Spring Show


Brabourne & Smeeth Village Hall


Friday 31 March at 7:30pm

Staging from 6:30pm until 7:20pm

Entries close Wednesday 29 March

Points awarded

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


All entries 10p each
Prize given at refreshment time

To be judged by

Colin Evans (Horticultural classes)

Jean Westby (Floral art, cookery, etc.)

Special awards

The Don and Dorothy Skeer Memorial
To the competitor who gains the largest number of points in classes 1 to 17.

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 blooms large trumpet daffodils

  2. One specimen bloom large trumpet daffodil

  3. Three small cupped daffodils

  4. Three blooms miniature daffodils

  5. Three double daffodils

  6. Three stems multi-headed daffodils

  7. Three large cupped daffodils

  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. 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. Five stems of spring flowers [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 Shortbread Biscuit Wedges [own recipe]

  21. 8" Simple Cake [recipe below]

  22. Orange marmalade [wax paper will be used if there is a cellophane lid, not required with a screw-top lid]


Simnel Cake


For the cake:

  • 100g/4oz glacé cherries
  • 225g/8oz butter, softened
  • 225g/8oz light muscovado sugar
  • 4 large eggs
  • 225g/8oz self-raising flour
  • 225g/8oz sultanas
  • 100g/4oz currants
  • 50g/2oz chopped candied peel
  • 2 lemons, grated zest only
  • 2 tsp ground mixed spice

For the filling & topping:

  • 450g/1lb
  • 1-2 tbsp apricot jam, warmed


  • Preheat the oven to 150C/280F/Gas 2. Grease and line a 20cm/ 8in cake tin.

  • Cut the cherries into quarters, put in a sieve and rinse under running water. Drain well then dry thoroughly on kitchen paper.

  • Place the cherries in a bowl with the butter, sugar, eggs, self-raising flour, sultanas, currants, candied peel, lemon zest and mixed spice and beat well until thoroughly mixed. Pour half of the mixture into the prepared tin.
  • Take one-third of the marzipan and roll it out to a circle the size of the tin and then place on top of the cake mixture. Spoon the remaining cake mixture on top and level the surface.
  • Bake in the pre-heated oven for about 2½ hours, or until well risen, evenly brown and firm to the touch. Cover with aluminium foil after one hour if the top is browning too quickly. Leave to cool in the tin for 10 minutes then turn out, peel off the parchment and finish cooling on a wire rack.
  • When the cake is cool, brush the top with a little warmed apricot jam and roll out half the remaining marzipan to fit the top. Press firmly on the top and crimp the edges to decorate. Mark a criss-cross pattern on the marzipan with a sharp knife. Form the remaining marzipan into 11 balls.
  • Brush the marzipan with beaten egg and arrange the marzipan balls around the edge of the cake. Brush the tops of the balls with beaten egg and then carefully place the cake under a hot grill until the top is lightly toasted.

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