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    A Jam Swiss Roll (see given recipe)

121    A cake decorated on the theme of the show (Our Wonderful World)

122    A Maderia Cake

123    Six shortbread fingers

124    My favourite American Muffin

125    Six Chocolate Chip Cookies

126    For men only: Six Rock Cakes (see given recipe)

127    A loaf of bread (use of machine permitted)

128    A Meat Free Pasty

129    Six savoury Straws

130    A Greek Salad

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 piece of hand-worked embroidery

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 vase of handmade paper flowers

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 photograph of movement

154    A black and white photograph

155    A famous building

156    An exotic animal

157    A national costume

158    Animal friends

159    Reflections

160    British widlife

161    A sunset

162    A bridge





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

Class 120  - A Jam Swiss Roll



85g (3oz) Plain Flour                     1/2 level tsp baking powder

115g (4oz) Castor Sugar                3 Large Eggs

Pinch of salt                                    Jam warmed                              



Line a Swiss roll tin, approx 25cm x 35cm (9 inches x 14 inches) with greased greaseproof paper.


Separate the eggs and beat the whites with the salt.  Add the yolks and continue beating until thick and creamy.  Add the sugar gradually, beating all the time.  Sieve the flour and baking powder and fold into the mixture.  Pour into the Swiss roll tin.  Bake at 220C/425F/Gas mark 7 for 7-10 minutes.


Sprinkle a sheet of greaseproof paper with castor sugar, turn the cooked cake onto it and remove the paper from the bottom of the cake.  Cut off the crisp edges and spread with warm jam.  Use the paper to help in rolling firmly and allow to cool.





Class 126  (Men only) - Six Rock Cakes



225g (9oz) Self Raising Flour        110g (4.5oz) butter

75g (3oz) dark brown sugar           50g (2oz) currents

2tbs milk                                         1 beaten egg                                

1tsp mixed spice                            Grated rind half a lemon

Pinch of salt                                   Greased baking sheet



Combine flour, salt and spices in a large bowl.  Rub in the butter, add the sugar and fruit.  Add egg and mix well.  Add milk slowly to give soft but firm dough.  Form 8 'rocky' lumps.  

Place on the greased baking sheet and bake at 190C/375F/Gas mark 5 for 15mins