CLASSES (2009)

1.           A matching pair of 1 lb jars of clear extracted honey - Light

2.           A matching pair of 1 lb jars of clear extracted honey - Medium

3.           A matching pair of 1 lb jars of clear extracted honey - Dark

4.           A matching pair of 1 lb jars of naturally granulated honey

5.           A matching pair of 1 lb jars of creamed or seeded honey

6.          Not used

7.           Gift class - One 1 lb jar of clear honey (see Rule 5)

8.           Gift class - One 1 lb jar of set honey (see Rule 5)

9.           One section of honey (square or round)

10.       One container of cut comb (see Rule 9)

11.       A frame of honey ready for extraction

12.       One 1 lb jar of clear extracted honey of any colour by a novice (See Rule 6)

13.       One 1 lb jar of naturally granulated honey of any colour by a novice (See Rule 6)

14.       One cake of moulded beeswax of approximately 8 oz.

15.       Five blocks of beeswax of approximately 1 oz each

16.       Two wax candles - moulded (see Rule 10)

17.       Two wax candles - any method other than moulded. (see rule 10)

18.       Wax polish suitable for sale (any size)

19.       Crafted wax product

20.       One bottle of mead - sweet (see Rule 11)

21.       One bottle of mead - dry (see Rule 11)

22.      Honey cake (See Rule 12)

23.       An exhibit of nine biscuits (See Rule 13)

24.       Two colour photographs (See Rule 14)

PRIZE CUPS and AWARDS

 The BBKA BLUE RIBBON AWARD (101 or more entries) or CERTIFICATE OF MERIT (51 or more entries) will be awarded to the best exhibit in the Show.

RECIPES

Honey Fruit Cake

8 oz self raising flour; 4 oz sultanas; 2 eggs; 4 oz butter; 4 oz currants; 8 oz honey; 2 oz peel; pinch of nutmeg, pinch of salt.
Cream the butter and honey. Beat the eggs and add sifted flour and salt. Add the rest of the ingredients and beat lightly. If required add a little milk. Place in a 7 inch round cake tin and bake in a moderate oven at 180C (350F) for about 1 1/4 hours.

Honey Nut Biscuits

4 oz. butter; 4 oz. light brown sugar; 1 beaten egg; 1 tablespoon of honey; 8 oz sifted self raising flour; 2 oz chopped nuts.

Cream butter and sugar and beat in egg and honey. Beat sifted flour into mixture, add nuts and mix to soft dough. Form into small balls. Put onto a greased tray, well apart and slightly flatten with a damp fork. Bake at 180C (Gas 4) for about 12 minutes until golden brown. Leave to cool, transfer to a wire rack and select the best 9 for display.