COGURDD 2017
COMPETITORS
INFORMATION PACK
RULES, GUIDELINES, RECEPIES
Order of the Competition
1. All competitors must be current members of Urdd Gobaith Cymru. You can register to compete through our
website www.urdd.cymru Closing dates vary by region, so check our website for regular updates or
contact your local Development Officer to confirm the closing date for your region. Contact details can be
found on our website www.urdd.cymru under ‘Your Area’.
2.
Round 1 must be held independently in your school/branch before the closing date which is relevant to your
Region. All arrangements for Round 1 are the responsibility of the school/branch including choosing judges
and following health and safety regulations of the school/site. It is not advisable to permit competitors to carry
sharp knives or dangerous equipment to the competition site without adult supervision. In these instances,
the adult should transfer the equipment to a staff member at the beginning of the competition and it should
then be transferred back to the adult at the end of the day. It should be noted on the Risk Assessment for the
school/site if electrical equipment has been PAT Tested or not.
3.
To assist in organising Round 1, we have prepared an Adjudicator’s Pack which contains instructions for
adjudicators and mark sheets. If you would like to receive a copy, please contact your local Development
Officer.
4.
Your local Development Officer will organise Round 2 – The Local Round before 28 April 2017
5.
Round 3 (National Round) will be held on the Eisteddfod Maes between 29 May – 1 June 2017. You will
receive more information regarding subsequent rounds from the Eisteddfod Office.
COMPETITION
ROUND
WHAT TO COOK?
Yr.4, 5 and 6
Round 1 (School)
Recipe 1 only
Yr.4, 5 and 6
Round 2 (Regional)
Recipe 1, 2 and 3
Yr.4, 5 and 6
Round 3 (National)
Recipe 1, 2 and 3
Yr.7, 8 and 9
Round 1 (School)
Recipe 1 and 2
Yr.7, 8 and 9
Round 2 (Regional)
Recipe 1 and 2
Yr.7, 8 and 9
Round 3 (National)
Recipe 1 and 2
Yr.10 and under 19 years old
Round 1 (School)
1 Course Meal of the competitors choice
Yr.10 and under 19 years old
Round 2 (Regional)
1 Course Meal of the competitors choice
Yr.10 and under 19 years old
Round 3 (National)
1 Course Meal of the competitors choice
19 – 25 years old
No Round 1 and 2 will be held for this age category. Applicants will
be invited to compete at the National Round
Round 3 (National)
2 Course Meal of the competitors choice
19 – 25 years old
Numbers of Competitors representing the Regional Round (Round 2)
In those Regions where up to 5 schools are competing, 2 competitors from each school are permitted to attend
and compete in the Regional Round (Round 2). When there are 6 or more schools competing, only 1
competitor is permitted to attend and compete from each school. This is due to the limited number of work
stations available. If there are more schools than available work stations in the Regional Round, the Regional
Development Officer will hold two sessions.
The Recipes
1. Please read the recipes for your age range very carefully, noting the ingredients and equipment
needed and any special instructions.
2. The recipes indicate some of the points that the judges will be looking for during the preparation of the
recipe. You should note these carefully.
3. All competitors MUST prepare EVERY recipe for their age group, except for Years 4,5,6 where they
will need to prepare Recipe 1 in Round 1
4. Competitors must provide all ingredients and equipment for every Round, except for the National
Round, which will be provided by the Urdd. Competitors who reach the National Round will need to
th
provide a list of any extra ingredients they have chosen to use by 12 May 2017. Beyond this point, it
is the competitors’ responsibility.
5. In the Preliminaries, held on the Eisteddfod Maes, all competitors will need to prepare every recipe for
their age group. The 3 competitors who have received the highest marks in their age group will
progress to the Final Round, where they will be tasked at preparing a mystery recipe, with the
exception of Years 4,5 & 6 who will keep to the original recipes.
6. The recipes for the Final Round are age specific and will test the competitors on their cooking skills
and ability to read and complete a recipe.
Competitions Rules
1. Time allowed for cooking is 90 minutes, with the exception of the 19-25 age range, who will have up to 2
hours. Competitors may have 15 minutes (in addition to the 2 hours) at the start of each round in order to
set out their ingredients, weigh them and to collect and check equipment.
2. Competitors should ensure that they arrive promptly in order to start the competition on time.
3. Competitors will need to provide all ingredients and equipment for every Round, except for the Final
Rounds.
4. Do not prepare any ingredients in advance unless stated in the recipe or you may lose marks.
5. Please do not alter the recipes or the quantities specified. However, some ‘on the spot’ minor changes
might need to be made, including adding or reducing liquid in the mixing of dough or adjusting the
consistency of soup, for example.
6. The full quantity of the recipe should be made in all the competitions. For practise purposes some recipe
quantities may be halved for economy.
7. Good time management is essential.
8. Wash up as you go along and keep your cooking area tidy. In the Final Round, the competitors will not
have to wash dishes but they will need to work cleanly and responsibly
Guidelines for Competitors
1. You should pay particular attention to food safety and hygiene and to your own and others’ personal safety.
2. Frequent hand washing is essential, before and during food preparation.
3. When cutting, slicing or dicing, use safe cutting techniques.
4. Do not leave sharp items in washing up bowls or where they may cause injury to others.
5. Store raw and cooked perishable ingredients at 5°C and take steps to avoid cross contamination by accidentally
transferring harmful bacteria from raw meat or fish on to other foods.
6. Cover wounds on hands with waterproof dressings.
7. Do not attend the competition if you feel unwell, feel sick or have an upset stomach, a heavy cold or cough.
8. If you experience any difficulty during the competitions (eg. an accident, faulty equipment or feeling unwell),
please inform the judge immediately.
9. Wear a clean apron or overall. Aprons will be provided in the Final Round.
10. Please tie your hair back if it is long and secure any wisps or long fringes away from the face.
11. Do not wear nail polish.
12. Wear appropriate footwear.
13. Do not waste food by excess trimming, thick peeling or discarding good food. Recycle cans and bottles/jars
and use the compost bins (if available).
14. If any competitor should need essential medication during the competition it is their responsibility to ensure it is
available and administered by themselves or an appropriate designated adult.
15. Do not touch electrical equipment with wet or greasy (slippery) hands.
16. Operate the equipment with due care and under judges’ supervision.
17. You will probably find it helpful to rehearse your recipes before the competitions to ensure that you avoid
difficulty or problems when you are making the dishes during the competition.
18. Good time management is essential. To help you with this you may want to prepare a short time plan outlining
your order of work which you can refer to during the competition.
5. Adjudication
1. Judging will take place at each of the rounds.
2. Your work (the preparation, cooking, serving and the presentation of your dishes) will be observed carefully.
3. The judges will allocate marks for certain processes, (some indicators are given in each of the recipes) careful,
safe and hygienic practice and for the finished dishes.
4. Judges may give a short critique to competitors at the end of each of the competitions.
5. The judges’ decision is final and regrettably no written critiques or judges’ mark sheets can be made available
to individual competitors.
Eisteddfod Genedlaethol yr Urdd 2017
1. Grate the cauliflower into a bowl to create cauliflower ‘rice’ then
pop to one side while you prepare the remaining ingredients.
Cogurdd Year 4, 5 and 6
Recipe 1 - Cauliflower Tabbouleh
To be prepared in Round 1 – School, Round 2 – Regional and Round 3 National.
Ingredients






½ Head of cauliflower
Large handful of fresh flat
leaf parsley
Small handful of fresh mint
2 Spring onions
1/3 Cucumber
150g Cherry Tomatoes
Equipment







Method
Grater
Chopping board
Sharp knife
Mixing bowl
Measuring Spoons
Measuring jug or small bowl
Presentation plate
2. Finely chop the parsley, mint and spring onions and add to the
cauliflower. Chop the cucumber into ½ inch cubes and quarter
the cherry tomatoes then add these to the cauliflower and give
everything a good mix to evenly combine.
3. In a jug make the dressing by zesting then squeezing the lemon
juice, add the oil, grate or crush the garlic, add the chilli flakes
and lastly the salt. Give the dressing a good whisk, taste to
check the seasoning and balance of the lemon, adjusting by
adding a pinch of salt or a squeeze of lemon if needed.
4. Pour the dressing over the cauliflower and mix. Serve
immediately.
Alternative ingredients:
In place of the tomatoes and cucumber you can add in 75g of flaked
toasted almonds and 75g or chopped apricots or sultanas
Dressing






4 tbsp Olive Oil
½ tsp Salt
2 tbsp Lemon juice
1 Garlic clove
Zest of ½ lemon
¼ -½ tsp Chilli flakes
Alternative ingredients:
In place of the tomatoes and
cucumber you can add in 75g of
flaked toasted almonds and 75g or
chopped apricots or sultanas
The judges will consider the following during the preparation of this recipe:
•
Accurate weighing and measuring of the ingredients.
•
Neat and careful chopping/preparing of the fillings.
•
Taste and Presentation – overall taste and balance of flavours as
well as how the dish has been presented.
Eisteddfod Genedlaethol yr Urdd 2017
No advance preparation of the
Cogurdd Year
ingredients is required.
Method
Method

4, 5 and 6

Recipe 2 – Lamb Kofta Meatballs
To be prepared in Round 2 – Regional and Round 3 – National Round
Ingredients
•
•
•
•
•
•
•
•
•
•
•
•
•
250g Minced Lamb
¼ Onion
2 Garlic Cloves
½ tsp Salt
Small ‘thumb nail’ size of
fresh ginger
Small handful of fresh
Parsley
Small handful of fresh Mint
1 tsp Ground Coriander
1 tsp Ground Cumin
½ tsp Ground Cinnamon
¼ tsp Cayenne Pepper
A grind of Black Pepper
2 tbsp Rapeseed oil
Harrissa Yogurt Dip
•
•
•
•
150g Greek Yogurt
2 tbsp Harrissa Paste
2 tbsp of Fresh Coriander
2 tsbp of Fresh Mint
Equipment









Medium mixing bowl
Small mixing bowl
Chopping board
Sharp knife
Food processor
Frying pan
Spatula/Tongs (for turning
meatballs)
Plate (to keep meatballs
warm in oven)
Presentation plate/s
Serve the Meatballs with the dip
alongside the tabbouleh.



In a food processor, blitz the onion, garlic, ginger, parsley, mint,
salt and pepper – adding in a little oil to help get things going.
In
a food processor,
blitz finely
the onion,
garlic,
ginger, parsley,
Alternatively
and carefully,
chop all
the ingredients
with a
mint,
salt
and
pepper
–
adding
in
a
little
oil
helpwith
get the
knife. Once blitzed, add the mixture to the lambtoalong
things
going.
add themix
mixture
to the
lamb
spices in
a largeOnce
bowl blitzed,
and thoroughly
with your
hands.
along with the spices in a large bowl and thoroughly mix
with your
Divide
the hands.
mixture into small balls the size of a 50p piece. In a
frying pan over a medium heat, brown the meatballs with a little
oil until the
brown
all over,
this
should
take
around
6-8a minutes.
Divide
mixture
into
small
balls
the
size of
50p piece.
Don’t
overcrowd
your
pan,
cook
the
meatballs
in
batches,
In a frying pan over a medium heat, brown the meatballs
keeping
them
the oven.
with a little
oilwarm
until in
brown
all over, this should take around
6-8 minutes. Don’t overcrowd your pan, cook the
To make the harissa dip, chop the herbs finely and add to the
meatballs in batches, keeping them warm in the oven.
yogurt and harissa paste, mix until combined.

To
make
harissa
dip,
thethe
herbs
finely and
add to
Serve
the the
meatballs
with
thechop
dip and
cauliflower
tabbouleh
the yogurt and harissa paste, mix until combined.
The judges
will consider
the following
theand
preparation
of this recipe:
Serve
the meatballs
with during
the dip
the cauliflower
•
tabbouleh
Accurate weighing and measuring of the ingredients.
• Neat and careful chopping/preparing of the fillings.
The judges will consider the following during the preparation of this recipe:
• Taste and Presentation – overall taste and balance of flavours as well
• Accurate
weighing
measuring
of the ingredients.
as how the
dish hasand
been
presented.
•
Neat and careful chopping/preparing of the fillings.
•
Presentation – it looks as well as taste nice.
Eisteddfod Genedlaethol yr Urdd 2017
Cogurdd Year 4, 5 and 6
Method
1. Place the nuts into a food processor and pulse until roughly
chopped.
Recipe 3 – No Bake Energy Balls
To be prepared in Round 2 – Regional and Round 3 – National Round
Ingredients




150g Dates
150g Whole Almonds
150g Dried Cherries
150g Desiccated Coconut
Equipment



Food Processor
Plates - for rolling the energy
balls in coconut and chilling
in the fridge
Presentation plate
2. Add the dates, cherries and 50g of the coconut to the nuts and
let the food processor run until it forms a sticky ball.
3. Remove from the machine and divide into equal size balls,
rolling them between your hands to form a nice ball shape. Roll
the balls in the leftover coconut and place in the fridge to set
before serving on your chosen plate.
Alternative Ingredients:
You can use any nut in place of the almonds or any dried fruit in place
of the cherries.
You don’t have to use the coconut in the balls or as a coating – you
can coat the balls in ground nuts if you prefer.
The judges will consider the following during the preparation of this recipe:
•
Accurate weighing and measuring of the ingredients.
•
Neat and careful chopping/preparing of the fillings.
•
Taste and Presentation – overall taste and balance of flavours as well
as how the dish has been presented.
Eisteddfod Genedlaethol yr Urdd 2017
1. Preheat the oven to gas mark 2/130fan/150⁰C.
Cogurdd Year 7, 8 and 9
Recipe 1 – Granola
To be prepared in Round 1, 2 and 3 (School, Regional and National Rounds)
Ingredients








400g Oats – Use Gluten free
if you wish
150g Blanched Almonds,
roughly chopped – or any
nuts you prefer – hazelnuts,
pecans, etc
50g Flaked Coconut
25g Desiccated Coconut
75g Mixture of Pumpkin
Seeds, Sunflower Seeds,
Sesame Seeds, etc
3 tbsp Coconut Oil or
Rapeseed Oil
100ml each of Maple Syrup
& Honey
240g of any dried fruit you
wish! Prunes, Apricots,
Dates, Sultanas, Raisins,
Cranberries, etc
Tip: With the nuts and dried fruit –
choose whatever you like or
whatever you have in your
cupboards!
Equipment





Method
Large mixing bowl
2 x Baking trays
Small saucepan
Greaseproof paper
Presentation bowl/plate
In addition to the granola, think
about what you would serve with
it; you have time to prepare
some stewed/baked fruit or to
chop and prepare fresh fruit.
Think about presentation and
how you want the finished dish to
look.
Use the internet to research
ideas.
2. Heat the oil and syrups together in a saucepan, but don’t bring to
a boil. Place the oats, nuts, coconut and seeds in a bowl and
pour over the liquid. Mix well then spread out onto a
greaseproof lined baking tray; you will probably need to use 2
trays so that the mixture can bake properly in the oven.
3. Bake in the oven for 20 minutes then add the chopped dried fruit,
mix well and bake for a further 20 minutes. Leave to cool
completely before storing in an airtight container like a glass jar.
The granola will keep for a month.
4. Serve the granola however you want; with milk or yogurt, fresh
fruit or stewed/baked fruit. Think about presentation and what
looks attractive to the eye and stomach.
5. There is plenty of scope to be creative with this recipe – choose
nuts and fruits that you like to eat
The judges will consider the following during the preparation of this recipe:
•
Accurate weighing and measuring of the ingredients.
•
Neat and careful chopping/preparing of the fillings.
•
Taste and Presentation – overall taste and balance of flavours as well
as how the dish has been presented.
Eisteddfod Genedlaethol yr Urdd 2017
Method
Cogurdd Year 7, 8 and 9
Recipe 2 – Sweetcorn & Black Bean Fritters with Avocado Sauce and Eggs
To be prepared in Round 1, 2 and 3 (School, Regional & National Rounds)
Ingredients
 ½ Tin Sweetcorn, drained (I
used half a 340g tin)
 ½ Tin Black beans, drained &
rinsed
 1 Red Chillies, sliced – seeds
out if you don’t like things
spicy! (optional)
 2 Spring Onions, sliced –
including as much of the
green
 2 tbsp Self-Raising Flour
 1 Egg
 Good Pinch of Salt & Pepper
 Small bunch of fresh
coriander, chopped
 Oil for frying
Avocado Sauce
 1 Ripe Avocado
 2 tbsp Mayonnaise
 1 Lime
 ½ Small bunch of Coriander
 1 tbsp Olive Oil
 Salt and Pepper to taste
To Serve
 1 Egg per person serving –
either poached or fried
 Wedges of Lime
 Coriander
 Red Chilli
Equipment









Food processor/stick blender
Mixing bowl
Chopping board
Sharp knife
Frying pan
Spatula
Saucepan/frying pan – for
cooking your eggs
Slotted spoon – if you’re
cooking poached eggs
Presentation plate
1. Place in a food processor ¾ of the corn and ¾ of the black
beans, flour, egg, salt and pepper and blend until combined.
Scrape into a mixing bowl and add in the chopped chilli, the
remaining corn and black beans, the chopped spring onions and
coriander. Stir to combine.
2. Heat the oil in a frying pan over a medium heat and spoon in
tablespoons of the mixture, frying until golden before flipping and
cooking the other side. Keep the fritters warm in the oven whilst
you cook the whole batch.
3. To make the avocado sauce, add the avocado, mayonnaise,
lime zest and half the lime juice to a food processor. Chop the
coriander and add in too along with the oil and a pinch of salt
and pepper. Blend until smooth. Taste to check seasoning,
adding in more salt or lime if needed and adding water if you
would like a thinner sauce for service. Place in a bowl covered
with cling film in the fridge until ready to serve.
4. Cook your eggs – either poached or fried.
This is a brunch or lunch dish
and is full of colour and flavour.
Think creatively about how you
would serve and present this
dish.
5. To serve, place 3 of the fritters on a plate along with the avocado
sauce and eggs. Garnish with the coriander, lime and some
chopped red chilli.
The judges will consider the following during the preparation of this recipe:
•
Accurate weighing and measuring of the ingredients.
•
Neat and careful chopping/preparing of the fillings.
•
Taste and Presentation – overall taste and balance of flavours as well
as how the dish has been presented.
Eisteddfod Genedlaethol yr Urdd 2017
Cogurdd Years 10-under 19 yrs
Competitors have 1 hour 30 minutes to make a savoury or a sweet
recipe of their own creation. Each competitor is limited to
sourcing their all their ingredients for under £10.
This recipe should be made at every stage of the competition, with
the exception of the final round, where the 3 remaining competitors
(chosen from the Preliminary rounds) will be given a new recipe to
complete within a specific time.
An example of how a recipe should be written can be found on the
next page. The method can be simply written through bullet points
rather than long sentences and competitors should use simple words
to describe the techniques needed to make the dish. Recipes should
be written in Welsh or bilingually and presented on the day of the
competition.
Competitors can make a main meal or a dessert. This is an
opportunity for competitors to display their cookery and creative
skills, and gives those who prefer to make sweet dishes/patisserie a
chance to display their skills.
Finally, this is an opportunity for the competitors to show off their
skills by cooking something that they really like to cook. Take your
time to research recipes and test things before choosing your final
dish. Make sure you’re confident in the dish and take care and
pride when it comes to writing the recipe and, of course, presenting
the recipe.
The level of the dishes shouldn’t be too easy nor too over- ambitious
and should be completed within the time frame with no prior
preparation of ingredients allowed ahead of the competition.
Marks will be given for the skill level of the dish, the written recipe,
cooking and knife skills, health, safety & hygiene and of course
presentation of the final dish.
Competitors are also asked to write out the recipe in advance. It
should include the ingredients list along with the correct
measurements, an equipment list, making note of any unusual items
needed, breakdown costs of ingredients and finally the method of
the recipe. Professional chefs, cooks and food writers are tasked at
writing recipes for their dishes, so this shows that the competitors
understand how to write out a recipe so that if someone else had to
make the dish, they could follow the recipe with no issues.
***THIS IS AN EXAMPLE RECIPE***
COMPETITORS ARE NOT EXPECTED
TO MAKE THIS RECIPE
Recipe 1 - Courgette or Carrot Cupcakes
This recipe makes 12 mini cakes. The competitors have the
opportunity here to show some creativity through their decorating
and use of any additional decorations and/or flavours. The finished
cakes should look like they belong in a window of a cake shop.You
should research cake decorations in order to create the perfect
finished product.
Ingredients
• 50g Courgettes or Carrots, grated
• 1 Apple, peeled and grated
• 1 Orange
• 1 Egg
• 75ml Sunflower Oil, plus extra for
greasing
• 300g Self-Raising Flour
• 100g Light Brown Sugar
• 50g of Sultanas*
• ½ tsp Baking Powder
• ½ tsp Ground Ginger
• ½ tsp Cinnamon
• Pinch of Salt
• 250g Icing Sugar, 200g Unsalted
Butter & 50g Cream Cheese
o
Optional – Zest of ½ Orange,
any decorations like candied
peel, sugarpaste decorations,
food colour paste, etc.
*You can use other dried
fruit in place of Sultanas,
they’ll need to be chopped
small if bigger than
sultanas.
HOW TO MAKE IT
6. Brush the muffin tin with a little oil and preheat the oven to 190C/170C
Fan/Gas 5.
7. Whisk the sugar and oil together until light in colour, using a whisk or an
electric whisk. Add in the egg and whisk until combined. In a separate
bowl, grate the courgette/carrot and apple then add to the egg mixture.
8. Sieve the flour, spices, baking powder and salt together and gradually add
to the wet ingredients. Once all the flour has been added, cut the orange in
half and squeeze the juice into the bowl, making sure no pips go into the
mixture. Add the dried fruit and stir briefly before dividing between the
muffin tins equally.
9. Bake for 20-25 minutes, or until a skewer inserted comes out clean. Leave
to cool for 5 minutes in the tin before removing and cooling completely on a
rack.
Equipment
• Sharp knife*
•
•
•
•
•
•
•
•
•
•
•
•
•
Chopping board
Lemon squeezer
2-3 Mixing bowls
Grater
Sieve
Piping bag (optional)
12 Hole Muffin Tin
General Cutlery & Spatula/Wooden Spoon
Whisk – hand or electric
Skewer/Cocktail stick
Cooling Rack
Scales
Peeler
*Please refer to instructions in
Information Pack
Name of Competitor:
Age:
Method
Recipe Title:
Ingredients & their costs
Equipment
Eisteddfod Genedlaethol yr Urdd 2017
Cogurdd Aged 19-25 Years
Competitors have up to 2 hours to make either a starter and a main
meal or a main meal and a dessert of their own creation. Each
competitor is limited to sourcing their all their ingredients for
under £15.
There will be no regional rounds for this age category with
competitors cooking their recipe in a semi-final heat with the best 3
remaining competitors (chosen from the Preliminary rounds) given a
new recipe to complete within a specific time.
This is an opportunity for competitors to display their cookery and
creative skills and gives those who prefer to make sweet
dishes/patisserie an opportunity to display their skills.
The level of the dishes shouldn’t be too easy nor too over- ambitious
and should be completed within the time frame with no prior
preparation of ingredients allowed ahead of the competition.
Competitors are also asked to write out the recipe in advance. It
should include the ingredients list along with the correct
measurements, an equipment list, making note of any unusual
pieces needed, breakdown of ingredients costs and finally the
method of the recipe. Professional chefs, cooks and food writers
are tasked at writing recipes for their dishes, and so this is to see
that the competitors understand how to write out recipe so that if
someone else had to make the dish, then they could follow the
recipe with no issues.
An example of how a recipe should be written out can be found on
the next page. The method can be simply written through bullet
points rather than long sentences and competitors should use simple
words to describe the techniques needed to make the dish. Recipes
should be written in Welsh or bilingually and presented on the day of
the competition.
Finally, this is an opportunity for the competitors to show off their
skills by cooking something that they really like to cook. Take your
time to research recipes and test things before choosing your final
dish. Make sure you’re confident in the dish and take care and
pride when it comes to writing the recipe and of course presenting
the recipe.
Marks will be given for the skill level of the dish, the written recipe,
cooking and knife skills, health, safety & hygiene and of course
presentation of the final dish.
***THIS IS AN EXAMPLE RECIPE***
COMPETITORS ARE NOT EXPECTED
TO MAKE THIS RECIPE
Recipe - Courgette or Carrot Cupcakes
This recipe makes 12 mini cakes. The competitors have the
opportunity here to show some creativity through their decorating
and use of any additional decorations and/or flavours. The finished
cakes should look like they belong in a window of a cake shop.You
should research cake decorations in order to create the perfect
finished product.
Ingredients
• 50g Courgettes or Carrots, grated
• 1 Apple, peeled and grated
• 1 Orange
• 1 Egg
• 75ml Sunflower Oil, plus extra for
greasing
• 300g Self-Raising Flour
• 100g Light Brown Sugar
• 50g of Sultanas*
• ½ tsp Baking Powder
• ½ tsp Ground Ginger
• ½ tsp Cinnamon
• Pinch of Salt
• 250g Icing Sugar, 200g Unsalted
Butter & 50g Cream Cheese
o
Optional – Zest of ½ Orange,
any decorations like candied
peel, sugarpaste decorations,
food colour paste, etc.
*You can use other dried
fruit in place of Sultanas,
they’ll need to be chopped
small if bigger than
sultanas.
HOW TO MAKE IT
11. Brush the muffin tin with a little oil and preheat the oven to 190C/170C
Fan/Gas 5.
12. Whisk the sugar and oil together until light in colour, using a whisk or an
electric whisk. Add in the egg and whisk until combined. In a separate
bowl, grate the courgette/carrot and apple then add to the egg mixture.
13. Sieve the flour, spices, baking powder and salt together and gradually add
to the wet ingredients. Once all the flour has been added, cut the orange in
half and squeeze the juice into the bowl, making sure no pips go into the
mixture. Add the dried fruit and stir briefly before dividing between the
muffin tins equally.
14. Bake for 20-25 minutes, or until a skewer inserted comes out clean. Leave
to cool for 5 minutes in the tin before removing and cooling completely on a
rack.
Equipment
• Sharp knife*
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Chopping board
Lemon squeezer
2-3 Mixing bowls
Grater
Sieve
Piping bag (optional)
12 Hole Muffin Tin
General Cutlery & Spatula/Wooden Spoon
Whisk – hand or electric
Skewer/Cocktail stick
Cooling Rack
Scales
Peeler
*Please refer to instructions in
Information Pack
Name of Competitor:
Age:
Method
Recipe Title:
Ingredients & costs
Equipment