GGA schedule 2024

Make the topping
Simply put everything into a bowl and beat with an electric mixer for a minute or so into a
batter.
Drop a scant tablespoon of the batter into each jam tart then bake for 15 – 20 minutes until
the sponge is golden.
When cool enough to handle, remove from the pans onto a wire cooling rack.
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Rhubarb & Sultana Cake
• 225g rhubarb
• 100g sultanas
• 100g sugar
• 4 tbsp milk
• 170g self raising flour
• 75g margarine
• 1 egg
1.Preheat the oven to fan 170°C, gas 4. 2. Sift flour and rub in margarine, add sugar. 3.
Cut rhubarb into pieces and add sultanas 4. Bind together with egg and milk.
5. Line and grease 2ib loaf tin and add mixture. 6. Sprinkle a little demerara on top to give a
crunchy top. 7. Bake 1.20 to 1.30 hours in the centre of the oven
GENERAL HINTS FOR EXHIBITORS
Always read the Schedule rules and note the timetable. Allow sufficient time for staging
exhibits.
In the Preserves classes, all entries should be labelled naming the contents. All entries in
these classes must have been made within one year of the date of the exhibition.
All fruits should be displayed with stalks intact and should have been carefully handled so
the natural “bloom” is retained.
In the vegetable section judges always look for good condition, size and uniformity; and in
some cases colour, e.g. Beetroot, Carrots and Red Cabbage.
Ideal sizes when exhibiting the following: -
Culinary Apples - No size limit, as large as possible.
Dessert Apples - skin in natural condition.
Potatoes - 200-250g each. Shallow eyes, good shape, clean skins.
Beetroot - No larger than a tennis ball.
Tomatoes – 40 - 80mm dia. with calyx intact.
Onions dressed – stalks trimmed, folded over and tied with string.
The judges will be judging from the RHS Handbook. The GGA has a copy of this handbook
available for perusal.
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