7-9pm Wednesday 28th September

at Sturton Village Hall

Please complete the entry form available with the Schedule or on the blog.

You can also email your form to Pam Rose or

send a postal entry to the Secretary to arrive by 29th

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A BIG ‘Thank You’ to Chris Bowler and Elizabeth Holman for telling me about LC Printing Services in Gainsborough: I took the artwork on Monday and asked for 850 copies of the schedule and 600 copies of the A5 entry forms; I got a phone call this morning, Tuesday, to say they were ready. Copies will be taken to the Village Shop, Distributors and posted in the next few days.

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129th Show Schedule

I’m running late with the 2016 Show Schedule; it is now ready for printing but the Printer I have been using for the last 10 years or so has retired. I’m in the process of finding another; I’ve had two quotations so far, one was 125% more than we paid last year and the other 55% higher. I’m trying another on Monday. In the meantime I’ve posted the 2016 Show Schedule under the Schedule Tab for you to have a preview. As soon as copies are available they will be distributed to Vice Presidents and those people that have entered the Show in the last couple of years. Copies will also be available in the Village Store, Sturton by Stow.

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The Badges are in

It’s not long now, the badges are here; I just need the venue for the Ploughing Match then I can get the schedule printed. Once that is done copies will be in the village shop and with our distributors.   If you have a few hours to spare and like a walk around the village please let Pam Rose, via the contact tab, know and she will let you have some VP badges and schedules to deliver.


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Chocolate Chip Cookies

139 – Chocolate Chip Cookies, 6 to be made to the show recipe by a child 11 years and under. Age to be stated.

100g/4oz softened butter
75g/3oz caster sugar 50g
2oz light muscovado sugar
1/2 tsp vanilla extract
1 large egg 150g
5oz self raising flour 100g
4 oz plain chocolate chips

1. Preheat the oven to 190 C/Fan 170/ Gas 5
2. Lightly grease 3 baking trays
3. Put butter and sugars into a mixing bowl and beat until evenly blended. Add vanilla extract to beaten egg then slowly add to butter and sugar mix beating well between each addition.
4. Mix in the flour then stir in the chocolate chips.
5. Spoon large teaspoons of mixture onto the prepared baking trays leaving room for the cookies to spread.
6. Bake in pre-heated oven for 8-10 minutes or until golden. Watch carefully as these can go from golden to brown very quickly.
7. Leave cookies to cool on the baking tray for a few minutes (but not too long or they stick) then carefully lift onto a cooling rack with a palette knife.

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Chocolate Beetroot Cake

Now you may think this sounds really strange, but it works amazingly well. After all we are no strangers to carrot cake.  (Recipe from Lincs FM website)

75g/3oz cocoa powder or powdered drinking chocolate
175g/6oz plain flour 2 tsp baking powder
250g/8oz caster sugar
250g/8oz cooked beetroot
3 large eggs
200ml corn oil
1tsp vanilla extract
Icing sugar for dusting

Heat the oven to 180C/Gas 4 line a 20cm (8in) round or square cake tin. Sift the cocoa powder, flour and baking powder into a bowl. Mix in the sugar, and set these dry ingredients aside

Purée the beetroot in a food processor
Add the eggs one at a time, then add the vanilla and oil, and whiz until it is smooth. Make a well in the centre of the dry ingredients, add the beetroot mixture and mix it all lightly. Pour into the prepared cake tin.
Bake for 50 to 60 minutes or until an inserted skewer comes out clean (cover with a loose sheet of foil if it starts to brown at about 30 minutes).
This cake will not rise a great deal, and the top will crack. After removing from the oven, leave it for 15 minutes before taking it out of the pan. Cool on a wire rack and dust with icing sugar before serving.

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A reminder for our keen photographers, the colour this year for Class 204 is:
“Blue Interest.” Important element of picture to be Blue. (In 2017 the colour will be Yellow).

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