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120 Apple & Lemon Sandwich Cake (see given Recipe)   

121 A Cake decorated on the theme of the show 

122 Gingerbread Loaf Cake

123 Twelve fudge squares (any flavour labelled)

124 Three savoury scones (any flavour labelled)

125 A Lemon drizzle cake

126 For Men Only: Six chocolate coconut Fingers (recipe given)

127 Six of my favourite biscuits (please label)

128 Six butterfly cakes

129 Three flaky pastry sausage rolls

130 A Loaf of bread (use of machine permitted)

131 A jar of marmalade 

132 A jar of jam 

133 A jar of chutney

134 A bottle of home-made red wine (limited to 10 bottles)

135 A bottle of home-made white wine (limited to 10 bottles)

136 A bottle of home-brewed beer (limited to 10 bottles)

Handicraft/Creative Hobbies

137 An Item of patchwork

138 An item of quilt work

139 An article of canvas or cross-stitch

140 A soft toy

141 An item of sewing

142 An item of hand knitting

143 An item of crochet

144 A handmade bracelet or necklace

145 A birthday card

146 A piece of pottery or clay work

147 An item made from paper/card

148 An item of woodwork

149 A painting in any medium

150 A painting in watercolours

151 A portrait in any medium

152 A drawing in any medium


Limit of 3 photographic entries for each of the following classes

153 A photograph on the theme of the show

154 A black & white photograph

155 A British wild animal

156 A photograph taken at dusk

157 A photograph taken in Pyrford or Wisley

158 An insect/s

159 A castle

160 A sculpture

161 A mode of transport

162 A water feature

Click here for judges & rules

Woman Baking
Cutting Wood
Landscape Photography



Class 120 Apple & Lemon Sandwich cake

Ingredients Sponge

225g (8oz) Caster sugar

225g (8oz) Self raising flour

225g (8oz) Baking spread straight from fridge

4 Eggs, beaten

1 tsp Baking powder

2 Eating apples, cored & grated

Icing sugar for dusting

Ingredients Filling

200g (7oz) Icing sugar, sifted

2 tbsp Milk

100g (3.5 oz) Unsalted butter, softened

3 tbsp Lemon curd


Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm (8in) loose-bottomed sandwich tins.  Measure all the sponge ingredients except the apple and icing sugar into a large bowl and beat until combined.  Fold the grated apple into the mixture, then divide between the tins and level the tops.  Bake for 25-30 minutes until golden, allow to cool for a few minutes and turn onto a cooling rack. 

Beat the butter until soft.  Add half of the icing sugar and beat until smooth.  Add remaining icing sugar and 1 tbsp milk and beat until creamy.  Add remaining milk if it is too thick.  Lightly swirl in the lemon curd.   Put one cake upside down on a serving plate or cake board.  Spread the lemon cream on the sponge and place the other cake on top.  Dust the top with icing sugar. 

Class 126 Men Only: Six Chocolate Coconut Fingers


100g self raising flour

100g butter

50g granulated sugar

2 tsps cocoa powder

50g desiccated coconut


100g icing sugar

1tsp cocoa powder

water to mix


Preheat the oven to 160C/Gas3/325F. Melt the butter and sugar in a pan over a low heat.  Remove from heat and stir in flour, cocoa powder and coconut.  Press the mixture into a greased 18cm (7in) square shallow baking tin.  Bake for 15-20 minutes.  Ice immediately with glace icing made from the icing sugar, cocoa powder and a little water. Cut into fingers when the icing has set, but before the base is too hard. 

Click here for pdf of recipes

Beating Eggs
Father and Son Baking
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