Castle Carrock . . . a beautiful Cumbrian village in the North Pennines

September 2015 Autumn Show

Saturday 12th September 2015


Autumn Show 2015 Brochure
Autumn Show 2015 Brochure
Autumn show schedule 2015.pdf
Version: 1
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Section 1 Home Grown Produce

Class 1 6 Eggs
Class 2 6 Tomatoes (standard size)
Class 3 6 Tomatoes (cherry type)
Class 4 4 Cooking Apples
Class 5 4 Eating Apples
Class 6 1 tray of 3 mixed vegetables
Class 7 4 Potatoes
Class 8 1 Marrow
Class 9 1 Garlic bulb
Class 10 1 bunch of mixed herbs in a jam jar
Class 11 2 courgettes
Class 12 1 Chilli plant ( potted)
Class 13 3 sticks Rhubarb (leaves removed)

Section 2 Flowers

Class 14 1 vase mixed flowers
Class 15 1 single rose
Class 16 6 heads of fuchsia flowers
Class 17 6 heads of pansies
Class 18 1 Foliage Pot Plant
Class 19 1 Flowering Pot Plant
Class 20 1 Vase of foliage only

Section 3 Home Baking

Class 21 1 Victoria sponge (men only) (filled with Jam and dusted with sugar only)
Class 22 4 pieces millionaire shortbread
Class 23 4 fruit scones
Class 24 1 fruit tea bread
Class 25 4 choc chip cookies
Class 26 1 carrot cake – made to the recipe overleaf
Class 27 1 lemon drizzle cake
Class 28 1 loaf of bread made in a Breadmaker
Class 29 1 loaf of bread made by hand
Class 30 4 Sausage rolls
Class 31 1 fruit tart made on a plate
Class 32 1 small pot of pate (any type)
Class 33 1 bottle of elderflower cordial
Class 34 1 bottle of fruit liqueur (any flavour)
Class 35 1 bottle of sloe gin
Class 36 1 Jar Raspberry Jam
Class 37 1 Jar Chutney
Class 38 1 Jar Jelly (any variety)
Class 39 1 Jar Lemon Curd

Section 4 Its not about the looks!

Class 40 The tastiest Carrot
Class 41 The longest Cucumber
Class 42 The straightest Bean
Class 43 The heaviest Leek
Class 44 The fattest onion ( measured circumference)
Class 45 The Ugliest looking vegetable

Section 5 Children and Young People‘s section

11 to 16 years
Class 46 1 cake, traybake or dessert using your favourite confectionary ( e.g Mars Bar, Maltesers etc)
Class 47 1 self-designed Lego model
Class 48 1 Street Art design – any size
Class 49 8 to 11 years
Class 50 1 hand knitted or crocheted item
Class 51 1 hand sewn item
Class 52 1 miniature garden on a plate or tray max size 30cm
Class 53 1 self-designed Lego model
Class 54 4 decorated sponge buns
Class 55 1 homemade pizza (8″)
Class 56 1 computer designed invitation
7 years and under
Class 57 1 marshmallow animal
Class 58 1 summer collage picture (A4 size)
Class 59 4 decorated sponge buns (7 yrs and under)
Class 60 1 vegetable animal
Class 61 1 self-designed Lego model

Section 6 – Photography – 1 photo no larger than 5” x 7” (17.8 x 12.8cm)

Class 62 A Landscape
Class 63 An Object
Class 64 A Person
Class 65 for 16yrs and under only

A Great Big Smile”

  • Exhibits to be displayed in The School between 11.00am and 1.00pm on the day
  • Judging will begin at 1.00pm. Only judges and stewards will be allowed in the school whilst judging takes place
  • The school will be open to the public at 3.00pm
  • Entrance fees £1.00 per class for adults, 50p per entry for under 16s
  • Prize cards will be awarded in each class
  • Cash prizes will also be offered in each class with the exception of sponsored Classes (see below)
  • The exhibitor with the most points will be awarded the Margaret Forster Memorial Plate (to be held for one year)
  • The organisers would welcome any exhibits to be donated for auction at the end of the day

In aid of St Peters Church Restoration Fund

Please Contact Lin Kendall, 12 Rectory Road, Castle Carrock with any queries. Tel: 01228 670447

Thank you

St Peters Restoration Committee thank Castle Carrock Parish Council for their support and Miss Stacey and Castle Carrock School for the use of the school

Carrot Cake Recipe

This class is open to men and ladies


175g light muscovado sugar 175ml sunflower oil FOR THE FROSTING

3 large eggs , lightly beaten 140g grated carrots (about 3 medium) 175g Icing sugar

100g raisins grated zest of 1 large orange 1½-2 tbsp orange juice

175g self-raising flour 1 tsp bicarbonate of soda

1 tsp ground cinnamon ½ tsp grated nutmeg


  1. Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
  2. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
  3. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients – when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
  4. Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
  5. Beat together the frosting ingredients in a small bowl until smooth – you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.