Show recipes, tips and guidance

Wolverhampton Horticultural Society

Show rules and notes for guidance ( 2016 edition )

  1. On arrival exhibitors MUST register with the Entry Steward to receive their exhibitor’s number and display cards (one card to be placed with each exhibit). Entry fees must be paid at the Treasurer’s table before staging.
  1. The Prizes for all classes are: 1st  £1; 2nd  60p; 3rd  40p. Points towards trophies and medals are: 1st  6 pts; 2nd 4pts; 3rd 2pts.  Prize monies can be collected from the Treasurer’s table after the prize presentation.
  1. Trophies are awarded as follows:
    Overall Show winner: classes 1 to 60
    Fruit: classes 1 to 6
    Vegetables: classes 7 to 24
    Cut Ornamentals: classes 25 to 32
    Pot Plants: classes 33 to 37.
    Floral Art: classes 38 to 42.
    Home Produce: classes 43 to 53.
    Photography: classes 54 to 56.
    Arts and Crafts: classes 57 to 60

    1. The Royal Horticultural Society Banksian Medal is awarded for horticultural classes only (classes 1 to 37). Any person who has won the medal in the last two years is not eligible.
    1. The National Vegetable Society medal will be awarded for the most meritorious exhibit in classes 7 to 22
    1. Classes will be judged to Royal Horticultural Society or appropriate National Society rules.
    1. Exhibits in Photographs (classes 54 to 56) and Arts and Crafts (classes 57 to 60) must not have been previously exhibited at a Wolverhampton Horticultural Society show.
    • If, in the opinion of the Judge, the entries in a class are insufficient, classes may be grouped together
    • Prizes may be withheld if the Judge considers the entries do not merit an award.
    1. The Judge’s decision is final in all matters relating to exhibits.
    1. The Committee reserves the right to refuse any entry without giving a reason or explanation for such a refusal.
    1. Objections by exhibitors must be lodged in writing to the Show Secretary by 4.30pm, with a deposit of £1 for each objection, which shall be forfeited if the objection is not upheld by the Show Committee, whose decision is final.
    1. No exhibits may be removed before the presentation of the trophies.
    1. When an exhibitor is unable to stage in person, the delegate must be present at prize giving and remove the exhibit at the end of the Show.
    1. Exhibits must be the property of the exhibitors and must have been in their possession for at least six weeks.
    1. Two or more persons may not exhibit, separately, items in the same class from the same garden or allotment, except in the Flower Arrangement classes.
    1. Flower Arrangements will gain points for harmonious containers or supports. Pot plants will gain points for presentation, i.e. clean pots, neat tying or staking, freedom from blemishes in the leaves and flowers.
    1. Fruits and tomatoes should be presented on a plate (cardboard is acceptable) and should be unpolished and ripe, (except in the case of apples and pears which may be shown ripe or unripe), and with stalks.
    1. Beetroots and carrots should be left with leaves intact or trimmed to 10cm (4”).
    1. Courgettes may be with or without flower attached.
    1. Entries in the Home Produce classes must conform to the details on the recipe sheets, including ingredients and size. All exhibits should be on an appropriate size plate. See guidance on Tips for Home Produce section.
    1. Photographs must be prints up to a maximum of A4 including mount.  Digital enhancement must be noted on the entry.

FOR RECIPES AND HOME PRODUCE PRESENTATION GUIDANCE.

 

Wolverhampton Horticultural Society

Recipes for the Annual Show

   
Victoria Sandwich ( creaming method ) Fruit scones
6 oz. soft margarine or butter 8 oz. white self –raising flour
6 oz. caster sugar 1 ½  oz. butter
3 eggs 1 oz. caster sugar
6 oz. white self-raising flour Pinch of salt
Pinch of salt 2 oz. sultanas
Teaspoon of vanilla essence Milk to mix
Raspberry or strawberry jam for the centre. Cut into 8 to 10 2 ½ inch ( 6 cm. ) rounds
Icing  sugar or caster sugar for the top.
Approximately 7” (18cm.) in diameter Only FOUR are to be exhibited on an
appropriately sized plate.
Victoria Sandwiches should be presented on a doily
on an appropriately sized plate.

Tips for Home Produce Section of the Annual Horticultural Show

 

Cookery

Recommended marking scheme:

Each item is marked on its own merits out of 20. Most marks are given for aroma and flavour, as this is the hallmark of home baking.
External appearance                                       4
Colour shape and uniformity

Internal condition                                            4
Depth of crust, texture, distribution of ingredients

Flavour/aroma                                                 12

General points for all cakes
In proportion (depth/width length) e.g. good idea to weigh mixture into the tins.
Sides smooth, indicating a well lined tin.
No cooling rack marks on top of cake or air bubbles.
Any fruit should be evenly distributed, no sign of flour pockets.
Unless schedule states otherwise, cakes should be presented on a plate with a sweet doily.

 Victoria Sandwich

See above plus:
Recipe as the show schedule states
Raspberry jam stops the top and bottom separating, use sufficient, evenly spread.
Top flat or almost flat
 

Scones

Recipe as the show schedule states
Suitable size 5-6cms diameter (2- 2 ½ inch) almost as tall as round.
Should stand erect (take care not to twist cutter)
Flat on top
No glaze, but may be dusted with flour before baking.

 

Shortbread

Approximately 12mm ( ½ inch) thick
Neat, evenly shaped and smooth
Colour pale golden brown. Neither overcooked at the edges nor pale underneath.
Texture crisp
A traditional flavour of butter
May be lightly sprinkled with caster sugar.

 

Preserves

Recommended marking scheme:
Each item is marked on its own merits, out of 20
External standard
Container, cover, label, appearance                           2
Internal standard
Colour and quantity                                                    5
Quality
Consistency and texture                                             6
Flavour and aroma                                                     7

 

Covers for Jams, Jellies and Marmalades

The first thing the judge looks for is a seal. This shows that the item is actually worthy of the term preserved.
 A twist top or plastic cover will “pop” when opened if there is a true seal.
Lids should always be put on freshly potted sugar preserves, immediately each jar is filled, when hot.
Avoid honey jars with screw tops, as the thread does not produce a good seal. The new twist tops however do give a good seal.
Slow cooking before adding sugar & very rapid boil once sugar added.
No makers’ names on lids or jars.
Wax discs not necessary with screw top
Try to use new lids
Always ensure fruit is well cooked before adding sugar, fill jar to top

 

Recycled jars and lids
If no seal of preservation is present, the item is not acceptable (NA) and is not marked further. (Often an exhibitor will be tempted to test the seal before exhibiting, and thus destroy it!)
Labels should be plain, neat and straight and of suitable size for the container. Place label between the seams of the jar. Label should state the contents and day, month and year of making.

 

Lemon Curd – Must be covered so it can breath, ie wax disc +cellophane. Solid lids are not acceptable.
Marmalade leave to settle for 20mins & stir before potting.

Fruit/flower  syrup, squash or cordial
Usually shown in clear glass bottles with screw tops.
12-25 mm( ½ – 1 inch) headspace
Consistency syrupy, but not too thick, and not clotted
Aroma rich and true of fruit or flowers used at 1:5 dilution
Bottles should be sterilised to form a seal where appropriate (not when cold bottled)

 

Vinegar preserves
Keep at least two months before showing.
Covers of preserves must prevent evaporation and should not be liable to corrosion due to the presence of vinegar (e.g. twist tops with plastic linings, pliable plastic on traditional jam jars)
Do not use cellophane cover.

 

Pickles
Colour of all pickles is better if white vinegar is used rather than malt.
 

Clear pickle
Vegetables should be crisp (except beetroot, which should be tender)

 

Chutney
Label should state HOT or MILD
Mature flavour improved by being potted for two to three months

 

 

 

 

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