Homecraft

Please enclose a Stamped Addressed Envelope for return of Class card numbers (s). If you would like one in advance please sned a Stamped Addressed Envelope.

LIST OF AWARDS

Best in Show Rosette for Best Exhibit in Wine Classes

Best in Show Rosette for: Best Exhibit in Baking Open Classes, Best in Show Victoria Sandwich, Reserve Victoria Sandwich, Best in Show Preserves, Best Exhibit in Infants, Best Exhibit in Juniors, Best Exhibit in Teenage, Best in Show Honey, Special Award Rosette for Best Exhibit under 16 years in Confectionary Section.

Penistone Grammar School ALC Trophy Best Exhibit in Teenage Open Baking.

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

Baking Open Classes

Judge:	Mrs Paula Roberts, Roberts Butchers Penistone
Entry Fee:	FREE
Prize(s):
Judging:

Classes

1 – Victoria Sandwich – Men only (see Guidance for recipe)

2 – Victoria Sandwich – Women only (see Guidance for recipe)

3 – Vegan tray bake of your own choice

4 – Gluten Free Carrot Cake – To be Judged by Karen from Café Crème, Penistone

5 – Novelty Cake to celebrate the Queen’s Platinum Jubilee

6 – 5 Cheese Scones

7 – Lemon Drizzle Cake

8 – 3 Fruit Muffins (any fruit of your own choice)

9 – Yorkshire Curd Tart

10 – 5 Viennese Fingers

11 – White Loaf

12 – Banana Loaf

13 – A vegetarian savoury flan (Judge’s 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

Classes 1 and 2 must use the following:

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

All Trophies and Medla are sponsored by Roberts Family Butchers & Bakers – see below for details

Homecraft Baking Open Class - Trophies and Medals

All Trophies and Medals are sponsored by Roberts Family Butchers & Bakers

CLASS	SPONSOR	VOUCHER
Best in show	Waggon & Horses	£30 & trophy
Victoria Sponge champion	Lancaster Estate Agents	£30 & Trophy
Runner up Victoria Sponge	Cucina Coffee Shop	£10 & Trophy
Judge’s Choice	Penistone Tap & Brew House	£20 & Trophy
Vegan Tray Bake	Penistone Fruit & Veg	£10 & medal
Novelty Cake	Bella Visage	£10 & medal
Cheese Scones	Cucina Coffee Shop	£10 & medal
Lemon Drizzle cake	The Spread-Eagle pub	£10 & medal
3 Fruit Muffins	Cinnamon & Spice	£10 & medal
Yorkshire Curd Tart	Do It Yer Sen DIY	£10 & medal
5 Viennese Fingers	Penistone Co-Op	£10 & medal
Banana Loaf	The Hourglass	£10 & medal
White Loaf	Do It Yer Sen DIY	£10 & medal
Gluten free	Café Crème	£10 & medal

Silver & Bronze Medals for 2^nd and 3^rd places, Please note the large Trophies are to be on loan for a year and must be brought back for the next show . Trophy winners will receive a gold medal also for this reason.

Preserves

Judge:	Mrs Janine Lishman-Peat – Thurlstone
Entry Fee:	FREE
Prize(s):
Judging:

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

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

Confectionery

Judge:	Mr I Flatman – Wakefield
Entry Fee:	FREE
Prize(s):
Judging:

Classes

21 – Plain Fudge (6oz/200g)

22 – 8 Light Chocolate Truffles

23 – 8 Dark Chocolate Truffles

24 – 8 Peppermint Creams

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

Wine Classes

Judge:	Mr F S Stead – Sheffield
Entry Fee:	FREE
Prize(s):
Judging:

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

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
Entry Fee:	FREE
Prize(s):
Judging:

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

39 – Bottle Dry Mead

40 – Bottle Sweet 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

For sections 34-44 all honey to be gathered from exhibitor’s own bees

44 – Photograph – Bee related

45 – Honey Fruit Cake (see Information & Guidance for recipe / ingredients)

46 – Date and Honey Flapjack (see Information & Guidance for recipe / ingredients)

Information & Guidance

For sections 34-44 all honey to be gathered from exhibitor’s own bees

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

Class 45 – Honey Fruit Cake recipe to follow:

Ingredients: 225g/8oz self-raising flour, 175g/6oz honey, 110g/4oz butter or margarine, 175g/6oz sultanas, 2 medium eggs, pinch of salt. 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 land 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 recipe to follow:

Ingredients: 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: 1. Preheat oven to 190°C, Gas Mark 5. Melt butter, muscovado sugar and honey together over a low heat. Stir in oats, demerara sugar, dates and salt and mix thoroughly. 2. Press mixture gently into a lined baking tray approx. 250 x 190mm and bake for 25-30minutes. 3. 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 Infants

Judge:	Mrs C Harpham – Penistone
Entry Fee:	FREE
Prize(s):
Judging:

Classes

47 – 5 pieces of ‘no bake’ tray bake of your choice

48 – 5 Iced and decorated buns

49 – 5 Chocolate Chip Cookies

Information & Guidance

Exhibitors to be aged 5 and under 8 years of age on day of show, age to be stated on entry form

All baking to be displayed on paper plates or foil trays

Children's Juniors

Judge:	Mrs C Harpham – Penistone
Entry Fee:	FREE
Prize(s):
Judging:

Classes

50 – 5 Butterfly Buns

51 – 5 Sausage Rolls (shortcrust pastry)

52 – Decorated Cake for a child’s birthday

Information & Guidance

Exhibitors to be aged 8 and under 11 years of age on day of show, age to be stated on entry form

All baking to be displayed on paper plates or foil trays

Children's Teenagers

Judge:	Mrs C Harpham – Penistone
Entry Fee:	FREE
Prize(s):
Judging:

Classes

53 – 3 Decorated Cup Cakes (standard size)

54 – Pizza on a dough base

55 – Decorated Cake for a teenage birthday

Information & Guidance

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

All baking to be displayed on paper plates or foil trays