FAMILY SECTION COMPETITIONS
Open to anyone in East Sussex and to Members of Young Farmers’ Clubs
Chair: Mrs Lucy Carnaghan Holt, Vice Chair: Mrs Sally Hecks Secretary: Mrs Sue Hemington and Committee
- Entry forms to be in by 20th September, 2022 to Mrs Sue Hemington, Norland, Gote Lane, Ringmer, Lewes, Sussex BN8 5HX Tel 01273 812356, Mob 07811427741 email email@example.com
- Entry fees: Adults 50p per class, £1.00 per class for entries on the day.
- Cheques payable to Laughton & District Agricultural Society.
Email entrants to pay on the day. CHILDREN’S CLASSES FREE
- Children are welcome to enter adult classes (excluding Class 10), entry fee as adult fee.
- Entries to be staged by 10.00am on Wed 21st September 2022.
- Entries to be exhibitor’s own work, and no more than one entry by the same person in any one class.
- All exhibits at owner’s risk.
- Judges may exercise their discretion to award or withhold any prize, having regard to the number of entries in any one class.
- Exhibits may be collected after the prize-giving at approximately 3pm.
- Prizes of £1.50, £1.00 and 50p will be awarded in the children’s classes only.
Date of AGM 14th March 2023 at Mays Farm, Selmeston BN25 6TS
COOKERY AND PRESERVE SECTION (All entries to be suitably covered)
1. A Preserved Ginger Cake – to given recipe see back page
2. Three pieces Shortbread
3. An Iced Coffee and Walnut Cake
4. An Individual Quiche
5. A Plaited Loaf – using yeast
6. Three Sausage Rolls
7. A Jar of Chutney
8. A Jar of Plum Jam
9. A Jar of Lemon Curd
10. A Bottle of homemade Alcoholic Drink
The Cookery Challenge Cup will be awarded for the most outstanding Exhibit in the above Section
11. A Photograph – ‘Your Pet’
12. A Greetings card – to celebrate The Queen’s Platinum Jubilee
13. A hand-knitted article
14. A Picture – in any medium
15. A Christmas Tree decoration
The Sir Richard Boughey Challenge Cup will be awarded for the most outstanding exhibit in the above Section
16. A Specimen Flower
17. An Arrangement for a centre piece incorporating a candle/s
18. A Hand-tied posy fit for The Queen
19. A Hedgerow arrangement in a plant pot, not to exceed 50cm
The Flower Challenge Cup will be awarded for the most outstanding Exhibit in the above Section
FRUIT, VEGETABLE AND EGG SECTION (all exhibits to be grown/produced by exhibitor)
20. Half a dozen Hen Eggs
21. Five Tomatoes
22. Four Eating Apples
23. Three Cooking Apples
24. Any misshapen vegetable or fruit
25. A Collection of any five different Fruits, Vegetables or Herbs
The Vegetable Challenge Cup will be awarded for the most outstanding exhibit in this Section
The Stuart Fuller Memorial Trophy will be awarded to the winner of Class 22
The Russell Challenge Cup will be awarded to the Exhibitor with the most points gained in the Adult Classes.
Points to be awarded as follows 1st Prize: 15 points, 2nd Prize: 10 points 3rd Prize: 5 points Highly Commended: 3 points
Age 4 and under A Mug will be awarded to the Exhibitor gaining the most points In Classes 26 – 29
26. A Handprint Picture A4 size
27. Three Decorated Digestive Biscuits
28. A Vegetable Monster
29. A Necklace made from Pasta
Age 7 and under The Junior Challenge Cup will be awarded to the Exhibitor gaining the most points in Classes 30 – 33
30. A hand written Greetings card for The Queen’s Jubilee
31. Three cakes made from breakfast cereal
32. ‘Seaside’ in a seed tray
33. An arrangement in a Welly Boot
Age 11 and under The John Harper Challenge Cup will be awarded to the Exhibitor gaining the most points in Classes 34 – 37
34. Handwriting The first verse of the hymn ‘We Plough the Fields, and scatter’
35. A Pirate Treasure Map
36. Three Pieces of Flapjack
37. Decorate the First Letter of your name
Points to be awarded as follows 1st Prize: 15 points 2nd Prize: 10 points 3rd Prize: 5 points Highly Commended: 3 points Entry: 1 point
THE CHALLENGE CUPS WILL BE PRESENTED AT THE PRIZE GIVING AT 3PM APPROX
PRESERVED GINGER CAKE
175g butter (or margarine) at room temperature, 175g caster sugar, 3 large eggs, 225g self-raising flour, 2 tablespoons ginger syrup (from preserved ginger), 1 tablespoon black treacle, 2 teaspoons ground ginger, 1 tablespoon ground almonds, 2 tablespoons milk, 5 pieces preserved stem ginger in syrup, chopped. For the icing, 110g icing sugar, 2 pieces preserved ginger, juice of 1 lemon
Preheat the oven to 170°C. Prepare a deep 20cm cake tin by greasing then lining with greaseproof paper.
In a large mixing bowl cream butter and sugar together until light and fluffy.
Gradually beat in the eggs a little at a time adding about 1 tablespoon of the flour as you get towards beating in the last egg. Stir in the ginger syrup and treacle, fold in the remaining flour, ground ginger and ground almonds followed by the milk and chopped ginger. Spread into tin, then bake for 40-50 minutes until the cake is risen and firm to touch in the middle. Cool on a rack. For the icing Sift the icing sugar into a bowl and add enough lemon juice to make the consistency of thin cream. Spread over the cake. Decorate with pieces of preserved ginger.
Donations of cakes, preserves, savouries, fruit, vegetables, flowers etc. for sale on the Produce Stall will be most welcome
As always, we invite all members of the farming community to take part in the Art, Craft and Culinary skills classes and would particularly like to encourage our young farming families to make entries into the children’s section where their participation gives them a valuable opportunity to truly be part of the Society’s activities. We hope that this will then encourage them to be part of the event long into the future.
It is your participation with the entries on the day that create the Society’s traditions and make the event so successful.