Lancashire and North West Beekeepers Association
East Lancashire Branch
Annual Honey Show 2023
Sunday 1st October
North Valley Community Centre, Birtwistle Avenue, Colne, BB8 9RR
Entries to be submitted from 12.45 pm until 1.30 pm on the day of the show.
Judging method this year will be closed starting from 1.45 pm with Judge Mr. John Goodwin,
assisted by Mrs. Elaine Hargreaves
Pie & Peas will be served during judging (approx., 1.30 pm.) There will also be several activities
including a quiz, a short talk and the blacked-out jar competition.
Beekeeping supplies of equipment & accessories available on the day from local Thorne representative Judith David.
Guests are welcome, but only branch members may exhibit in the show. The exception is for
junior classes (classes J1 to J5), for which exhibitors must be a close family member of a
The Show Schedule is here
New this year is a Junior section!
Recipes for the baked section are here for convenience.
****Honey Cake recipe UPDATED 19th September ****
250 g Spring/summer honey, plus about 2 tbsp extra to glaze
225 g Unsalted butter
100 g Granulated sugar
3 large Eggs, beaten
300 g Self-raising flour
Pre-heat the oven to 145°C fan/160°C conventional/gas mark 3. Butter and line a 2 lb loaf 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. 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. 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. 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.
N.B. Weights must be adhered to, but normal shrinkage will be allowed. Cooking temperatures and timings are approximate – please adjust according to your oven.
908 g (2 lb) Sugar
113 g (4 oz) Butter
1 small tin Condensed milk
1 small tin Evaporated milk
113 g (4 oz) British honey
Using a thick pan to avoid sticking, slowly melt all the ingredients until the sugar is dissolved stirring constantly with a wooden spoon. Boil to a temperature of 118°C (Soft Ball). Remove from the heat. Beat well until the mixture cools but is not too stiff. Pour into a greased tin and mark into portions. This recipe will fill a small Swiss roll tin.
N.B. Only a 15cm square block should be exhibited.
Honey and Date or Raisin Flapjack
250 g Unsalted butter
75 g Light muscovado or light soft brown sugar
50 g Demerara sugar
200 g British honey
400 g Porridge oats
100 g Raisins OR chopped dates
Pre-heat the oven to 190°C (Gas mark 5). Melt the butter, sugar and honey together over a low heat. Stir in
oats, demerara sugar, dried fruit and salt, and mix thoroughly. Press mixture gently into a lined baking tray
approximately 250 x 190 mm. Bake for 25 – 30 minutes. Allow to cool in the tin. Lift out to a board, trim the
edges, and cut into slices approximately 70 x 50 mm (makes ~8 slices in total).