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DBKA – Plymouth BranchHONEY SHOWTuesday 8th October, 2019Blindmans Wood Scout Centre324 Outland RoadPlymouth PL3 5TBOpen to all Members.New members especially welcome.Doors open at 6.30 pm. with judging commencing 7.00 pm. prompt.SCHEDULE OF HONEY CLASSESClass12 x 1lb Jars of Light Run HoneySlater Cup(in standard 1 lb jars with plastic or metal lids)22 x 1lb Jars of Medium Run HoneyEdwards Cup(in standard 1 lb jars with plastic or metal lids)32 x 1lb Jars of Dark Run HoneyTucker Cup(in standard 1 lb jars with plastic or metal lids)42 x 1lb Jars of Crystallised HoneyWinnicott Cup(in standard 1 lb jars with plastic or metal lids)52 x 1lb Jars of Creamed HoneyPerpetual Trophy(in standard 1 lb jars with plastic or metal lids)61 Pair of Beeswax CandlesProsser Tray(one pair of identical candles made from pure beeswax;one candle may be lit by the judge.)71 Bottle of Mead (any type)Mansfield Tray(all bottles to be clear punted with new flanged corks)81 Frame of Comb for ExtractionEric Goss Tray(may be any type of shallow frame)91 Jar of Honey Labelled for SaleInterserve Tray(Labelling to E.C. regulations. Honey may be of any varietyand of any weight)106 x 1 oz. Blocks of BeeswaxPoole Tray(all blocks must be identical and may be from any shape mould)11Beeswax Open ClassBandvulc Tray(any wax item or product eg. polish/wax blocks/cosmetics)121 Honey Sandwich (see recipe)Ward Cup(white paper plates will be provided for display)133 Pieces of Honey Fudge (see recipe)Barton Cup(white paper plates will be provided for display)14Novice ClassMilford Cup(any category of beekeeping exhibit from Classes 1-12entered by a novice – see NOTES)15Open ClassMayflower Marina Cup(open to all items of beekeeping interesteg. photograph/gadget not covered by Classes 1-12)16Junior Class (age limit of up to 18 years of age)Plymouth Branch Mug(open to all items of beekeeping interest eg. jar of honey (any variety/any weight),photograph, artistic or decorative exhibit, needlecraft, baking, poem, essay) SHOW SCHEDULE CLAUSESThis show is held in accordance with the Show Rules (1994) of the British Beekeepers’ Association and Exhibitors are bound by them.Entries must be made on the form provided and filled in on the evening of the show.The entry fees are free!Judging will commence at 7 pm. prompt.No exhibit or any part thereof shall be removed until after the prize giving.The show will be open to members and exhibitors at the close of judging.SHOW NOTESHoney Classes 1-5: Keep everything clean and shiny; no odd bees, legs etc. A clean jar makes the honey look clear and bright.Note: For those members wishing to enter any of these classes but do not have 1 lb. jars, the branch can provide these at 50p each from Ian Staples (M: 07564 877736).Class 6: Candles may be displayed free-standing or in candlesticks. Do not overheat the wax as this makes the wax become darker and most judges prefer a bright amber colour. Use fine filters, if possible, to remove impurities which may come to the surface and spoil an otherwise fine exhibit. Polish the candle to get a good smooth shiny appearance.Class 7: Mead: again, cleanliness is a must. The punt will show up any debris and any fermentation will be seen at the bottle neck. A nice clear yellow always looks pleasing but the ultimate goal is the flavour. Use a good quality honey for a good quality mead.Class 8: When choosing a frame make sure it is not granulated or weeping honey. The capping must cover the surface to the edge. Cleanliness is desirable but not essential if it is an old well-used frame.HONEY SHOW RECIPESClass 12: HONEY SANDWICHIngredients:Cake:225g butter1/2 tsp bicarb soda4 large eggs125g caster sugar300g self raising flour2 tbsp milk100g honeyFilling:115g sieved icing sugar60g butter15g honeyEquipment:2 x 8 inch sandwich cake tins, greased and lined, Electric hand beater / cake mixerInstructions:1.Preheat Oven 350f / 180c / gas 42.Using an electric hand blender or cake mixer, beat butter and sugar until lightand fluffy.3.Add the baking honey and then the eggs one at a time.4.Making sure you beat it all in before adding the next egg.5.Sieve half of the flour along with the bicarb soda and milk and beat together.6.Add the remaining flour and beat together.7.(You can do all this by hand in a large bowl if you don’t have any electricbeaters).8.Spoon half of the mixture into each sandwich tin and pop into your preheatedoven.9.Bake for 25-30 minutes until golden and firm to the touch.10.Leave to cool on a wire rack.11.Blend the filling ingredients together until smooth.12.Once cooled completely, spread the filling onto one of the cakes and place theother cake on top.Class 13 – HONEY FUDGEIngredients:1 lb. Granulated Sugar? Pint Evaporated Milk? Teaspoon Salt2 oz. Butter2 Tablespoons HoneyInstructions:1.Put all the ingredients into a pan over a low heat, stirring all the time, until themixture starts bubbling.2.Cook for several minutes until a little of the mixture dropped into cold waterforms into a ball.3.Cool the pan quickly by standing in cold water.4.Beat the mixture with a wooden spoon until it begins to thicken.5.Pour into a well-greased tin and allow to set before cutting into 12 squares.NOTE: only 3 pieces of fudge are required for the Honey Fudge entry ................
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