Annual Show

• Show Rules
• Show 2008
• Show Schedule
• Show Entry Form
• Show Hints and Tips

Show Schedule & Entry Form

You may print the Entry Form out by pressing the pink PRINT PAGE button just below here, - but don't forget to turn your printer on!

Important Read the show schedule and show rules for full class description

Flower Classes - Judged by RHS Rules

Class	Description	Quantity	Entries
Class 1	Vase of Herbaceous	6 stems
Class 2	Vase of Annuals	6 stems
Class 3	Asters	6 stems
Class 4	Sweet Peas	6 stems
Class 5	Chrysanthemums, spray	3 stems
Class 6	Chrysanthemums, specimen Bloom	1 flower
Class 7	Dahlias, pompon up to 50mm	3 stems
Class 8	Dahlias, decorative	3 stems
Class 9	Dahlias, cacti or semi-cacti	3 stems
Class 10	Dahlia, specimen bloom	1 flower
Class 11	Gladioli	3 stems
Class 12	Pansies	3 flowers
Class 13	Flowering Pot Plant except F, P, or B	1 plant
Class 14	Flowering Pot Plant - Fuchsia	1 plant
Class 15	Flowering Pot Plant - Pelargonium	1 plant
Class 16	Foliage Pot Plant	1 plant
Class 17	Cacti or succulent	1 plant
Class 18	Roses, any type	3 stems
Class 19	Specimen Rose	1 flower
Class 20	Begonia, any type	1 plant
Class 21	Unusual flower	1 stem
Class 22	Patio container maximum width - 50cm	Container

Vegetable Classes - Judged by NVS rules

Class	Description	Quantity	Entries
Class 23	Dish of potatoes, white	5 off
Class 24	Dish of potatoes, coloured	5 off
Class 25	Peas	6 off
Class 26	Runner Beans	6 off
Class 27	Onions, under 8ozs, necks tied	5 off
Class 28	Carrots tops removed to 3" from crown	3 off
Class 29	Beetroot	3 off
Class 30	Onions, over 8ozs, necks tied	3 off
Class 31	Lettuce with washed roots	1 off
Class 32	Tomatoes, small	5 off
Class 33	Tomatoes	5 off
Class 34	Beans other than Runner	6 off
Class 35	Head of Cabbage	1 off
Class 36	Parsnips, tops removed to 3"	3 off
Class 37	Cauliflower, on 3" stem	1 off
Class 38	Courgettes with flower)	2 off
Class 39	Shallots, culinary over 1" diameter	10 off
Class 40	Cucumber with flower	1 off
Class 41	Marrow, up to 15"	1 off
Class 42	Marrow, over 15"	1 off
Class 43	Shallots, Pickling under 1" diameter	10 off
Class 44	Leeks with washed roots	3 off
Class 45	Calabrese	1 head
Class 46	Spring Onions, roots washed	6 off
Class 47	Fennel, roots trimmed	1 off
Class 48	Sweetcorn stalks trimmed, husks removed	2 off
Class 49	Collection of 3 vegetables
Class 50	Unusual Vegetable	1 off
Class 51	The Biggest	1 off
Class 52	Dish of Soft Fruit	10 off

Domestic Classes - Judged by WI rules

Class	Description	Quantity	Entries
Class 53	Jar of Jam or Jelly 12-16 ozs	1 off
Class 54	Fruit cake - Use recipe provided	1 off
Class 55	Victoria Sponge - Use recipe provided	1 off
Class 56	Scones - fruit	4 off
Class 57	American muffins - sweet	4 off
Class 58	Traybake - cake, biscuit, cereal and/or pastry	3 squares

All cakes should be displayed on a suitable plate inside a large clear plastic bag for hygienic reasons. Each entry in the same class should be from a different batch of mix.

Joint Classes - Joint opinion of all three judges

Class	Description		Entries
Class 59	Pot/jar of cut mixed herbs max 4 var's
Class 60	Tray of vegetables for kitchen

Children's Classes

Class	Description		Entries
Class 61	Artificial flower, fruit, veg or plant	Under 10
Class 62	Artificial flower, fruit, veg or plant	10 to 14

Personal Details

Name:
Address:
Site and plot number:
I have read and agree to abide by the show rules - Sign:

Recipes

Both of these recipes are "standard" recipes and can be found in many basic cookery books. The sponge cake recipe is very detailed and fruit cake much less so, however many of the tips contained in the sponge cake recipe can be applied to the fruity cake recipe.

Class 54 Fruit cake

• 225g (8ozs) self raising flour
• pinch salt
• 100g (4ozs) margarine
• 100g (4ozs) caster sugar
• 175g (6ozs) mixed dried fruit
• 2 - eggs, size 3
• 30ml (2 tbsp) milk
  
  
  1. Heat oven to 180c, 350f, gas mark 4. Grease an 18cm (7inch) cake tin.
  2. Mix flour and salt, rub in margarine.
  3. Stir in sugar and fruit. Beat together eggs and milk.
  4. Mix all together to a soft consistency.
  5. Place in prepared tin and bake for about 50 minute.

Class 55 Sponge cake

• 150g (6ozs) margarine or softened butter.(the use of low fat spreads will alter the result)
• 150g (6ozs) caster sugar
• 3 eggs, size 3/ standard/ medium
• 150g (6ozs) self raising flour
• Filling 2 Tablespoons of raspberry jam
• Topping 1 tablespoon of caster sugar sprinkled over.

Oven Temperature - Gas mark 4, electric 180C or with fan oven start from cold and cook at 160C. These details are approximate, as every oven is different. Good cooks should learn to know their own oven.

Use 18-20cm (7-8inch) sandwich tins, base lined and greased. If a deep tin is used, the cake will take longer to cook and will need to be cut when quite cold.

Method

1. In a large bowl, cream the fat until soft, then add the sugar and beat until really light and fluffy.
2. Break the eggs into a jug and beat with a fork
3. Gradually add the eggs to the fat/sugar mix, beat well between each addition. The addition of about a spoonful of flour after two thirds of the egg has bee added will help to prevent the mixture from curdling
4. Sift in the flour and then using a large metal spoon and a gentle folding action, fold in the remaining flour until completely mixed..
5. Put half of the mixture into each of the prepared tins
6. Bake in the middle of the oven for about 20-25 minutes. The cakes should be pale golden brown and spring back to level when gently pressed with a finger.

Allow the cakes to cool in the tins for 5 minutes before turning out. If the tins are tapped sharply on the edge of the table it helps to release the cake from the tin. Turn the cakes so that the top surface is uppermost on the cooling rack to prevent rack marks on the cake.

When quite cold, sandwich with raspberry jam and sprinkle with caster sugar. Serve on a plate large enough for the cake to lie flat. A doily enhances the presentation

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