Autumn Show 2024

Saturday September 14th at the Holy Trinity Church and Church Hall, Shepherds Hill, TN7 

This year's theme is 'Sky'. Our annual Autumn Show is one of the highlights of the year in Colemans Hatch. Competition entries cover a range of categories such as best vegetables and fruit, flowers, flower arranging, cookery and photography. We will have lots of entertainment on offer too so that you can have a really enjoyable day with us. Games, food and refreshments, as well as the Poetry Tent (a roaring success last year) are just some of the additional items you will find on the day. 

This year, we will be encouraging as many entries as possible from our younger participants and there will be even more for children to do on the day when they visit. So get preparing to grow and show your vegetables and flowers, hone those artistic skills and practice those recipes!! 

Autumn Show Times: 

Start time                12 noon

Poetry tent               1.30pm  - 3.30pm

Awards and prizes     3.30pm                        

How to enter....

The schedule gives full details of the event and the classes.

The entry form is found in the schedule but a separate, easier to access one-page version, is available to download and complete (below). 

The full Schedule and Rules are available to read in the Schedule and Rules page (button on the left). For this year, we are encouraging people to download their own entry form, complete it and submit it in the usual way Details are on the form). 

If you have difficulty doing this, there will be some printed copies avaiable from the Trinity Cafe priced at £1 or by contacting Steve (Secretary) or Oliver (Show Secretary).

Method

Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the base and sides of a 23cm springform tin using oil. 

Toss the apples with the lemon juice and cinnamon, and set aside.

Put the lemon zest, whole eggs and sugar (keeping back ½ tablespoon of sugar for the top) in a large bowl and whisk together until creamy and thick enough to leave a trail when the whisk is lifted out. Sift in the flour, baking powder and a pinch of salt and fold through, followed by the milk.

In a separate bowl, with clean whisks, beat the egg whites to soft peaks, then fold through the batter until smooth. Gently mix in about two-thirds of the sliced apples, then pour into the prepared cake tin. Scatter the rest of the apples on top and sprinkle with the reserved sugar.

Bake in the oven for 45-50 minutes or until a skewer comes out clean from the centre. Leave in the tin for 10-15 minutes before carefully unmoulding and transferring to a wire rack. Serve slightly warm or cooled, dusted with icing sugar.