Spring Show 2021

Due to the Covid-19 pandemic the Spring Show has unfortunately been cancelled.  Use  the link below to see the entries for our Virtual Show !

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CUPS AND TROPHIES AWARDED

SPRING SHOW CUP 

For most points in show, awarded to members only 


SPRING SHOW FLOWER CUP 

For most points in Classes 8- 29 


FLORAL FAIR CUP 

For best floral art exhibit in Show 


DAFFODIL SOCIETY BRONZE MEDAL 

For best exhibit in Classes 8 -20  


COOKERY PRIZE SILVER PLATTER  


OPEN CLASSES 

A bottle of wine awarded for most points in classes 1 – 7 


CHILDRENS CLASS BOOK TOKEN 

 ​

 

SPRING SHOW RULES 

  • There will be no entry fee. The Secretary to receive completed entry forms by Thursday April 2nd. Late entries cannot be accepted. Please make sure you have paid your subscription for 2020 

  • Exhibits must be staged by 1.15 pm at the latest when judging will commence. 

  • The hall will be open at 11 am to receive exhibits. 

  • All exhibits must have been made, grown or cooked by the exhibitor and prizes shall be awarded only for exhibits deemed worthy by the judges, and their decision is final. 

  • Only one per class for each individual. 

  • All pot plants must be exhibited in the pots in which they were grown and must have been in the exhibitor’s possession not less than three months. 

  • All items left at owner’s risk. 

  • The hall opens at 3.00 pm. Refreshments will be served 

 

FLORAL ART CLASSES

Material from anywhere may be used except if otherwise stated. 

To be judged under N A F A S Rules, which define an exhibit as ‘an arrangement of any natural material, with or without accessories. 


Please note that an ‘arrangement’ does not have accessories.  

All entrants to submit pieces as their interpretation of the titles. 


  • Drapes may not be fastened in any way to the alcove. 

  • Alcoves are 20 ins wide and 24ins high unless stated. 

  • Miniature - An Exhibit not exceeding 10x10x15cm(H) 

  • Petite - An Exhibit not exceeding 25x25x37cm(H) 

 

R.H.S CLASSIFICATION OF DAFFODILS AND NARCISSI

TRUMPET NARCISSI 

LARGE CUPPED NARCISSI 


SMALL CUPPED NARCISSI 

 

Entry Classes

OPEN CLASSES

  

1. Six large cupped Narcissi, any variety or varieties. Not less than two varieties in two containers

2. Six small cupped Narcissi, not less than two varieties in two containers

3. Three stems of miniature or dwarf Narcissi in one container. (A miniature may have more than one flower to a stem)

4. Specimen self-coloured trumpet, other than white.

5. Specimen white trumpet.

6. Specimen trumpet, bi-coloured but excluding pink trumpets.

7. Specimen pink-cupped Narcissi or pink trumpet Daffodil (includes pink rimmed varieties)


If the exhibits could be named this would be appreciated by the visiting public.

OPEN ONLY TO MEMBERS OF THE SOCIETY

(Please read your Schedule carefully)

8. Specimen large-cupped Narcissi self coloured or white

9. Three Narcissi any variety or type (Newcomers’ Class; open to anyone who has not shown Narcissi before)

10. Specimen large-cupped Narcissi bi-coloured but excluding pink or pink rimmed cups.

11. Specimen small-cupped Narcissi, self or bi-coloured.

12. Three trumpets, self coloured other than white; one variety in one container.

13. Three trumpets, white, one variety in one container

14. Three trumpets bi-coloured, but excluding pink trumpets; one variety one container

15. Three Narcissi, trumpet or large-cupped with pink or pink rimmed corona ; one variety in one container

16. Three large cupped Narcissi, bi-coloured but excluding pink-cupped; one variety in one container

17. Three small cupped Narcissi; any variety or varieties in one container

18. Three double Narcissi; any variety or varieties in one container

19. Specimen double Narcissi

20. Three stems of Narcissi one variety, any types other than those in Classes 1-19 to be shown in one container.

21. Specimen Tulip

22. Three Tulips, one variety, in one container.

23. Specimen exhibition Hyacinth.

24. Container of three flowering stems from bulbs, corms or rhizomes, other than those in Classes 1-23 (must have been grown by exhibitor)

25. Five stems of Polyanthus in a container with own foliage

26. Five stems of Primrose or Primrose-hybrid with own foliage

27. Five Hellebore blooms

28. One flowering pot plant

PHOTOGRAPHY

 

29. A 6”x 4” photo depicting “Country   Life” (open to children)

30. Childrens’ An Easter garden in a full size seed tray (age up to14 - age to be stated on entry form)

COOKERY

 

31. 1lb Jar of 3-Fruit Marmalade (straight sides)

32. 1/2 lb Jar of Lemon Curd (straight sides)

33. 4 Fast Cheesy Herb Muffins (see recipe)*

34. Easy Fruit Cake (see recipe)*

35. 5 Apricot Buns with Lemon Icing (see recipe)*

36. Childrens’ Class “A Rice Crispy Cat” can be coloured

See Recipes* are in the recipes section of this show page

FLORAL ART

37. “Awakening”- Basket arrangement (with/without handle) incorporating budding material

38. “Special Delivery” an exhibit celebrating the arrival of a new baby.

39. “Spring Wedding” – an arrangement for the top table

40. “Trio” an arrangement of 3 flowers to include foliage

41. “Spring” – a miniature arrangement in a jug

Please note that an ‘exhibit’ may or may not include accessories, whereas an ‘arrangement’ does not have accessories. All entrants to submit pieces as their interpretation of the titles.

 

RECIPES

  

Metric Conversions


300F = Gas Mark 2   = 150C

325F = Gas Mark 3   = 170C

350F = Gas Mark 4   = 180C

375F = Gas Mark 5   = 190C

400F = Gas Mark 6   = 200C

425F = Gas Mark 7   = 220C

450F = Gas Mark 8   = 230C

475F = Gas Mark 9  =  240C


Please be aware that conversion tables from different sources vary slightly.

 

Fast Cheesy Herb Muffins

275g(10oz) self-raising flour.1 teaspoon baking powder

½ teaspoon salt, 50g(2oz) butter, melted.1 large egg, beaten.

250ml (9fl.oz) milk. 75g(3oz) Gruyere cheese, grated.

Leaves of I bunch of basil, chopped.

75g (3oz) pitted black olives,chopped.

2 tablespoons sun-dried tomato paste.


You will need a 12 hole muffin tin. Preheat oven to 200C/180C Fan/ Gas 6 and line the tin with muffin cases.

Measure the flour, baking powder and salt into a large bowl.

Mix the butter, egg and milk together in a jug. Add the cheese, basil and olives to the bowl of dried ingredients and mix well.

Pour in the wet ingredients and gently stir everything together, using a fork.

Mix in the sun-dried tomato paste right at the end to give a rippled effect through the batter.

Divide the mixture between the cases and bake in the oven for 18-20 minutes, until well risen and lightly golden brown. Remove from oven and cool.

Easy Fruit Cake

(leave a few days before cutting)

225g(8oz) butter (room temperature) or vegetable spread (at least 70% fat) plus extra for greasing.

225g (8oz) caster sugar.     4 large eggs

225g (8oz) self-raising flour. 100g (3½ oz) ground almonds

½ teaspoon almond extract. 450g (1lb) mixed dried fruit. 25g (scant1oz) flaked almonds.


Preheat oven to 160C/Fan 140C/325F/Gas 3)

Grease a 20cm (8in) springform or deep loose-bottomed round cake tin. Line the base and sides of the tin with baking parchment. In a large bowl, cream the butter or vegetable spread and sugar with an electric mixer or wooden spoon until fluffy, then add the eggs a little at a time, beating well between each addition to prevent curdling.

Fold in the flour, ground almonds and almond extract and beat until all the ingredients are thoroughly mixed. Gently fold the dried fruit into the mixture, stirring with a wooden spoon until well combined. Spoon the mixture into the tin and level the top. Sprinkle the surface with flaked almonds. Bake in the oven for 1 1/2 – 2 hours. Test the cake with a skewer for doneness. Cool in the tin.

Apricot Buns with Lemon Icing

You will need a 12 hole bun tin


For the sponge: 100g (4oz) caster sugar. 100g (4oz) baking spread, straight from the fridge. 100g (4oz) self-raising flour

1 teaspoon baking powder. 2 eggs

50g (2oz) ready-to-eat dried apricots, roughly chopped.


For the Icing : 75g (3oz) icing sugar, sifted. ½ tablespoon fresh lemon juice.


Preheat the oven to 180C/160C Fan/Gas 4. and line the tin with fairy cake cases. Measure the sugar, baking spread, flour and baking powder into a large bowl, add the eggs and chopped apricots and whisk with an electric hand whisk until smooth, do not overwhisk. Divide evenly between the paper cases – allowing around 1 heaped tablespoon per cake – and bake for about 15-18 minutes, until well risen and lightly golden.

Meanwhile, mix the icing sugar and lemon juice together in a bowl until smooth. Once the buns are cold, using a teaspoon, drizzle the icing over the buns in a random fashion.