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!


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

100. Make something New from Old – State source of material.

101. Hot Water bottle cover – any medium.

102. Sock Doll.

103. Item of Crochet.

104. Pair of Knitted Fingerless Gloves.

105. Birthday Card for a Child.

106. Embroidery to Commemorate King Charles’ Coronation – no more than 10″ x 10″.

Anything previously exhibited at Ruthin Show should not be entered. Entry fee to all classes 30p.

Prizes ~ 1st – £3, 2nd – £2, 3rd – £1.

Visual Arts

108. Subject – The Countryside and associated activities.
Any medium
1st £10 2nd £5 3rd £3 Entry fee 30p
Please submit your work at the Show site at Ruthin Farmers Auction on Friday afternoon.

(Sponsored by Naturally Ethical)

110. Green Bean Chutney

111. Chutney – any variety.

112. A jar of mixed pickles.

113. Jam – any variety.

114. A Stone Fruit Jam.

115. Marmalade.

116. A Jar of Lemon Curd.

117. A Fruit Liqueur


118. Apple Cake.

119. Victoria Sandwich.

120. Fruit Loaf (without yeast).

121. Fruit Tart.

122. A Loaf of Bread.

123. 3 Sausage Rolls

124. 5 Savoury Scones.

125. Novice Competition – 5 Choc-Chip Cookies

126. Ladies Competition – Bakewell Tart (prize – bottle of Prosecco – donated by Sue Starling)

127. Men’s Competition – 5 Shortbread Biscuits (prize – a bottle Whisky – donated by Sue Starling)

Entry to all classes 30p. 1st prize £3, 2nd £2, 3rd £1.

Tips for Baking and Preserves


A Fruit 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.


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.