WIGGLESWORTH VILLAGE SHOW
TO BE HELD ON SUNDAY 22nd OCTOBER 2023 AT WIGGLESWORTH COMMUNITY CENTRE
* * * * * * * *
S C H E D U L E
JUDGING TO COMMENCE AT 11.00 AM
SHOW OPENS AT 2.00PM WITH REFRESHMENTS AVAILABLE
Entries to be returned by 15th October to:
Angela Booth, Croftlands, Wigglesworth Hall, BD23 4RL
Telephone: 01729 840599
Email: boothcroftlands@btinternet.com
or
Gaynor Ward, Mellstone, Wigglesworth, BD23 4RP
Telephone: 01729 840209
Email: ward.gaynor@gmail.com
RULES
1. All classes are open to anyone.
2. The Show Committee will not be held responsible for any loss, accident or damage which may happen to any exhibit.
3. The Judges decisions are final.
4. All exhibits to be staged by 10.45am and not to be removed before 3.00pm.
5. All exhibits must be the property of and be made by the exhibitor and comply with the description of the class for
which it is entered.
6. Entries must not have been shown in previous years.
7. Children to be within age groups as at 22nd October 2023, however, they can move up age groups.
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SECTION A – CHILDREN’S CLASSES
Entry Fee : 10p : Prize Money : 1st £1.50 : 2nd £1 : 3rd 50p
CHILDREN – 8 AND UNDER
1. Finger painting – Bonfire theme
2. A leaf collage
3. A decorated stone
4. 4 chocolate crispies
CHILDREN – 16 AND UNDER
5. A junk/recycled model
6. Artwork – any medium
7. 2 decorated buns (judged on decoration only)
8. Handwriting: Counting Sheep
If you really can’t sleep,
then try counting sheep.
Keep counting sheep
until you fall asleep.
Classes 9-32 : Entry Fee 25p : Prize Money : 1st £2 : 2nd £1.50 : 3rd £1
SECTION B – DOMESTIC
9. 4 fruit scones
10. 4 pieces of baked traybake
11. An item using chocolate
12. An orange drizzle cake to a set recipe
13. 4 decorated biscuits (can be bought, judged on decoration only)
14. A flask of homemade tomato soup
15. 2 savoury rolls
16. A jar of homemade preserves
ORANGE DRIZZLE CAKE RECIPE
200g unsalted butter, softened, plus extra to grease
275 g caster sugar, plus extra to decorate
4 medium eggs, lightly beaten
200g self-raising flour
Finely grated zest 2 oranges and juice 3 oranges,
keep separate
Directions
Step 1:Preheat oven to 180°C (160°C fan) mark 4.
Grease and line a 900g loaf tin with baking parchment.
Step 2:In a large bowl, using a handheld electric
whisk, beat butter and 200g caster sugar until pale and
fluffy, about 3min. Gradually add the eggs, beating
well after each addition.
Step 3:Using a large metal spoon, fold in the flour,
2tbsp orange juice and most of the orange zest (reserve
the rest for the drizzle). Scrape batter into prepared
tin, smooth gently to level and bake for 55min-1hr or
until a skewer inserted into the centre comes out clean.
Step 4:Meanwhile, make the syrup. Gently heat the
remaining caster sugar, orange zest and juice in a
small pan, stirring, until the sugar dissolves. Increase
heat to high and bubble for 1min.
Step 5:As soon as the loaf comes out of the oven, poke
holes into the top using a skewer and drizzle over half
the syrup. Leave to soak for 10min then spoon over
remaining syrup. Cool completely in the tin set on a
wire rack, then turn out and dust with a little caster
sugar to decorate. Serve in slices.
SECTION C – HANDICRAFTS
17. 3 paper flowers
18. A greetings card, any medium
19. A button picture
20. A decorated welly
21. A handmade shopping bag
22. Any knitted, felted, crochet or sewn article
23. A gift wrapped bottle to be donated to the raffle
(judged on gift wrap only, not contents)
24. Any other handicraft not already specified
SECTION D –FLORAL ART
25. A carved pumpkin
26. A miniature garden (maximum 30cm x 30cm)
27. An indoor or outdoor plant
28. A flower arrangement in a box
29. An Autumn themed wreath
SECTION E – PHOTOGRAPHY
30. The Moon
31. Something Blue
32. ‘Rate my Plate’ - any food dish
ENTER ON THE DAY
A SHOW DAY DISASTER FROM ANY
OF THE ABOVE CLASSES
For a downloadable version of the Entry form and schedule please click here - WIGGLESWORTH SHOW 2023
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