Treasurer wanted!


We are a friendly committee whose main purpose is to organise and promote the Village Show. We always welcome new members on to the committee and helpers to support us during the week of the Show, which will be on 4th October this year. Due to the Show Treasurer moving away from the village we are looking for a new member with some IT knowledge to fill this role. Training and lots of support will be given. In the first instance please contact Pam Rose,

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Wild and Tamed

In the Wild and Tamed section of the Sturton and Stow Show there are three classes which I have seed for ‘Potato in a Bucket’, the ‘Longest Runner Bean’ and the ‘Largest Sunflower Head’. If you are aged 16 and under and would like to enter these classes then let me know and I’ll arrange for you to have the necessary seed. I can be contacted on 01427 788356 or e-mail me at

I look forward to getting lots of requests but seed may be limited so it will be distributed on a first come basis.

Pam Rose

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Show recipes for 2014

Now’s the time to start practicing making your Lemon Drizzle Cake and
Chocolate Brownies for the show on 4th October.  

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

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


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.

Makes 12 large Brownies

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


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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will be held

at 7.30pm

Monday 7th April 2014

at the Old School Room, Sturton by Stow.

All welcome – come along and contribute to your Show

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Changes to the Schedule

Each year the Committee reviews the classes for the next year based on the level of interest displayed in each class and the desire to be responsive to changing interests while at the same time maintaining the more traditional classes.

In the flower section there is now a class for medium decorative dahlias, 3 blooms and there is a flower display in a hanging basket or planter. Space allowed 2′x2′.

Floral Art title classes have been reduced: the society is keeping the class for residents living within six miles of Sturton by Stow; the arrangement within a height, depth and width of 2’x2’ An arrangement of flowers from the garden within height, depth and width 10″: A buttonhole for a gentleman and A spray for a lady and, of course, the junior class. Also a miniature arrangement – an arrangement in any container within height, depth and width 4″.

The cacti and succulent classes have also been reduced.

Classes for homemade wine have been introduced – red, white and rose and a cordial.

In Domestic Cookery, the lemon meringue pie is limited to 8″ diameter, the carrot cake has been replaced with a Lemon Drizzle Cake; the recipe will be published on the blog in the near future and in the Schedule, and the Swiss roll has been replaced with a baked cheesecake.

The Focaccia/Ciabatta bread class has the addition of “or any other specialist bread”.

Tea for two has been replaced with A Tray Bake 12″x8″ and the Parent’s lunch box with an uncooked pizza max 10″. Finally in the Domestic Cookery classes, the Whoopee cakes have been replaced with Chocolate Brownies, the recipe for which will also be published here on the blog and in the Schedule.

In the Art Classes the open classes have been combined – Drawing/Picture or Portrait.

The poetry is to be an original poem by the entrant, any style.

In the Handwork section a Decorated Egg class has been added for 11 year olds and under and the Lego has been split into three age groups – 7 and under, 8 to 11 and 12 to 16,

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Marmalade time!

If you are thinking about entering the marmalade class, then now is the time to keep a look out for Seville oranges. They are on sale for a vey short period, but it is well worth the effort of hunting them down so keep a look out for them.

There are lots of good marmalade recipes around be it in a WI cookbook or trawl the web

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Wine is Back!

Due to popular demand homemade wine will feature at next year’s Show. Last night the Committee agreed to introduce some new classes for wine plus one for non-alcoholic fruit cordial. More details to follow.

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