Burstall
Parish Council
Parish Council
Parish Council
Entries to be on a paper plate in a plastic bag – no cling film please
Click here for some hints and tips
42. Shona’s ginger cake - please use the recipe below
43. 6 bread sticks
44. 6 rock cakes
45. 6 Suffolk rusks
46. 6 chocolate melting moments - please use the recipe below
47. 6 Shortbread fingers
48. A focaccia – any flavour
49. 6 pieces of flapjack - please use the recipe below
50. 6 cheese scones
51. A tea loaf
52. 6 butterfly buns
53. The Great Burstall Bake Off - A ‘showstopper’ loaf of bread to be judged by the public by sight
225g self-raising flour
1 tsp bicarbonate of soda
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp ground mixed spice
115g butter – cut into cubes plus extra for greasing
115g dark muscovado sugar
115g black treacle
115g golden syrup
250ml whole milk
85g drained stem ginger – finely grated
1 egg
For the icing
50g icing sugar – sifted
1 tsp finely grated lemon zest
1 tbsp lemon juice
o Preheat the oven to 180C/fan160C/gas4. Butter and line a 18cm round, 7cm deep cake tin with greaseproof paper.
o Put the flour, bicarbonate of soda and all the spices in a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
o Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.
o Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon. Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter. Pour this into prepared tin and bake for 50 minutes-1hour, until a skewer pushed into the centre of the cake comes out fairly clean. Leave to cool completely in tin before turning cake out.
o To make the icing, mix together icing sugar and lemon zest, then gradually add lemon juice until you have a smooth, slightly runny icing, Drizzle icing in a zig-zag pattern over surface of cake, turn cake around and drizzle again to create a cross-hatched finish.
100g margarine
50g sugar
100g plain flour
25g cocoa powder
few drops of vanilla essence
Topping
50g porridge oats
6 glacé cherries, halved
o Preheat oven to 190C/fan170C/gas 5.
o Cream margarine and sugar together.
o Add vanilla essence, the sieved flour and cocoa, mix well together.
o Divide into 12 and rolls into balls. Coat these in the oats.
o Place on greaseproof paper and flatten slightly before putting half a glacé cherry in the centre of each biscuit.
o Put in oven and bake for 12-15 minutes. Remove from oven and leave to harden slightly before cooling on a wire tray.
175g butter
125g soft light-brown sugar
55g golden syrup
350g porridge oats
o Preheat oven to 180C/160C fan/gas 4.
o Grease and line a 20cm x 30cm oblong tin.
o Put butter, sugar and syrup into a small saucepan and place over a low heat, stirring until melted.
o Remove pan from hob, add the oats and mix well.
o Pour the mixture into the prepared tin and press down well.
o Bake in the oven for 25-30 minutes until golden but slightly soft.
o Remove from the oven and leave to cool for 10 minutes.
o Mark into pieces and allow to cool completely before removing from the tin.
| 2025 | Jane Sago |
| 2024 | Jane Sago |
| 2023 | Jane Sago |
| 2022 | Jane Sago |
| 2019 | Jane Sago |
| 2018 | Jane Sago |
| 2017 | Hayley Mann |
| 2016 | Jane Sago |
| 2015 | Jane Sago |
| 2014 | Jane Sago |
| 2013 | Jane Sago |
| 2012 | Jane Sago |
| 2011 | Jane Sago |
| 2010 | Jane Sago |
| 2009 | Jane Sago |
| 2008 | Jane Sago |
| 2007 | Hayley Mann |
| 2006 | Jane Sago |
| 2005 | Jane Sago |
| 2004 | Jane Sago |
| 2003 | Jane Sago |
| 2002 | Jane Sago |
| 2001 | Jane Sago |
| 2025 | Ann Day |
| 2024 | Ann Day |
| 2023 | Shona Evans |
| 2022 | Ann Day |
| 2019 | Ann Day |
| 2018 | Ann Day |
| 2017 | Ann Day |
| 2016 | Ann Day |
| 2015 | Ann Day |
| 2014 | Ann Burchnall |
| 2013 | Ann Day |
| 2012 | Ann Day |
| 2011 | Ann Day |
| 2010 | Barbara Ling |
| 2009 | Wendy Hart |
| 2025 | Carol Mayston |
| 2024 | Keith Raby |
| 2023 | Ann Burchnall |
