Village Show 2026
eversley & bramshill village show 2026
Sunday 6th September 2026:
Start making plans for your entries for the Annual Show! As well as garden produce (Vegetables, Fruit and Flowers), there are many categories for Baking, Flower Arranging, Art and Crafts.
This is a fun show, and everyone is welcome to enter even if you don’t live in Eversley or Bramshill.
If you haven’t entered before why not give it a try this year.
Trophies are awarded for best entry in a section and for most points gained in a section (1st place = 3 pts, 2nd place 2 pts, 3rd place 1pt).
Please encourage your children and grandchildren to enter; there are classes especially for them and they can, of course, compete in the main show as well.
If you have any queries please contact Liz Perry on 07917 365515 or liz.perry@hotmail.co.uk.
The cost of an entry is just 25p or you can submit 5 entries for £1.
On the day, entries should be displayed in the hall between 9.15am and 11.15am. Judging will start at 11.30am and the shows opens to everyone at 2.00pm. We look forward to seeing you there!
Just fill in the form below and Press Submit!
Please submit entries by midnight on Friday September 4th
Exhibitors please read the additional information <Here>
Class 49 Bakewell Tart – recipe
Pastry
1 tbsp Icing sugar
1 large egg, beaten
175g plain flour
75g butter (cubed)
approx 1 tbsp cold water
Filling
100g softened butter
100g caster sugar
2 large eggs
100g ground almonds
1 tbsp almond extract
4 good tbsp raspberry jam
Flaked almonds for decoration
Method
Oven 180C / gas 6 – use a 20cm loose bottomed deep tart tin
Make the pastry – add the butter to the flour & icing sugar and rub in (or use a food processor) until mixture is like breadcrumbs. Add the egg and water, mix well to form a dough. Grease the tin, roll out the pastry and line the tin. Prick the base and sides, then leave in fridge for 30 mins.
Make the filling – mix together the butter and caster sugar until light and fluffy, add the eggs, ground almonds and almond extract and mix well. Spread the raspberry jam over the pastry base, spread the filling over the top, and decorate with flaked almonds. Bake in a pre-heated oven for 30-35 minutes or until pastry is pale golden brown at the edges and the filling is set. Cool in the tin and then turn out.