My work never ends!

You will see from the photo the schedules and badges are sitting on my table waiting to be bagged up and taken to deliverers. I still need help with High Street, Sturton by Stow and whilst on the subject of needing help we are still looking for a Show Treasurer so if you are good with figures and have a few hours to spare please get in touch. Further details can be requested from either Sally our retiring treasurer or me, our retired treasurer.

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127th Show Schedule

I really must get a life; I’ve just spent over one hour trying to publish the Show Schedule on this blog so you don’t have to wait until they appear in the village shop and on your doormat, that is if you are a Vice President. Anyway, I succeeded and you can find a copy under ‘Schedules’ above.

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Show Vice Presidents

I am sure you will be delighted to know that the Vice President badges have arrived and, after a few delays, the schedule is at the printers; I expect to get copies back by the weekend which is about a month earlier than usual so hopefully VPs will get their copies in the very near future.

 

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Getting ready for the Show

Are you getting ready for the Show? The Schedule will be available later in summer at the Sturton village shop, will be delivered to you if you subscribe as a Vice President and it will also be published on the blog.

Remember that the signing up night is on Wednesday 1st October at the Village Hall; entry forms are available with the copies of the Schedule. Alternatively a copy will be available on line and you will also be able to submit it on line or by post.

 

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Show recipes

If you haven’t already done so, now’s the time to start practicing making your Lemon Drizzle Cake and
Chocolate Brownies for the show on 4th October.  
 

LEMON DRIZZLE CAKE
This  is dead easy to make and really tasty.  It’s one cake that the soggier it is, the better.  Serves 10

Ingredients:
2 small un-waxed lemons, well scrubbed
275g granulated sugar
175g unsalted butter, softened, plus extra for greasing the tin
200g self-raising flour
½ tsp baking powder
3 large eggs

Method

Preheat the oven to 180°C/355F/Gas 4.  Line the base of a 900g (2lb) non-stick loaf tin with baking parchment and butter the tin well.  Finely grate the zest of the lemons.  Put 175g of the sugar in a food processor with the butter, flour, baking powder, eggs and lemon zest and blend on the pulse setting until the mixture is just combined and has a thick smooth texture.

Spoon the cake batter into the prepared tin and level the surface.  Bake for 35 minutes or until well risen and pale golden brown.  Remove from the oven and cool in the tin for 5 minutes.  Squeeze one of the lemons to get about 3 tablespoons of juice and mix this with the remaining 100g of granulated sugar.

Turn the cake out onto a wire rack set above a tray or plate  Remove the baking parchment and gently turn the cake the right way up.  Make about 50 deep holes in the top of the cake with a skewer.

Slowly and gradually spoon over half the lemon sugar, allowing it to thoroughly coat the top of the cake and drizzle down the sides.  Leave the cake to stand for 5 minutes, then do the same with the remaining lemon sugar.  Leave to set for at least an hour or until the sugar and lemon have crystallised.  Serve the cake in thick slices with a nice cup of tea.

CHOCOLATE BROWNIES
Makes 12 large Brownies

Ingredients:
120g dark chocolate
200g butter salted
3 eggs large
210g caster sugar
1tsp vanilla essence
60g self raising flour
2tbsp coca powder
75g walnuts chopped

Method:

Preheat oven at 180C, 355F, Gas 4
Melt chocolate and butter in a pan, set aside to cool slightly.
Beat eggs and sugar until light and fluffy. Add vanilla essence and gradually beat in the melted mixture.
Sift flour and coco powder over the mixture, then fold it in together with the walnuts.
Turn the mixture into a greased 16x26cm [6 x 10 inch] tray bake tin.  Bake for 20-25minutes or until just firm in the centre. Be careful not to over bake.
Leave to cool in the tin for a few minutes, then cut into squares and turn out onto a wire rack to cool.

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Practice makes perfect….

Have your practiced your Lemon Drizzle cake or Chocolate Brownies for the Show yet? Did you enjoy eating the results?

 

If you did not keep the recipes published in the Parish News you can find both recipes under an earlier post in February of this year.  (See the archives)

 

Remember the Show is on Saturday 4th October at Sturton School.

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Become a Vice President

Always wanted to be Vice President? Read on for how you can be………..

It is the 127th Sturton and Stow Agricultural and Horticultural Show on 4th October. The show is one of the oldest one day events in England and we believe one of the best!

It costs a lot of money to put the show on: when I was treasurer hire of rooms was almost £300, insurance £400, prize money and prize cards £450, printing of schedules and badges £350. The committee has also undertaken a programme of replacing the old rickety and dangerous wooden tables used to display the exhibits and these cost £60 each.

We have been fortunate over the years with local businesses being kind enough to sponsor prize money for the different classes in the show and we have had generous donations for the purchase of equipment. Another way of raising the money necessary to help run the show is our Vice Presidents. Vice Presidents pay £3.00 each a year or £5.00 a couple living at the same address.

Would you like to become a Vice President of the 127th Show? Badges, this year ‘Lilac’ will be distributed with the schedules in August/September and the badge gets you into the show on Show Day; your name will appear in the 128th Show Schedule.

If you would like to become a Vice President then contact Pam Rose on 01427 788356 or pamelagrose@tiscali.co.uk and she will make sure you receive your badge and schedule.

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