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Judges: Cookery Mrs. Linda Turner & Mrs. Margaret Jarman.

Honey: Mr.  David Morris. 


All entries to be set up by 10.15am

Entries by 3rd August to Mrs Sheila Morgan, Oakfields, Guilsfield

Entries to be removed between 5.00pm and 5.30pm

Entry Fee: 25p                    Prizes 1st £3, 2nd £2, 3rd £1


A PERPETUAL SILVER ROSE BOWL for the most points in classes 1-12

Present Holder: Marguerite Williams

A PERPETUAL CUP presented by Mr Ian Hughes for the most points in the preserve section classes 16 -23

Present Holders: Charlie Smith & Katherine Greatorex

A PERPETUAL CUP presented by Mr Reg Davies in memory of the late Mr & Mrs J E Evans for the best exhibit in classes 1-23 Present Holder: Hazel Corbett

A PERPETUAL TROPHY Given in memory of Bert and Iris Jones Tirnewydd for the most points in classes 13-15.   Present Holder: Darren Brown

A SPECIAL PRIZE for the winner of Class 7 & Class 11




  1. Victoria sandwich with a twist (any added flavour or filling)

  2. A tear and share bread

  3. A savoury item suitable for a picnic

  4. A starter for one

  5. A vegetable based burger

  6. 5 Shrewsbury biscuits

  7. 5 Pieces of Lemon, Blueberry and White Chocolate Traybake (recipe given)

  8. Individual pudding fit for The Queen.

  9. 5 Bakewell slices

  10. Your favourite Chocolate Cake

  11. Mincemeat and Marzipan Tea loaf (recipe given)

  12. A “Free from” bake. Please state what your entry is “Free From”








Blueberry, Lemon and White Chocolate Traybake


115g Butter                                                                            125g Plain Flour

115g Caster Sugar                                                                 115g Blueberries

2 Eggs                                                                                    200g White Chocolate

Grated Zest of a lemon


  1. Preheat oven to 190°C

  2. Melt butter and 100g of chocolate and stir until smooth.

  3. Whisk eggs and sugar until thick and creamy.

  4. Add sieved flour, lemon zest and melted chocolate mixture and fold in gently.

  5. Chop remaining chocolate and add half along with half the blueberries gently to the mixture.

  6. Pour into a 7-inch square tin or similar.

  7. Sprinkle remaining chocolate and blueberries over the top.

  8. Bake for approx. 35 mins until golden.

  9. Leave to cool before cutting into squares.


Mincemeat and Marzipan Tea loaf


200g / 8oz Self Raising Flour

100g /4oz Butter

85g / 3oz soft brown sugar

85g / 3oz marzipan. Cut into small cubes  

2 large eggs

300g / 10 oz mincemeat (* jars of mincemeat available from Hardings)


1.   Preheat oven 180° C and line a 2lb loaf tin.

2.   Put flour and butter into mixing bowl, and rub in butter until mixture resembles   bread crumbs.

3.   Add sugar and marzipan and stir to mix in evenly.

4.    Beat eggs and mincemeat together, and add this to dry ingredients, mix until well combined.

              5.    Spoon into prepared tin and bake for approx. 1 hour until risen, golden and          skewer inserted into centre comes out clean.

6.   Allow to cool in tin for 10 mins before transferring to cooling rack.






ONLY MEN ALLOWED (Male-any age)


  1. A Focaccia

  2. A Lemon Drizzle cake

  3. 5 Slices of Millionaires Shortbread




16. A Jar of soft fruit Jam

17. A Jar of Stoned fruit Jam

18. A Jar of any Fruit Curd

19. A Jar of any preserve using chillies

20. A Jar of Chutney

21. A Jar of Pickled Vegetable or Fruit

22. Any Non-Alcoholic Drink

23. Any Alcoholic Drink

24. A Jar of Home-Produced Honey


Calamity Corner: Did it all go wrong? Bring it along anyway with your name in an envelope – you could win a prize for the “Best” calamity!



Only one entry per person per class.


Entries in this section can be accepted on the day.

They should be set up by 10.15am & removed between 5.00pm & 5.30pm

Please attach name, age and class number


PERPETUAL CUP presented by M & A Evans and the late E.L.G. Evans in memory of the late Mary Evans for the best exhibit in the Junior Cookery Section

Present Holder: Sophie Owen

PERPETUAL SILVER CUPS presented by the late Mrs Prudence Williams will be awarded for the most points in each section

JUNIOR TROPHIES donated by Mr & Mrs G Turner, Trawscoed House, Guilsfield

Entry Fee – Free   Prizes 1st £1.50, 2nd £1, 3rd 50p


12-16 years Present Holder: Jess Davey  


25. 5 Cup Cakes decorated for a special occasion

26. 5 pieces of Chocolate Brownie

27. A Small Queen of Puddings




8-11 years Present Holder: Cian Gittens Turner


28. A Decorated Gingerbread item(s)

29. 5 Pieces of a no bake Traybake

30. 5 Strawberry Milkshake Cupcakes (recipe given)


7 years and under Present Holder: Nathan Owen


31. An Edible Jungle Animal

32. 5 Jigsaw Biscuits (Recipe Given)


5 years and under Present Holder: Caitlyn & Bella Owen  


33. 2 Decorated Digestive Biscuits

34. 3 Jam Roly Poly Cookies (recipe given)




Jig saw Biscuits


125g softened butter

125g caster sugar

1 large egg

250g sifted plain flour

½ Tbsp vanilla essence

Food colouring of your choice

You will need a large circular cutter 8cms diameter

A smaller shaped cutter that fits in the circle


1. Combine butter and sugar.

2. Beat in the egg and the vanilla essence.

3. Add the flour and mix until you have a stiff dough.

4. Divide dough in half, add food colouring to one half, knead well until it’s completely incorporated.

5. Wrap each half in clingfilm and place in fridge for at least 20 mins.

6. Preheat oven to 160 °C and line a baking sheet.

7. Roll out both doughs on a floured surface to the same thickness.

8. Using a large circular cutter cut out circles from each dough, and place on baking sheet.

9. Cut out your chosen shape from the center of each circle.

10. Swap the centers, so that each biscuit has two colours

11. Bake for 10 - 14 mins until just starting to turn brown.

12. Leave to cool.




Strawberry Milkshake Cupcakes


Cupcakes                                                     Buttercream

125g Margarine                                          125g softened butter

125g Strawberry Milkshake Powder      125g Icing sugar

125g S.R.Flour                                          75g Strawberry Milkshake Powder

2 Large Eggs                                               200g soft cream cheese


1. Preheat oven to 190o C / Gas mark 4, and line a bun tin with paper cases.

2. Place all cupcake ingredients into a large bowl and beat until well combined and


3. Spoon the mixture evenly into the paper cases and bake for 20- 25 mins until golden and springy to the touch.

4. Allow to cool.

5. Make buttercream by beating softened butter then adding the icing sugar and

milkshake powder. Mix together until well combined and smooth.

6. Drain any liquid off cream cheese and add to buttercream. Beat well for a couple of minutes, until light, fluffy and thickened.

7. Put butter icing into a piping bag and pipe swirls on top of each cake.

8. Decorate as desired.


Jam Roly-poly Cookies


100g softened butter                                             

100g caster sugar                                                  

250g plain flour                                                     

¼ tsp baking powder                                                              

¼ tsp salt


1 large egg

1 tsp vanilla extract   

¼ tsp almond extract (optional ) 

seedless raspberry jam                                                                                                         


  1. Beat butter and sugar together until light and fluffy.

  2. Add egg, vanilla and almond extracts and beat well.

  3. Add flour, baking powder, salt and mix together on a slow speed until it forms into a dough.

  4. Wrap and place in fridge for an hour.

  5. Preheat oven 180° C, 160° C Fan, Gas 4 and line a baking tray.

  6. Lightly flour surface, and roll out dough into a rectangle approx. 12x 10 inches.

  7. Stir jam so that it is spreadable, and spread over dough, leaving a ½ inch gap at both longer edges. Do not use too much jam as it will squish out when rolling.

  8. Starting at one of the longer edges, roll the dough into a tight roll (like a swiss roll), try to keep the roll as tight as possible.

  9. Cut the roll into slices approx..1 cm wide, and place them on your baking sheet.

  10. Bake for approx. 8- 10 mins until edges just turning brown.

  11. Leave to cool on baking sheets.

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