Class

7. Two Sections Honey (any type) (each over 227g)
8. Two Pieces Cut Comb (between 200 – 255g) (any type)
9. One Frame of Honey (any size or type, wired or unwired)

Class

10. One cake of Beeswax more than 454g
11. Two Beeswax Candles (dipped, no colouring allowed)
12. Two Beeswax candles (moulded, no colouring allowed)
13. Two Beeswax candles (rolled, colour allowed)

Candles should be displayed upright and the judge may light one.

Displays maximum 60 cm Square and 60 cm High

These must be displayed on a board provided by the exhibitor

Class

14. Display of Beeswax in any shape, (minimum 6 items) no colouring allowed

15. One Model or Sculpture not moulded (candles excluded) Colour and wire may be used

16. Display of Honey 6 items Jar or Comb

(open to anyone who has not previously won a 1^st 2^nd or 3^rd prize at any Honey Show)

Class

17. Two 454g Jars Light Coloured Honey (liquid)
18. Two 454g Jars Medium Coloured Honey (liquid)
19. Two Pieces Cut Comb (200-285g) (any type)
20. Two Beeswax candles (rolled, colour allowed)
21. Five Blocks Beeswax (displayed on a paper plate, no colour allowed)

Products Made with Honey

(All products to be the work of the exhibitor)

Class

22. One bottle of Mead

Mead to be shown in plain, clear glass bottle with a round punted bottom of 70 to 75cl capacity, only a flanged cork to be used.

23. Honey Fudge.  Six (6) pieces to be exhibited.  Exhibits to be made to this recipe

• 900g granulated sugar
• 280ml milk
• ½ teaspoon salt
• 100g butter
• 110g honey

Method

• Prepare a greased swiss roll tin 28 x18cm
• Soak the sugar in the milk for one hour, stirring occasionally
• Using an 20cm diameter saucepan, melt the butter so that the pan can be greased
• Add all the ingredients and bring to the boil. Boil rapidly for 5 minutes, during which time the mixture must reach 115°C.  Stir all the time and be careful not to burn yourself.
• Remove from the heat and cool slightly, beat until creamy.
• Turn into the prepared tin and allow to cool. Score into 2.5cm squares when nearly set and cut when cold.

24. Honey Victoria Sponge Cake.  Exhibit to be made to this recipe

• 225g butter
• 125g caster sugar
• 100g honey
• 300g self-raising flour
• 1/2 teaspoon bicarb soda
• 4 large eggs
• 2 tablespoons milk
• Raspberry jam
• Butter icing: 100g butter (softened) and 140g iceing sugar (sifted)

Method

Preheat Oven 350f / 180c / gas 4. Using an electric hand blender or cake mixer, beat butter and sugar until light and fluffy. Add the honey and then the eggs one at a time. Making sure you beat it all in before adding the next egg. Sieve half of the flour along with the bicarb soda and milk and beat together. Add the remaining flour and beat together (You can do all this by hand in a large bowl if you don’t have any electric beaters). Grease and line two 9-inch sandwich cake tins. Spoon half of the mixture into each sandwich tin and pop into your preheated oven. Bake for 25-30 minutes until golden and firm to the touch. Leave to cool on a wire rack. To make the buttered icing, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar Once the sponge has cooled completely, spread the jam onto one of the cakes. Followed by the buttered icing and place the other cake on top. Dust with icing sugar

25. Honey Fruit Cake.  Exhibit to be made to this recipe

• 113g Butter/Margarine
• 170g Honey
• 2 Eggs
• 227g self-raising flour
• 227g Mixed Dried Fruit
• Milk

Method

Cream butter or margarine and honey together. Beat eggs and add alternatively with sifted flour to creamed mixture.  Add fruit and enough milk if necessary to give a dropping consistency.  Turn into well-greased 7-inch round tin (or 2lb. loaf tin) and bake on middle shelf for about 1¼ - 1½ hours in a pre-heated oven (300°F/150°C).  Allow to cool a little then turn out onto wire cake stand and leave to cool.

26. Six Small Honey Biscuits or Cookies. Own recipe to be displayed beside the exhibit.

27. Scones. Containing Honey Two fruit and two plain. Own recipe to be displayed beside the exhibit.

28. 454g Honey Lemon Curd

Own recipe to be displayed beside the exhibit. Honey or jam jar may be used.

Class

29. A Colour Print of a Beekeeping Associated Subject.

Print size 20 x15cm mounted or unmounted, not framed.  Each exhibitor may enter up to three photographs but may only be placed once.