Ruthin Flower Show

Handicraft & Home Produce

Handicraft & Home Produce

Please find details of each of the classes below as well as some helpful tips on baking and preserves!

Handicrafts


Sponsored by Cefyn Burges in memory of Mair Roberts (Telynores Colwyn)

100. Tote bag (sewn).

101. A child’s knitted jumper.

102. An engagement card.

103. Make do and mend – a recycled item. Please state the source of material used.

104. An item incorporating patchwork – no larger than A3.

105. An item made from felt.

Anything previously exhibited at Ruthin Show should not be entered. Entry fee to all classes 30p. Prizes ~ 1 st – £3, 2 nd – £2, 3 rd – £1.

Visual Arts

108. Subject – The Countryside and associated activities.
Any medium
1st £10 2nd £5 3rd £3
Please submit your work at the Show site at Ruthin Farmers Auction on Friday, August 19th by 2pm.

Preserves
(Sponsored by Naturally Ethical)

110. Chutney – any variety.

111. Apple chutney.

112. Denbigh Plum chutney.

113. Jam – any variety.

114. Gooseberry Jam.

115. Lemon Marmalade.

116. Lemon Curd.

117. A bottle of homemade wine

Baking

118. Decorated coffee cake – top only. To be cut.

119. Lemon Tart.

120. Ginger Cake.

121. Plum cake – using Denbigh Plums.

122. A vegetarian pizza.

123. 3 Scotch eggs

124. A loaf of bread.

125. Women’s competition – cheesecake. (prize – Bottle of Prosecco – donated by Sue Starling)

126. Men’s competition – 3 scones. (prize – a bottle of Whisky – donated by Vale Carpets)

127. Novice competition – 3 Butterfly cakes

128. Decorated Chocolate Cake – this class is for YFC members only.
 
Entry to all classes 30p. 1st prize £3, 2nd £2, 3rd £1.

Tips for Baking and Preserves

Baking

An apple tart has a layer of pastry on a plate, a layer of fruit and a layer of pastry on top.
A Victoria sandwich has two even layers with a filling (usually of raspberry jam) and a sprinkling of castor sugar on top.

Preserves

Do not use jars with proprietary names on the bottles or lids.
Jams, jellies and marmalades should be filled to the very top of the jars. Pickles and chutneys should have a slight headspace. Labels should be places neatly within the seams of the jars. Labels should include type of preserve, main fruit used and full date made.
Information about any hot spices in a preserve should be on the label.

Lemon or orange curd should not be covered with solid covers. Cellophane covers and waxed discs should be used. Chutneys and pickles should be covered with a solid, vinegar proof lid. Keeping chutneys for at least two months improves the flavour.