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2025 Show
Monday 25th August
11:00am
Home Section 2024
There is no entry fee for exhibits in the Home Section.
Items NOT donated to the auction must be collected from the tent between 3.30pm - 3:45pm.
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Judge: Mrs Naomi Spaven (@littlewelshfoodie)
Steward: Nina Garnett
Poggi Cup
Enter as many classes as you like. Points will be awarded to exhibits placed 1st, 2nd and 3rd in Classes 1-12. The exhibitor with the highest total score will be awarded the Cup.
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Jean Thomas Cup
Awarded to the best overall exhibit in classes 1-12.
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Section A - Preserves
1 jar not less than 350 g (12oz) labelled and dated:
CLASS 1 Blackberry jam
CLASS 2 Strawberry jam
CLASS 3 Marmalade (any variety)
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1 jar not more than 225 g (8oz) labelled and dated:
CLASS 4 Lemon Curd
CLASS 5 Jar of Chutney (any variety)
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Section B - Home baking
CLASS 6 Chocolate Swiss Roll
CLASS 7 5 Iced Cherry Bakewell Tarts
CLASS 8 5 Welsh Cakes
CLASS 9 5 Chocolate Chip Shortbread Biscuits
CLASS 10 Lemon Drizzle Loaf Cake
CLASS 11 1 Quiche (any variety)
CLASS 12 An item made with hot water crust pastry​
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Children's Classes
CLASS 13 (5-7) 3 Strawberry Jam Tarts
CLASS 14 (8-11) 5 Slices of Rocky Road
CLASS 15 (12-16) School cake traybake with sprinkles
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Sarah Brennen Cup - This cup will be awarded to the judge’s favourite exhibit in classes 13 - 15, taking age in consideration.
Ladies Baking Competition
CLASS 16: Coffee & Walnut Cake
Prize: A bottle of prosecco
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Ingredients
200g softened butter (plus extra for greasing)
200g self-raising flour
200g golden caster sugar
100g walnut halves, roughly chopped
2tbsp instant coffee
1 tsp baking powder
4 eggs
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For the buttercream icing:
300g icing sugar
150g unsalted butter
2tsp instant coffee
Method:
1. Heat oven to 180C / 160C fan / gas 4. Grease and line two 20cm round tins with baking parchment. Dissolve the coffee granules in 1tbsp boiling water and allow to cool for 10 minutes.
2. Beat together the butter and sugar until light and fluffy, then add the eggs. Using a large spoon, fold in the flour and baking powder. Stir in half the walnuts and the dissolved coffee.
3. Divide the mixture between the tins and bake for 20-25 minutes, until golden and springy to touch. Remove the cakes from the tins and leave to cool on a wire rack.
4. Dissolve the coffee granules in 1tsp boiling water. Beat together the butter and icing sugar and stir in the coffee mix until well combined. Use half of the buttercream to sandwich the cakes together. Cover the top with the remaining icing and decorate with the remaining walnuts.
Mens Baking Competition
CLASS 17: Bara Brith
Prize: A bottle of whisky
Ingredients
300g mixed fruit
200g light muscovado sugar
350g self raising flour
250ml hot black tea
50g soft butter (plus extra for greasing)
2tsp mixed spice
1 large egg
Zest of 1 orange
Method:
1. Tip fruit into a bowl with the sugar and orange zest. Pour over the tea, stir everything together and leave to soak overnight.
2. Heat oven to 160C / 140C fan / gas 3. Grease and line a 900g loaf tin with 1 strip of baking parchment. Tip the flour and spice into a bowl and beat in the fruit and soaking liquid. Add the egg followed by the butter. Beat until you have a well-combined, stiff batter and tip into the prepared loaf tin.
3. Bake for 1 ¼ hours, covering with foil or parchment if the top begins to get too dark. Check with a skewer before removing from oven, it should be clean.
4. Leave to cool in the tin for ten minutes then remove and leave to cool completely.​
