Autumn Show


Brabourne & Smeeth Village Hall


Saturday 9 September from 2.00 to 3.30 pm

Staging from 11.30 to 12.30 pm

Entries close Wednesday 6 September

Points awarded

1st - 3 points
2nd - 2 points
3rd - 1 point

(Except as otherwise stated)


All entries 10p each
Sections ‘A’ to ‘D’ are open to all members. In addition, Sections ‘B’, ‘C’, ‘D’ and ‘E’ are open to any person residing in Brabourne or Smeeth

To be judged by

John Jamieson (All horticultural classes)

Carol Evans (Floral art, cookery, hobbies, etc.)

Special awards

The Colonel Ord Trophy
Awarded to the competitor who gains the largest total of points in Section ‘A’.

A G Pearson Challenge Trophy
Awarded for the best vegetable exhibit

The Thomas Little Cup
Awarded for the best vase of flowers in Section ‘A’

A Challenge Cup for Floral Art
For the largest total of points in classes 29 and 31

The Millennium Trophy
Awarded to the competitor gaining most points in Section ‘D’ for cookery

The Society Challenge Cup
Awarded for the best Collection of vegetables

The Norrington Memorial Plate
Awarded for the best exhibit of fruit

Section 'A'


  1. A Collection of five single vegetables [1st – 6 points, 2nd – 4 points, 3rd – 2 points]
  2. Three potatoes of one variety
  3. Three beetroot – 3” tops approx.
  4. Three carrots – 3” tops approx.
  5. Three onions - over 250g
  6. Three onions – up to 250g
  7. Six runner beans
  8. Nine shallots
  9. Five tomatoes
  10. Eight cherry tomatoes
  11. One edible squash
  12. Any other vegetable not in this schedule. [Two entries permissible]
  13. Five apples, culinary
  14. Five apples, dessert
  15. Any other fruit not in this schedule
  16. Six asters, annual
  17. One vase of annual flowers, other than asters
  18. Three roses
  19. One vase three stems - spray chrysanthemums
  20. Three stems of Michaelmas daises (one or more varieties)
  21. A vase of dahlias
  22. A vase of perennial flowers
  23. Three stems of autumn shrubs, one variety
  24. One cactus or succulent
  25. One pot plant in bloom
  26. One foliage pot plant
  27. Six daisy-like blooms displayed on the Society’s board

Section 'B'


  1. Allotment-grown vegetable
  2. Allotment-grown vase of flowers
  3. Allotment-grown fruit
  4. One sunflower seed head

Section 'C'


  1. Small container of mixed foliage and seed heads from the garden and/or hedgerow, to be viewed all round [container supplied]
  2. A flower arrangement - using autumn hues [size not exceeding 2’0” x 2’0” x 2’0”]
  3. Photograph [unframed, max. 10” x 8”, work of exhibitor] – “Countryside Vista”
  4. Hobby item, not shown in previous shows

Section 'D'


  1. Five Sausage Rolls using shortcrust pastry [own recipe]

  2. Five Coconut Tarts [recipe below]

  3. Apple, Date and Walnut Load [recipe below]

  4. Jar of Piccalilli [wax paper will be used if there is a cellophane lid, not required with a screw top lid]

Section 'E'


  1. Most misshapen carrot
  2. Longest runner bean
  3. Heaviest potato
  4. Heaviest pumpkin

Section 'F'

Children's Class

  1. Five Cheese Scones 2.5" (6cms) [Please quote the child’s age on the entry form]


Coconut Tarts


For the pastry:

  • 4oz (110g) plain flour
  • 2oz (50g) butter
  • 1tsp caster sugar
  • 1 egg yolk
  • 1 pinch of salt
  • Raspberry or Strawberry jam

For the filling:
  • 2oz (50g) butter
  • 2oz (50g) caster sugar
  • 2oz (50g) desiccated coconut
  • 1oz (25g) self-raising flour
  • 1 beaten egg


  • Preheat the oven to 180-190C/gas mark 4
  • Sift the flour and salt into a bowl, rub in the fat and stir in the sugar
  • Mix in the egg yolk and sufficient water to form a firm dough
  • Turn out onto a floured board and roll out. Cut into rounds and place in the bun tins.
  • Put a little jam into each one.
  • For the filling - cream the fat and sugar together until light and fluffy.
  • Beat in half the egg a little at a time. Fold in the coconut and flour then add the remaining egg to give a soft dropping consistency.
  • Place spoonfuls of the mixture into each lined bun tin and bake for 20 minutes until golden


Apple, Date and Walnut Cake


  • 1 small cooking apple
  • 4oz (110g) butter
  • 6oz (175g) soft brown sugar
  • 4oz (110g) wholewheat flour
  • 4oz (110g) plain flour
  • 4oz (110g) walnuts, roughly chopped
  • 3oz (75g) pitted dates, roughly chopped
  • 2 eggs lightly beaten
  • 1½ tsp baking powder
  • 3-4 tbs milk
  • A pinch of salt


  • 3½” x 7½” (8.5cm x 19cm) Loaf tin – well buttered


  • In a large mixing bowl, sift together the flours and baking powder, add the fat, sugar, eggs, salt.
  • Whisk together until thoroughly combined.
  • Add the peeled, cored and roughly chopped apple, followed by the walnuts and pitted dates and finally the milk.
  • Mix well then transfer to the prepared tin and spread out evenly.
  • Bake in an oven preheated to 180C for an hour or until the loaf feels springy in the centre and a skewer comes out clean.
  • Let the loaf cool in the tin for 5 minutes then turn out and leave to cool on a wire rack.

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