3

1 All school exhibits to be staged Friday evening between 7-8 pm or Saturday morning 8.30-930 am.

All Village Hall exhibits to be penned or staged on show day between 8-9 am.

2 Prize giving will be 3.30 pm at the Village Hall & 4 pm at the School.

3 Any person lodging a protest must pay a deposit of 50p to the sectional secretary. If the protest is valid the money will be refunded all protests must be submitted by 3pm on show day.

4 All cups must be returned to Sectional Secretaries by 1st September.

5 Closing date for all entries Monday 17th September 2018

Late entries can not be accepted.

6 The committee reserves the right to refuse entries.

7 All entries to be the property of the exhibitor.

8 Needlework, Handicraft & Photography exhibits must not have been previously exhibited at Chacewater show.

9 All cups & Specials confine to members only in poultry & pigeon sections. Other sections open.

10 The committee will be most anxious for the care & safety of exhibits but can not be responsible for any loss or damage to the same.

11 Exhibitors to supply their own jars and vases.

12 Classes 1– 299 (excluding children’s classes) are limited to 2 entries per exhibitor per class. Classes 300-310 are limited to 3 entries per exhibitor per class All other classes are unlimited.

13 Any prizes or awards may be withheld if in the judge’s opinion an exhibit does not reach the required standard.

14 Any prize money not collected will be returned to show funds.

15 Exhibition numbers will be given to exhibitors on arrival.

16 If considered appropriate an exhibit can be moved to a different class or a new class may be created.

Show rules

Judging will begin at 10am

Cinnamon Buns Plain flour

3 tbsp granulated sugar

2 1/4tsp (1 packet) quick yeast

125ml water

65ml Milk

2 tbsp butter

1 Egg

55g softened butter

2 tbsp ground cinnamon

50g brown sugar

125g icing sugar

1tbsp lemon juice

1 tbsp water

Optional milk or egg for wash.

10 Closing date for entries Monday 17th Sept 2018

No late entries Can be accepted

Class 149 preheat oven to 100C

Grease or line a 10” dia or 9x13” tin

1. In a large bowl stir together Flour sugar & yeast

2. Warm milk, water & butter gently until butter melts (about 30sec in microwave or on hob)

3. Stir liquid in to dry mix ad egg & knead well until no longer sticky place in a greased bowl to rest ap-prox 5mins

4.Once dough has rested roll out to 15x9” rectangle spread with the softened butter & sprinkle with the sugar & cinnamon mixture. Roll up tightly & cut into 12 pieces.

5.Place in tin & cover with greased foil or wrap. Put in warm place or turned off oven for 20 mins to rise.

6. Make glaze by combining icing sugar water & lemon juice

7. Turn oven on to 190C remove covering & brush with milk or egg if liked. Bake for 15-20mins until golden remove from oven & glaze leave to cool in the tin. Break apart to serve

Class 157

Pre heat oven 190C 375F Gas 5

Grease a flat baking sheet

1. Sieve flour & salt together & rub in lard roughly

2. Stir in sugar, currants & mixed peel if using

3. Stir in enough milk to make a stiff dough

4. Roll out onto a baking sheet to approx 1cm thick & pattern top with a knife

5. Bake 25-30 mins until cooked.

Heavy Cake

150g (6oz) Pl Flour

1/4 tsp salt

75g (3oz) lard

40g (1 1/2oz) Caster sugar

75g (3oz) currants

Mixed peel optional

Approx 2tbsp milk

Class 155 7” approx

Pre heat oven 180C 350F Gas 4

Line the bottom of a 18cmx7cm (7”x3”) round tin

1. Sieve flour & salt.

2. Beat margarine until soft add sugar & cream until light & fluffy

3. Add eggs one at a time with 1 tbsp flour beating well between each addition, add milk & a little flour stir & beat well.

4. Stir in the fruit & remainder of the flour

5. Put mixture into tin, bake for 1 1/4 hrs approx cover with greaseproof paper when sufficiently brown on top.

Fruit Cake

200g (8oz) SR Flour

1/4 tsp salt

100g (4oz) margarine

100g (4oz) Caster sug-ar

2 eggs

225g (9oz) Mixed fruit

1/8th pt milk

Marmalade Cake

220g (8oz) Plain Flour

Pinch of salt

3 level tsp baking powder

100g (4oz) butter

50g (2oz) caster sugar

1/2 level tsp finely grated orange rind

2 eggs

3 level tbsp orange marmalade

2-3 tbsp milk

Class 167

Pre heat oven 180C 350F Gas 4

Line a 6”/15cm round cake tin

1. Sieve flour salt & baking powder into a bowl & rub in the butter

2. Stir in sugar & orange rind

3. Mix to a soft batter with eggs marmalade & milk

4. Transfer to the tin & bake for 1 1/2-1 1/4hrs until a skewer comes out clean

5. Cool in tin for 5mins then turn out to cooling rack.

9 No late entries

Can be accepted Closing date for entries Monday 17th Sept 2018

Domestic

11 Closing date for entries Monday 17th Sept 2018

No late entries Can be accepted

Judging will begin at 10am

Cups & Specials

Tip: use any breakfast cereal you like & using museli will add extra textures & flavours but works well with either museli or oats

Classes 177, 182 & 186

Line a 20cm (8”) square tin with baking parchment

1. Mix together the dry ingredients

2. Stir in melted margarine & mix well

3. Tin into prepared tin & press down well

4. Bake 150C for about 15mins

5. Top with melted chocolate & chill before cutting into pieces.

Crunchy Munch

1 mug Self raising Flour

1 mug crushed cereal e.g.cornflakes

1 & 1/2 mug oats or 1/2 mug oats & 1 mug museli any sort

1/2 mug sugar

1/2 mug dried fruit any sort chopped if large

250g melted margarine

300g Chocolate any type 140 Egg & Bacon Savoury Flan

141 Cheese Straws 4

142 Pasty max 8”

143 Sausage Roll 4

144 Bread Splits 4

145 Bread White approx 2lb

146 Bread Brown approx 2lb

147 Speciality Bread

148 Breadmaker Loaf any size

149 Cinnamon Buns 4 (set recipe)

155 Fruit Cake (set recipe)

156 Vegetable Cake (any recipe)

157 Heavy Cake (set recipe)

Cookery

Preserves 130 Pot of Marmalade 133 Pot of Chutney

131 Pot of Jam 134 Pot of Chilli Jam

132 Pot of Jelly 135 Lemon Curd

12 Closing date for entries Monday 17th Sept 2018

No late entries Can be accepted

Judging will begin at 10am

158 Lemon Drizzle Cake

159 Marble Cake

160 Cupcakes 4

161 Queen Cakes 4

162 Fatless Sponge

163 Swiss Roll

164 Victoria sandwich

165 4 Buns, Muffins or Tray bake Made from a packet mix.

166 Decorated sponge or cake

167 Marmalade cake (set recipe)

168 Scones 4 any flavour

169 Jam Tarts 4

170 Biscuits 6

171 Crunchy Munch Set (recipe 3)

185 3 Cheese scones 187 3 decorated cup cakes

186 Crunchy Munch (set recipe) 3

188 3 Buns, Muffins or Tray bake Made from a packet mix.

Over 12 years but not yet 16 years

8 years and under

180 3 Sausage rolls 182 Crunchy Munch (set recipe) 3

181 3 decorated cup cakes

175 Any Savoury Item 177 Crunchy Munch (set recipe) 3

176 3 decorated biscuits

9 years but not yet 12 years

Children’s Domestic

5 years and under 175 3 Decorated Biscuits

Cups & Specials

Judging will begin at 10am

13 Closing date for entries Monday 17th Sept 2018

No late entries Can be accepted

Closing date for Entries Monday 17th Sept 2018

Class Description Cost

Membership £1 Poultry, Pigeon & Egg classes Only

Member of Chacewater WI Yes/No Total

Name _____________________ Date______________

Address ____________________________________________

Phone______________ Email________________________

Age if under 16yrs______

Entry form

No late entries can be accepted