
Entries for 2022 have now closed. Thank you to all entrants and we look forward to seeing you at the show.
Welcome to the 2022 Homecraft Section.
SECTION SECRETARY
Mrs L Kershaw
15 Station Road
Stocksmoor
Huddersfield
HD4 6XN
Information & Guidance
Entry Fee: FREE
ENTRIES CLOSE: Wednesday 7th September 2022 CLASS CARDS WILL BE AVAILABLE ON SHOW DAY. If you would like one in advance, please send an SAE to the Section Secretary. |
General
Closing date: | Wednesday 7th September 2022 | |||||||
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Baking Open Classes
Judge: | Mrs Paula Roberts, Roberts Butchers Penistone |
Entry Fee: | FREE |
Prize(s): | |
Judging: |
Classes
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 2nd and 3rd 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
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
Information & Guidance
See General Information
Wine Classes
Judge: | Mr F S Stead – Sheffield |
Entry Fee: | FREE |
Prize(s): | |
Judging: |
Classes
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
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
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
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
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