The Village Hall
Saturday 17th August 2013
Staging of Exhibits 8.30 am. to 10.30 am.
Judging Commences 10.45 am.
Open to Public 2.00 pm.
Prize Giving 3.00 pm.
Auction & Raffle 3.30 pm.
Prize Giving: Mrs Ann Lenton
All exhibits not previously reserved by Exhibitors will be auctioned after the Prize Giving.
Challenge Cups will be awarded as follows :-
Chapman Challenge Cup, overall winner
The Bill Davies Memorial Challenge Cup, winner in the Photographic Division
The Toogood Challenge Cups, winners in Adult & Childrens’ Christian Art Classes
The Sam Bruce Cup, winner of Childrens’ Poster painting
The Andrews Challenge Cup to overall winner in the Art Class
The Reed Challenge Cup, overall winner in the Childrens’ Classes
The Anne Porter Vegetable Shield for the overall winner in the Vegetable Division
Other cups will be awarded in the Floral Art, Domestic and Flower Division
Rosettes by West
Prizes for “Best in Show” for Flower and Vegetable classes and Overall Winner
All exhibits must be arranged, made or grown by the Exhibitor
All Cookery Exhibits must be covered with cling-film or similar material
Vases will be supplied for Flower Division
ADMISSION BY DONATION
Coffee & Walnut tray bake
( Men only )
4 ½ oz unsalted butter - softened
4 ½ oz caster sugar
2 large eggs
5 oz self-raising flour
I tbsp instant coffee dissolved in 1 tbsp hot water
3 oz walnut pieces.
Preheat oven to 180C/350 F/Gas 4. Grease and base line, with baking paper, 1tray bake tin (11” x 7”)
Cream butter and sugar until pale in colour and light in texture, beat in eggs, add flour and coffee liquid. Carefully fold ingredients together with a large metal spoon. When thoroughly combined fold in the walnut pieces. Transfer the mixture to the prepared tin and spread evenly.
Bake for 20 min. or until the top is golden brown and springs back when lightly pressed.
Set the tin on a wire rack and leave to cool before turning out onto the rack. Leave to cool completely.
6 oz Icing sugar
3 oz unsalted butter
2 tbsp instant coffee dissolved in 2 tbsp hot water
1 oz walnut pieces
Mix icing sugar, butter and coffee together until smooth. Spread over the cake, when cold, then scatter over the walnut pieces
N.B Please ensure entries are in correct classes
Judge Mr Doug Richards
1. A vase of Annuals, any kind or kinds, grown from seed
2. A vase of Perennials, including shrubs, any kind or kinds
3. Marigolds any type (6)
4. Pompom Dahlias, (under2” dia.), any colour. (3)
5. Decorative Dahlias, any colour. (3)
6. 3 dahlias same type and colour
7. Specimen bloom. (1)
8. Stems of H.T. Roses. (3 mixed)
9. Stems of Floribunda Roses. (3)
10. Specimen H.T. Rose. (1)
11. Bowl of mixed Roses
12. Vase with 5 stems any variety
13. Vase of 3 stems of the same kind.
14. Cactus or Succulent.
15. Flowering Plant.
16. Foliage Pot Plant. 9”
17. 1 Double tuberous-rooted Begonia in a pot.
18. Fuchsia in a pot. Pot not to exceed 9”.
Judge: Mrs. P. Morton
19. A petite arrangement - not exceeding 9” in height, width and depth.
20. Flight *
21. Buttonhole or corsage
22. Beauty and Simplicity*
23. An arrangement to celebrate the birth of a baby*
* Classes 20,22 & 23 - width and depth not to exceed 18”
Judge: Mr Doug Richards
24. Potatoes. (5 white)
25. Potatoes. (5 red)
26. French Beans dwarf or climbing (5)
27. Onions. (3 prepared for show, to pass through a 3” ring)
28. Long carrots. (3 over 3.5”)
29. Short carrots. (3 between 2 and 3.5”)
30. Runner Beans. (5)
31. Beetroot. (3 of one variety)
32. Shallots (5)
33. Cucumber. (1)
34. Any other vegetable not in the schedule.
35. Tomatoes with calyx. (5)
36. Dish of 5 small fruited, plum / novelty Tomatoes with calyx.
37. Matched pair of courgettes not to exceed 6”
38. Longest Runner Beans (combined length). (2)
39. Collection of 5 vegetables (15” x 9” seed tray)
40. Eating Apples. (5)
41. Cooking Apples. (5)
42. Dish of 12 Blackberries with calyx. (Wild)
43. Dish of any other fruit.
44. Plums. (5)
Judge: Mrs A Kimber
45. Any quilted article
46. An article of embroidery, kit or non kit.
47. An article of canvas work, kit or non kit.
48. A babies item of clothing, knitted or crocheted
49. An item of beaded jewellery
50. An article of handicraft in hard material, e.g. cane, wood, metal, pottery.
Judge: Mr K Polwin
52. A bird or birds
53. A tree or trees
Entries limited to 3 exhibits per class. Not to exceed 7” x 5” in either direction
(Not previously exhibited, must be titled on the day)
Judge: Mrs Antonia Dewhurst
55. Still life
58. A Single flower
(Not previously exhibited, must be titled)
59. A sculpture, painting or drawing
Judge: Mrs M. Teal
60. Cinnamon Nutella Cake (see recipe)
61 Home-made bread (brown or white), handmade
62. Cup Cakes (5 decorated) - not to use cake mix
63. Cheese scones (4)
64. Biscuits, any kind. (6)
65. Sausage rolls, not more than 3” long.(4)
66. Victoria Sponge, raspberry jam filling.
67. Jar of jam, (use jam pot covers not lids)
68. Jar of chutney.
69. Jar of marmalade.
70. For men only, Coffee walnut tray bake (see recipe)
(Age 1 – 8 : 9 – 11 : 12 – 15 )
Must state age on entry form
71. Miniature seaside in a ½ seed tray.
72. A dish of 6 decorated rich tea biscuits
73. Decorated fruit / vegetable to represent an animal
74. A Lego Model – not to exceed A4 size paper.
75. A painted poster for Bramley Show 2014, size A4.
76. Toogood Challenge Cup for Christian Art
77. A wooden spoon in a flower pot and decorated to look like a flower.
PAINTING OR DRAWING
78. Still Life - in any medium
79. Seascape - in any medium
80. The Traveller - in any medium
81. Single flower
82. Collage of Bramley Village, no bigger than 80cm x 40cm
Cinnamon Nutella Cake
175g (6oz) butter softened
175g (6oz) golden caster sugar
200g (8oz) self-raising flour
1 tsp baking powder
2 tsp ground cinnamon
4 tbsp mil4 rounded tbsp hazelnut spread
50g (2oz) hazelnuts roughly chopped
Preheat the oven to 180%/Gas 4/fan oven 160%
Butter and line the base of a 20cm/8” round cake tin.
Put the butter, sugar, eggs, flour, baking powder, cinnamon and milk into a bowl. Beat until light and fluffy.
Tip ¾ of the mixture into the tin, spread it level, then spoon the hazelnut spread on in four blobs.
Top with the remaining mixture, swirl a few times with a skewer, then smooth. Sprinkle with the nuts.
Bake for 1 hour – 1 hour 10 minutes, until risen, nicely browned,
(cover with foil if it starts to brown too quickly) and feels firm to the touch and springs back when lightly pressed.
Cool in the tin for 10 minutes, then turn out, peel off the paper and cool on a wire rack.
Entry forms to be returned to the address below, before 15th August, 2013
7, Ringshall gardens
Tel : 01256 881529
I wish to enter the following classes (insert numbers only) at 25p per adult, 10p per child, per exhibit, for which I enclose the sum of :-
No. of entries Money sent
(Children to state age)
Name ( Block letters )………………………………………………...
All exhibitors cards to be collected at the HALL on Show Day