Spring Show


Brabourne & Smeeth Village Hall


Friday 27 March at 7:30pm

Staging from 6:30pm until 7:20pm

Entries close Wednesday 25 March

Points awarded

1 - 3 points
2 - 2 points
3 - 1 point

Special awards

The Don and Dorothy Skeer Memorial
To the competitor who gains the largest number of points in classes 1 to 17. (Winners in 2018 [Heather Smithson] and 2019 [Richard Graham] are not eligible to win in 2020)

The Jubilee Award
To the competitor who gains the largest total of points in classes 18 & 19

Society Trophy for Cookery
To the competitor who gains the largest total of points in Classes 20, 21 and 22

The Kennett Cup
To the competitor who has the best daffodil exhibit


  1. Three trumpet daffodils
  2. One specimen trumpet daffodil
  3. Three small cupped daffodils
  4. Three miniature daffodils – blooms up to 50mm diameter
  5. Three double daffodils
  6. Three stems multi-headed daffodils
  7. One specimen multi-headed daffodil
  8. One vase mixed daffodils
  9. Pot or bowl of daffodils of any variety
  10. Pot or bowl of any other bulbs
  11. Six pansies or violas displayed on the Society’s board
  12. Vase of five stems polyanthus
  13. Seven hellebore heads floating on a plate
  14. Any vegetable [for numbers see Appendix] – two entries permissible
  15. Three sprays flowering shrubs
  16. One vase spring flowers, five stems [Not to include flowering shrubs]
  17. Pot plant in bloom
  18. An arrangement in a glass tumbler using garden flowers
  19. A "Springtime" flower arrangement [2' x 2' x 2' max]
  20. Five sponge buns in paper cases, decorated with an Easter Theme
  21. Carrot and banana iced cake [recipe below]
  22. Three-fruits marmalade [wax paper will be used if there is a cellophane lid, not required with a screw-top lid.]
  23. Decorated hen’s egg


Carrot and Banana Iced Cake


  • 4 large eggs, beaten
  • 275g [10 oz] caster sugar
  • 250ml [9 fluid oz] sunflower oil, plus extra for greasing
  • 275g [10 oz] self-raising flour
  • 2 tsps baking powder
  • 2 small ripe bananas, peeled and mashed; about 200g [7 oz]
  • 2 medium carrots [150g/ 5 oz] peeled and coarsely grated
  • For the icing:
  • 280g [10 oz] full fat cream cheese
  • 150g [5 oz] butter, softened
  • 1 tsp vanilla extract
  • 250g [9 oz] icing sugar, sifted


  • Use two 20 cm [8 in] round sandwich tins. Preheat the oven to 180oC/160oC fan/gas 4, grease the tins with sunflower oil and line the bases with baking paper
  • The cake: Place the eggs, caster sugar and sunflower oil in a bowl and beat until just combined. Measure the remaining cake ingredients into the same bowl and beat together well. Divide the mixture evenly between the tins and smooth the tops
  • Bake in the oven for 35 to 40 mins until golden, firm in the middle and shrinking away from the sides of the tins. Set aside to cool for 10 mins, then remove from the tins and leave to cool on a wire rack
  • The icing: Whisk the cream cheese and butter together in a bowl, either by hand or using an electric hand whisk. Add the vanilla extract and icing sugar and whisk again until smooth
  • Once the sponges are cold, use half the icing to sandwich them together. Set the cake on a plate and use the remaining icing to cover the top in a pretty swirl. Place in the fridge, chill for at least an hour

© 2019-2020 Brabourne and Smeeth Gardeners' Society