The fair is open from 12:00 to 3:00pm with the Grand Draw at 2:30pm. Entry is free and there will be a craft marquee, cake and plant stalls, games, plus lunches and cream teas will be available.
10:30 to 11:00am: produce show entries for photos, cookery, preserves, fruit and veg, floral, handicrafts.
BRENTOR PRODUCE SHOW CLASSES
Only one entry per class, 20p per entry
PHOTOS (in colour or black & white)
1) Theme -Around Brentor village
2) Theme -Low light
COOKERY
3) Victoria Sandwich (8in / 20cm tin)
4) Filled chocolate Swiss Roll
5) Set Recipe (see below)
6) Cheese scones x 3
7) “Flapjack plus” (think out of the box) -men only class
PRESERVES (jars to be labelled please)
8) Marmalade
9) Jam
10) Jelly
11) Chutney
12) Lemon curd
FRUIT & VEG
13) Eggs x 3
14) Broad beans x 3
15) Plate of 5 items (salad and/or vegetable)
16) Soft fruit on a plateFLORAL17) 5 Herbs in a jar
18) A twig, a branch and a bloom in a jar
19) 3 flowering shrubs (mixed or the same)
20) 3 roses mixed
21) Jubilee arrangement(Max base 12x12 inch / 30x30 cm)
HANDICRAFTS22) “Second time around” -using recycled items any medium
23) Piece of Artwork in any medium
24) An item of Handicraft in any medium (Sew/Knit/Crochet etc)
CHILDREN (Under 12)
25) Photo -My favourite place
26) A twig, a branch and a bloom in a jar
27) Flapjack x 3
Set Recipe -Light Fruit Cake (7in / 18cm deep cake tin)
6oz/175g Butter or Soft Baking Spread
6oz/175g Caster Sugar
3 Eggs beaten
1 tablespoon Milk
4oz/100g Dried Mixed Fruit
2oz/50g Chopped Glace Cherries
8oz/225g Plain Flour
1 teaspoon Baking Powder
Topping……runny honey & demerara sugar
Method
Grease a deep 7”/18cm cake tin and line with greaseproof or non-stick paper.
1. Sift flour and baking powder together.
2. Put the butter or spread and sugar in a bowl, beat together until light and fluffy, then beat in the eggs a little at a time.
3. Fold in the sifted flour and then stir in the remaining ingredients (except the topping) until evenly blended.
4. Spoon mixture into the prepared tin and bake in a preheated moderate oven
(160C/325F/Gas mark 3) until cooked. About 1hr 45mins to 2 hours.
5. Leave in tin for 5 minutes, turn out and remove paper. Brush the top with runny honey and sprinkle demerara sugar over.
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