Haddington Show Produce and Craft Entry Form

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Entries must be submitted by 12 noon on 21st June 2024

Email *

Information

Entries will close at 12 noon on 21st June 2024

There are no entry fees for any classes

Prize money is awarded only to Junior Section Classes 47-66 only - £3, £2, £1 (the number of prizes will be awarded at the Judge’s discretion)

Competitors’ entry labels will be pre-printed and can be collected within the Produce and Craft Marquee on show day morning.

Please read the Conditions of Entry carefully which are detailed at the end of this form

Name: *

Full Home Address: *

Telephone Number: *

Junior entrants only: Please confirm your age *

NOT APPLICABLE TO ME

Under 5

5-7

8-10

11-13

14-16

Required

Junior entrants only: Name of nursery or school

If not applicable please type X

Are you a Young Farmers member? *

Yes

PRODUCE SECTION

Class 1: 4 White Potatoes

Class 2: Potted Chilli Plant

Class 3: 4 Strawberries

Class 4: 4 Hen's Eggs

Class 5: 4 Pea Pods

Class 6: 3 Stalks of Rhubarb

Class 7: A Single Rose

Class 8: Jug of Garden Flowers

Class 9: 3 Blooms - any variety

Class 10: Pot Plant - Foliage

Class 11: Pot Plant - Flowering

FLORAL ART

Class 12: A Table Arrangement For a Names Occasion , accessories allowed, max size 60cm x 60cm x 60cm

Class 13: Arrangement In a Teacup and Saucer

Class 14: A Floral Crown/Headband

Class 15: A Corsage/Buttonhole

PRESERVES + PRODUCE

Class 16: 1 Jar of Lemon Curd

Class 17: 1 Jar of Chutney - named

Class 18: 1 Jar of Strawberry Jam

Class 19: A Ramekin of Salsa

Class 20: Wedge of Quiche - named

Class 21: Jar of Chilli Jam

Class 22: Jar of Pesto - named

Class 23: 4 Pieces of Tablet

Class 24: A Glass of Homemade Liqueur - named

Class 25: A Glass of Homemade Cordial - named

BAKING

Class 26: 4 Squares of Chocolate Brownie

Class 27: 4 White Meringues (unfilled)

Class 28: 4 Fruit Scones (1 day old)

Class 29: 4 Scotch Pancakes

Class 30: Lemon Drizzle Loaf - 2lb loaf tin

Class 31: 4 Shortbread Fingers

Class 32: Handmade Granary Loaf - 2lb loaf tin

Class 33: Chocolate Victoria Sandwich - recipe given

Class 34: 2 Savoury Muffins - names

Class 35: 4 Pieces of non-baked Traybake

PHOTOGRAPHY

Class 36: A Favourite Animal

Class 37: A Human Portrait

Class 38: A Sporting Theme

Class 39: East Lothian Seascape

HANDICRAFT

Class 40: Crochet/Knitted Post Box Topper

Class 41: A Pin Cushion

Class 42: Knitted Premature Baby Hat (entries will be donated to Simpson's Neonatal Baby Unit)

Class 43: A Zipped Purse - Any Craft

Class 44: A Doorstop - Any Craft

Class 45: A Handmade Card (no kits)

Class 46: A Drawing - unframed, not exceeding A4 in size

JUNIOR SECTION - UNDER 5s

Class 47: A collage using items found at the seaside

Class 48: A Handprint Animal

Class 49: A Decorated Cupcake

Class 50: A Picture of Me By Me (max size A4)

JUNIOR SECTION - 5 to 7

Class 51: A Seaside Scene in a Baking Tray

Class 52: A Decorated Wooden Spoon

Class 53: A Vegetable Monster

Class 54: A Jam Jar of Garden/Wild Flowers

Class 55: 2 Decorated Cupcakes

JUNIOR SECTION - 8 to 10 years

Class 56: A Seaside Scene in a Baking Tray

Class 57: A Seaside Picture

Class 58: A Vegetable Monster

Class 59: AJam Jar of Garden/Wild Flowers

Class 60: 2 Decorated Cupcakes

JUNIOR SECTION - 11 to 13 years

Class 61: A Haiku - Seaside Theme

Clas 62: A Seaside Scene in a Baking Tray

Class 63: A Jam Filled Victoria Sponge (un-iced; will be judged on taste and appearance)

JUNIOR SECTION - 14 to 16 years

Class 64: A Haiku - Seaside Them

Class 65: A Seaside Scene in a Baking Tray

Class 66: A Jam Filled Victoria Sponge (un-iced; will be judged on taste and appearance)

Conditions of Entry for Produce and Craft Classes

Exhibits MUST be dropped off and entered within the produce and crafts marquee before 9.00am on 1st July 2023. All vehicles must then leave the show ground and parked in the relevant car park to comply with the Show’s Health & Safety policy. This area will be stewarded. Illegally parked cars will be towed away.
All Exhibits must remain at the Show until 4.30pm and may only be removed between 4.30pm & 5.30pm. The Directors will not be responsible for any exhibits not removed by 6pm. The Produce & Craft Tent will be closed to the public at 5pm.
Worked Articles which have previously won a prize at the United East Lothian Agricultural Society Show may not be shown again.
Judging will commence at 9.30 am.
Floral Art Classes, Flowers etc in Classes 12, 13, 14 & 15 need not be grown by the Exhibitor.
Please ensure that all entries in the Junior Section have the age of the child stated on the showing ticket.
Junior section – Age of child is taken as age on day of the Show.
Only one entry is allowed in each class.
Junior Prize Money will be paid between 2pm and 4pm in the Produce Tent
All entries are submitted entirely at exhibitors own risk, United East Lothian
Agricultural Society accept no responsibility for loss, damage or theft.
The Competition Section will open to the Public at 12 noon until 5pm - after this time Exhibitors may remove their exhibits.

Chocolate Victoria Sandwich (Class 31)

Ingredients

For the cake

200g golden caster sugar

200g unsalted butter, softened plus extra for the tins

4 large eggs

200g self-raising flour

2 tbsp cocoa powder

1 tsp baking powder

½ tsp vanilla extract

2 tbsp milk

For the buttercream

100g milk chocolate, chopped

200g butter, softened

400g icing sugar

5 tbsp cocoa powder

2 tbsp milk

Method

STEP 1
Heat oven to 190C/170C fan/gas 5. Butter the base and sides of two 20cm round sandwich tins and line the bases with baking parchment.

STEP 2
In a large bowl, beat together 200g golden caster sugar, 200g softened unsalted butter, 4 large eggs, 200g self-raising flour, 2 tbsp cocoa powder, 1 tsp baking powder, ½ tsp vanilla extract, 2 tbsp milk and a pinch of salt until pale.

STEP 3
Divide the mixture between the prepared tins. Bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.

STEP 4
Leave to cool in the tin for 10 mins, then turn out onto a wire rack to cool completely.

STEP 5
For the buttercream, put 100g chopped milk chocolate in a heatproof bowl and melt in the microwave, stirring every 30 secs. Leave the melted chocolate to cool for 5 mins.

STEP 6
Mash 200g softened butter and 400g icing sugar together with a fork, then switch to a wooden spoon or electric beaters, if you have them.

STEP 7
Sift in 5 tbsp cocoa powder with a pinch of salt and pour in the melted chocolate and 2 tbsp milk. Mix again until smooth.

STEP 8
On a large plate, sandwich the cakes together with half of the buttercream, then spread the rest on top. Leaving the sides open.

A copy of your responses will be emailed to the address you provided.

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