EMBA Honey Show


Saturday, 28 November 2015 - 12:00pm

Canteen at Royal Botanic Gardens, Inverleith Row - Open to all EMBA members

Exhibits should bear no identification marks as they will be registered and numbered by stewards. There will be no cash prizes but prize cards – 1st, 2nd and 3rd – will be awarded in each class. Competitors can win one place only in each class, with a maximum of two items per class, per exhibitor.

All entries must be labelled and staged by 12.25pm. Judging starts at 12.30pm

The Association’s Cup is awarded to the exhibitor with the most points in classes 1 to 12 inclusive.

The EMBA Wax Quaich is awarded to the exhibitor with the most points in classes 13 to 16 inclusive.

The Novice Cup is awarded to the exhibitor with the most points in classes 18 and 19.
A novice is someone who has not won a class prize in a previous EMBA honey show.

The Mary Maclean Trophy is awarded to the exhibitor with the most points in the baking classes, 21 to 24. Recipes for classes 21 to 23 are attached below. Class 24 uses the exhibitor’s own recipe, which must be submitted with the entry. Paper plates for displaying the baking will be provided at the show.

Class 1 one jar (454g/1lb) of light honey
Class 2 one jar (454g/1lb) of medium honey
Class 3 one jar (454g/1lb) of dark honey
Class 4 one jar (454g/1lb) of set honey
Class 5 one jar (454g/1lb) of pressed heather honey
Class 6 one jar (454g/ 1lb) of chunk honey
Class 7 one section of heather honey
Class 8 one section of blossom honey
Class 9 one piece of cut comb heather honey 170gm, 6ozs minimum
Class 10 one piece of cut comb blossom honey 170gm, 6ozs minimum
Class 11 one frame of heather honey
Class 12 one frame of blossom honey
Class 13 one piece of beeswax 454g/1lb minimum
Class 14 novelty beeswax 3 different mouldings (colour may be used)
Class 15 three beeswax candles, made by moulding
Class 16 three beeswax candles, made by any method other than by moulding
Class 17 one bottle of clear mead, addition of fruit is acceptable
Novice Class 18 one jar (454g/1lb) of honey, any colour or type
Novice Class 19 one piece of cut comb 170gm, 6ozs minimum
Gift Class 20 one jar (454g/1lb) of honey, any colour or type (Please note this will be retained by the honey judge)
Class 21 4 honey buns
Class 22 honey carrot cake
Class 23 4 rounds of honey shortbread
Class 24 4 pieces of tray bake containing honey (Recipe to be submitted with entry)


NB Oven temperature and cooking times are for guidelines only. Your own cooking times and oven temperatures may be slightly different.
Approximate equivalents: 25g = 1oz, 100g =3 ½oz, 110g = 4oz, 200g = 7oz, 225g = 8oz, 900g = 2lbs


125g butter
100 g sugar
125g self-raising flour
1 dessertspoonful honey
2 eggs
A little milk if necessary

Cream the butter, sugar and honey together.
Beat in the two eggs.
Fold in the self-raising flour and a little milk if required. Put the mixture into 12 baking cases.
Bake at 180°C / 350° F (gas mark 4) for 10– 15 minutes until risen and golden.


225g self raising wholemeal flour
1 tsp cinnamon, 1 tsp nutmeg
1 tsp mixed spice
110g butter
110g honey
110g soft brown sugar
225g carrots peeled, finely grated

Mix flour and spices in a bowl.
Melt butter, honey and sugar together and stir into flour. Mix in grated carrot. Put the mixture into a well greased 450g (1lb) cake tin and bake at 1700C/325° F (gas mark 3) for 1 – 1¼ hours or until a skewer inserted into the centre of the cake comes out clean.

25g soft light brown sugar
110g butter
25g honey
200g plain flour

Cream the butter and sugar together and gradually mix in the honey. Work in the flour and knead lightly.
Roll out to about 5 mm /¼ inch thick and cut into rounds approximately 6cm/2½ inches in diameter. Place on a greased baking tray and prick lightly all over with a fork.
Bake at 1700C/325° F (gas mark 3) for 20 minutes or until a pale golden brown colour.
Dredge with castor sugar and transfer to wire rack to cool