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All views expressed are the opinions of the author and are not necessarily those of the Society

  January 28th, 2019
Lichfield & District Allotments Society

High Peak

Annual Show

Lichfield Allotments Society

Show Schedule & Entry Form

You may dowload the Entry Form by pressing [ Show Schedule ]

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

Flower Classes - Judged by RHS Rules

Class 1Vase of Perennials6 stems 
Class 2Vase of Annuals6 stems 
Class 3Asters6 stems 
Class 4Sweet Peas6 stems 
Class 5Chrysanthemums, spray3 stems 
Class 6Chrysanthemums, specimen Bloom1 flower 
Class 7Chrysanthemums, blooms x 33 stems 
Class 8Dahlias, pompon up to 50mm3 stems 
Class 9Dahlias, decorative3 stems 
Class 10Dahlias, cacti or semi-cacti3 stems 
Class 11Dahlia, specimen bloom1 flower 
Class 12Gladioli3 stems 
Class 13Pansies3 flowers 
Class 14Flowering Pot Plant except F, P, or B1 plant 
Class 15Flowering Pot Plant - Fuchsia1 plant 
Class 16Flowering Pot Plant - Pelargonium1 plant 
Class 17Foliage Pot Plant1 plant 
Class 18Cacti or succulent1 plant 
Class 19Roses, any type3 stems 
Class 20Begonia, any type1 plant 
Class 21Unusual flower1 stem 
Class 22Patio container maximum width - 50cmContainer 

Vegetable Classes - Judged by NVS rules

Class 23Squash1 off 
Class 24Dish of potatoes, white5 off 
Class 25Dish of potatoes, coloured5 off 
Class 26Peas6 off 
Class 27Runner Beans6 off 
Class 28Onions, under 8ozs, necks tied5 off 
Class 29Onions, over 8ozs, necks tied3 off 
Class 30Carrots stump rooted3 off 
Class 31Carrots long pointed3 off 
Class 32Beetroot tops removed to 3" from crown3 off 
Class 33Lettuce with washed roots1 off 
Class 34Tomatoes, small5 off 
Class 35Tomatoes5 off 
Class 36Beans other than Runner6 off 
Class 37Head of Cabbage, on 3" stem1 off 
Class 38Parsnips, tops removed to 3"3 off 
Class 39Cauliflower, on 3" stem1 off 
Class 40Courgettes with flower2 off 
Class 41Shallots, culinary over 1" diameter10 off 
Class 42Cucumber with flower1 off 
Class 43Marrow, up to 15"1 off 
Class 44Marrow, over 15"1 off 
Class 45Shallots, Pickling under 1" diameter10 off 
Class 46Leeks with washed roots3 off 
Class 47Calabrese1 head 
Class 48Spring Onions, roots washed6 off 
Class 49Garlic with washed roots3 off 
Class 50Sweetcorn stalks trimmed, husks removed2 off 
Class 51Collection of 3 vegetables  
Class 52Celery/Celeriac, foliage and root untrimmed1 off 
Class 53Unusual Vegetable, not from classes 23-541 off 
Class 54The Biggest, for the variety1 off 
Class 55Dish of Soft Fruit with stalks10 off 

Domestic Classes - Judged by WI rules

Class 56Jar of Jam 12-16 ozs1 off 
Class 57Jar of Jelly 12-16 ozs1 off 
Class 58Jar of Chutney 12-16 ozs1 off 
Class 59Jar of Marmalade 12-16 ozs1 off 
Class 60Fruit cake, tin size 7"/18cm - Round1 off 
Class 61Victoria Sponge, tin size 7"/18cm - Round1 off 
Class 62Scones - fruit4 off 
Class 63American muffins - sweet4 off 
Class 64Traybake - cake, biscuit, cereal or pastry3 squares 
Class 65Decorated cup cakes4 off 
Class 66Fruit Pie shortcrust - 7"/18cm1 off 
Class 67Quiche savoury - 7"/18cm1 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

ClassDescription Entries
Class 68Pot/jar of cut mixed herbs max 4 var's 
Class 69Tray 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 

Children's Classes

ClassDescription Entries
Class 70Vegemal - animal made with vegetablesUnder 8 
Class 71Vegemal - animal made with vegetables8 to 14 
Class 72Mini garden 14 x 8"/35.5 x 20cm, max trayUnder 8 
Class 73Mini garden 14 x 8"/35.5 x 20cm, max tray8 to 14 

Personal Details

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
  • 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 61 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.

  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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