Flower and Produce Schedule, 2022

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)


  1.    3 White potatoes
  2.    3 Coloured potatoes
  3.    1 Cabbage (any variety)
  4.    1 Lettuce (any variety)
  5.    5 Spring Onions
  6.    5 Onion sets
  7.    6 Shallots
  8.    6 Sprays of Parsley
  9.    3 Beetroot
  10.   3 Carrots (any variety)
  11.   6 Pods of Broad beans
  12.   6 Pods of Peas
  13.   A pair of Cucumbers
  14.   5 Tomatoes
  15.   5 Cherry tomatoes
  16.   3 Courgettes under 6”
  17.   6 Runner beans
  18.   2 Parsnips
  19.   3 Sticks of Rhubarb
  20.   4 different culinary herbs (not parsley) in a jam jar
  21.   The longest runner bean


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.


  • 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


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


Entrant’s name………………………………………………………………………


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 sfsuefallows@gmail.com


Chocolate Swiss Roll Recipe

For the SpongeFor the Filling
3 Large Eggs75g butter, at room temperature
75g Caster Sugar125g 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 bag150g malt extract, plus extra for glazing
150ml just-boiled water40g black treacle
200g raisins 100g dark muscovado sugar
100g soft, pitted prunes, finely chopped250g plain flour
½ tsp bicarbonate of soda1 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 bananas75g butter, salted or unsalted, melted`
1 Large Egg½ teaspoon bicarbonate of soda
150g Caster SugarA 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.