River Bake-off 2023

Welcome to the FREE River “Bake-off” competition 2023 – a baking challenge run as part of our Annual Produce Shows. Our Bake-off is open to everyone of all ages and abilities – you needn’t be a professional Chef, you just need access to a kitchen and some basic ingredients! 🙂

The River Bake-off Competition is run annually and is split into Three competitions held in the Spring, Summer and Autumn. You can enter as many or as few categories as you like – there are prizes for each category and an overall prize (with a Trophy for the winner) for the entrant with the most points across all categories.

Rules & Hints

  • All exhibits in the Cookery classes must have been made by the exhibitor.
  • Exhibits may not be cleared before prize giving. Exhibits not cleared immediately after prize-giving will be auctioned off, with proceeds going to the Club.
  • All Bottles and Jars must be clear, clean glass with White Lids
  • Attach a plain stick-on label to container with name of contents & date of preserving.
  • Quiches, flans etc. should be shown out of the container
  • Entries must comply with the recipe – if given

Summer Show Categories (08th July 2023)

  1. Victoria Sponge – Approx 20cm/8” Diameter (Jam only, Castor Sugar on top) (use own recipe)
  2. 3 Pieces Flapjack (use own recipe)
  3. A Bakewell Tart – Approx 17cm/7” Diameter (use own recipe)
  4. A Fruit Loaf – use approx 500g tin (use own recipe)
  5. Soft Fruit Jam – Approx. 500g Jar
  6. Stone Fruit Jam – Approx. 500g Jar
  7. Jar of Fruit Curd – Approx. 250g Jar
  8. Jar of Jelly – Approx. 250g Jar
  9. Jar of Chutney (Matured) – Approx. 500g Jar
  10. Bottle of Elderflower Cordial 0.25 – 0.5L (recipe supplied, below)

Autumn Show Categories (16 September 2023)

  1. Decorated Coffee Cake -Approx 20cm/8” Diameter (use own recipe)
  2. 5 Orange Spice Cookies (recipe supplied Pg 14)
  3. Gypsy Tart – Approx 20cm/8” Diameter (use own recipe)
  4. Cottage Loaf – Using 500g dough
  5. Soft Fruit Jam – Approx. 500g Jar
  6. Stone Fruit Jam – Approx. 500g Jar
  7. Jar Jelly – Approx. 250g Jar
  8. Jar of Pickles (matured)
  9. Jar of Chutney (matured) – Approx. 500g Jar


Elderflower Cordial – Spring Show

  • 15 elderflower heads
  • 500g (1.1lb) caster sugar
  • 4 tbls runny honey
  • 2 un-waxed lemons

Wash the elderflowers. Put sugar & honey in large saucepan add 1 ltr (34 fl oz) water, gently bring to the boil, until sugar has dissolved, remove from heat. Finely grate in lemon zest & add elderflowers, squeeze in juice from 1 lemon, then slice other lemon & add to pan. Pop on lid, leave to infuse for 24 hrs, strain into clear glass bottle.

Orange Spice Cookies – Autumn Show

  • 100g (4oz) butter
  • 200g (7oz) caster sugar
  • 1 large egg
  • Grated rind of 1 orange
  • 225g (8oz) self-raising flour
  • 2 tsp ground mixed spice

Preheat the oven to 190C /375F / gas mark 5

Beat butter and sugar in a bowl until light and creamy. Add egg and orange rind to the bowl, mixing well. Sift the flour and mixed spice into a bowl, and stir them into the butter mixture. Put the mixture on a floured surface and make it into two sausage shapes about 5cm diameter and then wrap them in foil and place them in a fridge to firm. Grease the 2 baking trays. Take the dough out of the fridge. Cut 10 to 12 thin slices, place on the baking sheet well-spaced out and bake in oven for 7 to 9 minutes. Remove from oven Leave on the tray for 2 minute then put on wire rack to cool.

How To Enter

To enter, simply complete this entry form by Wednesday prior to each show. (05 July for Summer show and 13 September, Autumn Show)

Entries to be brought to River Village Hall and positioned between 09:00 and 10:45. Results available from 14:00

Need help on the Show day?

Just ask us, one of our friendly team in branded T-Shirts.