Pyrford & Wisley Flower Show

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Domestic Classes


Fee 30p per entry.   Cash prizes will be awarded: 1st  £2,  2nd  £1,  3rd  50p





120    Apple and Lemon Sandwich Cake (see given recipe)

121    A cake decorated on the theme of the show (Celebrate the Arts)

122    Gingerbread Loaf Cake

123    Twelve fudge squares (any flavour/s labelled)

124    Three savoury scones (any flavour/s labelled)

125    A Lemon Drizzle Cake

126    For men only: Six Chocolate Coconut Fingers (see given recipe)

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

135    A bottle of home-made white wine

136    A bottle of home-brewed beer

Classes 134-136 limited to 10 bottles




137    An item of patchwork

138    An item of quilt work

139    A handmade braclet or necklace

140    An article of canvas or cross-stitch

141    A soft toy

142    An item of sewing

143    An item of hand knitting

144    An item of crochet

145    A birthday card

146    A piece of pottery or claywork

147    A handmade glass item

148    An item of woodwork

149    A painting in any meduim

150    A painting in watercolours

151    A portrait in any medium

152    A drawing in any medium


PHOTOGRAPHY  (it is important that you read the rules)


153    A performer/s

154    A black and white photograph

155    An aquatic animal/s

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 butterfly/s

162    A water feature





Download a print-friendly copy of the recipes here.....

Class 120  - Apple and lemon Sandwich Cake



225g (8oz) Caster Sugar                        225g (8oz) Self Raising Flour

1 tsp baking powder                               225g (8oz) baking spread straight from the fridge

4 large eggs, beaten                               2 eating apples, peeled, cored and grated                          

icing sugar, for dusting



200g (7oz) icing sugar, sifted                  2 tbsp milk

100g (3½ 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 (4oz) Butter                           50g (2oz) Granulated Sugar

100g (4oz) self-raising flour           2 tsps cocoa powder

50g (2oz) desiccated coconut



100g (4oz) 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.