Flower & Produce Show

To be held in the Village Hall on Saturday, 1st September 2018 ~ 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 Dinosaur Picture (for children aged 6 and under) grandchildren welcome to enter.
2C A model using recyclable materials (for children over 6 years of age) grandchildren welcome to enter.
1C Dinosaur Picture (for children aged 6 and under) grandchildren welcome to enter.
2C A model using recyclable materials (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 Michaelmas daisies
  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. Gingerbread loaf cake - recipe below
  1. Dessert in a wine glass
  1. Flower arrangement - a pub name - max size 18" x 18" x 18"
  1. Men only - Flapjack - own recipe
  1. Photograph (unmounted) - Title: 'A single tree' (Max. size: 5" x 7"). To be judged by public vote
  1. A picture, any medium completed 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 Michaelmas daisies
  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. Gingerbread loaf cake - recipe below
  1. Dessert in a wine glass
  1. Flower arrangement - a pub name - max size 18" x 18" x 18"
  1. Men only - Flapjack - own recipe
  1. Photograph (unmounted) - Title: 'A single tree' (Max. size: 5" x 7"). To be judged by public vote
  1. Craft - a picture, any medium completed 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 & 30.
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 2, 3, 4, 5, and 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: Gingerbread loaf cake
Ingredients
6ozs unsalted butter (175gms)
3tbs golden syrup
9ozs plain flour (250gms)
7oz caster sugar (200gms)
1tsp ground allspice
1 tbs ground ginger
1 tsp bicarbonate of soda
8fl oz milk (250ml)
Method
Preheat oven to 180ºc / 160ºc fan / Gas 4.
Grease and flour a 2lb loaf tin.

In a small saucepan, combine the butter, sugar, golden syrup and milk. Bring to the boil then remove from the heat and set aside. Sieve the flour, bicarbonate of soda, ginger and allspice into a large bowl. Stir in the boiled mixture until just blended. Pour the batter into the prepared tin.

Turn the oven down to 160ºc / 140ºc fan / Gas 3 and bake for 1 hour or until the top of the loaf springs back when touched. Turn out once cold.
Ingredients
6ozs unsalted butter (175gms)
3tbs golden syrup
9ozs plain flour (250gms)
7oz caster sugar (200gms)
1tsp ground allspice
1 tbs ground ginger
1 tsp bicarbonate of soda
8fl oz milk (250ml)
Method
Preheat oven to 180ºc / 160ºc fan / Gas 4.
Grease and flour a 2lb loaf tin.

In a small saucepan, combine the butter, sugar, golden syrup and milk. Bring to the boil then remove from the heat and set aside. Sieve the flour, bicarbonate of soda, ginger and allspice into a large bowl. Stir in the boiled mixture until just blended. Pour the batter into the prepared tin.

Turn the oven down to 160ºc / 140ºc fan / Gas 3 and bake for 1 hour or until the top of the loaf springs back when touched. Turn out once cold.