Homecraft

HOMECRAFT Penistone Agricultural Show

Welcome to the Penistone Agricultural Show – Homecraft Section

SECTION SECRETARY
Mrs L Kershaw
15 Station Road, Stocksmoor, Huddersfield HD4 6XN 
 

CLOSING DATE: Wednesday 11th September

Click a Class to jump to the details

General

Closing date:

WEDNESDAY 11th SEPTEMBER 2024

Please send a Stamped Addressed Envelope for return of Class cards otherwise these will be available on the morning of the show.

Mrs L Kershaw 15 Station Road, Stocksmoor, Huddersfield HD4 6XN

ENTRY IS FREE

NOTE TO EXHIBITORS – A PARKING PASS WILL BE REQUIRED TO DROP OFF ENTRIES ON SHOW DAY, PLEASE PROVIDE A S.A.E.

Judging commences 9.30am: all exhibits to be staged by 9.15am
PLEASE NOTE GATE CLOSES AT 9.00am TO ALL VEHICLES
Closed circuit television will be in operation

The Judge’s decision is final

No exhibit to be removed before 4.30pm – this rule is strictly enforced.

The committee is not responsible for exhibitors’ property but every care will be taken.

Class cards must be attached to the exhibits.

All exhibits in Homecraft must be the bona fide work of exhibitor.

Exhibitors will not be allowed to sell their exhibits inside the marquee, this rule will be strictly enforced.

Please collect your exhibits after 4.30pm and before 6.00pm

Information & Guidance

LIST OF AWARDS

  • Best Exhibit in Baking Open Classes
  • Best in Show Victoria Sandwich
  • Reserve Victoria Sandwich
  • Best in Show Preserves
  • Best in Show Honey
  • Best in Show Confectionary
  • Best in Show in Wine Classes
  • Best Exhibit in Infants
  • Best Exhibit in Juniors
  • Best Exhibit in Teenage.
  • Special Award Rosette for Best Exhibit under 16 yrs in Confectionary Section.
  • Penistone Grammar School ALC Trophy Best Exhibit in Teenage Open Baking.
The following trophies are kindly sponsored by Robert’s Butchers, Penistone:
  • Best in Show-Open Baking
  • Best in Show – Victoria Sandwich
  • Reserve- Victoria Sandwich
  • Judges Choice- Open Baking
Sponsorship
  • Classes 1 & 2- Eastwood Insurance Brokers
  • Class 31-D R Bailing Wire Manufacturers Ltd
  • Class 43- Clark’s Chemist, Penistone

Baking Open Classes

Judge:Paula Roberts of Robert’s Butchers – Penistone

Classes

  • 1 – Victoria Sandwich – Men only
  • 2 – Victoria Sandwich – Women only

Classes 1 & 2 to follow recipe / ingredients listed in the Information & Guidance

  • 3 – Gluten Free Savoury Flan – To be Judged by Karen from Café Crème, Penistone
  • 4 – Gluten Free– Chocolate Cake – To be Judged by Karen from Café Crème, Penistone
  • 5 – Novelty Cake (Celebration of your choice e.g. Birthday, Anniversary)
  • 6 – 5 Fruit Scones (fruit of own choice)
  • 7 – Raised Pork Pie (Hot Water Crust Pastry)
  • 8 – 5 pieces of Yorkshire Parkin
  • 9 – Yorkshire Curd Tart
  • 10 – 5 Shortbread Fingers
  • 11 – Granary Loaf
  • 12 – Fruit Tea Loaf
  • 13 – Vegetarian Flan (Judges Choice)

Information & Guidance

All baking to be displayed on paper plates or foil trays

All Baking will be cut by the judges, except the novelty cakes

Class 1 and 2 – Victoria Sandwich ingredients:

  • 175g/6oz Butter
  • 175g/ 6oz Caster Sugar
  • 3 Medium Eggs
  • 175g/6oz Self Raising Flour
  • 2 cakes baked in 18cm /7” sandwich tins, jam filled (no butter cream).
  • Sprinkled with caster sugar on top.

The first prize winners in classes 1 and 2 will then be judged against each other and a further prize awarded for the overall “Best In Show” Victoria Sandwich

Preserves

Judge:Kay Beckett, Doncaster

Classes

  • 14 – Jar of Soft Fruit Jam – Strawberry or Raspberry
  • 15 – Jar of Jam – Any other fruit (not strawberry or raspberry)
  • 16 – Jar of Marmalade
  • 17 – Jar of Lemon Curd
  • 18 – Jar of Chutney
  • 19 – Bottle of Savoury Sauce
  • 20 – Jar of Savoury Jelly

Information & Guidance

Rules

A

All Jars to be full to the top

B

All lids should be made of a see through cover e.g. cling film, no kilner jars.

C

A label to state type of jam, chutney etc. is allowed

Confectionary

Judge:Mr I Flatman, Wakefield

Classes

  • 21 – Plain Fudge (6oz/200g)
  • 22 – 8 Light Chocolate Truffles
  • 23 – 8 Dark Chocolate Truffles
  • 24 – Rum and Raisin Fudge (6oz/200g)
  • 25 – Small Celebration Box: To be judged 50% on Contents, 50% on Box Decoration (e.g. Birthday, Christmas, Bonfire, Easter, Valentine)

Information & Guidance

See General Information & Guidance at top of page

Wine Classes

Judge:Mr F S Stead, Sheffield

Classes

  • 26 – Bottle Sweet White Wine
  • 27 – Bottle Sweet Red Wine
  • 28 – Bottle Dry White Wine
  • 29 – Bottle Dry Red Wine
  • 30 – Bottle Medium /Dry Rose Wine
  • 31 – Lager, bitter or stout
  • 32 – Fruit Gin
  • 33 – Fruit Liqueur

Information & Guidance

Rules:

A

All entries must have been made by the competitor by the process of fermentation, excluding classes 32 and 33.

B

No more than one bottle of any individual wine may be entered in any one class

Honey

Judge:Mr I Flatman, Wakefield

Classes

  • 34 – Light Honey 2 x 1lb jars
  • 35 – Medium Honey2 x 1lb jars
  • 36 – Heather Honey 2 x 1lb jars
  • 37 – Soft Set or Granulated Honey 2 x 1lb jars
  • 38 – Frame of Honey suitable for extractions
  • 39 – Cut Comb Honey 2x8oz
  • 40a – Bottle of Sweet Mead
  • 40b – Bottle of Dry Mead
  • 41 – Cake of Wax (12oz to 16oz – 340g to 450g)
  • 42 – Two Beeswax Candles (one to be lit by Judge)
  • 43 – Novice Class – any 1 x 1lb jar of honey
  • 44 – Photograph – Bee related Max size A4 (inc. mount)
  • 45 – Honey Fruit Cake – See Information & Guidance for ingredients to be used
  • 46 – Date and Honey Flapjack (4 pieces to be staged) – See Information & Guidance for ingredients to be used

Information & Guidance

Rules

For sections 34-43 all honey to be gathered from exhibitor’s own bees

Jars to have class numbers attached 1” from bottom of jar

Jars to be 1lb squat honey jars with gold metal or plastic screw lids

Mead bottles to be 75cl plain glass with white plastic flanged cork stoppers and filled to within 2 cm of the base of the stopper.

Frame of honey to be staged in a frame case with clear glass/plastic sides, class labels to be fixed to the top right hand corner of the case and on the frame top bar.

Cut comb to be exhibited in clear ‘crystal’ containers.

Cakes to be staged on a white paper plate and in a clear plastic bag.

Class 45 – Honey Fruit Cake ingredients:

  • 225g/8oz self-raising flour
  • 175g/6oz honey
  • 110g/4oz butter or margarine
  • 175g/6oz sultanas
  • 2 medium eggs
  • Pinch of salt. 

Method:

  • Preheat oven to 160ᵒ C /325ᵒ F/gas mark 3.
  • Cream butter and honey together.
  • Beat eggs well and add them alternately with sifted flour and salt (save a little flour to add with the sultanas).
  • Beat all well and lightly.
  • A little milk may be added if necessary. 
  • Fold in sultanas and stir well. 
  • To cook:  Prepare a tin approx. 180mm (7”) round.
  • Pour in the cake mixture and bake for 1½ hours. 
  • (Honey from any source may be used in this class).

Class 46 – Date and Honey Flapjack ingredients (4 pieces to be staged):

  • 250g (8.8 oz) unsalted Butter
  • 75g (2.65 oz) Light Muscovado Sugar
  • 50g (1.8 oz) Demerara Sugar
  • 200g (7 oz) Honey
  • 400g (14 oz) Porridge Oats
  • 100g (3.5 oz) chopped Dates
  • Pinch of Salt

Method:

  • Preheat oven to 190°C, Gas Mark
  • Melt butter, muscovado sugar and honey together over a low heat.
  • Stir in oats, demerara sugar, dates and salt and mix thoroughly.
  • Press mixture gently into a lined baking tray approx. 250 x 190mm and bake for 25-30minutes.
  • Remove from the oven and leave to cool in the tin.
  • Lift out onto a board, trim the edges and cut into slices approx. 70 x 50mm (makes 8 slices in total)

Children's Classes - INFANTS
Exhibitors to be aged 5 and under 8 years of age on day of show - age to be stated on entry form

Judge:TBC

Classes

  • 47 – 5 pieces of ‘no bake’ tray bake of your choice
  • 48 – 5 Iced and decorated buns
  • 49 – 5 Decorated Gingerbread farm animal biscuits

Information & Guidance

All baking to be displayed on paper plates or foil trays

Please note the age groups

 

Children's Classes - JUNIORS
Exhibitors to be aged 8 and under 11 years of age on day of show - age to be stated on entry form

Judge:TBC

Classes

  • 50 – 5 Butterfly Buns
  • 51 – 5 Sausage Rolls (shortcrust pastry)
  • 52 – Decorated Cake for a child’s birthday

Information & Guidance

All baking to be displayed on paper plates or foil trays

Please note the age groups

 

Children's Classes - TEENAGE

Exhibitors to be aged 11 and under 16 years of age on day of show - age to be stated on entry form

Judge:TBC

Classes

  • 53 – 5 pieces of Flapjack
  • 54 – Pizza on a dough base
  • 55 – Decorated Chocolate Cake

Information & Guidance

All baking to be displayed on paper plates or foil trays

Please note the age groups