Welcome to the Penistone Agricultural Show – Homecraft Section
Mrs L Kershaw
| CLASS NO | Class Description | First | Second | Third |
| 1 | Victoria Sandwich (mens) | Ian Stanley | Matthew Coldwell | Robert Almond |
| 2 | Victoria Sandwich (womens) | Dr Helen Jones | Holly Brook | Joanne Sharp |
| 3 | Gluten Free Savoury Flan | Amanda Woodward | Joanne McDonald | Linda Barker |
| 4 | Gluten Free Victoria Sandwich | Ann Aindow | Amanda Woodward | Helen Anderson |
| 5 | Novelty Celebration Cake | Karen Alderson | Helen Morecroft | |
| 6 | Cheese Scones | Lynda Riley | Amanda Barnsley | Joanne Sharp |
| 7 | Chocolate Cake | Joy Bramall | Deborah Gray | Amanda Barnsley |
| 8 | Yorkshire Parkin | Sue Johnson | Karen Alderson | Sarah Shaw |
| 9 | Apple Pie | Grace Hancock | Amanda Woodward | Sue Johnson |
| 10 | Viennese Fingers | Linda Barker | Joanne Sharp | Jill Davies |
| 11 | Wholemeal Loaf | Lynsey Milligan | Jade Alderson | Karen Alderson |
| 12 | Date and Walnut Loaf | Linda Barker | Tracey Beaumont | Joanne Sharp |
| 13 | Cornish Pasties (Judges Choice) | Amanda Woodward | Robert Shaw | Andrea Finney |
| Best in Show- Open Baking | Grace Hancock | |||
| Best in Show Victoria Sandwich | Dr Helen Jones | |||
| Reserve in Show Victoria Sandwich | Ian Stanley | |||
| 14 | Jar of Soft Fruit Jam- Strawberry or Raspberry | Robert Almond | Springvale Community Garden | Helen Bonner |
| 15 | Jar of Soft Fruit Jam- any other soft fruit | Joanne Sharp | Nancy Abernathy | Helen Penistone |
| 16 | Marmalade | Dr Susan Smith | Wendy Morley | Joanne Sharp |
| 17 | Lemon Curd | Lynsey Milligan | Julie Palmer | Karen Alderson |
| 18 | Chutney | Patricia Messenger | Jade Alderson | Helen Bonner |
| 19 | Sauerkraut | Joanne Sharp | ||
| 20 | Savoury Jelly | Joanne Sharp | Elvia Dunsby | Frances Beever |
| Best in Show-Preserves | Joanne Sharp | |||
| 21 | Plain Fudge | Lynsey Milligan | Sarah Shaw | Linda Barker |
| 22 | Light Chocolate Truffles | Sarah Shaw | Amanda Woodward | |
| 23 | Dark Chocolate Truffles | Andrea Honeybone | Sarah Shaw | Herbie Shaw |
| 24 | Rum and Raisin Fudge | Sarah Shaw | Julie Glover | Lynsey Milligan |
| 25 | Celebration Box | Andrea Honeybone | Sarah Shaw | |
| Best in Show Confectionary | Andrea Honeybone | |||
| 31 | Larger, Bitter or Stout | Bob Shaw | Bob Shaw | Bob Shaw |
| 32 | Fruit Gin | Sarah Hudgins | Joanne Sharp | Luke Callaghan |
| 33 | Fruit Liqueur | Joanne Sharp | Joanne Davies | Joanne Sharp |
| Best in Show in Wine | Joanne Sharp | |||
| 34 | Light Honey | Peter Lewis | Mark Millard | Val Francis |
| 35 | Medium Honey | Peter Lewis | Mark Millard | Richard Senior |
| 36 | Heather Honey | Jonathan Court | Eric Whitlam | Mark Millard |
| 37 | Soft Set Honey | Mark Millard | Jonathan Court | Andrew Shaw |
| 38 | Frame of Honey | Mark Millard | Peter Lewis | |
| 39 | Cut Comb | Eric Whitlam | Peter Lewis | |
| 40a | Bottle Dry Mead | Mark Buckley | Mark Millard | Eric Whitlam |
| 40b | Bottle Sweet Mead | Mark Buckley | Eric Whitlam | Mark Millard |
| 41 | Cake of Wax | Mark Millard | ||
| 42 | Two Beeswax Candles | Jonathan Court | Martin Highett | Sandra Senior |
| 43 | Novice Honey | Andrew Shaw | ||
| 44 | Photograph (bee related) | Peter Lewis | Jonathan Court | |
| 45 | Honey Fruit Cake | Val Francis | Kate Shaw | Helen Anderson |
| 46 | Date and Honey Flapjack | Richard Senior | Edward Carpenter | Sarah Shaw |
| Best in Show Honey | Peter Lewis | |||
| 47 | No Bake’ Tray Bake | Reuben Kent | Gus Pestell | Arthur Willian Wray |
| 48 | Iced and Decorated Buns | Charlotte King | Emily Pope | Edward Lees |
| 49 | Gingerbread Animal Biscuits | Arthur William Wray | Ethan Evans | Seren Bell |
| Best in Show-Infants | Charlotte King | |||
| 50 | Chocolate Buns | Phoebe Brown | Sue Johnson | Eva Dickinson |
| 51 | Sausage Rolls | Dahlia Firth | Zac Hirst | William Brook |
| 52 | Child’s Birthday Cake | Leo Hirst | Jake Wood | Zac Hirst |
| Best in Show-Juniors | Phoebe Brown | |||
| 53 | Decorated Cup Cakes | Jessica Newton | Bridget Winstanley | Louise Drayson |
| 54 | Pizza on a Dough Base | Charlotte Dyson | Freya Brown | Abby McDonald |
| 55 | Decorated Cake 150th Show | Louise Drayson | Abby McDonald | Bridget Winstanley |
| Best in Show Teenage | Louise Drayson |
| Closing date: | WEDNESDAY 6th SEPTEMBER 2023 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
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.
- Trophies for Best in Show Open Baking, Best in Show Victoria Sandwich and Judges Choice kindly donated by Robert’s Butchers Penistone
- Class 13 – 3 Cornish Pasties – Judges Choice.
| 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– Victoria Sandwich To be Judged by Karen from Café Crème, Penistone
- 5 – Novelty Cake to celebrate 150th Year of Penistone Show
- 6 – 5 Cheese Scones
- 7 – Chocolate Cake
- 8 – 5 pieces of Yorkshire Parkin
- 9 – Apple Pie
- 10 – 5 Viennese Fingers
- 11 – Wholemeal Loaf
- 12 – Date and Walnut Loaf
- 13 – 3 Cornish Pasties
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
| 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 – Jar of Sauerkraut
- 20 – Jar of Savoury Jelly
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 |
| 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)
See General Information & Guidance at top of page
| 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
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 |
| 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
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)
| 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
All baking to be displayed on paper plates or foil trays
Please note the age groups
Kindly sponsored by Rev. Malcolm Reed
| Judge: | TBC |
Classes
- 50 – 5 Chocolate Buns
- 51 – 5 Sausage Rolls (shortcrust pastry)
- 52 – Decorated Cake for a child’s birthday
All baking to be displayed on paper plates or foil trays
Please note the age groups
Kindly sponsored by Rev. Malcolm Reed
| Judge: | TBC |
Classes
- 53 – 3 Decorated Cup Cakes (standard size)
- 54 – Pizza on a dough base
- 55 – Decorated Cake To celebrate the 150th show
All baking to be displayed on paper plates or foil trays
Please note the age groups
Kindly sponsored by Rev. Malcolm Reed