Celebrating 128 years

The Annual Show of Sturton and Stow Agricultural and Horticultural Association

will be held at

1.30 – 4.30pm 3rd October 2015


Sturton by Stow School and Youth Wing.

Signing up for entries is 7 – 9pm Wednesday 30th September at Sturton Village Hall, by post or by email using the form available on the blog. Schedules available at Sturton Stores and on the blog.

The Show recipes this year are Sausage Rolls for young people 12-16 years of age and Bakewell Tart for the open class. Recipes can be found on the blog and in the Schedule.

Come along and enjoy looking at the entries (and checking if you have won!), visit the various craft stalls, the classic cars, the archery or the birds of prey or enjoy the excellent refreshments provided by the Youth Club.

Be part of this great village tradition.

Admission is 50p adults and 30p for children.






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2015 Schedule

It is with much embarrassment that I have to advise you that there is a monumental mistake in the 2015 Schedule; I didn’t change the trophy winners from last year; some are ok as they won the trophies 2013 and 2014 but there are 19 wrong. It will be put right in the 2016 schedule.

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Class 137 – Sausage Rolls, 6 by a child 12-16 years

Sausage rolls – makes 12

For the pastry
4oz plain flour
pinch of salt
3oz butter

For the sausage meat
225g sausage meat
1 apple, grated
small handful of chopped sage
1 egg to seal

First off make the pastry. Your butter will need to be very cold so if it feels a little soft from the fridge pop it into the freezer half an hour before you start. Place the flour into the bowl and add the salt. Grate the butter into the bowl.

Using a knife stir the butter through the flour, making sure it is well coated. Add enough ice cold water to make a dough that cleanly leaves the side of the bowl (approximately 16 tsp). Wrap the pastry in clingfilm and refrigerate for 30 minutes.

Meanwhile mix the sausage meat, the grated apple and finely chopped sage until everything is well distributed.

Preheat the oven to 220C/200C FAN. Roll out the pastry into a rectangle and cut it into two strips. Divide the sausage meat mix into two, roll out to the length of the rectangle and place down the centre of each strip.

Brush beaten egg down one side of each strip and fold the pastry over the sausage meat, pinching to seal. Turn so that the seal is on the underside and cut each long roll into six. Snip the top with scissors to allow steam to escape. Place the sausage rolls on a baking sheet and bake for 20 minutes, until golden and crisp. Transfer to a wire rack to fully cool.


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Visits to the show web page

I’ve just been looking at the viewing statistics and number of visitors to this site and it is unbelievable, on the 24th July we had 9 visitors to the site three from France, two Germany, two USA, one Czech Republic and one from the UK. Today 25th July we have had 7 visitors from the UK and one from Romania. Are we going International with our entries?

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2015 Show Schedule

Vice President badges have arrived and the show schedule is at the printers and should be with me by 28th July.

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Domestic Cookery Class 120

This year’s Show recipe is Bakewell Tart; I have tried this recipe and had I read the method correctly it could have been ‘perfect’, I had the oven at 200C for a conventional oven and not 180C for my fan oven.

For the shortcrust pastry
175g/6oz plain flour
75g/2½oz chilled butter
2-3 tbsp cold water

For the filling
1 tbsp raspberry jam
125g/4½oz butter
125g/4½oz caster sugar
125g/4½oz ground almonds
1 free-range egg, beaten
½ tsp almond extract
50g/1¾oz flaked almonds

For the icing
80g/2¾oz icing sugar
2½ tsp cold water

Preparation method

  1. To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.
  2. Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.
  3. Preheat the oven to 200C/400F/Gas 6 (180C fan).
  4. Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.
  5. For the filing, spread the base of the flan generously with raspberry jam.
  6. Melt the butter in a pan, take off the heat and then stir in the sugar. add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.
  7. Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.
  8. Meanwhile, sift the icing sugar into a bowl. Stir in cold water and transfer to a piping bag.
  9. Once you have removed the tart from the oven, pipe the icing over the top, giving an informal zig zag effect.

You will see from the photos below the oven was a little too hot!!!


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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 will soon have seed for:

‘Potatoes in a Bucket’

Potatoes in a bucket

  The ‘Largest Sunflower Head’

A large sunflower from the Wild and Tamed Section

and The ‘Longest Runner Bean’

Runner Beans

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 pamelagrose@tiscali.co.uk.

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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