Entries accepted Friday 11th September 6-8pm and Saturday 12th September up to 11am. Classes to include:-
Join your community and take part in the 2015 Watchfield Horticulture & Craft Show
Everyone welcome. Enter as many categories as you like—only 20p per entry. Entries of all shapes and sizes encouraged!
Nine runner beans
Five tomatoes (we know it’s a fruit!)
Any other vegetable not on schedule
Longest runner bean
Single bloom – any variety
Vase of any mixed flowers – not less than five varieties
One specimen bloom – any cultivar
Vase of three blooms – one or more varieties
Five apples, cooking
Five apples, dessert
Raspberries – bowl of 15
Any other fruit not on schedule
Best kept allotment – Backlands site
Best kept allotment – Church site
Cactus or succulent
One plant not on schedule
A table centre arrangement. To be viewed all round
An arrangement in a kitchen utensil
A miniature arrangement. Not to exceed five inches/12cm overall
N.B. Fresh flowers and plant material should be used
One pot of Strawberry Jam or Jelly
One pot of Gooseberry Jam or Jelly
One pot of Raspberry Jam or Jelly
One pot of Stone Fruit Jam or Jelly
One pot of Mixed Fruit Jam or Jelly
One pot of Jam, Jelly or Marmalade not on schedule
One pot of curd
One pot of any Pickle, Chutney or Relish
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
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.
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.
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.
Any hand knitted article
Any crocheted article
A hand and/or machine sewn article
A stuffed toy
A painting or drawing (max size A3)
Any wood or ceramic item
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
A recognisable photograph of Watchfield
Any landscape scene
Any humourous photograph
A single bloom of any flower
A wildlife or animal photograph
(Under 5, 6-10 years old, 11 & over)
An arrangement of garden flowers in a toy
A model of an animal made from vegetables or/and fruit
A drawing or a painting of a ladybird (maximum size A4)
A miniature garden on a dinner plate
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.
All entries should be grown or made by you!