SECTION “D” - HOME MADE PRODUCE - COOKERY - OPEN
(Award No 9 for overall winner for classes 100-116)
NOTE: Classes 100, 101, 102, 105, 106, 111, 112 and 113 are to be made from recipes that can be found towards the end of the schedule.
Please adhere to tin sizes where indicated.
NOTE: Classes 100, 101, 102, 105, 106, 111, 112 and 113 are to be made from recipes that can be found towards the end of the schedule.
Please adhere to tin sizes where indicated.
Class
100. Victoria sponge - to given recipe
101. Welsh Cakes – 6 to given recipe
102. Rich Chocolate Cake - to given recipe
103. Florentines – 6 to your own recipe
104. Coffee and Walnut cake - to your own recipe
105. Parmesan and seed crackers – 6 to given recipe
106. Madeira Cake - to given recipe
107. Cake to include a vegetable as one of the ingredients. Own recipe. Please state which vegetable has been used.
108. Star bake: Diameter of cake including decoration to be no larger than 30cm.
A showstopper cake of your choice to commemorate 80th Anniversary of VE Day
109. Almond macaroons - 6 to your own recipe
110. Flapjacks – 6 to your own recipe
111. Ginger biscuits – 6 to given recipe
112. Fruit scones – 6 to given recipe – WOMEN ONLY*
113. Fruit scones – 6 to given recipe – MEN ONLY*
114. Gluten free cake – to your own recipe
115. A loaf of bread to your own recipe. Oven baked.
116. A loaf of bread to your own recipe. Made in a domestic bread machine.
100. Victoria sponge - to given recipe
101. Welsh Cakes – 6 to given recipe
102. Rich Chocolate Cake - to given recipe
103. Florentines – 6 to your own recipe
104. Coffee and Walnut cake - to your own recipe
105. Parmesan and seed crackers – 6 to given recipe
106. Madeira Cake - to given recipe
107. Cake to include a vegetable as one of the ingredients. Own recipe. Please state which vegetable has been used.
108. Star bake: Diameter of cake including decoration to be no larger than 30cm.
A showstopper cake of your choice to commemorate 80th Anniversary of VE Day
109. Almond macaroons - 6 to your own recipe
110. Flapjacks – 6 to your own recipe
111. Ginger biscuits – 6 to given recipe
112. Fruit scones – 6 to given recipe – WOMEN ONLY*
113. Fruit scones – 6 to given recipe – MEN ONLY*
114. Gluten free cake – to your own recipe
115. A loaf of bread to your own recipe. Oven baked.
116. A loaf of bread to your own recipe. Made in a domestic bread machine.
*There will be a special award for the overall winner from classes 112 and 113
SECTION “DP” - HOME MADE PRODUCE - PRESERVES AND PICKLES - OPEN
(Award No 4 for the overall winner of Classes 120-131)
NOTE: Jars should be clean and clearly labelled, to include date. Waxed discs should be of the correct size and placed over the surface of chutneys and jams, waxed side down, before sealing the jar. For pickles, plastic/vinegar-proof lids should be used. No brand name on pre-used lids.
NOTE: Jars should be clean and clearly labelled, to include date. Waxed discs should be of the correct size and placed over the surface of chutneys and jams, waxed side down, before sealing the jar. For pickles, plastic/vinegar-proof lids should be used. No brand name on pre-used lids.
120. One jar of Chutney, any kind
121. One jar of Pickled Onions
122. One jar of Red Onion Marmalade
123. One jar of Piccalilli
124. One jar of of any other pickled vegetable.
125. One jar of Ploughman’s Pickle
126. One jar of Strawberry Jam
127. One jar of Raspberry Jam
128. One jar of of any other fruit Jam
129. One jar of Marmalade
130. One jar of Curd
131. One jar of Jelly
121. One jar of Pickled Onions
122. One jar of Red Onion Marmalade
123. One jar of Piccalilli
124. One jar of of any other pickled vegetable.
125. One jar of Ploughman’s Pickle
126. One jar of Strawberry Jam
127. One jar of Raspberry Jam
128. One jar of of any other fruit Jam
129. One jar of Marmalade
130. One jar of Curd
131. One jar of Jelly
We shall be very grateful for donations of cakes, scones etc, for refreshments on Show day. Please contact any Committee Member
