The Parish Magazine July and August 2021

feature — 3
classes. For the full details and rules see the show's schedule published by the organisers.
ADULT SECTION
PRESERVES
Handmade Card
Pot of Marmalade
Unfinished Projects - Any item started but
Pot of Jam
not finished!
Pot of Lemon Curd
Article of any other Craft
Jar of Chutney
COOKERY
Victoria Sandwich – three egg mixture
Rachel’s Raspberry & White Chocolate Loaf
See recipe right
Gingerbread – show three pieces
Scones – show three
Chocolate Shortbread Biscuits - see recipe
right, show three
Favourite Cake – judged on taste and
texture - please supply recipe – winners
recipe will be a class for next year
COOKERY MEN ONLY – Chocolate
Brownies show five pieces - recipe right
VEGETABLES
Nine Runner Beans
Three Carrots
Four Onions
Two Vegetable Marrows
Four Potatoes
A Truss of Tomatoes
Six Tomatoes
The Heaviest Marrow
The Longest Runner Bean
Any Other Vegetable (at least three)
Collection of Four kinds of vegetables (at
least three of each)
Heaviest Pumpkin
FRUIT
Four Dessert Apples
Four Cooking Apples
Four Pears
Any other fruit
FLOWERS
Three Large Dahlias - 6" diameter or greater
Three Small Dahlias - Less than 6" diameter
Hanging Basket
Three Roses
One Specimen Rose
Vase of Annuals - max 10 stems (mixed or
one variety)
Vase of Perennials - max 10 stems (mixed or
one variety)
Pot Plant - Foliage
Pot Plant – Flowering
Largest Sunflower Head (dead or alive)
FLOWER ARRANGEMENTS
OPEN CLASS - ALL WELCOME
Flower Arrangement of your choice. Any
size from pedestals to table centre pieces. To
be viewed all round or front facing.
CHILDRENS CLASS 5 - 12 years
A Small Flower Arrangement in a container
of your choice.
PHOTOGRAPHY
Colour print, Weather, 3½" x 3½" min
Colour print, Flowers or Trees, 10”x 8” max
Black & White or Sepia Print – any subject
CRAFT
Knitted, Crochet or Woven item
Any item, Embroidery, Tapestry or Stitchwork
ART
Drawing - Pen and Ink
Drawing - Pencil
Drawing - Pastels
Painting in Oils
Painting in Water Colours
Painting in Acrylics
Painting in any other medium
TIMES GONE BY
Exhibits will be judged for interest and rarity.
A small card giving a short description of
any knowledge you have of your entry should
accompany them. The organisers cannot be
responsible for loss or damage of valuable items.
Favourite object connected with Sonning
history
Something made by a family member a long
time ago
Guess the purpose of this historic object
Technology from the past
CHILDREN’S SECTION (8-12 years)
The White Hart Cup will be awarded to the
child gaining the most points
COOKERY
Iced Fairy Cakes – show three
Jam Tarts – show three
My Favourite Sandwich - list ingredients
FUN WITH FLOWERS
An arrangement in a teacup
Largest Sunflower head (dead or alive)
Heaviest Pumpkin
PHOTOGRAPHY
Any subject size from 90mm x 90mm to
250mm x 200mm
CRAFT, DESIGN AND TECHNOLOGY
Handwriting – Maximum 15 lines
Hand Drawn Picture of an Olympic event
Design a Birthday Card
A Garden using Plasticine or equivalent
Fruit and/or Vegetable Sculpting
INFANTS SECTION
A special prize of £10 will be given to the infant
gaining most points. Age is taken into account.
For 6-7 year olds:
A Picture of Yourself
A Decorated Crown
Largest Sunflower Head (dead or alive)
Heaviest Pumpkin
Iced Fairy Cakes – show 3
The Seaside on a Plate
Dressed Lolly Stick or Wooden Spoon person
For 5 years old and under
Hand Drawn Picture of an animal
A Decorated Crown
Largest Sunflower Head (dead or alive)
Heaviest Pumpkin
Decorated Gingerbread People – show three
A plate of your favourite food made from
Plasticine or equivalent
Make a Junk Model
The Parish Magazine - July/August 2021 19
It's time to start planning your Sonning Show entries!
To help you plan your entries for the Sonning Village Show on Saturday 11 September here is summary of all the
RECIPES
Times and temperatures are for guidance only
Rachel’s Raspberry & White Chocolate Loaf
125 g butter
125 g caster sugar
3 eggs
175 g selfraising flour
½ tsp vanilla extract
1 tblsp milk
125 g raspberries (keep some for decoration)
150 g white chocolate chips
Freeze dried raspberries
Cake: Whisk together butter, sugar, eggs,
flour, baking powder, vanilla extract
and milk until light and fluffy. Fold in
raspberries and half of the chocolate
chips. Put in greased loaf tin. Cover loosely
with foil. Bake for 40 minutes - Oven
Temperature 170 ˚C. Remove foil and cook
for another 20 – 30 minutes. Put on a
cooling rack.
Topping: Put remaining white chocolate
chips in a food bag and place in a jug of
lukewarm water to melt chocolate slowly.
When melted snip corner of bag and drizzle
over the cake. Place remaining raspberries
down the centre of the cake then sprinkle
over dried raspberries.
Chocolate Shortbread Biscuits
75 g plain flour
A pinch of salt
125 g softened butter
40g caster sugar
40g chocolate chips
Extra sugar for sprinkling
Oven 170˚C/ 150˚C fan / Gas Mark 3
Rub butter into flour and salt, add sugar
and chocolate chips and make into a ball.
Turn onto lightly floured board and roll out
to about 1 cm thick. Cut into rounds and
place on baking sheet. Sprinkle lightly with
sugar. Cook for about 15 to 20 minutes.
Chocolate Brownies
375g plain chocolate, broken into pieces
250g margarine
2 tsp instant coffee
2 tbsp hot water
2 eggs
250g caster sugar
1 tsp vanilla extract
90g self-raising flour
175g walnut pieces
250g plain chocolate chips
Grease a 30 x 23cm (12" x 9") roasting tin,
line the base with greaseproof paper, and
grease the paper. Put the chocolate and
margarine in a bowl and sit the bowl on top
of a small saucepan of gently simmering
water. Melt the chocolate slowly, then
remove the bowl from the pan and let the
chocolate cool.
Put the coffee in another bowl, pour in the
hot water, and stir to dissolve. Add the eggs,
sugar, and vanilla extract. Gradually beat in
the chocolate mixture. Fold in the flour and
walnuts, then the chocolate chips.
Pour the mixture into the prepared tin and
bake in a preheated oven at 190°C (170°C
fan, Gas 5) for about 40–45 minutes or
until firm to the touch. Don’t overcook –
the crust should be dull and crisp, but the
middle should still be gooey. Leave to cool
in the tin, then cut into 24 pieces.