup brown sugar
2 eggs - lightly beaten
1 tsp mixed spice
2 tbl marmalade
1/2 cup water
1 cup self-raising flour
125g butter
1 cup plain flour
1/2 tsp bicarbonate soda
1/4 tsp salt
1/2 cup sherry
METHOD:
Place the mixed fruit, sugar, spice, water and butter in a large saucepan and bring to the boil. Simmer gently for 3 minutes, then remove from stove, add bicarbonate soda and allow to cool. Add the sherry, eggs and marmalade, mixing well. Fold in the sifted dry ingredients then place in a greased and lined 20cm round cake tin. Bake in a moderately slow oven for 1.5 hour or until cooked when tested. To be presented on a cake board no larger than 30cm x 30cm.
PRIZE - Prize Money and Certificate.