Coffee mornings are held on the first Saturday of every month in The Old Schoolroom. 10.am to 12.00 noon. Tasty home baking, coffee and tea and good company.
Traditional Afternoon Tea on the Green Saturday 15th June 20192.30pm - 4.30pm. £6.50pp Tickets by Friday 7th June please, available from Margaret 01677 450937 or any other member of the PBCEC. Jubilee Green or if wet in The Old Schoolroom
Patrick Brompton Village Show and BBQ Saturday 17th August 2019 The Old Schoolroom and Village Green The show will open at 2.30pm on Saturday 17th August; Tea, coffee and biscuits will be available. There are 8 categories to enter with a variety of different exhibits including horticulture, baking, photography, art, handicrafts and a special section for “Young at Heart” any age. Please see full list of categories overleaf. How to enter an exhibit. Anyone can enter. Complete an entry form and deliver it with your total entry fee by 5pm on Thursday 15th August 2019. Please deliver to; Judith Johnson at Ivy Cottage, Patrick Brompton (450759), or Margaret Chapman at Kirkpatrick, Patrick Brompton (450937). Entry forms are available from any member of the Committee or from the bus shelters in Patrick Brompton and Newton Le Willows Entry fee for each exhibit is 50p. Entries are limited to one entry per sub-category per person. Children’s classes are free to enter. Key dates and times for exhibitors and visitors. Thursday 15th August: 5pm Deadline for entries Saturday 17th August – Show Day: 9am Schoolroom open to committee for setting up 10am -12 noon Schoolroom open for staging of entries 1 - 2pm Schoolroom closed for judging 2.30pm Show open to all. Tea and coffee available. 4 – 5pm All exhibits to be removed
The Show will be followed at 4pm by the village BBQ on Jubilee Green. Please come and join in, everyone welcome. CATEGORIES
PHOTOGRAPHY:Sub-category 1: A bridge. 2: Food Glorious Food. 3: Humorous animal. Use a simple mount, no larger than 7x5 inch, not entered before.
CRAFTS:Sub-category 4: a knitted or crochet item in any ply yarn. 5: Any Embroidery or Canvas work. 6: Any item of Sewing. 7: Any other craft in a hard material (i.e. ceramics, wood, metal, jewellery).
COOKING/BAKING:Sub-category 8: 4 Cherry and Almond scones, round and uniform in size. 9: Lemon Drizzle cake, 1lb loaf tin (recipe supplied below). 10: 4 Cheese straws, uniform in size. 11: Men only – 4 pieces of Rocky Road, uniform in size.
PRESERVES:Sub-category 12: Jam (two combined flavours). 13: Lemon Curd. 14: Chutney. Labelled with contents and date made.
GARDEN PRODUCE:Sub-category 15: 3 Radish. 16: 3 Spring Onions. 17: 2 Courgettes. 18: 3 Plums. 19: 3 Tomatoes. All uniform in size. 20: 3 different garden herbs in separate jam jars
FLOWERS:Sub-category 21: Fuchsia, maximum size 10” Diameter pot. 22: One flower in a vase (not a rose). 23: A Floral Arrangement in the theme of Tour de Yorkshire, maximum container 8” diameter.
HOME PRODUCED DRINK:Sub-category 24: Bottle of Rhubarb and Ginger Vodka. 25: Non-alcoholic cocktail in a glass. 26: Bottle of Elderflower Cordial.
‘YOUNG AT HEART:’ – Any age.Sub-category 27: A decorated Gingerbread Man (can be homemade or shop bought) (12+ years). 28: A decorated Gingerbread Man (can be homemade or shop bought) (up to 12 years). 29: Vegetable Creature (12+ years). 30: Vegetable Creature (up to 12 years). 31: A building made from Lego/Duplo (maximum base size 30cm) (12+ years). 32: A building made from Lego/Duplo (maximum base size 30cm) (up to 12 years).
*Lemon Drizzle Cake Recipe Ingredients: 125g butter, softened plus extra to grease the tin 150g caster sugar 2 large eggs, beaten 3 Lemons, finely grated zest and juice 180g plain or spelt flour plus extra to dust the tin 2 tsp baking powder 4tbsp milk 50g icing sugar, sifted
Instructions: Preheat your oven to 180°C/gas mark 4. Butter and flour a 23cm non-stick loaf tin. In a medium to large mixing bowl, cream the butter and caster sugar together with a wooden spoon (or use an electric mixer). Gradually beat in the eggs and mix until light and fluffy. Stir in the lemon zest, flour and baking powder, and mix well. Add 2 tablespoons of the lemon juice and mix well again. Then beat in the milk. Pour the cake mix evenly into the prepared loaf tin and bake for 45 minutes. In the meantime, mix the remaining lemon juice and the icing sugar together in a small bowl to make a syrup. When it’s ready, take the cake out of the oven and leave it to cool in its tin for 5 minutes. Then turn it out onto a plate. Pierce the top of the cake all over with a thin skewer. Spoon the lemon syrup carefully and evenly over the cake until all of it is absorbed. Ready to eat.