Horticulture, Cookery and Crafts

Closing date for free entries 14th August 2019. Late entries will be charged at 50p per class.  All classes are open, unless otherwise stated.

Flower Arrangements

Prizes: 1st £2, 2nd £1, 3rd 50p

In all exhibits plant material must predominate; natural plant material comprises foliage, flowers, fruit, vegetables and seaweed. Backgrounds, bases, containers and drapes may all be included.

  1. A riot of colour (60cm x 60cm x height 25cm max)
  2. Totally green (45cm x 45cm x height 25cm max)
  3. Wild flower posy (may incorporate leaves and grasses)
  4. Living card (card size 15cm x 23cm max)
  5. Arrangement in a teacup (max height 15cm)
  6. Floral arrangement predominantly using rose blooms (35cm x 35cm x height 45cm max)
  7. Novice arrangement – in a jug (jug max 30cm high x 25cm diameter)
    A novice is an exhibitor who has not won a prize for floral arrangements at Christow Show during  previous 2 years.
Flowers

Prizes: 1st £2, 2nd £1, 3rd 50p.   Except class 8: £10, £5, £3.

  1. Top vase (see competition rules)
  2. Vase of 5 roses (HT one or more varieties)
  3. Single stem hybrid tea rose in vase
  4. Single stem floribunda/cluster rose in vase
  5. Collection of 10 stems of flowers in vase (3 varieties)
  6. 5 fuchsia flowers, one variety, in a block of oasis
  7. 7 stems of sweet peas in vase
  8. 3 stems of hydrangea in vase (one colour)
  9. 3 cactus dahlias in vase
  10. 5 pompom dahlias in vase (blooms not exceeding 5cm diameter)
  11. 3 decorative dahlias in vase
  12. 3 gladioli in vase (small flower)
  13. 3 gladioli in vase (large flower)
  14. Asters in vase (5 blooms)
  15. Flowering plant in pot (max pot diameter 18cm)
  16. Potted plant – non flowering (max pot diameter 18cm)
  17. Fuchsia (max pot diameter 18cm)
  18. Miniature garden with or without a building (max 45cm x 45cm)
  19. Cactus or succulent (max pot diameter 18cm)
Children and Teenagers

Prizes: 1st £2, 2nd £1, 3rd 50p

16 years and under.  Age must be shown on Exhibitor’s card. Work must have been completed in current year.

Cookery classes marked with * have recipes provided. Where no specific recipe is given, exhibitors may use their own.

Under 5’s

  1. Flower finger painting (A4 paper)
  2. Chocolate crispies (3 on a plate) – see provided recipe *
  3. A Duplo (or similar) construction

Age 5 – 7 years

  1. Miniature garden (seed tray or similar, max 36cm x 25cm)
  2. Wooden spoon scarecrow
  3. Farm or farmyard scene (drawing or painting on A3 paper)
  4. Leaf print (min 3 leaves, max A3 paper)
    Method: Hold leaf by its stem and paint underside. Lay leaf paint side down on a sheet of paper; cover with a piece of old newspaper and gently rub. Remove newspaper and leaf to reveal the leaf print. Use different leaves to make a collage.
  5. Rocky Road crunch bars (3 on a plate) see provided recipe*

Age 8 – 11 years

  1. Miniature garden inspired by a favourite book (seed tray or similar max 36cm x 25cm, submit with book title)
  2. Decorated welly boot
  3. Scene on a postcard (approximately 15cm x 11cm)
  4. Boat made from Lego (length 45cm max)
  5. Chocolate chip biscuits (5 on a plate) see provided recipe*

Age 12 – 16 years

  1. Design an emoji (or set of emojis)
  2. An item made in the last 12 months
  3. Robot made from recycled/waste materials
  4. Fudge (5 pieces on a plate)

Other Children’s Classes

  1. An arrangement of garden flowers – restricted to children within the
    show district of primary school age
  2. An animal made from fruit and/or vegetables
Art and Craft

Open to all ages: adults, teenagers and children.

Prizes: 1st £2, 2nd £1, 3rd 50p

  1. A knitted garment or item (not previously entered)
  2. A crocheted garment or item (not previously entered)
  3. Any machine or hand sewn item made in the last 12 months (includes quilting, applique, dressmaking and similar)
  4. A bowl of fruit or an arrangement of vegetables, any media (A4 excluding frame)
  5. A painted pebble
  6. A handmade card for a special occasion
  7. Anything made from any other material during the past 12 months (e.g. wood, ironwork)
Horticulture

1st: £2, 2nd: £1, 3rd: 50p. Except class 53: £10, £5, £3.
Classes 81-87: Prize Card (no points)
Class 96: Cup (no points)

  1. Top Tray (see competition rules)
  2. 5 potatoes (coloured)
  3. 5 potatoes (white)
  4. 3 carrots
  5. 3 onions (8oz or under)
  6. 3 onions (over 8oz)
  7. 5 spring onions
  8. 5 shallots (under 30mm pickling)
  9. 5 shallots (over 30mm culinary)
  10. 3 garlic bulbs
  11. 5 runner beans (one variety)
  12. 2 cabbages (one variety)
  13. 3 beetroot (round)
  14. 3 courgettes (under 150mm)
  15. Vegetable marrow pair (380mm or under)
  16. 5 stems of parsley in a jar
  17. 5 pods of green peas (one variety)
  18. 2 lettuce
  19. 3 sticks rhubarb
  20. 2 ridge cucumbers
  21. 2 indoor cucumbers
  22. 5 French or dwarf beans
  23. Tomatoes (5 with calyx)
  24. Tomatoes,  small or cherry (5 with calyx)
  25. Tomatoes , plum (5 with calyx)
  26. Tomatoes, yellow (5 with calyx)
  27. Jar of home grown fresh culinary herbs
  28. Any other vegetable not included in previous classes
  29. Longest runner bean
  30. Longest parsnip
  31. Longest carrot
  32. Heaviest potato
  33. Heaviest marrow
  34. Heaviest onion
  35. Strangest shaped vegetable
  36. Dish of 5 apples (cooking)
  37. Dish of 5 apples (dessert)
  38. Dish of 5 plums (with stalks)
  39. Dish of any other fruit with stalks (not included in other classes)
  40. 2 aubergines
  41. 2 capsicums (sweet peppers)
  42. 2 chilli peppers
  43. 1 pumpkin/squash
  44. Best kept allotment in Christow
    All allotments will be judged on Show Day. Last year’s winner not
    eligible.

 

Cookery, Preserves and Eggs

Prizes: 1st £2, 2nd £1, 3rd 50p

Cookery classes marked with * have recipes provided. Where no specific recipe is given exhibitors may use there own.

  1. Farmhouse fruitcake (20cm round tin) – see provided recipe*
  2. Lemon drizzle cake (20cm round tin)
  3. Sticky ginger cake – see provided recipe*
  4. Cheese and onion quiche
  5. Rock cakes (5 on a plate) – see provided recipe*
  6. White bread loaf (1lb approx. on a board)
  7. Wholemeal bread loaf (1lb approx. on a board)
  8. Savoury speciality bread (1lb approx. on a board)
  9. Plain scones (5 on a plate)
  10. Shortbread (5 on a plate)
  11. Jar of lemon curd
  12. Jar of plum jam
  13. Jar of strawberry jam
  14. Jar of fruit jelly
  15. Jar of orange marmalade
  16. Jar of fruit marmalade (other than orange)
  17. Jar of beetroot and apple chutney – see provided recipe*
  18. 5 eggs (any colour)

Men’s Classes

  1. Chocolate cake – see provided recipe*
    Cup and wooden spoon
  2. Teign Valley Champion boiled egg
    President’s prize
Beverages

Prizes: 1st £2, 2nd £1, 3rd 50p

  1. Bottle of red wine (any type)
  2. Bottle of white wine (any type)
  3. Bottle of beer, cider or perry
  4. Bottle of any other alcoholic beverage
  5. Bottle of any non-alcoholic beverage

Please note: wine should be presented in a clear glass bottle, preferably punted at the base, with flanged cork, so that the cork can be removed. The label should be approximately two inches from the bottom of the bottle.

Honey

1st £2, 2nd £1, 3rd 50p

122. 454g  jar of clear honey

123. 454g jar of consistently set honey

124. Product made from pure beeswax

124(a). One comb of English honey for extracting

125. Item/product made using hive products (excluding pure honey, wax or mead)

Photography

1st £2, 2nd £1, 3rd 50p

  1. Under 16 years – School Days
  2. 16 years and over – Happiness

Subjects for 2020:
Under 16 years – Best Friend(s)
16 years and over – Early in the Morning

Recipes

Class 28 – Chocolate Crispies

60g butter
3 table spoons golden syrup
100g bar milk or dark chocolate
90g Rice Krispies

Melt the chocolate in a bowl over a saucepan of simmering water.

Cut the butter into small pieces and add to chocolate, stir until melted. Stir in the syrup.

Remove bowl from the saucepan. Add the Rice Krispies and stir in to the chocolate mix, gently.

Spoon in to 12 bun cases. Leave to cool.


Class 34 – Rocky Road Crunch Bars

125g soft butter
300g best-quality dark chocolate, broken into pieces
3tbsp golden syrup
200g rich tea biscuits
100g mini marshmallows
2tsp icing sugar, to dust

Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat.

Remove from the heat, scoop out about 125ml of the melted mixture and set aside in a bowl.

Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.

Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.

Tip the mixture into a 24cm square baking tin and smooth the top with a wet spatula.

Pour over the reserved 125ml of the melted chocolate mixture and smooth the top with a wet spatula.

Refrigerate for about two hours or overnight.

Cut into 24 fingers and dust with icing sugar.


Class 39 – Chocolate Chip Biscuits

115g butter
115g brown sugar
115g white sugar
150g plain flour
75g porridge oats
1/2tsp bicarbonate of soda
1/2tsp salt
1 egg
1/2tsp vanilla essence
75g chocolate chips

Cream butter then add sugars and beat until smooth.

Add egg and vanilla essence and blend in.

Mix flour, bicarbonate of soda and salt and add to butter mixture mixing until smooth.

Stir in chocolate chips and porridge oats. Scoop some of the biscuit mixture on to a spoon.

Push the mixture off the spoon and on to the baking sheet. Repeat until all biscuit mixture is used (tip: aim for equally sized heaps of mixture). Mixture makes approx. 30 biscuits.

Bake at 180°C for 5-10 minutes.


Class 97 – Farmhouse Fruitcake

550g dried fruit selection of your choice made up to the weight (e.g. raisins, currants, sultanas, citrus peel, glace cherries)
1/4 pint strong tea
450g self-raising flour
1/2tsp ground ginger
1/4tsp ground nutmeg
1/4tsp ground cloves
1/2tsp ground cinnamon
Pinch salt
300g butter
300g caster sugar
4 medium eggs
250ml milk

Soak dried fruit in tea for minimum of 1 hr. then drain and pat dry.

Grease and line 20cm cake tin. Preheat oven to 150°C.

Sift flour, spices and salt together and set aside.

Cream butter and sugar until smooth and fluffy and add eggs one at a time mixing between each addition (adding a spoon full of the flour mixture with the last egg will prevent mixture curdling).

Add the flour mixture and milk alternately in two batches and ensure it is mixed well.

Coat the dried fruit in a little flour (to prevent it sinking to the bottom) and fold into mixture.

Spread into cake tin smoothing to even out the top.

Bake for 1 ½ hours then cover with foil to prevent burning and bake an additional 30 minutes.

Check with skewer to test if done. Leave to cool for a few minutes and then remove from tin onto a wire rack.


Class 99 – Sticky Ginger Cake

225g self-raising flour
1tsp bicarbonate of soda
1tbsp ground ginger
1tsp ground cinnamon
1tsp ground mixed spice
115g butter cut into cubes
115g dark muscovado sugar
115g black treacle
115g golden syrup
250ml whole milk
85g drained stem ginger finely chopped or grated
1 egg

Preheat the oven to 180°C. Butter and line a 20cm cake tin with greaseproof or parchment paper.

Put the flour, bicarbonate of soda and all the spices into a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.

Put the sugar, treacle, syrup and milk in a medium saucepan and heat, gently stirring until the sugar has dissolved. Turn up the heat and bring the mixture to just below boiling point.

Add the stem ginger to the flour mixture, then pour in the treacle mixture, stirring as you go with a wooden spoon.

Break in the egg and beat until all the mixture is combined and it resembles a thick pancake batter.

Pour this into prepared tin and bake for 50 minutes to 1 hour, until a skewer pushed into the centre of the cake comes out fairly clean.

Leave to cool completely in tin before turning cake out.


Class 101 – Rock Cakes

350g plain flour
2tsp baking powder
½ tsp nutmeg finely grated
175g butter
1 large egg
¼ tsp salt
175g light brown sugar
½ tsp mixed spice
125g mixed dried fruit
1-2tbs milk (if needed)

Preheat oven to 190°C.

Mix flour, salt, baking powder and sugar in a bowl, then add the spices and rub in the butter until the mixture looks like fine breadcrumbs.

Stir in the fruit.

Break egg into a separate bowl and whisk lightly with a fork, then add it to the flour mixture.

Stir until the mixture forms a stiff dough (you may need to add a tbs of milk, but certainly not more than two).

Using two forks, pile the mixture in irregular spiky heaps on a baking sheet.

Bake near the centre of the oven for 18-20 minutes or until golden brown, then leave to cool for a minute on the tray before removing to a wire rack.


Class 113 – Beetroot and Apple Chutney

1.5kg beetroot
750g apples
250g onions
1pt. vinegar
½ tbsp ginger
½ tbsp mixed spice
250g sugar

Boil the beetroot in a large pan of water until tender.

Drain water, allow beetroot to cool, and then peel skin and chop finely.

Finely dice apples and onions and stew with vinegar in a large pan until soft.

Add beetroot and rest of ingredients to the pan, and simmer until thick.

Add sugar then cook further until chutney consistency.

Allow chutney to cool down before spooning into jars.


Class 115 – Chocolate Cake

8 tbs cocoa
125g butter
225g sugar
2 eggs
2tsp vanilla essence
225g plain flour
1 ½ tsp baking soda
½ tsp salt
225ml ice water

Preheat oven to 180°C. Butter and lightly flour 2 x 20cm  round cake tins.

Cream butter, slowly beat in the sugar and beat until light.

Add the eggs and vanilla essence.

Mix flour, baking soda, salt and cocoa together, add to the mixture and blend.

Add the ice water and beat until smooth.

Pour batter into pans and bake for 25 – 30 minutes until a cocktail stick comes out clean.

Cool in pans for 5 minutes before turning onto racks to cool.

Top and sides of cake should not be iced, but layers should be put together with a filling as follows:

4tbs cocoa
1tbs butter
60ml milk
60g icing sugar
1tsp vanilla essence

Melt cocoa and butter together in small pan. Add milk and heat to boiling point then cool to lukewarm.

Stir in sugar and vanilla essence. Beat until thick enough to spread.

Top of cake may be finished with granulated or icing sugar if desired.

Contact

Horticultural Secretary, Jan Deane

01647 252915

[email protected]

Northwood Farm, Christow, EX6 7PG

Last date for email enquiries is the 14th of August. After this date please telephone or use our Facebook page.


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