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2025 Show
Monday 25th August
11:00am
Home Section 2025
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)
Chief 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 1-14. 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 1-14.
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Section A - Preserves
1 jar not less than 350 g (12oz) labelled and dated:
CLASS 1 Blackberry jam
CLASS 2 Bilberry 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 5 Fruit Scones
CLASS 7 5 Cinnamon Rolls
CLASS 8 5 Welsh Cakes
CLASS 9 5 White Chocolate & Raspberry Cookies
CLASS 10 Lemon Drizzle Loaf Cake
CLASS 11 Banana Loaf Cake
CLASS 12 5 Sausage Rolls
CLASS 13 A Savoury Bread (any variety)
CLASS 14 *DISPLAY CLASS* A picnic hamper for a walk up Moel Famau (including 5 items of local produce, bought or made)
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Children's Classes
CLASS 15 (under 7) 3 Decorated Digestive Biscuits
CLASS 16 (8-11) 5 Cereal Cakes (i.e. Rice Krispies - any topping)
CLASS 17 (12-16) 5 Brownies
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Sarah Brennen Cup - This cup will be awarded to the judge’s favourite exhibit in classes 15 - 17, taking age in consideration.
Ladies Baking Competition
CLASS 18: Victoria Sandwich Cake
Prize: A bottle of prosecco
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Ingredients
200g softened butter (plus extra for greasing)
200g self-raising flour
200g caster sugar
2tbsp milk
1 tsp baking powder
4 eggs
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For the buttercream icing & filling:
140g icing sugar
100g butter
1tsp vanilla extract
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5tbsp strawberry jam
Icing sugar to decorate
Method:
1. Heat oven to 190C / 170C fan / gas 5. Grease and line two 20cm round tins with baking parchment.
2. In a large bowl, beat together the butter and sugar until light and fluffy, then add the eggs. Using a large spoon, fold in the flour, baking powder and milk.
3. Divide the mixture between the tins and smooth the surface. Bake for 20 minutes or until golden and springy to touch. Remove the cakes from the tins and leave to cool on a wire rack.
4. To make the filling, beat the butter until smooth and creamy, gradually add the icing sugar and vanilla extract. Spread the buttercream over the bottom of one of the sponges. Top it with the strawberry jam and place the second sponge on top.
5. Dust with a little icing sugar to finish.
Mens Baking Competition
CLASS 19: Cherry & Almond Cake
Prize: A bottle of whisky
Ingredients
200g softened butter (plus extra for greasing)
200g golden caster sugar
175g self raising flour
100ml milk
4 eggs
300g glacé cherries
85g ground almonds
2tbsp flaked almonds
½ tsp baking powder
½ tsp almond extract
Method:
1. Heat oven to 160C / 140C fan / gas 3. Grease and line a 20cm deep cake tin.
2. Beat together the butter and sugar until light and fluffy. Gradually beat in the eggs one by one.
3. Fold in the almond extract, flour, ground almonds and baking powder followed by the cherries and milk.
4. Scrape into the prepared tin, scatter over the flaked almonds and bake for 1 hour - 1 hour 14 minutes.
5. Leave to cool completely in the tin before removing.
