Scarecrows and Produce!

General Colour Veg

Published on July 20th, 2016 | by Admin2


With the Summer Holidays just around the corner, what a perfect time to start planning your entries for this year’s

Eversdens Produce Show and Scarecrow Competition


Find the best recipe for the perfect Chocolate Cake, have a go at making a jar of Chutney, go for a walk with your camera and take a great photograph of the Countryside, design a Bird Feeder out of recycled products (Children’s Classes 0-11yr olds), and not forgetting first Eversdens Scarecrow Competition. What theme, or character will your scarecrow have?

When you have decided what you would like to enter just hand yourcompleted entry form in by 10th September 

(Entry Form available inside the Summer Edition of Tailcorn or email Margaret Tebbit –, or Shelagh Bidwell- with a form request)

Hand Entry Forms in to:

Katherine Jackson 4 Ivetts Close, Wimpole Road, Gt Eversden
Betty Mallows 4 Wheelers Way, Lt Eversden

Full details of all the Classes below



CLASS 1 Preserves
a. Jar of blackcurrant Jam
b .Jar of Jelly
c. Jar of marmalade
d. Jar of chutney
a. Decorated Chocolate Cake 8’’ cake tin
b. Madeira Cake
c. Apple Pie
d. Man in the kitchen, St Clement‘s Cake
              to the recipe below
a. Six hen’s eggs – any colour
b. Carrots – three bunched
c. Onions – three without tops
d. Potatoes – five white/red
e. Tomatoes – five, round
f. Courgettes – three
g. Vase of Sunflowers
A dinner plate size display of:
h. Various seasonal Vegetables
i.  Various seasonal Orchard Fruit
j. Various seasonal Soft Fruit
a. A photograph of ‘My Countryside’ – No bigger than A4
b. One “Handmade” item of your choice
a. Garden in a tray (tray no bigger than 30cm x 45cm)
b. A drawing of your house – No bigger than A4
6-11 years
a. Garden in a tray (tray no bigger than 30cm x 45cm)
b. Fairy Cakes decorated with a garden theme
c. A Bird Feeder made from recycled products
St Clement’s Cake Recipe for Man in the Kitchen :

250g mashed potatoes
200g golden caster sugar
Zest and juice of 1 lemon
150g ground almonds
2tsp cream of tartar
200g unsalted softened butter
Zest and juice of 1 orange
4 medium eggs
1 tsp bicarbonate of soda
35g caster sugar
Preheat oven to 180C/fan 160 C/gas4
Butter and line the base of a 20cm round tin. Cook potatoes and mash, add the butter, golden caster sugar and both zests until mixture is light and fluffy. Gradually add the eggs with a little of the ground
almonds. Mix together the bicarbonate
of soda and cream of tartar and add to
the mix.  Fold in the mashed potatoes. Spoon into tin. Bake 40mins until skewer comes out clean. Leave 10mins. Mix
together the orange & lemon juice and caster sugar to form syrup. Poke holes in cake and pour in syrup.
(If power tool needed for holes, give up now!)


Comments are closed.

Back to Top ↑