We’ve been super busy at cookery club in the last half term, having been lucky to receive lots of new equipment from our amazing PTA and also a competition win from Aldi, we really were well equipped to get cooking!
We started with Pork and apple sausage rolls on the first week, which learnt the children skills like chopping and knife safety as well as using a grater.
On week 2 we made mini quiches, making our own pastry which helped us learn to weigh out and again having a go at improving our cutting skills and knife safety.
In week 3, we made filled jacket potatoes, again following on with knife safety and cutting skills whilst also discussing flavours and trying new things. Week 4, it was the turn of cherry scones as a nod to Red Nose Day, and also learning weighing out and discussing different measurements of teaspoons vs tablespoons. Cherries seemed to be a love or hate thing, they all looked delicious!
Week 5 we tackled making our own Easter Simnel cake with a twist, we used a 4-inch tin and then turned out amazing! In the final week we decorated our Simnel cakes with fondant, this was a lovely way to end the sessions and a great way to let the children have free reign and total creative control! I did print off some inspiration designs but they weren’t really needed as our children are very creative as you will see from their amazing masterpieces! Have a look at some of our wonderful creations below.
The recipe for the 4-inch Simnel cake for anyone that wants to try at home is:
113g butter
113g muscovado sugar
2 eggs
113g self-raising flour
188g of mixed fruit (I found Morrison’s savers the best as it also included mixed peel)
1tsp mixed spice
Method
Grease your 4-inch tin
Cream together the butter and muscovado sugar until light and fluffy
Sieve the self-raising flour, mix in the mixed spice, take a spoonful of flour and lightly cover the fruit (this helps the fruit not to sink)
Add the eggs to the creamed butter and sugar, mix in.
Gently fold in the remaining flour mixture until it resembles a cake batter
Add the fruit and pour into your tin.
Bake at 130 degrees for 1.5 hours or until a skewer comes out clean.
Katie kitchen x