NB - professionals may not enter classes reflecting their paid employment

COOKERY
1. Carrot Cake (20 cm max)
2. 4 Unfilled Meringues
3. Victoria Sandwich
4. 3 Ginger Biscuits
5. Fruit Crumble
6. 4 Plain Scones
7. 3 Chocolate Brownies
8. Recipe Cake (See below)
9. A Savoury Quiche (max 25cm)
10. 3 Cheese Straws
11. Savoury Dip (state flavour)
12. Jar of Salad Dressing
13 Cold gazpacho soup
14. Loaf of Bread (bread makers allowed)

BEVERAGES
15 Bottle non-alcoholic Cordial
16 Bottle Home-made Liqueur
17. Bottle Cider / Beer

PRESERVES
18. Jar of Marmalade
19. Jar of Soft Fruit Jam
20. Jar of Stoned Fruit Jam
21. Jar of any Sweet Jelly
22. Jar of any Savoury Jelly
23. Jar of Chutney

PRODUCE - grown by exhibitor
24. 3 Runner Beans
25. Pair of Courgettes (20cm max)
26. 3 Onions
27. 3 Carrots
28. 3 Potatoes – any one variety
29. 5 Cherry Tomatoes – with stalks
30. 3 Tomatoes – with stalks
31. 3 Beetroot
32. 3 Different Vegetables
33. 1 Vegetable not in Schedule
34. Heaviest Marrow
35. 1 Cucumber
36. 3 Different Fruits
37. 3 Apples (any one variety)
38. 3 Plums/Gages/ Damsons
39. Plate of Autumn Raspberries with Stalks (max 15)
40. Tied Bunch of Parsley (in water)
41. Vase of 6 Different Herbs
42. 3 Home-produced Eggs
43. Home-made compost –
In a 20cm (approx) flowerpot

FLOWER ARRANGING – Bought fresh flowers allowed – max. size 45cm W x 70cm H x 25cm D
44 A Floral Arrangement - Indian Summer

FLOWERS
45. 1 Stem Single Rose
46. 1 Stem Cluster Rose
47. 3 Stems Mixed Roses
48. 1 Single Stem - (may have multiple flowers)
49. 1 Single Bloom - (has one flower head only)
50. 3 Geranium Stems
51. 3 Dahlia Stems
52. 3 Flower Stems – (same variety, not in schedule)
53. 1 Hydrangea Head (on stem)
54. 1 Chilli Plant*
55. Pot Plant grown for flowers or foliage (Indoors or outdoor)*
*(Items 54–55 in pots max 30cm diameter)

HANDICRAFT
56. Decorative Item for the Home
57. Soft Toy, knitted, crochet, or sewn
58. A Hand-Knitted Article
59. Item of Embroidery, tapestry or stitch work
60. A Fabric Tote Bag
61. Pottery Item
62. Any other Handicraft, not textile or yarn

ART
63. Landscape, any medium
64. Portrait, any medium
65. Flowers, any medium
66. Pencil or ink drawing

PHOTOGRAPHY – Not to exceed 25x20cm incl. mount (Name to be marked on back of all photographs)
67. WSL/SR – Village Photo
68. The Countryside
69. Flowers and/ or foliage
70. Symmetry
71. Animals
72. TIme
73. Food
74. Architecture
75. Shadows
76. Sunset

CHILDREN’S CLASSES
Must be entrant’s own work
7 and under
77. 3 Chocolate Rice Krispie Cakes
78. Vegetable and or Fruit Monster
79. A Jam Jar of Flowers
80. An edible Necklace
81. A decorated Bookmark
Aged 8 –13 incl.
82. 3 Flapjacks
83. A Flowerpot (max 15cm) of flowers grown from seed
84. IT poster advertising The Village Show
85. Photo – A Selfie
86. A decorated T-shirt
87. A wildflower arrangement
88. A matchbox (4.8 x 3.3 x 1.4 cm) filled with as many different things as possible (please supply list of contents)

Recipe Cake – Class 8 – Dundee Cake
115g raisins
175g butter – softened
115g sultanas
175g caster sugar
115g currants
3 eggs
50g mixed peel
225g plain flour + pinch salt
Grated zest of 1 lemon
½ tsp baking powder
1 tbsp sherry
½ tsp ground mixed spice
50g whole blanched almonds

Pre-heat oven to Gas 3/ electric 160°/fan 140°
Mix together raisins, sultanas, currants, mixed peel and lemon zest. In a bowl, cream together butter and sugar until light in colour and fluffy. Beat in eggs. Fold in flour, salt, baking powder and spice. Mix well. Add dried fruit and sherry and mix thoroughly. Transfer mixture to a greased and lined 18cm (7inch) round cake tin. Smooth top and arrange almonds in a circle on top. Bake for 13/4 – 21/2 hours or until skewer inserted in centre comes out clean. Cool cake in tin for 15 mins then transfer to wire rack to cool completely.