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2024 Show
Monday 26th August
11:00am
Home Section 2023
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: Mr Kevin Potts (Tremeirchion)
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 1-11. The exhibitor with the highest total score will be awarded the Cup.
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Section A - Preserves
1 jar not less than 350 g (12oz) labelled and dated:
CLASS 1 Raspberry jam
CLASS 2 Strawberry jam
CLASS 3 Marmalade
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1 jar not more than 225 g (8oz) labelled and dated:
CLASS 4 Lemon Curd
CLASS 5 Fruit jelly
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Section B - Home baking
CLASS 6 Gingerbread (in a square tin)
CLASS 7 5 Meringues (sandwiched with butter cream)
CLASS 8 5 Cheese scones
CLASS 9 5 Orange Shortbread biscuits
CLASS 10 Lemon Drizzle tray bake
CLASS 11 5 Sausage OR vegetable rolls
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Children's Classes
CLASS 12 (5-7) 5 Chocolate chip cookies
CLASS 13 (8-11) 3 Decorated gingerbread people
CLASS 14 (12-16) 5 slices of chocolate brownie
Prizes will be awarded to the judges favourite exhibit in classes 12 to 14 taking age into consideration
Prizes will be awarded as follows: winner £5 and the runner up £2 in each group.
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Sarah Brennen Cup - This cup will be awarded to the judge’s favourite exhibit in classes 12 - 14, taking age in consideration.
Ladies Baking Competition
CLASS 18: Squidgy Date & Ginger Cake
Ingredients
200g butter, cut into pieces
200g self raising flour
300g dark muscavado sugar
200g dates, stoned
50g white chocolate, melted
50g fresh root ginger, grated
2 eggs
1 Tbsp chopped glace or crystallised ginger
Grated zest of 1 lemon
1 Bramley apple, peeled & chopped into small pieces
Method
1. Heat oven to 160C / 140C Fan / Gas mark 3 and grease and line a deep 20cm round cake tin.
2. Put dates in a bowl and cover with boiling water.
3. Melt butter in a large pan and stir in sugar. Allow to cool slightly.
4. Beat eggs, ginger and lemon zest into the butter and sugar mixture. Drain the dates and finely chop. Add into the pan and mix well.
5. Stir in the flour and apple.
6. Spoon the mixture into the cake tin and bake for 1 hour, 15 minutes until well risen. A skewer inserted into the cake should come out with just a few moist crumbs. Remove from tin once cool.
7. Drizzle the melted white chocolate over the top of the cake and sprinkle over the glace/crystallized ginger and leave to set.
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Prize: A bottle of prosecco
Mens Baking Competition
CLASS 19: Brown Ale Loaf Cake
Ingredients
110g / 4oz butter or margarine at room temperature
110g / 4oz soft brown sugar
225g / 8oz plain flour
350g / 12oz mixed dried fruit
50g / 2oz chopped walnuts
25g / 1oz chopped mixed peel
75ml / 3floz brown ale
1/2 Tsp nutmeg
1 Tsp mixed spice
1 Tbsp rum
1 Tbsp treacle
Grated zest of 1/2 an orange
2 eggs, lightly beaten
Method
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Heat oven to 150C / 300F / Gas 2 and grease and line a 2lb loaf tin.
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Cream butter and sugar together and add in the treacle, orange zest and the eggs. Beat well after each addition.
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Fold in the sifted flour and spices followed by the fruit, peel and walnuts.
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Add in the rum and brown ale and fold in carefully.
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Spoon the mixture into the tin and bake for one hour.
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After one hour, reduce the temperature to 140C / 300F / Gas 2 and cook for a further 1 hour, 15 minutes.
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For the last 45 minutes, cover the load with a double thickness of greaseproof paper to prevent the top from burning.
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Leave to cool in the tin before turning out on a wire rack to finish cooling.
Prize: A selection of beers
