CYNNYRCH/PRODUCE

Horticulture, cookery and craft entries must be set up and displayed in the tent by 10.45, so judging
can start at 11am prompt, after which the tents close for judging until approximately 1.00pm.
Pink coloured entry cards should be displayed with the entrant’s name face down.
Entries cannot be removed until 5pm.
CYNNYRCH GWLAD/COUNTRY PRODUCE
PRIZES: 1st £2.50 2nd £2 3rd £1.50 ENTRY FEE: 20p
311 Bottle of Fruit Liqueur
312 Bottle of Cider
313 Bottle of Wine
314 4 Tinted Eggs
315 4 Blue Eggs
316 4 Duck Eggs
317 4 Brown Eggs
318 Jar of Honey
ADRAN GOGINIO/COOKERY PRESERVES etc
ALL OPEN CLASSES
NO ENTRIES TAKEN ON SHOW DAY
SILVER Perpetual Challenge Rose Bowl (Local) given by R E Evans Esq Welshpool (president 1953 Show)
to the Exhibitor gaining the highest number of points in the Section. Points counted for One Award only in
one Class
Perpetual Cup for Rich Fruit Cake Class 320 given by the Mount Family in memory of The late Mrs S W
Evans.
Perpetual Cup for most points in the Yeast Cookery Classes 335 to 338 given by Mr & Mrs Fletcher New
Bakery Llanfyllin (Local Competitors)
Silver Salver for the best Exhibit in the Open Cookery Section donated by the family of the late Mrs M. E.
Parkes
Perpetual Cup donated by Mrs Pam Morris for most points in the Preserves Section.
PRIZES: Class 320 1st £4 2nd £3.75 3rd £3.50
Class 321-346 1st £3 2nd £2.75 3rd £2.50
Class 335-338 Yeast Cookery Cup – Local
ENTRY FEE: 20p per entry
ALL OPEN CLASSES
CLASS

320 Rich Fruit Cake with Cherries (Approx. 8 “)
321 Apple Cake (Given Recipe)
322 Lemon Meringue
323 4 Custard Slices
324 Chocolate Swiss Roll
325 A Choux Ring
326 6 Eccles Cakes
327 Madeira Cake
328 4 Scotch Eggs
329 6 Savoury Scones
330 A Pate
331 Dish of Cherry Fudge
332 Box of Truffles

YEAST COOKERY
Local Classes
335 Loaf of Wholemeal Bread
336 6 White Cottage Rolls
337 Loaf of Currant Bread
338 4 Jam Doughnuts
339 Loaf of Flavoured Bread

PRESERVES
340 Jar of Salad Cream
341 Jar of Chutney
342 Jar of Mint Jelly
343 Jar of Brown Sauce
344 Sauce suitable to serve with Ice Cream
345 Jar of Raspberry Jam
346 Jar of Lemon Curd
347 Jar of Mixed Fruit Jam

JUST FOR MEN
CLASS 351 Dundee Cake (Given Recipe)
352 Round of Shortbread
353 Dish of Marshmallows

SUGARCRAFT
CLASS 354a A Christmas Arrangement
354b Flower Bud and Foliage
354c Decoration suitable for a Wedding Cake

APPLE CAKE
450g Cooking Apples

175g Self-Raising Flour
1 level tsp baking powder

175g Caster Sugar
2 Eggs

half tsp Almond Essence
100g Butter (Melted) Caster sugar to sprinkle over
METHOD
Heat oven to 180 C/160 Fan/Gas 4 and line a 20 cm round loose-bottomed deep cake tin with greaseproof paper.
Peel, Core and thinly slice the apples and put them in a bowl of water. Put the flour and baking powder in a bowl with the sugar. Beat the eggs and essence together and stir them into the flour, together with the butter, and mix well. Spread half of this mixture into the tin.
Drain and dry the apples and arrange them onto the cake mixture. Top with the rest of mixture.
Bake in the oven for 75 minutes until golden and slightly shrunk from sides of the tin.
Leave to cool and sift with caster sugar

DUNDEE CAKE
150g Butter

150g Soft Brown Sugar
100g Self-raising Flour

100g Plain Flour
1 tsp Mixed Spice

3 Eggs
1 tbsp. Milk

375g Mixed Dried Fruit
50g Split Almonds for Decoration
METHOD
Grease and Line an 18cm Round Cake Tin. Cream together butter and sugar, add the eggs
to the mixture one at a time. Fold in the dry ingredients and milk and put into the tin.
Arrange the almonds on top and bake at 180 C for 1 hour then reduce the oven to 150 C
and bake for a further 1 and a quarter hours until cooked.

COGINIO PLANT/CHILDREN’S COOKERY
Prizes Sponsored by Spar and Mid Wales Housing Association
PRIZES: 1st £2 2nd £1.75 3rd £1.50 4th £1.25 ENTRY FEE: FREE

4 YEARS AND UNDER
Silver Salver for most points in section
CLASS

355 2 Fruit Kebabs
356 2 Decorated Digestive Biscuits
357 Edible Necklace

5 – 8 YEARS INCLUSIVE
Perpetual Cup given by Mrs Gwyneth Roberts for most points in this section
CLASS:

360 6 Slices of Rocky Road
361 4 Butterfly Cakes
362 My Favourite Dessert
363 An Edible Clock Face

Juniors 9 – 12 YEARS INCLUSIVE
Perpetual Silver Cup given by Mr & Mrs Leslie Roberts for most points in this section.
Points counted for one award only.

CLASS

365 Lemon Drizzle Cake
366 4 Decorated Gingerbread People
367 A Fruit Crumble
368 My Favourite Supper Dish

Seniors 13 – 17 YEARS
Perpetual Rose Bowl donated by Mr & Mrs TL Churton to the local exhibitor gaining the highest
number of points in the Senior Cookery Section. Points counted for one award only in one class.
CLASS:

370 A Key Lime Pie
371 Chocolate Sandwich Cake
372 6 Slices of Millionaires Shortbread
373 Loaf of Soda Bread