To be held at the Parish Hall on Saturday 6th August 2022
Potato bucket weigh in at 3:15pm
The show will open at 2:30pm
Teas and raffle
Admission: Adults 50p; Children 5-16 years 10p
Entrance fee Sections A,B,C 10p: Children’s entries free
Special potato class £1 – payable when your seed potato is collected
Sections A,B,C no prize money. Section D prizes 1st = £1, 2nd = 50p, 3rd = 25p
McCann Junior Cup for most points by a competitor age 12-16 in Sections A,B,C
Awards for Best in Show in Sections A and B
The show is open to all residents of Gittisham parish, which includes Gittisham Vale and Hayne Farm estate. We also welcome entries from those who no longer live in the parish, those who actively support the parish, and those with close links to the parish.
Children must be aged 3-11 on Saturday 30th July 2022
Juniors must be age 12-16 on Saturday 30th July 2022
Children are welcome to enter Sections A,B,C upon paying the entry fee.
- All exhibits must have been made or grown by the exhibitor
- Entries must be made in writing on the Entry form enclosed by marking X in the appropriate box on the form
- Entry forms must be accompanied by the correct entrance fees.
- Entries must reach Sarah and Len Abbott, 4 Church Mead, Gittisham EX14 3AH by Saturday 30th July 2022. *NO ENTRIES WILL BE ACCEPTED AFTER THIS DATE!*
- Only one exhibit per person per class
- The decision of the judges will be final and binding
- Entries will be received at the Parish Hall between 0900 and 1030 on show day, and must remain staged until after the presentation of prizes.
- All competitors must leave the hall before 10.45
- No exhibit should be named (including children’s exhibits)
SECTION “A” VEGETABLES
- 3 White potatoes
- 3 Coloured potatoes
- 1 Cabbage (any variety)
- 1 Lettuce (any variety)
- 5 Spring Onions
- 5 Onion sets
- 6 Shallots
- 6 Sprays of Parsley
- 3 Beetroot
- 3 Carrots (any variety)
- 6 Pods of Broad beans
- 6 Pods of Peas
- A pair of Cucumbers
- 5 Tomatoes
- 5 Cherry tomatoes
- 3 Courgettes under 6”
- 6 Runner beans
- 2 Parsnips
- 3 Sticks of Rhubarb
- 4 different culinary herbs (not parsley) in a jam jar
- The longest runner bean
SECTION “B” FLOWERS
Classes 24-28 to be presented in a clear glass jar (NOT A VASE)
- Any flowering plant (pot not exceeding 8”)
- 5 pansy heads floating in clear water in a clear glass bowl
- 1 Spike Gladioli
- 3 Dahlias
- 6 Stems of Sweet peas
- 4 stems of different cut flowers
- 1 Specimen Rose
- An arrangement of garden flowers on the theme of the Platinum Jubilee, not exceeding 16” or 40cm in any direction.
SECTION “C” HOMECRAFT
- Chocolate Swiss roll– as attached recipe
- 5 shortcrust sausage rolls
- A malt loaf – as attached recipe
- Jar of Raspberry Jam
- Jar of chutney (any variety)
- A photo of a Devon Coastal Scene (photo not exceeding 6”x8”)
- A handmade knitted or crocheted scarf
- A Homemade Toy Boat max length 30cm (must float)
- A Homemade Jubilee Card
39 MEN ONLY – A Banana Loaf -as attached recipe
SPECIAL CLASS: Potatoes in a bucket – potatoes can be collected from Sue and David Fallows, Parkers East, Gittisham EX14 3AS, 01404 850922 on or after 7th April 2022
SECTION “D” CHILDREN’S CLASSES
Up to 6 years
40 A Painting or Drawing of a queen
41 A Necklace made from sweets
42 4 Squares of Rocky Road
6 – 11 years
43. A Photo of a still life of 3 pieces of fruit (max photo size 6”x8”)
44. A Royal Crown
45. 4 Cheese Scones
Gittisham Flower & Produce Show
Saturday 6th August 2022
Please place an X in the square showing the number of class(es) you intend to enter.
When completed please return this Entry Form, with the correct Entry Fees, as shown on the schedule to: Sarah and Len Abbott, 4 Church Mead, Gittisham EX14 3AH on or before Saturday 30th July 2022
No entries will be accepted after this date
Each entrant must complete a separate entry form
Please do not name any exhibit – even the children’s
Total entry fee enclosed………………………….
Or, if child, state child’s age………………………
Additional entry forms available, if required, from Sue Fallows, Parkers East, Gittisham, EX14 3AS 01404 850922 or firstname.lastname@example.org
Chocolate Swiss Roll Recipe
|For the Sponge||For the Filling|
|3 Large Eggs||75g butter, at room temperature|
|75g Caster Sugar||125g Icing Sugar|
|50g Plain Flour |
10g Cocoa Powder + extra to dust
|38g of melted dark chocolate few drops vanilla essence.|
Heat the oven to 220C/200C fan/gas 7.
Line a 22 x 32cm swiss roll tin (if it’s 20 x 30cm that’s still fine) with baking parchment.
Sift the flour and cocoa powder together into a bowl and set aside.
Sit a large heatproof bowl over a pan of simmering water, add the eggs and sugar and whisk for 5-10 minutes or until the mixture is thick and creamy.
Gently fold the flour and cocoa powder mixture into the mixture, then pour into the tin and level the top. Bake for 10 minutes, or until the sponge is springy to the touch.
Remove from the oven, cover with a damp tea towel and leave to cool on a wire rack.
Make the filling: cream the butter gradually add icing sugar, then add flavourings.
Put the cooled sponge onto some greaseproof paper, spread the filling over the sponge and roll up, starting from a short side. Dust with more cocoa powder.
Malt Loaf Recipe
|1 strong black tea bag||150g malt extract, plus extra for glazing|
|150ml just-boiled water||40g black treacle|
|200g raisins||100g dark muscovado sugar|
|100g soft, pitted prunes, finely chopped||250g plain flour|
|½ tsp bicarbonate of soda||1 tsp baking powder|
|2 eggs, lightly beaten||900g (or 2lb) Loaf Tin|
Heat the oven to 170°C/150°C fan/325°F/Gas 3.
Place the tea bag in a jug and add the just-boiled water. Leave to brew for 5 minutes, then discard the bag.
Tip the raisins and prunes into a microwave-safe bowl, then pour the tea over. Cover with cling film and pierce a few holes in the top. Microwave on full power for 4 minutes. Carefully remove the bowl from the microwave and remove the cling film. (Alternatively, soak the fruit overnight in a covered bowl.) Stir in the bicarbonate of soda, then leave the fruit to stand for 10 minutes.
Pour the malt extract into a small pan with the treacle and sugar and cook, stirring continuously, over a low heat for 2–3 minutes, until the sugar dissolves. Remove from the heat and cool for 5 minutes.
Sift the flour and baking powder into a mixing bowl and make a well in the centre. Add the warm malt mixture and the tea-soaked fruit and any soaking liquid. Fold everything gently together, then add the beaten eggs and mix well. Pour the mixture into the oiled and lined tin and bake it for 1–1¼ hours, until a skewer inserted into the centre comes out clean. Remove the loaf from the oven, brush the top with malt extract, then leave the malt loaf to cool completely in the tin.
Banana Bread Recipe
|2-3 medium (7-8” long) very ripe bananas||75g butter, salted or unsalted, melted`|
|1 Large Egg||½ teaspoon bicarbonate of soda|
|150g Caster Sugar||A pinch of salt|
|200g Plain Flour||1 teaspoon vanilla extract|
Heat the oven to 175C/155C fan/gas 4
Butter a 4” x 8” loaf tin.
In a mixing bowl, mash the bananas with a fork until completely smooth, then stir in the melted butter. Beat the egg in another bowl.
Mix in the bicarb and salt. Stir in the sugar, beaten egg and vanilla extract. Fold in the sifted flour.
Pour the batter into the prepared loaf tin and bake for 50-60 minutes. Check to see if baked with a wooden toothpick or skewer. It should come out clean, a few dry crumbs are ok, streaks of wet batter not. If the outside of the loaf is browned, but the centre is still wet, tent the loaf with foil and continue baking until doner.
Remove from the oven and leave in the tin for a few minutes, then remove and cool.
Wrapped well, it will keep at room temperature for 4 days, or a day ln longer in the fridge. It will freeze.