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 Spiced Toffee Apple Cake (see given recipe)

121    A cake decorated on the theme of the show (All the Fun of the Fair)

122    A Lemon Drizzle Cake

123    Six gluten-free biscuits

124    Six savory scones

125    A microwave cake in a mug

126    Six squares of coconut ice

127    A loaf of bread

128    Three shaped bread rolls flavoured and decorated as desired

129    A vegetable pasty

130    For men only: Three sausage rolls (see given recipe)

131    A jar of honey

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




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 knitting

144    An item of crochet

145    A birthday card

146    Any craft not listed in the classes

147    An item of woodwork

148    A painting in any medium

149    A painting in watercolours

150    A caricature

151    A portrait in any medium

152    A black and white drawing


PHOTOGRAPHY  (it is important that you read the rules)


153    A photograph on the theme of the show (All the Fun of the Fair)

154    A pair of photographs - opposites

155    A grandparent

156    A British wild flower

157    Reflections

158    A market

159    A sunset

160    A canal scene

161    British wildlife

162    A church





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

Class 120  - Toffee Apple Cake




200g/7oz dates roughly chopped     200ml/7fl oz milk, plus a splash to mix with toffees

250g/9oz, butter softened                   280g/10oz self-raising flour,

½  tsp baking powder                          200g/7oz light soft brown sugar

4 large eggs                                          1 tbsp mixed spice

2 tsp vanilla extract                              3 small red apples

squeeze lemon juice                            handful of toffees      

A little icing sugar for dusting  



Heat oven to 180C/160C fan/350F/Gas 4.  Grease and line a 20x30x5cm/8x12x2inch baking tray.  Put dates and milk in a pan and bring to a simmer.  Remove from heat and leave to cool for 15 mins.


Whiz the date mixture to a smooth puree in a food processor or blender and scrape into a large bowl.  Tip in butter, flour, baking powder, sugar, eggs, mixed spice and vanilla and set aside.


Quarter and core the apples, then slice thinly, tossing in a little lemon juice as you go.  Quickly beat together the cake ingredients until smooth, then scrape into the baking tray.  Arrange apple slices overlapping in rows, on top of the cake.  Bake for 45-50 mins until a skewer poked into the centre comes out clean.  Cool in the tray.


Put the toffees in a small pan with a good splash of milk and gently melt, stirring, until runny.  Dust the cake with a little icing sugar, then drizzle sauce all over the cake.

Class 130 (Men only) - Three sausage rolls




320g pack ready rolled puff pastry sheet     chilled,450g/1lb sausage meat

Herbs and/or other additions as desired      1 egg beaten to glaze





Heat oven to 220C/200C fan/430F/Gas 7.  Combine sausage meat with herbs/additions in a bowl.

Unroll pastry sheet and cut in half down the length of the sheet.  Divide sausage meat in half and lay each half in a long ‘roll’ just off centre, down each pastry length.  Brush edges of pastry lightly with egg and bring the sides up to meet over the filling.  Pinch edges together to form a seal.  Cut each roll into six pieces and make two slits in one side of the rolls.  Brush the pastry with egg and bake for 18-20 minutes or until pastry is risen and golden brown.