Welcome to the Penistone Agricultural Show – Homecraft Section
| Closing date: | 6pm WEDNESDAY 10th SEPTEMBER 2025 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 9.00am: all exhibits to be staged by 8.45am
PLEASE NOTE GATE CLOSES AT 9.00am TO ALL VEHICLES
Closed circuit television will be in operation
A pass will be required to drop off entries on show day. Please provide a SAE
Exhibits may be staged on Friday from 3pm until 6pm. On show day marquee only accessible from rear by Gate F.
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.
| Judge: | TBC |
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
- 4 – Chocolate Cake
- 5 – Novelty Cake (Celebration of your choice e.g. Birthday, Anniversary)
- 6 – 5 Savoury Scones (e.g. cheese, herb etc)
- 7 – Raised Pork Pie (Hot Water Crust Pastry)
- 8 – 5 pieces of Yorkshire Parkin
- 9 – Bakewell Tart
- 10 – 5 Shortbread Fingers
- 11 – Wholemeal Loaf
- 12 – Date and Walnut Loaf
- 13 – 3 Cornish Pasties (Judges Choice)
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: | TBC |
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
Rules | |
A | All Jars to be full, leaving 1/4 inch (6mm) space at the top with a wax seal disc |
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 Ivor 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 Frank 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 (a label is allowed to state the type of gin)
- 33 – Fruit Liqueur (a label is allowed to state the type of liquer)
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 Ivor 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 usedvor
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: | Mrs Jane George, Oxspring |
Classes
- 47 – 5 pieces of ‘no bake’ tray bake of your choice
- 48 – 5 Iced and decorated buns
- 49 – 5 Chocolate Chip Cookies
All baking to be displayed on paper plates or foil trays
Please note the age groups
| Judge: | Mrs Jane George, Oxspring |
Classes
- 50 – 5 Butterfly Buns
- 51 – 5 Jam or Lemon Curd Tarts (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
| Judge: | Mrs Jane George, Oxspring |
Classes
- 53 – 5 Fruit Scones (fruit of your own choice)
- 54 – Pizza on a dough base
- 55 – Decorated Chocolate Cake
All baking to be displayed on paper plates or foil trays
Please note the age groups