Horticultural and Craft Show – 2015


September 12th 2015 2pm to 4.30pm

(entries 6-8pm Fri 11th & 8.30-11.30am Sat 12th )

Watchfield Village Hall, Chapel Hill SN6 8TA

Join your community and take part in the 2015 Watchfield Horticulture & Craft Show

Enter as many categories as you like—only 20p per entry. We welcome entries of all shapes, sizes and standards.

The categories this year are as follows


    1. Five Potatoes
    2. Three carrots
    3. Three beetroot
    4. Two parsnips
    5. One cabbage
    6. Nine runner beans
    7. Three onions
    8. Five tomatoes (we know it’s a fruit!)
    9. One cucumber
    10. One Marrow
    11. Any other vegetable not on schedule
    12. Heaviest marrow
    13. Longest runner bean
    14. Heaviest Potato



  1. Single bloom – any variety
  2. Vase of any mixed flowers – not less than five varieties


  1. One specimen bloom – any cultivar
  2. Vase of three blooms – one or more varieties


  1. Five apples, cooking
  2. Five apples, dessert
  3. Five pears, dessert
  4. Raspberries, a bowl of 15
  5. Any other fruit not on schedule


  1. Best kept allotment – Backlands site
  2. Best kept allotment – Church site

Pot Plants

  1. Geranium
  2. Foliage plant
  3. Fuchsia
  4. Cactus or succulent
  5. One plant not on schedule

Flower arrangements

  1. A table centre arrangement. To be viewed all round
  2. An arrangement in a kitchen utensil
  3. A miniature arrangement. Not to exceed five inches/12cm overall

N.B. Fresh flowers and plant material should be used

Home Economics

  1. One pot of Strawberry Jam or Jelly
  2. One pot of Gooseberry Jam or Jelly
  3. One pot of Raspberry Jam or Jelly
  4. One pot of Stone Fruit Jam or Jelly
  5. One pot of Mixed Fruit Jam or Jelly
  6. One pot of Jam, Jelly or Marmalade not on schedule
  7. One pot of curd
  8. One pot of any Pickle, Chutney or Relish
  9. Victoria sandwich (as recipe)
  10. Bread pudding (as recipe)
  11. Hungarian chocolate biscuits (as recipe)
  12. Cinnamon squares (as recipe)
  13. Cheese scones (as recipe)


  1. Any hand knitted article
  2. Any crocheted article
  3. A hand and/or machine sewn article
  4. A stuffed toy
  5. A painting or drawing (max size A3)
  6. Any wood item
  7. Any ceramic item
  8. Original hand-made article for use or decoration not included in other handicraft classes


N.B. Photographs should be no larger than A4 size and unframed. No professional photographers

  1. A recognisable photograph of Watchfield
  2. Any landscape scene
  3. A portrait
  4. Any humourous photograph
  5. A single bloom of any flower
  6. A wildlife or animal photograph

Children’s Classes

(Under 5, 6-10 years old, 11 & over)

  1. An arrangement of garden flowers in a toy
  2. A model of an animal made from vegetables or/and fruit
  3. A drawing or a painting of a ladybird (maximum size A4)
  4. A miniature garden on a dinner plate
  5. Decorated cupcakes (as recipe)


Victoria Sandwich

Ingredients 170g self-raising flour, 170g butter, 3 eggs, 170g caster sugar, pinch of salt, jam, caster sugar for dredging

Method Cream butter and sugar, add eggs, fold in flour and salt. Cook in two prepared sandwich tins at 175 oC, Gas 3 for 20- 25 minutes. Cool on a wire rack, sandwich with jam and dredge top with caster sugar. Present, uncut, on a plate

Bread Pudding

Ingredients 500g white bread, 500g dried fruit, 85 g mixed peel, 1½ tbsp mixed spice, 600ml milk, 2 large eggs beaten, 140g light muscovado sugar, zest of one lemon, 100g melted butter, 2 tbsp demerara sugar

Method Tear the bread into a large mixing bowl and add fruit peel and spice .Pour in the milk the stir or scrunch through your fingers to mix everything well and completely break up the bread. Add eggs muscovado and lemon zest. Stir well, then set aside for 15 minutes to soak. Heat oven to 180oC, Gas 4. Butter and line the base of a 20cm non-stick square cake tin (not one with a loose base) Stir the melted butter into the pudding mixture, tip into the tin, then scatter with demerara. Bake for 1 ½ hours until firm and golden, covering with foil if it starts to brown too much. Turn out of tin strip of paper and cut into squares. Present 6 on a plate.

Hungarian Chocolate Biscuits

Ingredients 100g butter, 100g self-raising flour, 50g caster sugar, 25g cocoa powder, few drops of vanilla essence. Filling: 50g butter, 100g icing sugar, 2 tsp milk, 25g melted plain chocolate.

Method Prepare by the creaming method. Roll mixture into balls the size of a small marble and place on a greased baking tray. Flatten the balls with a fork dipped in cold water and bake for 10 minutes at 190 oC (lower if fan assisted), Gas 5. When cold, sandwich together with the butter cream and sprinkle with sieved icing sugar. Present 6 on a plate.

Cinnamon Squares

Ingredients 500g strong white bread flour, 10g yeast, 5g salt, 20g sugar, 175g water (weighing is more accurate than jug), 175g milk, 100g soft light brown sugar, 200g unsalted butter (at room temperature)

Method Preheat oven at 250oC (Gas 6), add the yeast to the flour, add salt, sugar, milk and water. Hold the bowl with one hand and mix ingredients around with the other for 2-3 minutes until the dough starts to form. Knead dough for about 10 minutes until it becomes silky to touch. Rest the dough covered for 1 hour. (Make the cinnamon butter while you are waiting. Cinnamon Butter: Cream butter and sugar together, then add the cinnamon) Flour the work surface evenly and scrape the dough out of the bowl. Flatten the dough a little with your hands and then divide the dough into 10-12 pieces and then roll them into long sausages. Flatten slightly, then using ¾ of the butter spread it along the dough, then roll it into a swirl. Place them onto a baking tray lined with greaseproof paper and prove for a further 45 minutes. Bake for about 10-15 minutes until brown. Cool slightly on a wire rack. When still slightly warm spread the remaining butter over the top of the swirls. Present 6 on a plate

Cheese Scones

Ingredients 225g self-raising flour, pinch of salt, 1 tsp baking powder, 40g butter or margarine, 75-100g mature cheddar cheese finely grated, 1 tsp dry mustard, about 150ml milk

Method Line baking tray with greaseproof paper. Sift flour, salt and baking powder and rub in the fat until the mixture resembles fine breadcrumbs. Stir in half of the cheese, the mustard and enough milk to give a fairly soft, light dough. Roll out about 2cm thick and cut into rounds with a 5cm cutter. Put onto baking sheet, brush tops with milk and sprinkle with remaining cheese. Bake in the oven at 220oC, Gas 7 for about 10 minutes. Present 6 on a plate.

Decorated Cupcakes

Ingredients 115g self-raising flour, 115g margarine or butter, 115g sugar, pinch of salt, 2 eggs. Material for decoration

Method Preheat oven to 180 oC, Gas 6. Cream together ingredients. Fill paper cases by just over half. Bake for approximately 20 minutes until light brown and skewer comes out clean. Cool on a wire rack. Decorate in any way you wish. Present 4 on a plate.


  1. The judge’s decision is final
  2. All entries should be grown or made by you
  3. No exhibit shall be removed until 4.30pm
  4. No person other than those appointed will be allowed in the room whilst judging is taking place
  5. Challenge Cup (awarded for 1 year) for exhibitor with highest cumulative points (1st prize: 5 points, second prize: 4 points, 3rd prize: 3 points, 4th prize: 2 points, Commendation: 1 point)
  6. No exhibits will be accepted after 11.30am

Good Luck!


You can hire

Watchfield Village Hall

for your event or activity

Large Hall £7.50 per hour

Small Hall £6.50 per hour

Facilities include toilets, showers, use of the kitchen, stage, piano, car parking. To book please call Ruth on 01793 782234 (r.holman96@btinternet.com)

For classes, clubs and activities in Watchfield Village Hall, please look at the timetable on the doors and noticeboards, visit the Watchfield Village Hall section of www.watchfield.org or call Ruth on 01793 782234 (r.holman96@btinternet.com)

All profits go towards the upkeep of and improvements to Watchfield Village Hall


Watchfield Village hall management



WATCHFIELD horticultural & craft SHOW

September 12th 2015

2pm to 4.30pm

(entries 6-8pm Fri 11th & 8.30-11.30am Sat 12th )


Village Hall

Chapel Hill SN6 8TA

Contact Ruth 01793 782234

or Sue 01793 780329 or see www.watchfield.org for