Where

Brabourne & Smeeth Village Hall

When

Friday 27 March at 7.30 pm

Staging from 6.30 pm until 7.20 pm

Entries close Wednesday 25 March

Points awarded

1st - 3 points
2nd - 2 points
3rd - 1 point

Notes

All entries 10p each

Prize given at refreshment time

To be judged by

Colin Evans (Horticultural classes)

Val Chaffer (Floral art, cookery, etc.)

Special awards

The Don and Dorothy Skeer Memorial
To the competitor who gains the largest number of points in classes 1 to 17.

The Jubilee Award
To the competitor who gains the largest total of points in classes 18 and 19

Society Trophy for Cookery
To the competitor who gains the largest total of points in Classes 20, 21 and 22

The Kennett Cup
To the competitor who has the best daffodil exhibit

Class

1. Three blooms large trumpet daffodils

2. One specimen bloom trumpet daffodil

3. Three small-cupped daffodils

4. Three blooms miniature daffodils

5. Three double daffodils

6. Three stems multi-headed daffodils

7. Three large-cupped daffodils

8. One vase mixed daffodils

9. Pot or bowl of daffodils of any variety

10. Pot or bowl of any other bulbs

11. Six pansies or violas displayed on the Society’s board

12. Five stems polyanthus

13. Seven hellebore heads floating on a plate

14. Any vegetable [for numbers see Appendix] – two entries permissible

15. Three sprays flowering shrubs

16. Five stems of spring flowers [Not to include flowering shrubs]

17. Pot plant in bloom

18. A hand-tied posy

19. A flower arrangement using only two types of flower [2' x 2' x 2' max]

20. Salmon and broccoli quiche - 7"

21. Six Welsh Cakes (see recipe below)

22. A jar of Picked Onions (screw-top lid)

Children's Class

23. Five shortbread biscuits

(Please state the child's age on the entry form)

Recipe

Five Welsh Cakes

Ingredients:

• 226g (8oz) SR flour
• 113g (4oz) butter
• 113g (4oz) caster sugar
• 57g (2oz) currants
• A generous pinch of mixed spice
• 1 medium egg

Method:

• Rub the butter into the flour and spice.
• Mix in the currants and sugar.
• Add the beaten egg and blend to make a soft dough.
• Roll out to approx 7mm thickness.
• Use a scone cutter to shape the cakes.
• Heat a dry frying pan or griddle to a medium temp.
• Place the cakes directly onto the hot surface of the pan and allow to cook for a few minutes.
• Turn them over to cook for a few minutes on each side.
• When brown and risen, remove and cool on a wire rack.
• Makes approx 16 cakes