Village Show
Cuckfield Society Village Show
Start planting/creating/planning your entries now! It really is great fun.
Show date: Saturday 7th September 2024 at 2pm at the Cuckfield Baptist Church
Helpers needed to join our friendly fun committee and if you can also help on the day - please email cuckfield.society@gmail.com
If you are not already a member of the Cuckfield Society, do please consider it as it only costs £10 per year and it enables us to run the Village Show. See LINK.
Show Classes -
HORTICULTURE
VEGETABLES
1. 5 runner beans
2. Longest runner bean - 1st prize only
3. Heaviest vegetable - 1st prize only
4. A pumpkin or squash
5. 3 onions from seed or sets
6. 3 leeks
7. Posy of mixed herbs judged for variety
8. 5 tomatoes (any variety)
9. 1-3 lettuce (any variety)
10. 3 potatoes (any variety)
11. 3 carrots
12. 3 beetroot
13. 3 chillies
14. 1 cabbage
15. 3 courgettes - not exceeding 20cm long
16. The Jo Roche Cup - home-grown produce in a container
17. Most spectacular/amusing vegetable (can enter on the day)
18. Garlic/onion plait (maximum 7 bulbs)
FRUIT
19. 3 eating apples
20. 3 cooking apples
21. A plate of soft fruits (max. 10 items)
22. 3 pears
23. 3 plums
FLOWERS
24. 3 dahlias, cactus or semi-cactus variety
25. 3 dahlias, pom-pom, ball or decorative variety
26. The single most fragrant rose
27. 5 roses
28. A posy of flowers
29. 1 gladiolus
FOOD AND DRINK
BAKING
30. The Katie Stewart Cup – Victoria Sponge cake. You must follow Katie's recipe below.
31. 3 savoury scones
32. Tomato tart
33. Gluten-free apple crumble cake
34. 3 meringues, any flavour
35. Speciality loaf
PRESERVES/DRINK
36. 1 jar chutney, any recipe
37. 1 jar jam
38. 1 jar fruit jelly
39. 1 jar marmalade
40. 1 bottle of homemade fruit spirit
41. 1 bottle of limoncello
FLORAL ART (maximum size 60cm in any direction. Please note floral foam (oasis) is not permitted; please use alternative environmentally friendly mechanics such as pin holders, chicken wire etc.).
42. A hanging, seasonal wreath
43. A peace inspired table centre piece
44. An arrangement of dried flowers and/or seed heads
45. Best button-hole
CRAFTS
46. An item of needlework
47. Handmade soft toy
48. Any handicraft item
49. Something made from wood
50. Something made from metal
51. Item of knitting or crochet
ART (Max 60 x 60cm inc. frame in any medium unless otherwise stated; Any medium unless otherwise stated: i.e. watercolour, acrylic, pastel, gouache, oil, charcoal, pencil etc.) Please label your art with title and medium used.
52. A landscape
53. A portrait
54. Still life
55. Collage of South Downs
56. Sketch of a Cuckfield church
PHOTOGRAPHY (Max. 20cm x 20cm unmounted). Black and white or colour.
57. Treasured pet
58. Cuckfield building or monument
59. FLora and fauna60. UK weather
60. Cuckfield event
61. Sunflower
JUNIORS (up to 14 years – age will be taken into account when judging)
62. Something I made at school
63. A garden on a dinner plate
64. Decorated hard-boiled egg
65. A drawing/painting, subject of your choice
66. Collage/sculpture made from recycled material
67. An original model made from Lego/similar
68. An animal made from fruit, vegetables or pasta
69. Painting created by hand prints/potato print stamp
70. Headband made of flowers
71. Illustration of favourite character from book or film
Katie Stewart’s Victoria Sponge Cake (class 30)
Ingredients
4 oz (100g butter or margarine
4 oz (100g) castor sugar
2 large/standard eggs
few drops vanilla essence
4 oz (100g) self-raising flour
Method
For perfect results all ingredients should be a room temperature before starting.
- Cream the butter or margarine and sugar together for a full 5 minutes, until light and creamy. Lightly mix the eggs and vanilla essence. Beat the eggs into the creamed mixture a little at a time; beat well after each addition. Add a little of the sifted flour along with the last few additions of egg. Using a metal spoon, fold in the remaining flour.
- Place the mixture in a greased and lined, 8 inch (20cm) sandwich cake tin amd smooth level. Place in the centre of a very moderate oven (325°F, 170°C or Gas no. 3) and bake for 35-40 minutes. Allow the cake to cool in the tin for 2 minutes, then turn out.
- When cold, fill with buttercream or fresh cream and jam.
Copyright permission given by Andrew Leask