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Allotment Associations & Horticultural Groups in Harrow, Middlesex

Harrow in LEAF's 15th Horticultural and Craft Show at the Headstone Village Show

August Bank Holiday Monday 26th 2019, from noon until 5.00pm

Competition Classes for exhibitors - OPEN TO ALL, anyone can enter:



Exhibitors to use own recipe unless otherwise stated
Bread machines must not be used
Cakes/pies should be approx 7" - 8" (18cm - 20cm) diameter, unless otherwise stated
Individual plastic covers will be available for all baking classes classes except 96 and 97
No fresh cream to be used in any class. All exhibits will be cut for judging


96 LOAF, white, brown, soda, any shape, approx 2lbs
97 BREAD, any other
98 CAKE WITH VEGETABLE OR FRESH FRUIT, recipe to be provided
103 MARMALADE TEA LOAF to recipe below (or page 21 of Show Schedule booklet)
104 LEMON, ALMOND AND BLUEBERRY CAKEto recipe below (or page 21 of Show Schedule booklet)

Marmalade Tea Loaf

Pre-heat oven to Gas Mark 4 or 350F or 180C
Loaf Tin approx 26x12.5x7.5 cm, greased and base-lined


8oz self-raising flour
6oz unsalted butter, very soft
6oz soft, light brown sugar
1 teaspoon baking powder
3 medium eggs, beaten
1 teaspoon mixed spice
2 teaspoons ground ginger
4oz chopped walnuts
2oz sultanas
5oz marmalade


Sift the flour, baking powder, ginger and spice into a bowl.
Stir in the sugar, nuts and sultanas.
Add the softened butter and eggs.
Add all but one tablespoon of marmalade, and mix well.
Spoon the mixture into the tin, then level the top of the mixture.
Bake for 1 to 1 hour.
After 40 minutes, cover with paper or foil to prevent excessive browning.
When cooked, an inserted skewer should come out clean.
Remove loaf from tin, cool on a rack for 5 minutes.
Warm the reserved marmalade with 2 teaspoons of water and brush over the warm loaf.
Cool completely.

Lemon, Almond and Blueberry Cake

Pre-heat oven to Gas Mark 4 or 180C
Loaf tin, approx. 11cm x 21cm, greased and lined


90g self-raising flour (sifted)
150g unsalted butter
190g caster sugar
100g unsalted butter
2 lemons (zest and juice)
110g ground almonds
3 large eggs (beaten)
200g blueberries
1 teaspoon vanilla extract
1/8th teaspoon salt

1 tbsp lemon juice
70g icing sugar


Beat the butter, sugar, lemon zest, vanilla and 1 tbsp. lemon juice until light.
Gradually add the eggs, then the flour, salt and almonds and finally fold in 150g blueberries.
Put in the tin and level the top.
Bake for 15minutes, then sprinkle the remaining blueberries on top. After another 15 minutes, cover loosely with foil and bake for a further 25-30 minutes until risen and cooked (a skewer should come out clean).
Leave in the tin to cool for 10 minutes, then remove cake from the tin and leave to cool completely.


Mix the lemon juice and icing sugar until smooth.
Spread onto the cooled cake (Don't worry about bleeding from the blueberries)

Thank you to our supporters:

Once again, we offer a big thank you to our Show Schedule sponsors, and hope that you can support them too as they are important to us.
Please take a look at their ads on this page and visit their websites for further details.

Brian Cox Logo
Brian Cox Estate Agents, Harrow

Brian Cox Logo
Mr. Fothergill's Seeds Ltd.
Brian Cox Logo
DT Brown Seed Merchants

Our Show Contacts:

A full list of our Show Contacts can be found on our Home Page

Competition Classes:

• The People's Choice

• Open Challenge Cup

• Vegetables

• Vegetables - Top Tray

• Fruit

• Flowers

• Flowers - Top Vase

• Floral Art

• Home Preserves Section

• Cookery Section

• Wine, Beer, Cider

• Crafts Section

• Photography Section

• Paintings Section

• Junior Section

• Honey, Mead and Beeswax

Thank you to our supporters:

Mansi Florists Mansi Flowers.Pinner
Est. 44 years.
We deliver flowers Locally, Nationally and Internationally mansiflowers.co.uk

Franchi Seeds of Italy
Franchi - Seeds of Italy

John's Mature Manure
John's Mature Manure

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