Challis Horticultural Show: Saturday 5th September, 2pm to 4.30pm
These are the details from 2019 so you can start to prepare – they will be updated later in 2020.
Staging from 9am to 10.45am. Judging from 11am. Public admission from 2pm. Presentation of trophies at 3.30pm, followed immediately by an auction of exhibits.
Admission: £1 for adults including exhibitors. Children free.
- Open to all.
- No fees to enter classes.
- Open classes (excluding children’s classes) are limited to two entries per exhibitor in any class, but only one will be considered for a first, second or third place.
- All entries must be made on an official form and returned by 5th September to the Challis Garden or to 68 High Street, Sawston. Late entries will not be accepted.
- Entries that have previously been in the show will not be accepted.
- Three points to be awarded to the winner in each class, two to the second and one to the third.
- No exhibit to be removed before 4pm.
- All trophies must be left for engraving.
Trophies
- The Garden News Trophy for the best exhibit in Classes 1 – 21
- The Trustees’ Trophy for the highest number of points in Classes 1-21
- The Frank Matthews Trophy for the best exhibit in the Domestic Classes
- The Mary Challis Trophy for the Best Floral exhibit
- The Women’s Institute Trophy for the best exhibit in the Handicraft Classes
- The Sue Reeve Trophy for the best exhibit in classes for children aged 8 to 12
- The John Falkner Trophy for the best exhibit in classes for children of 7 and under
- The Chairman’s Trophy for the family winning the highest number of points in the show
- The Norman Carver Trophy for the best exhibit in the entire show
Classes
Vegetables and fruit
All entries must have been grown by the exhibitor
- 1. 5 white potatoes
- 2. 5 coloured potatoes
- 3. 5 onions with necks tied and 2 cms of root attached
- 4. 8 shallots with necks tied and 2 cms of root attached
- 5. 5 beetroots with necks cut at about 5 cms and roots attached
- 6. 5 runner beans
- 7. 5 French beans
- 8. 5 carrots with foliage trimmed
- 9. an exhibit of any other vegetable
- 10. 5 tomatoes with short stems
- 11. a truss of miniature tomatoes of any variety
- 12. 1 cucumber
- 13 1 head of lettuce
- 14. 5 cooking apples
- 15. 5 dessert apples
- 16. a dish of stone fruit
- 17. a dish of soft fruit
- 18. an exhibit of any other fruit
- 19. a vegetable marrow for weight
- 20. the longest runner bean
- 21. a presentation of herbs
Flowers
- 22. a miniature arrangement of flowers no taller or wider than 6 inches
- 23. a vase of annual flowers
- 24. 5 stems of flowers, any variety
- 25. a single rose bloom
- 26. a single bloom of any flower other than a rose
- 27. a green arrangement
- 28. a buttonhole or corsage for a wedding
- 29. a flowering pot plant
- 30. a foliage pot plant
Domestic
Jars for classes 31 to 34 should be clear 1lb jars with new lids, labelled with the type of preserve and full date of making, with no commercial labels attached.
- 31. 1 jar of jam made with soft fruit
- 32. 1 jar of jam made with stone fruit
- 33. 1 jar of marmalade
- 34. 1 jar of chutney or relish
- 35. 1 fruit cake – set recipe (below)
- 36. 1 decorated celebration sponge cake – any recipe
- 37. 3 fruit scones
- 38. 3 chocolate brownies
- 39. 3 cinnamon buns – set recipe (below)
- 40. a loaf of bread of any recipe or shape
- 41. a 1lb jar of clear honey
- 42. 3 eggs, any colour
Handicrafts
All entries must have been made within the last twelve months
- 43. a hand-knitted garment
- 44. a machine-knitted garment
- 45. a crocheted item
- 46. an item of decorative cross-stitch needlework
- 47. any other hand-embroidered item (not cross-stitch)
- 48. a home-made stuffed toy, knitted or crocheted
- 49. a sewn garment
- 50. a painting of any subject in watercolour, acrylic, pastel or oil
- 51. a drawing, engraving or lithoprint, any subject
- 52. a photo of a garden, up to 8 by 6 inches, not framed or mounted
- 53. a photo of ‘summer’, up to 8 by 6 inches, not framed or mounted
- 54. an article made of wood
Children’s classes
In two groups:
- 7 years and under
- 8 to 12 years
- 55. a miniature garden on a plate
- 56. an animal made from fruit, vegetables, pins and matchsticks
- 57. an arrangement of flowers
- 58. 3 decorated biscuits
- 59. a piece of craftwork.
Please remember to make it clear if you don’t want your entry to be auctioned.
Please address any queries regarding anything on the schedule to Mike Redshaw either by email mjredshaw@hotmail.co.uk or telephone 01223 834511.
THE 2019 CHALLIS HORTICULTURAL SHOW
Saturday 7th September 2019
NAME
ADDRESS
TELEPHONE NO.
CLASS(ES) ENTERED:
It is planned to hold an auction of exhibits at the end of the Show to raise money for the Challis Trust. If you do not want your entry to be included, please write ‘not for sale’ or ‘NFS’ beside each of the entries.
Please return to 68 High Street (Mary Challis House) or the Challis Garden by Thursday 5th September and include age of child in children’s classes.
Set recipes
Fruit Cake (class 35)
- 200g (8oz) SR flour
- ¼ tsp salt
- 100g (4oz) margarine
- 100g (4oz) caster sugar
- 2 eggs
- 225g (9oz) mixed fruit
- 1/8pint milk
Pre-heat oven to 180 C
Line bottom of an 18cm x 7 cm (7” x 3”) round tin
- Sieve flour & salt
- Beat margarine until soft, add sugar, cream until light & fluffy
- Add eggs one at a time with 1 tbsp flour, beating well between each addition; add milk and a little flour & beat well
- Stir in fruit & remainder of flour
- Put mixture in tin, bake for 1 hr 15 min approx., cover with greaseproof paper when sufficiently brown on top.
Cinnamon buns (class 39)
- Plain flour (cook decides how much!)
- 3 tbsp granulated sugar
- 2¼ tsp (7g packet) quick yeast
- 125 ml water
- 65 ml milk
- 2 tbsp butter
- 1 egg
- 55g softened butter
- 2 tbsp ground cinnamon
- 50g (2oz) brown sugar
- 125g (5oz) icing sugar
- 1 tbsp lemon juice
- 1 tbsp water
- Raisins or sultanas (optional)
- Optional milk or egg for wash.
Grease or line a 10” dia or 9”x13” tin
- Mix together flour, sugar & yeast in a large bowl
- Warm milk, water & butter gently until butter melts
- Stir liquid in to dry mix, add egg & knead well until no longer sticky; place in a greased bowl to rest for 5 mins.
- Roll out dough to 15”x9” rectangle, spread with softened butter then sprinkle on sugar & cinnamon mixture. Add raisins or sultanas (optional). Roll up tightly and cut into 12 pieces.
- Place in tin and cover with greased foil, put in warm place to rise for 20 mins.
- Make glaze by combining icing sugar, water & lemon juice.
- Remove cover, brush with milk or egg (optional). Bake in oven at 190 C for 15-20 mins until golden brown. Remove from oven, glaze, leave to cool in tin. Break apart to serve.
