Whissonsett & District
Horticultural Society & Gardening Club
The Summer Show: Saturday 5th July 2025
Open to Members and Non Members
…… and off we go again. Whether you are a longstanding member, or someone new to gardening (not to mention flower arranging, cooking and photography), it's time to start thinking about what you might want to enter into our first show of the year. Don’t assume your entry wouldn’t be good enough, or couldn’t win a prize, you might be pleasantly surprised. And whether or not you are going to enter anything, put the date in your diary and come along to have a look.
All entries on the day.
9:00 - 10:30am: Hall open for entries
2:00pm: Open for public viewing
Tea and homemade cakes
3.00 pm: Presentation of rosettes
CLASS
One rose
Three roses
Three sprays of roses
Three sweet peas (annual, one variety)
Five sweet peas (annual, mixed)
Vase of mixed annuals
Vase of mixed perennials
One cactus or succulent (up to 25cm / 10" pot)
Any flowering pot plant *
Any foliage pot plant *
Six strawberries on stalks
Six raspberries on stalks
Six of any other berries or currants
Six culinary herbs (one stem of each)
Dish of any other fruit
One lettuce with (washed) roots
Three white potatoes
Three coloured potatoes
Four pods of peas
Four pods of broad beans
Two courgettes (10-15cm / 4-6”)
Three carrots
Three beetroot
Any other vegetable (one variety, up to 3)
* Please note:
Pot plants must have been in the owner's possession for at least 3 months.
CLASS
Photography
Taken within the last 12 months and mounted on white card.
Photo. max. size 20cm x 15cm (8"x6")
- Shades of Green
- Churches and chapels
Flower Arrangements
(Height unlimited)
- Spikes and angles
- Beside the Sea
(Maximum 20cm / 8" total width)
Domestic
1 lb jar size or nearest, unless stated, fit new lids or cellophane covers, date and label on side of jar 1/3rd up from bottom. State the ingredients in the preserve. Lids with manufacturer's name should not be used even if decorative covers are used. Jars to be sterilised and thoroughly cleaned of all glue and sticky marks
- Raspberry Jam
- Favourite Jam
- Marmalade
- Lemon curd (small jar, nearest 1/2 jar size)
- Chutney (state if hot)
- Bishop's Fingers (3) (see recipe below)
- Victoria Sponge (own recipe)
- Savoury Scones (3) (own recipe)
SUMMER SHOW 2025 RECIPE
BISHOP’S FINGERS
Click on names below to reveal the recipe
Ingredients
100g plain flour
25g ground almonds
25g semolina
100g butter
50g caster sugar
a few drops of almond extract
25g flaked almonds
Little caster sugar for dusting
Method
Pre-heat oven to 160℃/fan 140℃/gas mark 3. Lightly grease an 18cm (7") shallow square tin.
Mix together flour, ground almonds and semolina in a bowl or food processor.
Add the butter, sugar and almond extract. Process or rub together with your fingertips until just beginning to bind together. Knead lightly until smooth.
Press dough into prepared tin and level the surface with the back of a spoon or palette knife. Sprinkle over flaked almonds.
Bake in the pre-heated oven 30-35 minutes until very pale golden brown. Mark into 12 fingers with a knife, sprinkle with caster sugar and leave to cool completely in tin.
Choose your best 3 to bring!
This is old-fashioned parkin, using black treacle. It definitely improves with keeping so try to store it for a week before cutting.
175g black treacle
150g butter
100g dark muscovado sugar
175 g plain flour
2 level teasps. Ground ginger
1 level teasp ground cinnamon
1 level teasp ground nutmeg
275g porridge oats
1 large egg
150 ml milk
1 level teasp bicarb of soda
Pre-heat the oven to 180c/Fan160/Gas4. Grease and line a 18cm ( 7”) deep square cake tin.
Measure treacle butter and sugar into a medium pan and heat gently until butter has melted and sugar has dissolved. Allow to cool slightly.
Sift flour and spices into a large bowl and add porridge oats. Mix together the egg and milk and stir in the bicarbonate of soda. Add to the dry ingredients along with the treacle mixture and stir well. Pour into prepared tin.
Bake in pre-heated oven for about 1 hour or until firm to the touch. Leave to cool in tin for 10 minutes then turn out, remove parchment paper and finish cooling on a wire rack.
Wrap the cold parkin in baking parchment and store in a cake tin for a week before cutting into 16 squares.
AUTUMN SHOW 2023 RECIPE
SPINACH & CHEESE MUFFINS
Ingredients
30g butter
1⁄2 small red onion finely chopped
360g plain flour
2 1⁄2 tsp baking powder
1 tsp cayenne pepper
250g cheddar cheese grated
220ml whole milk
1 egg
130g baby spinach leaves
Paper cake cases and 12 hole muffin tin
Method:
Pre-heat oven to 170C 325F Gas 3 (fan oven temp will be lower)
Melt butter in a saucepan over a medium heat and fry onion until cooked. Set aside
Put flour and baking powder, cayenne and cheese in a large bowl.
In a separate bowl mix milk and egg together, then slowly add to flour mixture, beating continuously until all is well mixed.
Stir in the spinach and cooked onion with a wooden spoon until well dispersed.
Spoon mixture into 12 paper cake cases until two thirds full. Place in muffin tin.
Bake 30-35 mins until deep golden or bounces back when touched. A skewer inserted in the middle should come out clean.
Leave to cool slightly in the tin before taking out.
Would you like to print this information?
Download a printable PDF of the Show classes and also the recipe.
ClassesRecipe© 2025 Whissonsett Horticultural Society & Gardening Club