Closing date for entries 15th August 2018. Entries are free of charge (late entries will be charged at 50p per class). All classes are open, unless otherwise stated.
Prizes: 1st – £2, 2nd – £1, 3rd – 50p
1. Royal Wedding arrangement – 60 cm x 60 cm x height 25 cm (max)
2. An arrangement for a new baby – 45 cm x 45 cm x height 25 cm (max)
3. A bride’s hand held posy
4. Arrangement in a basket – basket max 20 cm diameter
5. Storm in a teacup – max height 20cm
6. Floral arrangement predominantly using rose blooms – 35cm x 35cm x height 45cm (max)
7. Novice arrangement – in a jug – jug max 30cm high (exhibitor not to have won prize in floral arrangements in previous 2 years at Christow Show)
Information to assist exhibitors:
An exhibit is composed of natural plant material, backgrounds, bases, containers and drapes may be included. In all exhibits plant material must predominate, natural plant material includes foliage, flowers, fruit, vegetables and seaweed.
Prizes: 1st – £2, 2nd – £1, 3rd – 50p. Except class 8: £10, £5, £3. Seed vouchers and cup.
8. Top Vase – see competition rules
9. Vase of 5 Roses – HT one or more varieties
10. Single stem Hybrid Tea Rose in vase
11. Single stem Floribunda/Cluster Rose in vase
12. Collection of 10 stems of flowers – 3 varieties, in vase
13. 5 Fuchsia flowers – one variety in a block of oasis
14. 7 stems of Sweet Peas – any colour, in vase.
15. 3 stems of Hydrangea – one colour, in vase
16. 3 Cactus Dahlias in vase
17. 5 Pompom Dahlias in vase – blooms not exceeding 5 cm diameter
18. 3 decorative Dahlias in vase
19. 3 Gladioli – small flower in vase
20. 3 Gladioli – large flower in vase
21. Asters – 5 blooms in vase
22. Flowering plant in pot – 18 cm (7″) max pot diameter
23. Potted plant – non flowering – 18 cm (7″) max pot diameter
24. Fuchsia – 18 cm (7″) max. pot diameter
25. Miniature garden with or without a building – no side of container to exceed 45 cm (18″)
26. Cactus or succulent – 18 cm (7″) max pot diameter
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.
27. A handprint picture – A4 paper
28. Decorated Cupcakes – 2 on a plate
29. A paper plate animal face
Age 5 – 7 years
30. Miniature garden in a seed tray (or similar) – 36cm x 25cm max
31. A picnic – created using plasticine, salt dough or similar – 30cm x 20cm max
32. My family – a painting on A3 paper
33. A necklace made from fruit/veg
34. Chocolate cornflake crispies – 3 on a plate
Age 8 – 11 years
35. Make any item incorporating a pom-pom
36. Turn a glass bottle into something else using a variety of materials
37. A treasure map – A3 paper
38. Make a bird feeder – any material
39. Cheese biscuits – 5 on a plate (see provided show recipe)
Age 12-16 years
40. Design and make a selfie prop
41. An item made in the last 12 months
42 Design an album cover for a band or singer
43. Blueberry muffins – 5 on a plate (see provided show recipe)
Other Children’s Classes
44. An arrangement of garden flowers – restricted to children within the show
district of primary school age.
Art and Craft
Open to all ages.
Prizes: 1st – £2, 2nd – £1; 3rd – 50p
45. A knitted garment
46. Any machine or hand sewn item made in the last 12 months (includes quilting, applique, dressmaking and similar)
47. Dartmoor – a painting on A3, any media
48. A painted pebble
49. A handmade card for a special occasion
50. Anything made from any other material during the past 12 months (e.g. wood, ironwork)
Prizes: 1st – £2, 2nd – £1, 3rd – 50p. Except class 51: £10, £5, £3 seed vouchers and cup. Classes 80 – 84: Prize card (no points). Class 93: Cup (no points).
51. Top Tray – see competition rules
52. 5 potatoes (coloured)
53. 5 potatoes (white)
54. 3 carrots
55. 3 onions (8oz or under)
56. 3 onions (over 8oz)
57. 5 spring onions
58. 5 shallots (under 30 mm pickling)
59. 5 shallots (over 30 mm culinary)
60. 3 garlic bulbs
61. 5 runner beans (one variety)
62. 2 cabbages (one variety)
63. 3 beetroot (round)
64. 3 courgettes (under 150 mm /6”)
65. Vegetable marrow pair (under 380 mm /15”)
66. 5 stems of parsley in a jar
67. 5 pods of green peas (one variety)
68. 2 lettuces
69. 3 sticks rhubarb
70. 2 ridge cucumbers
71. 2 indoor cucumbers
72. 5 French or dwarf beans
73. Tomatoes (5 with calyx)
74. Tomatoes (5 with calyx) small or cherry
75. Tomatoes (5 with calyx) plum
76. Tomatoes (5 with calyx) yellow
77. Longest runner bean
78. Jar of home grown fresh culinary herbs
79. Any other vegetable not included in Classes 51-77
80. Longest parsnip
81. Longest carrot
82. Heaviest potato
83. Heaviest marrow
84. Heaviest onion
85. Strangest shaped vegetable
86. Dish of 5 apples (cooking)
87. Dish of 5 apples (dessert)
88. Dish of 5 plums (with stalks)
89. Dish of any other fruit with stalks (not included in other classes)
90. 2 Aubergines
91. 2 Capsicums (sweet peppers) or 2 chilli peppers
92. 1 pumpkin/squash
93. Best kept allotment in Christow Cup
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.
Own recipe unless otherwise stated.
94. Dundee Cake – 20cm round tin (see provided show recipe)
95. Cherry Cake – 20cm round tin (see provided show recipe)
96. A Bakewell Tart (see provided show recipe)
97. A Cheese and Onion Pasty
98. Rock Cakes (see provided show recipe)
99. White Bread loaf – l lb approx. on a board
100. Wholemeal Bread loaf – 1lb approx. on a board
101. Chelsea Buns
102. Fruit scones – 5 on a plate
103. Shortbread – 5 on a plate
104. Jar of lemon curd
105. Jar of raspberry jam
106. Jar of blackcurrant jam
107. Jar of fruit jelly
108. Jar of orange marmalade
109. Jar of fruit marmalade – other than orange
110. Jar of Hot and Spicy chutney (see provided show recipe)
111. 5 eggs – any colour
112. Victoria Sponge, jam filled, no icing (see provided show recipe)
cup and wooden spoon
113. Teign Valley Champion Boiled Egg
Prizes: 1st – £2, 2nd – £1; 3rd – 50p.
114. 1 sweet wine (red)
115. 1 sweet wine (white)
116. 1 dry wine (red)
117. 1 dry wine (white)
118. Bottle of home made beer
119. Bottle of home made cider/perry
120. Bottle of any other alcoholic drink
121. Bottle of any non alcoholic drink
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.
1st – £2, 2nd – £1, 3rd – 50p
122. 454g run honey
123. 454g crystallised honey
124. Product made from pure beeswax
125. Item/product made using hive products (not pure honey, pure wax or mead)
cup and shield.
126. Under 16 years – Party Time
127. 16 years and over – Out ‘N About in the Teign Valley
Subjects for 2019: Under 16 years – School Days; 16 years and over – Happiness
Class 39 – Cheese Biscuits
150g self raising flour
½ tsp salt
75g finely grated cheese
1 egg + 1 tbs milk beaten together
various shaped cutters
Preheat oven to 200C, gas mark 6
Sift flour and salt together and rub in butter/margarine.
Add cheese reserving 1 tbs.
Put 1 tbs of the beaten egg and milk mixture aside and then mix the rest into the flour to make dough.
Roll out the dough and use cutters to cut biscuits.
Put on tray, brush with rest of egg mixture and sprinkle with reserved cheese.
Bake 8 – 10 minutes until golden.
Class 43 – Blueberry muffins
100g caster sugar
2 large eggs, beaten
300g self-raising flour
1tsp vanilla extract
1tsp baking powder
150g fresh blueberries
Preheat oven to 180C, gas mark 4
Line a muffin tray with paper muffin cases.
Cream the butter and sugar until fluffy then add in the eggs, one at a time.
Add the flour and baking powder to make a thick batter, stir in vanilla extract and milk.
Add the blueberries and spoon the mixture into the muffin cases.
Bake for 15-20 minutes. Leave the blueberry muffins to cool in the tray for 10 mins before turning out.
Tip: Don’t overmix ingredients – a lumpy batter is perfect.
Class 94 – Dundee cake
75g glace cherries halved
Grated rind and juice of ½ lemon
4 small eggs
225 g flour
1 heaped tbs ground almonds
1 tsp baking powder
1 tbs brandy or rum
25g blanched split almonds
75g mixed peel
2 tbs milk, boiled and cooked with 1 tbs sugar
To prevent dried fruit from sinking to bottom of cake: Put cherries, sultanas, currants and peel into an oven proof dish, cover with a lid or foil and leave in a slow oven (100- 110 C.) 20 minutes or so until well heated through, stirring at least once with a fork. Leave to become completely cold before using.
Cream butter and beat in sugar and then add eggs alternately with a good sprinkle of flour beating all the time.
Stir in the ground almonds, add the dried fruits and peel, lemon rind and juice as well as a pinch of salt.
Mix remaining flour with baking powder, mix it into the mixture and finally stir in the brandy or rum.
Turn into a 20 cm cake tin that has been greased and lined. Cover with foil and bake in a slow to moderate oven (150C.) for about 2 1/2 hours.
Half way through cooking time remove the paper and scatter the split almonds on top. Test with a skewer and 5 minutes before removing from the oven, brush over the top with the sweetened milk and return to oven for the last 5 minutes. Do not remove from tin when cold.
Class 95 – Cherry cake
250g glace cherries
175g caster sugar
75g pl. flour (to dust cherries)
100g self-raising flour
100g ground almonds
2 tsp vanilla extract
175g butter cut into small pieces and softened
75 ml milk approx. to mix
Preheat oven to 180 C.
Rinse sticky sugar syrup off the cherries by placing them in a sieve and rinsing with a little warm water. Dry with a piece of kitchen paper and cut the cherries in half and toss with ½ tbs plain flour and set aside.
Sift the flours and salt together.
Beat butter to a cream, add sugar and continue beating until the mixture is light and fluffy. Add the eggs, one at a time adding 1 tbs of the flour with each and beating thoroughly before adding the next egg.
Fold in remaining flour, ground almonds and the glace cherries.
Add vanilla extract and incorporate enough milt to give a light dropping consistency.
Prepare a 2 l tin (25 x 13 cm) by lightly greasing and base lined with baking parchment. Spoon the mixture into the tin, smoothing over the surface with the back of the spoon. Bake for 55 – 60 minutes until evenly cooked and the centre springs back when lightly touched with a finger. Leave to cook in the time for 10 minutes before turning out and placing on a wire rack.
Class 96 – Bakewell Tart
Sufficient shortcrust pastry to line a 20cm flan tin
1tbs raspberry jam
125g ground almonds
1 egg, beaten
125g caster sugar
50g flaked almonds
½ tsp almond extract
80g icing sugar
2 ½ tsp cold water
Roll out pastry and line 20cm flan tin. Leave in the fridge to chill for 30 minutes.
Preheat oven to 200C.
Line pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further 5 minutes to dry out the base.
Spread base of the flan generous with raspberry jam.
Melt butter in a pan, take off the heat and stir in the sugar. Add ground almonds, egg and almond extract.
Pour into flan tin and sprinkle over the flaked almonds.
Bake for about 35 minutes. (If almonds brown too quickly, cover with foil to prevent them burning.
Meanwhile, sift icing sugar into a bowl, stir in cold water and transfer to a piping bag. Once tart is removed from the overn, pipe icing over the top for a zig zag effect.
Class 98 – Rock cakes
350g plain flour
¼ tsp salt
2 tsp baking powder
175g light brown sugar
½ tsp nutmeg finely grated
½ tsp mixed spice
125g mixed dried fruit
1 large egg
1-2 tbs milk (if needed)
Preheat over to 190C, gas mark 5.
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 over for 18-20 minutes or until golden brown, then leave to cook for a minute on the tray before removing to a wire rack.
Class 110 – Hot and spicy chutney
1kg ripe tomatoes
2 cloves garlic
1 tsp salt
1 tsp paprika
½ tsp cayenne pepper
1 tsp crushed mustard seed
500ml white vinegar
Peel tomatoes and chop roughly into pieces. Chop onion and put these and the tomatoes into a pan with the garlic and a little of the venegar. Cook slowly until the tomatoes have turned to pulp and the onions softened. Add all other ingredients and continue cooking until the chutney is thick and well blended (about 2 hours) and then bottle.
Class 112 – Victoria sponge
175g self-raising flour
pinch of salt
175g butter, cut into small pieces and softened
175g caster sugar plus extra to finish
3 medium eggs
1 tsp vanilla extract
3-4 tbs of soft set jam
Preheat over to 180C, gas mark 4.
Grease 2 20cm sandwich tins lightly greased and base lined with baking parchment.
Sift flour and salt together into a bowl and set aside
Beat butter to a cream. Add caster sugar and continue to beat until the mixture is light and creamy (about 5 minutes with a hand-held electric whisk).
Add the eggs, about ¼ at a time adding 1 tbs of the flour with each addition and beating thoroughly before the next. Beat in the vanilla extract with the last of the egg.
Fold in the rest of the flour – mixture should drop off the spoon easily when tapped against the side of the bowl, if it doesn’t, then add a spoonful or two of hot water.
Divide the mixture between the two tins, smoothing it with the back of a spoon.
Bake in the centre of the oven for about 25 minutes or until the cakes are lightly golden and spring back into shape when gently pressed with a finger.
Leave to cool in the tin for a couple of minutes and then turn out onto a rack to cool completely. Then spread one layer with the jam, place the second on top and dust lightly with caster sugar.
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