Your chance to shine will be in the Produce Section at Tarvin Horticultural Show on Saturday, 13th August 2022. For the jam makers, there will be classes for Jam (any variety), Marmalade (any variety) and for Lemon Curd, while the bottlers can enter their home-made Chutney, Piccalilli, Pickled fruit or Pickled vegetables. Bakers can try their hand at round Shortbread Biscuits, Scones (both plain and fruit) and Fruit Pie, plus the two most-fiercely contested classes – the Victoria Sponge and the Tarvin Bun loaf.
INGREDIENTS FOR VICTORIA SANDWICH
Use 2 x 18cm (7") tins.
175g Caster Sugar.
175g Self-raising Flour.
Jam for filling.
Caster sugar to be sprinkled on top.
The method is as for all Victoria Sandwich Cakes.
RECIPE FOR A TARVIN BUN LOAF (made in a 907g/2lb tin)
300g Self-raising flour (white). (Previous article mistakenly said 100g)
150g white sugar.
70g butter or margarine.
1 medium egg.
30g (level dessert spoon) Candied Peel.
150ml of Milk.
Pinch of salt.
For the method, first, set the oven for 170oC or Gas Mark 3.
Grease and line (at least the base) of a 907g (2lb) loaf tin. Rub the fat into the flour and salt. Stir in the sugar, fruit and peel. Beat together the egg and the milk, stir into the dry ingredients and then mix together. Put the mixture into the prepared loaf tin and bake for 1 to 1½ hours.
All entries must all be received by the Show Secretary, Ian Levitt, before 5pm on Friday, 12th August. All exhibits must be displayed before 11am on the morning of Saturday, 13th August, with judging being completed by 2pm. Everyone is then welcome to come to the Community Centre between 2pm and 3.30pm to view the exhibits, with the presentation of Trophies being made at 3.30pm. Adults pay £2 admission but children accompanying their parent or guardian are admitted free of charge. As ever, refreshments will be served in the Edna Rose Room.
Copies of the schedule and entry forms can be obtained by emailing email@example.com. If paper copies are required, then just drop a line to Ian Levitt at 2, Field Close, Tarvin. CH3 8DL.