top of page



120 Chocolate Victoria Sponge (see given Recipe)   

121 A Cake decorated on the theme of the show 

122 My favourite loaf cake (uniced)

123 Three fresh fruit muffins

124 Three fruit scones (any dried fruit)

125 Six biscuits - use favourite cutters

126 For Men Only: Six Chocolate Crinkle Cookies (recipe given)

127 Six peppermint creams

128 Six Flapjacks

129 Three vegan 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 2 photographic entries for each of the following classes

153 A photograph on the theme of the show

154 An action photograph

155 A Rainbow

156 A dead tree

157 Wild animal/s

158 Butterfly/s

159 British garden bird/s

160 A vase flowers

161 A landscape

162 A lake or pond

Click here for judges & rules

Woman Baking
Cutting Wood
Landscape Photography



Class 120 Chocolate Victoria Sponge

Ingredients Sponge

175g (6oz) Unsalted butter, softened

175g (6oz) Caster Sugar

175g (6oz) Self raising flour

3 Large Eggs

15g (1/2 oz) Cocoa Powder

11/2 tbsp Warm Water

Ingredients Filling

60g (2oz) Unsalted butter, softened

100g (3.5 oz) Iced Sugar

1 tbsp Cocoa Powder


Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 18cm (7in) Cake tins.  Cream the butter and sugar.  Beat in the eggs a little at a time.  Fold in the sieved flour and cocoa, adding sufficient warm water to form a soft dropping consistency.  Divide the mixture into the two tins and bake for 20-25 minutes.  Leave for a couple of minutes and turn out onto a wire rack to cool. 


Beat the butter until soft.  Sieve the icing sugar and coca powder and mix with the butter.  Sandwich the cakes together with the filling and sprinkle with a little sieved icing sugar on top.

Class 126 Men Only: Six Chocolate Crinkle Cookies


60g Cocoa Powder

150g Caster Sugar

60ml Vegetable Oil

80ml Golden Syrup

1 Egg

180g Self Raising Flour

1/2 tsp Baking Powder

1/2 tsp Cinnamon

60g Chocolate Chips or Chopped Chocolate

80g Icing Sugar


Preheat the oven to 170C/Gas3. Line a large baking tray with baking paper.

Mix together the cocoa powder, sugar, oil, golden syrup, and an egg.  Add the flour, baking powder and cinnamon and mix well.  Fold in the chocolate chips.

Roll about 1 tbsp of the dough into a ball, then roll in the icing sugar.  Place the balls on the tray and bake for 10 minutes for fudgy centres or 12-14 for a crispier cookie.  Allow to cool for 5 minutes and transfer to a cooling rack.

Click here for pdf of recipes

Beating Eggs
Father and Son Baking
bottom of page