All views expressed are the opinions of the author and are not necessarily those of the Society
November 15th, 2018
Lichfield & District Allotments Society
Show Schedule & Entry Form
Important Read the show schedule and show rules for full class description
Flower Classes - Judged by RHS Rules
|Class 1||Vase of Perennials||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||Chrysanthemums, blooms x 3||3 stems|| |
|Class 8||Dahlias, pompon up to 50mm||3 stems|| |
|Class 9||Dahlias, decorative||3 stems|| |
|Class 10||Dahlias, cacti or semi-cacti||3 stems|| |
|Class 11||Dahlia, specimen bloom||1 flower|| |
|Class 12||Gladioli||3 stems|| |
|Class 13||Pansies||3 flowers|| |
|Class 14||Flowering Pot Plant except F, P, or B||1 plant|| |
|Class 15||Flowering Pot Plant - Fuchsia||1 plant|| |
|Class 16||Flowering Pot Plant - Pelargonium||1 plant|| |
|Class 17||Foliage Pot Plant||1 plant|| |
|Class 18||Cacti or succulent||1 plant|| |
|Class 19||Roses, any type||3 stems|| |
|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 23||Squash||1 off|| |
|Class 24||Dish of potatoes, white||5 off|| |
|Class 25||Dish of potatoes, coloured||5 off|| |
|Class 26||Peas||6 off|| |
|Class 27||Runner Beans||6 off|| |
|Class 28||Onions, under 8ozs, necks tied||5 off|| |
|Class 29||Onions, over 8ozs, necks tied||3 off|| |
|Class 30||Carrots stump rooted||3 off|| |
|Class 31||Carrots long pointed||3 off|| |
|Class 32||Beetroot tops removed to 3" from crown||3 off|| |
|Class 33||Lettuce with washed roots||1 off|| |
|Class 34||Tomatoes, small||5 off|| |
|Class 35||Tomatoes||5 off|| |
|Class 36||Beans other than Runner||6 off|| |
|Class 37||Head of Cabbage, on 3" stem||1 off|| |
|Class 38||Parsnips, tops removed to 3"||3 off|| |
|Class 39||Cauliflower, on 3" stem||1 off|| |
|Class 40||Courgettes with flower||2 off|| |
|Class 41||Shallots, culinary over 1" diameter||10 off|| |
|Class 42||Cucumber with flower||1 off|| |
|Class 43||Marrow, up to 15"||1 off|| |
|Class 44||Marrow, over 15"||1 off|| |
|Class 45||Shallots, Pickling under 1" diameter||10 off|| |
|Class 46||Leeks with washed roots||3 off|| |
|Class 47||Calabrese||1 head|| |
|Class 48||Spring Onions, roots washed||6 off|| |
|Class 49||Garlic with washed roots||3 off|| |
|Class 50||Sweetcorn stalks trimmed, husks removed||2 off|| |
|Class 51||Collection of 3 vegetables|| || |
|Class 52||Celery/Celeriac, foliage and root untrimmed||1 off|| |
|Class 53||Unusual Vegetable, not from classes 23-54||1 off|| |
|Class 54||The Biggest, for the variety||1 off|| |
|Class 55||Dish of Soft Fruit with stalks||10 off||
Domestic Classes - Judged by WI rules
|Class 56||Jar of Jam 12-16 ozs||1 off|| |
|Class 57||Jar of Jelly 12-16 ozs||1 off|| |
|Class 58||Jar of Chutney 12-16 ozs||1 off|| |
|Class 59||Jar of Marmalade 12-16 ozs||1 off|| |
|Class 60||Fruit cake, tin size 7"/18cm - Round||1 off|| |
|Class 61||Victoria Sponge, tin size 7"/18cm - Round||1 off|| |
|Class 62||Scones - fruit||4 off|| |
|Class 63||American muffins - sweet||4 off|| |
|Class 64||Traybake - cake, biscuit, cereal or pastry||3 squares|| |
|Class 65||Decorated cup cakes||4 off|| |
|Class 66||Fruit Pie shortcrust - 7"/18cm||1 off|| |
|Class 67||Quiche savoury - 7"/18cm||1 off|| |
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 68||Pot/jar of cut mixed herbs max 4 var's||
|Class 69||Tray of vegetables for kitchen. Overall size of tray not more than 18"x12". Five different varieties of vegetable (from Classes 23-53) to be displayed. Quantities of each variety are optional. Garnish is allowed but vegetables and/or garnish must not overhang the tray|| |
|Class 70||Vegemal - animal made with vegetables||Under 8|| |
|Class 71||Vegemal - animal made with vegetables||8 to 14|| |
|Class 72||Mini garden 14 x 8"/35.5 x 20cm, max tray||Under 8|| |
|Class 73||Mini garden 14 x 8"/35.5 x 20cm, max tray||8 to 14|| |
|Site and plot number:|| |
|I have read and agree to abide by the show rules - Sign:|
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 60 Fruit cake
Class 61 Sponge 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
- Heat oven to 180c, 350f, gas mark 4. Grease an 18cm (7inch) cake tin.
- Mix flour and salt, rub in margarine.
- Stir in sugar and fruit. Beat together eggs and milk.
- Mix all together to a soft consistency.
- Place in prepared tin and bake for about 50 minute.
- 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.
- In a large bowl, cream the fat until soft, then add the sugar and beat until really light and fluffy.
- Break the eggs into a jug and beat with a fork
- 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
- Sift in the flour and then using a large metal spoon and a gentle folding action, fold in the remaining flour until completely mixed..
- Put half of the mixture into each of the prepared tins
- 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