The Preston Beekeepers Association
Annual Honey Show
To be held at
Church of the Latter Day Saints, Longsands Lane, Preston,
On
Saturday, 1st October, 2016
Judging starts 1 pm and all exhibits must be in place by 11 am.
Hall opens to members at 9.30 am
Schedule
*Please read the notes carefully*
Members Only
Class 1 Beginners Class: One jar of honey, any variety, open to members who have started beekeeping in 2015 or 2016
Class 2 2 x 454g jars light honey
Class 3 2 x 454g jars medium honey
Class 4 2 x 454g jars naturally crystallised honey
Class 5 2 x 454g jars of honey gathered in 2016
Class 6 1 frame of capped honey, may be granulated, to be displayed in either a cardboard or wooden case.
Class 7 1 bottle of mead (sweet or dry) – see notes
Class 8 3 x 28g blocks of bees wax (any shape). See notes
Class 9 2 matching beeswax candles, any shape. Candles may be lit by the judge
The following classes can be produced by the beekeeper or a member of their immediate family.
Class 10 One plain honey cake. Made to the given recipe and not to exceed 200mm diameter
Class 11 One decorative honey cake, any recipe, must contain honey
Class 12 Six small honey cupcakes, may be decorated, any recipe, recipe must be exhibited too.
Class 13 Home produced food item containing the exhibitor’s own honey
Class 14 One photographic print on any aspect of beekeeping (not to exceed A4 in size), a caption is permitted.
Class 15 Craft item relating to bees or beekeeping, any craft permitted including needlework.
Class 16 Honey fudge, 8 squares on a plate. See notes for recipe.
Classes to be judged in the hall by members.
Class 17 1 jar of liquid honey judged solely on taste and aroma
Notes
Honey Classes 1-5
All honey entries must be in standard 1lb jars (454g) squat honey jars with screw lids. Lids must be plain metal or white plastic
Class 17: a paper collar will be provided by the show secretary on the day
Wax
Class 8: Must be the beekeepers own wax. Each block of wax must weigh between 27g & 29g
Honey cake recipe
250g clear honey (beekeepers or shop bought), plus about 2 tbsp extra to glaze.
225g unsalted butter
100g dark muscovado sugar
3 large eggs, beaten
300g self-raising flour
Method
1. Preheat the oven to fan 140C/ conventional 160C/gas 3. Butter and line a 20cm round loosebottomed cake tin. Cut the butter into pieces and drop into a medium pan with the honey and sugar. Melt slowly over a low heat. When the mixture looks quite liquid, increase the heat under the pan and boil for about one minute. Leave to cool for 15-20 minutes, to prevent the eggs cooking when they are mixed in.
2. Beat the eggs into the melted honey mixture using a wooden spoon. Sift the flour into a large bowl and pour in the egg and honey mixture, beating until you have a smooth, quite runny batter.
3. Pour the mixture into the tin and bake for 50 minutes-1 hour until the cake is well-risen, golden brown and springs back when pressed. A skewer pushed into the centre of the cake should come out clean.
4. Turn the cake out on a wire rack. Warm 2 tbsp honey in a small pan and brush over the top of the cake to give a sticky glaze, then leave to cool. Keeps for 4-5 days wrapped, in an airtight tin.
Fudge
Honey fudge as per recipe provided. The fudge must be displayed on a paper plate, inside a clear plastic bag, both provided by the show secretary on the day
54g Granulated Sugar
140ml Evaporated milk
57g Honey - beekeepers or shop bought
57g Butter
A good pinch of salt
A sugar thermometer
Method
1. In a very large saucepan, boil the sugar, salt and milk for 5 minutes.
2. Add the honey and re-boil the mixture until a “soft ball” stage is reached at 115°C (240°F).
3. Add the butter to the mixture and allow to stand until it is luke-warm.
4. Beat the mixture until it is creamy, and spread into a greased dish. When it is nearly set, cut the fudge into squares.
Mead
Must be in clear 75cl punted bottle with plastic or cork stoppers.