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Home Section 2026

There is no entry fee for exhibits in the Home Section.

Items NOT donated to the auction must be collected from the tent between 3.40pm - 3:55pm. 

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Judge: Mrs Naomi Griffiths (@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 1-15.

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Section A - Preserves

1 jar not less than 350 g (12oz) labelled and dated:

CLASS 1   Plum jam

CLASS 2   Raspberry jam

CLASS 3   Marmalade (any variety)

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1 jar not more than 225 g (8oz) labelled and dated:

CLASS 4    Jar of Lemon Curd

CLASS 5    Jar of Pickled Veg (any variety)

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Section B - Home baking

CLASS 6       5 Fruit Scones

CLASS 7       A Banana Loaf Cake 

CLASS 8       4 Chocolate Chip Cookies

CLASS 9       A Chocolate Cake 

CLASS 10     A Quiche

CLASS 11     A Savoury Bread (any variety)

CLASS 12     A Sourdough

CLASS 13     Lemon Drizzle Loaf Cake

CLASS 14     5 Flavoured Shortbread Fingers

CLASS 15     A cake incorporating a vegetable

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Children's Classes

CLASS 16      (under 7)      Edible face on a paper plate

CLASS 17      (8-11)            5 Decorated Cereal Cakes (i.e. Rice Krispies - any topping)

CLASS 18      (12-16)          5 Decorated Cupcakes

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Sarah Brennen Cup - This cup will be awarded to the judge’s favourite exhibit in classes 16 - 18, taking age in consideration.

Ladies Baking Competition

CLASS 19: Wimbledon Cake

Prize: A bottle of prosecco

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Ingredients

175g         softened butter (plus extra for greasing)

175g         self-raising flour

175g         caster sugar

1 1/2 tsp   baking powder

3 large eggs

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For the filling & decoration: 

300ml       double cream

2tbsp        icing sugar

1tsp          vanilla extract

4000g       strawberries​

 

Method:

1. Heat oven to 180C / 160C fan. Grease and line two 18cm/7inch 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 and baking powder

3. Divide the mixture between the tins and smooth the surface. Bake for 20-25 minutes or until golden and springy to touch. Remove the cakes from the tins and leave to cool on a wire rack. 

4. Whip the cream with icing sugar and vanilla extract until it forms soft peaks. Spread the cream generously over one of the sponges. Arrange the sliced strawberries over the cream and place the second sponge on top. 

5. Dust with a little icing sugar and decorate with strawberries.  

Mens Baking Competition

CLASS 20: Bara Brith

Prize: A bottle of whisky

 

Ingredients

300g         mixed fruit

200g         light muscavado sugar

350g         self raising flour

250ml       hot back tea

50g           softened 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 1⁄4 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.

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