Horticulture, Cookery and Crafts

Closing date for free entries 16th August 2022. Late entries will be charged at 50p per class.  All classes are open, unless otherwise stated. Exhibits must be at the hall by 10am on Saturday 20th of August.

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. Mellow Yellow (60cm x 60cm x height 25cm max)
  2. Summer Snow  – white flowers only (45cm x 45cm x height 25cm max)
  3. Wild flower posy (may incorporate leaves and grasses)
  4. Arrangement in a basket (max diameter 20cm)
  5. In a nutshell (10cm x 10cm x 10cm max)
  6. Floral arrangement predominantly roses (35cm x 35cm x height 45cm max)
  7. Novice arrangement – summer glory 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
  13. 4 asters in vase
  14. Flowering plant in pot (max pot diameter 18cm)
  15. Potted plant – non flowering (max pot diameter 18cm)
  16. Fuchsia (max pot diameter 18cm)
  17. Miniature garden with or without a building (max 45cm x 45cm)
  18. 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. Finger painting (A4 paper)
  2. Peppermint creams (5 on a plate)see provided recipe*
  3. Potato face

Age 5 – 7 years

  1. Miniature garden (seed tray or similar, max 36cm x 25cm)
  2. Model of hedgehog (clay or dough)
  3. Summer flowers (drawing or painting on A3 paper)
  4. Flowers in a teacup
  5. Coconut pyramids  (5 on a plate)see provided recipe*

Age 8 – 11 years

  1. Miniature cottage garden with a shed (seed tray or similar max 36cm x 25cm)
  2. Dream catcher (15cm max)
  3. Seaside postcard (approximately 15cm x 11cm)
  4. Papier mache bowl (15cm max)
  5. Homemade sweets in a box (15cm x 15cm max)

Age 12 – 16 years

  1. Arrangement of flowerheads in a saucer
  2. An item made in the last 12 months
  3. Design a party invitation – may be computer generated
  4. Homemade pizza (ready made pizza base optional. 3 slices on a plate)

Other Children’s Classes (open unless specified)

  1. An arrangement of garden flowers – restricted to children within the
    show district of primary school age
  2. Monster made from fruit/vegetables
  3. Fancy dress parade – mounted
  4. Fancy dress parade – unmounted
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. Portrait, any medium (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 54: £10, £5, £3.
Classes 82-88: Prize Card (no points)
Class 97: 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. Green, yellow or red)
  42. 2 chilli peppers
  43. 1 pumpkin/squash
  44. Best kept allotment in Christow
    All allotments will be judged on Show Day. Winner of last show 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. Vegan apple cake – see provided recipe*
  2. Banana nut loaf – see provided recipe*
  3. Madeira cake – see provided recipe*
  4. Homity pie – see provided recipe*
  5. Decorated cupcakes (5 on a plate)
  6. Florentines (5 on a plate) – see provided recipe*
  7. Open cake competition (any size/shape/flavour)
  8. White bread loaf (1lb approx. on a board)
  9. Wholemeal bread loaf (1lb approx. on a board)
  10. Savoury speciality bread (1lb approx. on a board)
  11. Cheese scones (5 on a plate)
  12. Jar of lemon curd
  13. Jar of raspberry jam
  14. Jar of blackcurrant jam
  15. Jar of fruit jelly
  16. Jar of orange marmalade
  17. Jar of fruit marmalade (other than orange)
  18. Jar of bread and butter pickles – see provided recipe*
  19. 5 eggs (any colour)

Men’s Classes

  1. Dundee 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

124. 454g  jar of clear honey

125. 454g jar of consistently set honey

126. Product made from pure beeswax

127. One comb of English honey for extracting

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

Photography

1st £2, 2nd £1, 3rd 50p

  1. Under 16 years – Best friends
  2. 16 years and over – Early in the morning

Subjects for 2023:
Under 16 years – Splash
16 years and over – Weather

Recipes

Class 27 –  Peppermint Creams

Ingredients

125g icing sugar

1egg white (small)

Few drops peppermint essence

Food colouring (optional)

Method

Sieve the icing sugar into a large bowl. Add a little of the egg white and a few drops of the peppermint essence and food colouring if used to the sugar and mix really well. You want the mixture to come together as a soft dough, so keep adding a little egg white until this starts to happen (you might not need to use all of it). Taste the mixture and add more peppermint essence if desired.

Divide the mixture into 10 small balls, then flatten them gently with your fingertips into discs.

Place baking parchment on a large board or tray and space out the discs and leave to dry for 3 -4 hours or overnight.


Class 33 – Coconut Pyramids

Ingredients

40g icing sugar

75g desiccated coconut

2  tsp cornflour

1 egg white

Method

Preheat the oven to 170C (fan150C)

Mix all four ingredients together in a bowl.

Divide into 6 portions and mould each portion with your hands into a pyramid shape.

Place each pyramid onto a greased baking sheet.

Bake for 12-14 minutes, or until the tops are dark golden brown, and the sides have also taken on some colour.

Let cool on the tray. Initially they’ll be very soft, but they’ll harden as they cool.

Once completely cool, they can be stored in an air-tight tub for up to 4 days.


Class 98 – Vegan Apple Cake

Ingredients

150g dairy-free spread, melted, plus extra for the tin

300ml oat milk

1 tbsp lemon juice

350g self-raising flour, plus 1 tbsp to coat the apples

100g caster sugar

100g light brown soft sugar

1 tsp baking powder

½ tsp salt

1 tsp almond extract

300g apples, peeled, cored and chopped into 2cm cubes

2 tbsp flaked almonds

Method

Use the spread to butter a 20cm deep cake tin and line with baking parchment. Heat the oven to 180C/160C fan. Pour the oat milk into a jug, add the lemon juice and leave to sit for 5 mins at room temperature

Put the flour, both sugars and the baking powder in a large bowl, pour over the thickened oat milk mixture and almond extract, then add the butter and ½ tsp salt. Beat everything together using an electric whisk. Tip the apples into a second large bowl, sprinkle over the extra 1 tbsp flour and toss to coat. Fold the apples through the cake batter using a spatula, then spoon the mixture into the prepared tin and sprinkle over the almonds.

Bake in the centre of the oven for 60 – 80 mins, or until golden and firm to the touch. Leave to cool for a few minutes in the tin before turning out onto a wire rack to cool completely.


Class 99 – Banana nut loaf

Ingredients

100g softened butter, plus a little extra for greasing

140g caster sugar

1 beaten egg

225g plain flour

2 tsp baking powder

4 very ripe bananas

85g chopped walnuts

50ml milk

Method

Heat oven to 180C/160C fan. Grease a 2lb loaf tin with some butter and line the base with baking parchment, then grease this as well.

In a large bowl, mix together the butter, sugar and egg, then slowly mix in flour and baking powder. Peel, then mash the bananas. Now mix everything together, including the nuts.

Spoon mixture into the tin and bake for 1 hr, or until a skewer comes out clean. Allow the cake to cool on a wire rack before removing from the loaf tin.


Class 100 – Madeira Cake

Ingredients

200g plain flour

1 tsp baking powder

150g butter cut into small

pieces and softened

Finely grated zest of 2 lemons

2 tbsp lemon juice

150g sugar

4 eggs

Method

Preheat oven to 180/160C fan. Lightly grease a loaf tin (approx. 20 x 10cm). Sift flour and baking powder together and set aside.

In a mixing bowl, beat the butter with the lemon zest. Add sugar and continue to beat until the mixture is very light and creamy. Add eggs one at a time, adding 1 tbsp flour with each and beating thoroughly before adding the next egg. Fold in remaining flour and then fold in the 2 tbsp lemon juice.

Spoon mixture into the prepared tin and spread out lightly and evenly with the back of a spoon. Bake for about 50 minutes until the cake is well risen, springy to the touch and a skewer inserted in the centre comes out clean. Leave in the tin for 10 minutes before turning out onto a wire rack to cool.


Class 101 – Homity Pie

Ingredients

25g butter

2 onions, finely sliced

1 leek, finely sliced (optional)

1 tbsp thyme leaves (optional)

700g floury potatoes, quartered and thickly sliced

150ml double cream

125g mature cheddar, grated

2 spring onions finely chopped (optional)

For the pastry

200g plain flour, plus extra for dusting

50g wholemeal or rye flour

pinch of cayenne pepper (optional)

125g butter

1 egg

Method

To make the pastry, tip both the flours, a pinch of salt and the cayenne, if using, into a large bowl. Mix, then rub in the butter using your fingertips until the mixture is crumbly. Mix in the egg and 1 tbsp cold water using a cutlery knife. Bring the pastry together into a ball, then cover and chill for 30 mins. Knead briefly until pliable, then roll out until it’s large enough to line a 20cm deep pie dish. Line the dish, pushing the pastry into the edge, then trim. Chill until needed.

Meanwhile, for the filling, heat the butter in a large saucepan until sizzling and cook the onions with some seasoning, the leeks and thyme, if using, for 12-15 mins until soft and sticky. Stir the potatoes into the onion mix, then reduce the heat, cover and cook for 10-15 mins, stirring occasionally, until the potatoes break down when pressed with a wooden spoon. Pour over the cream, stir for a minute, then turn off the heat and leave to cool a little.

Heat the oven to 200C/180C fan with a baking tray inside. Stir half the cheddar and most of the spring onions over the base of the pastry case, then tip in the filling. Scatter with the rest of the cheese and spring onions. Bake on the hot baking tray for 40-45 mins until the pastry is deeply golden and the filling is bubbling. Remove from the oven and leave to rest for at least 10 mins. Serve hot, or leave to cool until just warm.


Class 103 – Florentines

Ingredients

25g butter

75g golden caster sugar

10g plain flour (plus extra for dusting)

65ml double cream

50g whole almonds, cut into thin slivers

50g ready-flaked almonds

50g whole candied peel, chopped

25g glacé cherries, chopped

25g angelica, finely chopped (optional)

175g dark chocolate (minimum 70% cocoa solids)

Method

Preheat oven to 190C/ 180C fan. Line two baking trays with non stick baking parchment or liner.

Put the butter together with the sugar and flour in a small, heavy-based saucepan over a very low heat, and keep stirring until the mixture has melted.

Now gradually add the cream, stirring continuously to keep it smooth. Then add all the remaining ingredients, except the chocolate. Stir thoroughly again, then remove the saucepan from the heat and put the mixture on one side to cool. It’s easier to bake one sheet of the Florentines at a time, so place heaped teaspoonfuls of the mixture onto one of the prepared baking sheets, spacing them about 2.5cm apart (to allow the mixture room to expand while baking).

Flatten each spoonful with the back of the spoon, then bake on a high shelf for about 10–12 minutes, or until golden. Remove from oven leaving the biscuits to harden on the baking sheet for 2–3 minutes, before quickly removing them to a wire cooling tray to cool. Repeat with the second batch.

Melt the chocolate in a basin over a saucepan of barely simmering water – this will take about 5–10 minutes. Place the cooled Florentines base-up on the wire rack and, using a teaspoon, coat the underside of each Florentine with warm melted chocolate. Leave to set, making a patterned wavy line on each one using a fork if so desired and leave to cool completely.


Class 115 – Bread and butter pickles

Bread and butter pickles are meant to be eaten fresh and have a relatively short life of about 4 weeks if kept in the fridge.

Ingredients

8 small or 3 large cucumbers unpeeled and cut into 1/2cm thick slices.

1 medium onion cut in half and thinly sliced

225ml cider vinegar

¾ cup sugar

3 tsp salt

2 tsp mustard seeds

½ tsp each dry mustard,  turmeric, crushed red pepper flakes, celery seed

Method

Combine all ingredients in a saucepan, heat to boiling over high heat, stirring occasionally.

Boil for 1 minute, stirring frequently.

Pour cucumber mixture into a large bowl, cool to room temperature, stirring occasionally.

Cover and chill overnight. Decant into jars with tight-fitting lids.


Class 117 – Dundee Cake

Ingredients

Note that this cake measures by volume using cups. A ‘cup’ is a smallish mug or a teacup. Or if you prefer, up to the 225ml level in a measuring jug.

2/3 cup butter

2/3 cup sugar

4 small eggs (or 3 larger ones)

1 heaped tbsp ground almonds

2 ½ cups of dried fruit – mixture of currants, sultanas and mixed peel

¾ cup halved glace cherries

Grated rind and juice of 1 lemon

2 cups flour

1 tsp baking powder

1 tbsp brandy or rum (optional)

¼ cup blanched split almonds

pinch of salt

2 tbsp milk boiled with 1 tbsp sugar

Tip: To prevent fruit sinking to the bottom and to bring out the flavour and juices, mix the cherries and other dried fruit/peel together in a heatproof bowl, cover with foil and put into a slow oven (100C) for about 20 minutes or until heated through and slightly sticky, stirring at least once with a fork. Leave fruit to become cool before using.

Method

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

Cream butter and sugar until creamy, then add the eggs one at a time alternating with a spoonful of flour and beating well all the time. Stir in the ground almonds and add the dried fruit and peel and the lemon rind and juice, also a pinch of salt.

Mix the remaining flour with the baking powder, stir into the mixture and finally stir in the brandy or rum (may substitute juice if preferred). Turn into cake tin, cover with foil and bake in a slow to moderate oven for about 2 hours. Halfway through the cooking time remove the foil and scatter the split almonds on top. Test with a skewer and when done remove from the oven, brush over the top with the sweetened milk and return for a further 3 – 5 minutes. Do not remove from the tin until cold.

Contact

Horticultural Secretary, Jan Deane

01647 252915

[email protected]

Northwood Farm, Christow, EX6 7PG

Last date for email enquiries is the 16th of August. After this date please telephone or use our Facebook page.


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