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Registration: Class 66 - Best Plate of Odlums Fruit Scones (Please see Recipe)

Sponsored by: Castletown Cox Estate & Odlums

Classes 66-82:  Prizes: 1st €35; 2nd €25; 3rd €15.

Galvin Trophy (Perpetual), donated by: Galvin's Bakery, Carrick-on-Suir, Plus €50 Kindly Donated by: The Late Kitty Coffey, to scorer of most marks in the Cakes Section.

Ingredients:
225g/8oz Odlums Self Raising Flour
150ml/¼ pint Milk (approx)
Pinch Salt
25g/1oz Caster Sugar
25g/1oz Margarine/Butter
50g/2oz Shamrock Sultanas or Raisins
For Glaze:
Beaten egg or milk
Method:
1. Pre-heat oven to 425°F/210°C/Gas Mark 7.
2. Sieve flour & salt into a bowl, stir in sugar, if used.
3. Rub in margarine or butter. Mix in fruit.
4. Add sufficient milk to make a soft dough.
5. Turn onto a floured board & gently knead to remove any cracks.
6. Roll out lightly to 1” in thickness. Cut into scones with a cutter dipped in flour.
7. Place on a floured pre-heated baking sheet/tray, glaze with beaten egg or milk.
8. Bake on upper shelf position for appox. 10 mins.
9. Cool on a wire tray.

rules & conditions:

1.        NO ENTRIES ACCEPTED UNLESS PAID FOR IN FULL

2.        Exhibits to be in place before 10.00 am. on Show morning.  

3.        One entry per person.

4.        Entrants must accompany their exhibits at the show.  

5.        No late entries accepted. 

6.        Entries must be collected between 4.00 & 4.30 p.m. After this time Exhibits will be discarded.

7.        Exhibitors are asked to have their names on the bottom of the jar.

8.        Exhibits for sale should be marked accordingly.

9.        One entry per person.

10.     Entries are limited to individuals only; commercial enterprises & business entries will not be accepted & entry fees are non-refundable.

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