Melbourne Royal Art, Craft & Cookery Competition Recipes

Uncooked slice from CWA’s book What’s the Country Women’s Association of Victoria Cooking Up Now

Hedgehog

INGREDIENTS:
250gm crushed plain biscuits
125gm butter
3 tablespoons sugar
1½ tablespoons milk
1½ tablespoons of cocoa
2 teaspoons vanilla
1 egg beaten
290gm dark or milk chocolate melts
60gm butter.
¾ cup chopped walnuts/pecans/sultanas if desired

METHOD:
Line 18 x 28 cm tin with baking paper allowing the paper to hang over the long edges to make it easier to lift out.

Place sugar, milk, vanilla, cocoa and butter into saucepan. Heat until early boiling, remove from heat. Cool slightly then add egg and stir well. Return to heat and cook for 1 minute.

Stir in biscuits and any other additions you desire.

Spread mixture evenly into prepared tin, pressing down firmly.

Melt chocolate and butter in a microwave safe bowl on 50% power, 3-4 minutes or until melted stirring every 30 seconds. Pour over the top of slice and refrigerate for a minimum of 3 hours.

Cut into even slices.

4 pieces. Approximately 5-6cm.

INGREDIENTS:
1 cup rolled oats
1 cup plain flour
3/4 cup desiccated coconut
3/4 cup caster sugar
1/2 teaspoon bi-carb soda
2 tablespoons boiling water
125g butter, melted
2 tablespoons golden syrup

METHOD:
Preheat oven to 160°C. Combine oats, flour, coconut and sugar. Dissolve bi-carb soda in boiling water and add to melted butter and golden syrup. Pour wet ingredients into dry ingredients and mix. Place teaspoonful on paper-lined baking trays. Bake for 15 minutes or until golden.

Not iced or filled. Round tins, approximately 21 cm.

INGREDIENTS:
4 eggs
3/4 cup caster sugar
3/4 cup self raising flour
1/2 cup cornflour
1 tablespoon boiling water

METHOD:
Pre-heat oven to 180ºC. Grease and flour two round sponge tins, approximately 21cm. Whisk eggs until thick, creamy and fluffy. Gradually add sugar, whisking continuously until mixture holds
its shape. Lightly and swiftly fold in sifted flours using back of a metal spoon. Fold in boiling water, fill mixture equally into the two prepared tins. Bake in a moderate oven 22-25 minutes or until cooked when tested. Turn out onto a cooling rack covered with a clean tea towel.

We celebrate long standing judge Ann Marston with one of her signature recipes.

INGREDIENTS:
350g plain flour
1 teaspoon baking powder
250g butter
3 eggs
250g caster sugar
1 1/2 cups sultanas
1 cup water
1 rounded dessert spoon cornflour

METHOD:
Cream butter and sugar well, add eggs one at a time beating well after each addition.

In a saucepan place the cup of water, mix in the cornflour and cook until boiling and becomes clear. Cool this mixture then add to the butter, sugar and egg mix.

Lightly flour the sultanas and add to the mixture, mix well, then place in a baking paper lined deep 20cm round or square tin.

Bake in pre-heated very moderate oven for approximately 1 hour and 15 mins or until cooked.

4 pieces. Must use the recipe provided by Coeliac Australia.

INGREDIENTS:
250g butter
125g caster sugar
Flour Options:
275g gluten-free maize cornflour; 50g soya flour;
50g rice flour
OR
125g cornflour/tapioca flour; 125g fine rice flour;
125g gluten-free plain flour.

METHOD:
Cut butter into small cubes and rub into dry ingredients, making a ball with mixture. Dividemixture in half. Roll onto a gluten-free floured
board. Cut into fingers. Bake at 150°C (no higher) for up to one hour. Remove from oven and sprinkle with caster sugar.

4 pieces. Must use the following recipe provided by Coeliac Australia.

INGREDIENTS:
2 cups gluten-free cornflakes
3/4 cup desiccated coconut
1 cup sugar
1 cup of gluten-free plain flour
1/2 cup butter
1 tablespoon golden syrup
1 teaspoon bi-carb soda

METHOD:
Preheat oven to 150°C. Grease baking trays. Combine cornflakes, coconut, sugar and flour. Melt the butter and golden syrup together. Add the bi-carb soda to the butter mixture. Add the liquid mixture to the dry ingredients and mix. Roll into balls and flatten a little. Bake for 20 minutes or until golden. Cool for ten minutes on trays and then place on a rack. Store in an airtight container.

Must use the recipe provided by Coeliac Australia. No decoration.

INGREDIENTS:
Soak overnight in brandy: 120g currants, 400g
sultanas, 400g raisins, 1 grated apple. Next day
cream 180g butter with ¼ cup of brown sugar. Then
add 3 eggs beaten well, fruit mixture, ¾ cup chopped
almonds, 3 cups fresh gluten-free white bread
crumbs, ¼ cup gluten-free sifted plain flour,
1 teaspoon mixed spice, ¼ teaspoon bi-carb soda,
¼ teaspoon salt.

METHOD:
Spoon mixture into a greased pudding basin that has been lined with baking paper. Cover with another piece of baking paper and foil, then the pudding basin lid. Have ready a large saucepan of boiling water with a saucer on the bottom. Lower pudding onto saucer (water should come 2/3 of the way up the basin). Boil for 4½ to 5 hours (water must be kept boiling and to the same level). Re-boil for 1 hour if using at a later date.

Entries in this class must use the recipe provided.

INGREDIENTS:
250g dates
125g each glace pineapple, glace apricots, glace
red cherries, glace green cherries, sultanas, whole
blanched almonds
185g each seeded raisins, shelled brazil nuts
2 eggs
1/2 cup brown sugar lightly packed
1 teaspoon vanilla essence
2 tablespoons rum
90g butter, softened
1 cup plain flour
pinch of salt
1/2 teaspoon baking powder

METHOD:
Chop pineapple and apricots into fairly large pieces. Leave remaining fruits and nuts whole. Mix well together and reserve ½ cup combined nuts and glace fruits for garnishing. Beat eggs until light and fluffy. Add sugar, vanilla essence, rum and softened butter. Continue beating until well blended. Sift flour with baking powder and salt. Add to the creamed mixture with fruit and nuts. Mix thoroughly. Lightly grease a loaf pan approximately 25cm x 12cm and line the base. Spoon mixture evenly into pan. Arrange reserved fruit and nuts over the top, pressing down gently. Bake in a slow oven for approx. 1½ hours, or until cake is firm to touch. Allow to cool slightly in the tin before turning out.

Not iced.

INGREDIENTS:
375g mixed fruit
¾ cup brown sugar
1 teaspoon mixed spice
½ cup water
125g butter
½ teaspoon bi-carb soda
½ cup sherry
2 eggs lightly beaten
2 tablespoons marmalade
1 cup self-raising flour
1 cup plain flour
¼ teaspoon salt

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 and add bi-carb soda. Allow to cool then 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 1½ hours, or until cake is cooked when tested.

Decorate a cake using only buttercream made with the following recipe:

Crusting Buttercream Recipe

INGREDIENTS:
125g unsalted butter, softened/room temperature
125g Hi-Ratio vegetable shortening such as SoLite,
SNO Cream, Crisco
1 teaspoon vanilla extract (if desired)
4 cups sifted pure icing sugar (Icing Sugar Mix will
also work)
2 tablespoons water

METHOD:
Step 1: Using an electric mixer, cream the butter and the shortening together on medium speed until it’s light and fluffy. This should take about 1 minute. If using a stand mixer, the whisk attachment is best at this stage.

Step 2: Add the vanilla, scraping down the sides of the bowl as needed.

Step 3: Turn the mixer to low speed. Gradually add the icing sugar, 1 cup at a time, then beating well on medium speed. Scrape down the sides of the bowl as needed to help everything incorporate.

Step 4: Once all the icing sugar has been mixed in, your frosting may appear dry and stiff. Gradually add a little of the water (half teaspoon at a time) until the desired consistency is reached.

Step 5: If using a stand mixer, beat at medium speed until light and fluffy. Change to the paddle attachment and beat a further minute or so until smooth. If using a hand mixer, beat at medium speed until light and fluffy, then remove the mixer. With a large spatula (the silicon type is great!) fold the icing to help smooth out bubbles.

Colour as desired and use immediately. Makes approx.2 cups of buttercream.

**This recipe can be made with all shortening. For competition work its recommended that the shortening must be minimum 50% of the total butter/fat component.

INGREDIENTS:
1 cup rolled oats
1 cup plain flour
¾ cup desiccated coconut
¾ cup caster sugar
½ teaspoon bi-carb soda
2 tablespoons boiling water
125g butter, melted
2 tablespoons golden syrup

METHOD:
Preheat oven to 160C. Combine oats, flour, coconut and sugar. Dissolve bi-carb soda in boiling water and add to melted butter and golden syrup. Pour wet ingredients into dry ingredients and mix. Place teaspoonful on paper-lined baking trays. Bake for 15 minutes or until golden.

INGREDIENTS:
175g plain flour
¼ teaspoon bi-carb soda
Pinch of salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
65g unsalted butter
75g caster sugar
2 tablespoons golden syrup
1 egg yolk, beaten

METHOD:
Preheat oven to 180C. Grease baking trays. Sift together flour, bi-carb soda, salt and spices into a large bowl. Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the sugar, golden syrup and egg yolk and mix to a firm dough. Knead lightly. Wrap and chill for 30 minutes. Roll out the gingerbread dough on a floured surface and cut out gingerbread persons using a floured cutter. Transfer to the prepared tray and bake for 10-15 minutes, until just beginning to colour around the edges. Leave on the trays for 3 minutes after baking before transferring to a wire rack. Decorate as preferred. Decoration must be edible. 

Exhibitors must use the following recipe:

INGREDIENTS: 
375g mixed fruit, ¾ cup brown sugar, 1 teaspoon
mixed spice, ½ cup water, 125g butter, ½ teaspoon
bi-carb soda, ½ cup sherry, 2 eggs lightly beaten,
2 tablespoons marmalade, 1 cup self-raising flour,
1 cup plain flour, ¼ teaspoon salt.

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 and add bi-carb soda. Allow to cool then 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 1½ hours, or until cake is cooked when tested.

Exhibitors must use the following recipe:

INGREDIENTS: 
250g each sultanas, chopped raisins, currants,
125g mixed peel, 90g red glace cherries (chopped),
90g blanched almonds (chopped), 1/3 cup sherry or
brandy, 250g plain flour, 60g self-raising flour,
¼ teaspoon grated nutmeg, ½ teaspoon each ground
ginger and ground cloves, 250g butter, 250g soft
brown sugar, ½ teaspoon each almond essence and
vanilla essence, ½ teaspoon lemon essence or finely
grated lemon rind, 4 large eggs.

METHOD:
Cut the fruit & almonds into 3-4 pieces and mix together all the fruits and nuts and sprinkle with the sherry or brandy. Cover and leave for at least 1 hour, but preferably overnight. Sift together the flours and spices. Cream together the butter and sugar with the essences. Add the eggs one at a time, beating well after each addition, and then alternately add the fruit and flour
mixtures. Mix thoroughly. The mixture should be stiff enough to support a wooden spoon. Place the mixture into a prepared tin 20 cm square, straight sided, square cornered tin and bake in a slow oven for approximately 3½ – 4 hours. Allow the cake to cool in the tin.