Flower & Produce Show

To be held in the Village Hall on Saturday, 7th September 2019 ~ Entries to be brought to the hall between 9:30am and 10:30am
Entry fee: 20p. Not more than one exhibit per person per class.

  • Show opens for viewing at 2.30pm
  • There will be teas and a raffle.
  • Prize giving and auction of produce at 3.30pm

Children's classes
1C Make a coloured picture (for children aged 6 and under) grandchildren welcome to enter.
2C Make a pasta tree picture (for children over 6 years of age) grandchildren welcome to enter.
1C Make a coloured picture (for children aged 6 and under) grandchildren welcome to enter.
2C Make a pasta tree picture (for children over 6 years of age) grandchildren welcome to enter.
Open classes
  1. Specimen rose
  1. Best perfumed rose
  1. A vase of three perennials (1 variety)
  1. A vase of three dahlias (1 variety)
  1. Three gladioli
  1. Foliage pot plant
  1. Indoor flowering pot plant
  1. Homegrown cook's basket (min. 6 items)
  1. A cucumber
  1. Three carrots
  1. Three potatoes
  1. Three onions
  1. Six tomatoes
  1. Six cherry tomatoes
  1. Six runner beans
  1. Six French beans
  1. Three beetroot
  1. Three courgettes
  1. Two squash
  1. Three cooking apples
  1. Three dessert apples
  1. Longest runner bean
  1. Contorted carrot
  1. Heaviest potato
  1. Six eggs
  1. A jar of home-made chutney
  1. A jar of home-made marmalade
  1. Lemon crunch cake - recipe below
  1. A round of shortbread
  1. Flower arrangement - an arrangement using only foliage - max size 18" x 18" x 18"
  1. Men only - four sausage rolls
  1. Photograph (unmounted) - Title: 'A bridge' (Max. size: 5" x 7"). To be judged by public vote
  1. A hand-made item made in the last 12 months. To be judged by public vote
  1. Specimen rose
  1. Best perfumed rose
  1. A vase of three perennials (1 variety)
  1. A vase of three dahlias (1 variety)
  1. Three gladioli
  1. Foliage pot plant
  1. Indoor flowering pot plant
  1. Homegrown cook's basket (min. 6 items)
  1. A cucumber
  1. Three carrots
  1. Three potatoes
  1. Three onions
  1. Six tomatoes
  1. Six cherry tomatoes
  1. Six runner beans
  1. Six French beans
  1. Three beetroot
  1. Three courgettes
  1. Two squash
  1. Three cooking apples
  1. Three dessert apples
  1. Longest runner bean
  1. Contorted carrot
  1. Heaviest potato
  1. Six eggs
  1. A jar of home-made chutney
  1. A jar of home-made marmalade
  1. Lemon crunch cake - recipe below
  1. A round of shortbread
  1. Flower arrangement - an arrangement using only foliage - max size 18" x 18" x 18"
  1. Men only - four sausage rolls
  1. Photograph (unmounted) - Title: 'A bridge' (Max. size: 5" x 7"). To be judged by public vote
  1. Craft - a hand-made item made in the last 12 months. To be judged by public vote

Prizes

The Noble Challenge Cup (donated by the late Major Noble), to be competed for annually, will be awarded to the competitor gaining the most points overall.
A Cup presented in memory of the late Ron Miles, to be competed for annually, will be awarded to the competitor gaining most points in classes 9 to 21.
A Vase presented in memory of the late Mary Miles, to be competed for annually, will be awarded to the winner of class 1.
The W.I. Challenge Plate to be awarded annually to the competitor gaining the most points in classes 26, 27, 28, 29 & 31.
The W.I. Competition Cup to be awarded annually to the WI member gaining the most points overall.
The Joan Lee Trophy to be awarded annually to the competitor gaining most points in classes 2 - 5.
The S.L.U.G. Mug to be awarded annually to the members gaining most points in classes 3, 4, 5, 9-21

1st prize: 50p and 4 points towards the cups
2nd prize: 25p and 2 points towards the cups (this prize will only be awarded if there are four or more entries in class)
3rd prize: 15p and 1 point towards the cups (this prize will only be awarded if there are seven or more entries in class)

Class 28 recipe: Lemon crunch cake
Ingredients
4ozs / 115gms soft margarine
1 lemon (rind grated)
6ozs / 175gms caster sugar
2 fl oz milk
2 eggs
6ozs / 225gms self raising flour

For the topping:
4ozs / 115gms granulated sugar
Juice of 1 lemon
Method
Oven temperature: 180ºC / 350ºF / Gas mark 4
Grease and flour a 2lb loaf tin.

  1. Beat the margarine and sugar together until light and fluffy
  2. Gradually beat in the eggs.
  3. Stir in finely grated lemon rind.
  4. Fold in sifted flour, alternately with the milk.
  5. Turn mixture into prepared tin and level the surface.
  6. Bake in oven for for approximately 50 minutes until well risen.
While cake is baking make topping. In a bowl mix together lemon juice and sugar. When cooked spoon topping over hot cake. Leave in tin until completely cold.
Ingredients
4ozs / 115gms soft margarine
1 lemon (rind grated)
6ozs / 175gms caster sugar
2 fl oz milk
2 eggs
6ozs / 175gms self raising flour

For the topping:
4ozs / 115gms granulated sugar
Juice of 1 lemon
Method
Oven temperature: 180ºC / 350ºF / Gas mark 4
Grease and flour a 2lb loaf tin.

  1. Beat the margarine and sugar together until light and fluffy
  2. Gradually beat in the eggs.
  3. Stir in finely grated lemon rind.
  4. Fold in sifted flour, alternately with the milk.
  5. Turn mixture into prepared tin and level the surface.
  6. Bake in oven for for approximately 50 minutes until well risen.
While cake is baking make topping. In a bowl mix together lemon juice and sugar. When cooked spoon topping over hot cake. Leave in tin until completely cold.