Autumn Show Schedule

Cups and Trophies

THE GOOLDEN CUP
will be presented to the Member who wins most points in Classes 1, 2, 3, 4 and 5.

THE CLASSIC DECORATORS’ CUP
will be presented to the Member who gains most points in the Flower Classes 6 to 28.

THE MARR CUP
will be presented to the young person with the highest number of points overall.

THE HANS OVEREYNDER TROPHY
will be presented to the Member who gains most points in the Vegetable/Fruit Classes 29 to 57.

DIPLOMA OF MERIT
will be awarded for the Best Exhibit in the Vegetable/Fruit Classes.

DIPLOMA OF MERIT
will be awarded for the Best Exhibit in the Flower Classes.

THE WADE CUP
will be presented to the family gaining the most points throughout the year.

THE HERMITAGE HOMECRAFT CUP
will be presented to the Member with the most points from the Spring and Autumn Shows in the Produce and Homecraft Classes.

THE PHOTOGRAPHER OF THE YEAR AWARD
will be awarded to the Member gaining the most points in the Photographic classes throughout the year.


Class

FLORAL ARRANGEMENTS (including foliage)

  1. An arrangement in a Jug.  No size limit
  2. An arrangement of dried Plant Material.  No size limit
  3. An arrangement in a Box.  Not to exceed 38cm. (15″) wide or high
  4. A Farmhouse Kitchen arrangement, using Flowers, Fruit and Vegetables.  Size limit 40cm. (16″) wide x 40cm. (16″) high
  5. A petite arrangement in a seashell.  Size to suit shell

N.B.     See Rule 5 in respect of Classes 1 to 5

FLOWERS

  1. Three Dahlias, decorative
  2. Three Dahlias, cactus and/or semi-cactus
  3. Three Dahlias, poms. 5cm. (2″) maximum
  4. Bowl or Vase of Dahlias, any variety
  5. Three Chrysanthemums
  6. Three Spray Chrysanthemums
  7. One Specimen Chrysanthemum
  8. Bowl or Vase of Michaelmas Daisies
  9. Three sprays Michaelmas Daisies (one variety)
  10. Bowl or Vase of Annual Asters
  11. Bowl or Vase of Annuals other than Asters. SEE ‘SPECIAL NOTES’
  12. Bowl or Vase of Mixed Perennials
  13. Pot Plant, flowering. Pot measurement 20cm. (8″) max. SEE ‘SPECIAL NOTES’
  14. Pot Plant, foliage. Pot measurement 20cm. (8″) max. SEE ‘SPECIAL NOTES’
  15. Pot Plant, hanging. Pot measurement 20cm. (8″) max. SEE ‘SPECIAL NOTES’
  16. Pot Plant, Pelargonium (Geranium). Pot measurement 20cm. (8″) max. SEE ‘SPECIAL NOTES’
  17. Pot Plant, Orchid. Pot measurement 20cm. (8″) max. SEE ‘SPECIAL NOTES’
  18. Flowers from my garden
  19. Three specimen blooms of a large flowered Rose. (Hybrid Tea type). SEE ‘SPECIAL NOTES’
  20. Three cluster flowered stems of Roses. (Floribunda type). Three roses or more on each stem. SEE ‘SPECIAL NOTES’
  21. Fuchsia Plant in a pot. Pot measurement 15cm. (6″) max. SEE ‘SPECIAL NOTES’
  22. Six Fuchsia Flowers, mixed, in a box. No foliage
  23. Largest Sunflower head, cut

VEGETABLES AND FRUIT

  1. Four Onions from Seed
  2. Four Onions from Sets
  3. Three Carrots, no foliage
  4. Three Beetroots, no foliage
  5. Five Potatoes, any one variety
  6. Five Runner Beans
  7. Two Leeks
  8. Four Tomatoes
  9. One truss Cherry Type Tomatoes
  10. One Cabbage
  11. Two Peppers (Capsicums)
  12. Two Lettuces
  13. Nine Shallots, small. Max. 3cm. (1¼”)
  14. Two Courgettes. Size around 13cm. to 15cm. (5″ to 6″)
  15. Marrows, Pair, any colour of 30cm. to 35cm. (12″ to 14″)
  16. Heaviest Marrow
  17. Heaviest Onion (clean)
  18. Nine Shallots, large
  19. Four Apples – Dessert
  20. Four Apples – Cooking
  21. Five Plums or Gages
  22. Nine Autumn Raspberries with stems
  23. Any other Fruit
  24. Longest Runner Bean
  25. Four French Beans
  26. Any other Vegetable
  27. Heaviest Tomato
  28. Bowl of Mixed Herbs (Culinary)
  29. Vegetables in a Tray or Trug, four kinds, one of each

PRODUCE AND HOMECRAFT (Food to be labelled with date)

  1. A Jar of Marmalade
  2. Six Shortbread Biscuits.
  3. Six Spicey Apple Squares. SEE RECIPE BELOW
  4.  Beetroot and Chocolate Cake. SEE RECIPE BELOW
  5. A Birthday Card
  6. An item made from Felt or Felted

PHOTOGRAPHIC

(Size – any dimensions not exceeding 225 sq. cm. (35 sq. ins.).  May be mounted but not framed) 

  1. One Print – ‘A Countryside Picture’ 
  2. One Print – ‘A Tree’
  3. One Print – ‘Transport’

CHILDREN’S CLASSES (age to be stated)

Under 8 years old on day of Show

  1. An Arrangement of Garden Flowers and Foliage
  2. Make a Pizza
  3. Any Handicraft item, Bookmark, Picture Frame, Birthday Card, etc

8 years old or over on day of Show

  1. An Arrangement of Garden Flowers and Foliage
  2. Make a Pizza
  3. Any Handicraft item, Bookmark, Picture Frame, Birthday Card, etc

Spicey Apple Squares
225g. (8 oz.) prepared weight cooking apples (peeled, cored and chopped)
100g. (4 oz.) caster sugar
100g. (4 oz.) brown sugar
75g. (3 oz.) mixed nuts
1 teaspoon ground cinnamon
125g. (4½ oz.) butter
2 eggs
175g. (6 oz.) self-raising flour
250ml. (8 fl. oz.) sour cream
100g. (4 oz.) dark chocolate (not too bitter) chopped into pieces
crème fraîche or clotted cream, to serve

Preheat oven to 190º C, 170º fan, 375º F / Gas Mark 5

Place the apples in a pan with 25g. (1 oz.) of the caster sugar and cook gently until soft, then beat to make a coarse purée. Cream together the brown sugar, nuts, cinnamon and 40g. (1½ oz.) of the butter and put aside. Cream together the remaining butter and caster sugar, beat in the eggs and then fold in the sifted flour. Stir the sour cream into the flour mixture. Grease and line a 20cm. (8″) square cake tin. Spoon in half the cake mixture and make level. Sprinkle with half the nut mixture and spread the apple purée on the nuts. Cover with the remaining cake mixture and top with remaining nut mixture.

Bake for 1 hour or until firm to touch. Cool on a wire rack. Cut into 5cm. (2″) squares.

Beetroot and Chocolate Cake
1 large, cooked beetroot, about 175g. (6oz.), roughly chopped
200g. (8 oz.) plain flour
100g. (4 oz.) cocoa powder
15ml. (1 tbsp.) baking powder
250g. (9 oz.) golden caster sugar
3 eggs
10ml. (2 tsp.) vanilla extract
200ml. (7 fl. oz.) sunflower oil
100g. (4 oz.) dark chocolate (not too bitter) chopped into pieces
crème fraîche or clotted cream, to serve

Preheat oven to 190º C, 170º fan, 375º F / Gas Mark 5

Tip the beetroot into a food processor and blitz until chopped. Add a pinch of salt and the rest of the ingredients, except the oil and chocolate. When completely mixed, add the oil in a steady stream, as if making mayonnaise.

When all the oil has been added, stir in the chocolate, then tip the mixture into a lined 900g (2 lb.) loaf tin. Cook for 1 hour until an inserted skewer comes out practically clean. Leave the cake to cool on a rack. Serve in slices with the crème fraîche or clotted cream.