We were so impressed with the great skill, ingenuity and creativity shown for our Pudsey Healthy Baking Competition. Mrs Foster was delighted to be the judge and really enjoyed sampling all the tasty treats. After great deliberation the winners are as follows:
1st Prize – Beetroot, Date and Chocolate Brownies – baked by Maddison Brooker
2nd Prize – Banana, Chocolate and Oatmeal Muffins – baked by Megan and Jack Finch
3rd Prize – Forest Moss Cake and Fruit Buns – baked by Nathalia Coutinko
Why not have a go at trying the recipes yourself!
Beetroot, Date and Chocolate Brownies
300ml light olive oil
175g wholemeal self-raising flour
3 large eggs
200g grated beetroot
200g diced dates
2tsp baking powder
1tsp bicarbonate of soda
2tbsp cocoa powder
- Preheat oven to 185 °C (365 °F), make sure the oven is hot before you put in the brownies in.
- Combine grated beetroot, eggs, honey and olive oil in a large mixing bowl and stir together until well incorporated. Then add cocoa powder, baking powder and bicarbonate soda and stir. Finally, add the wholemeal flour and dates.
- Once combined, pour the mixture into a baking tray lined with greased baking paper.
- Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake form the tin. Cut them into squares and dust with a little cocoa powder.
Banana, Chocolate and Oatmeal Muffins
3 cups of rolled oats
2tbsp light brown sugar
1/4 tsp cinnamon
1/4 tsp salt
1 tsp baking soda
2 large eggs
1/4 cup honey
1 cup of mashed bananas
2 tsp vanilla extract
1 cup of milk
1/4 cup coconut oil
1 cup of chocolate chips
1. Preheat the oven to 180 degrees. Grease a muffin pan with non-stick cooking spray.
2. In a large bowl, combine the oats, sugar, cinnamon, salt and baking soda.
3. In a medium bowl combine the eggs, honey, mashed bananas, vanilla, milk and coconut oil.
4. Add the wet ingredients into the dry ingredients and stir until well combined. Do not over-mix.
5. Fold in the chocolate chips.
6. Scoop batter evenly into the prepared muffin tin.
7. Bake for 30 minutes or until set and the tops are slightly brown.
8. Allow the muffins to cool in the pan for 10 mins, then remove to cool completely.
Forest Moss Cake
3tsp baking powder
250g spinach (ideally frozen)
Lemon jelly (ideally in powder form)
800ml double cream
Berries to decorate
1. Cream the sugar and eggs together and slowly add the oil.
2. Add the flour, baking powder and blended spinach and mix well.
3. Line a 24x30cm cake tin with greaseproof paper.
4. Pour the cake mix into the tine and bake for 45mins at 180 degrees (gas mark 4).
5. Remove the cake onto a cooling tray and remove the top layer of it – reserving for decoration.
6. Cook the jelly using the water and following the packet instructions.
7. Beat the double cream and then slowly add the jelly mixture. Mix well.
8. Pour the cream mixture over the cake.
9. Put the reserved top layer of the cake over the cream. Crumble it up so that it looks like moss.
10. Decorate with berries.
11. Leave to set in the fridge for at least 3 hours.
40g cold butter (cubed)
30g yeast (fresh) or 8g of dry yeast powder
80g butter (soft)
1tsp of vanilla extract
Pinch of sugar
1. Mix all the ingredients together for the crumble mix, rubbing together in your hands until it resembles breadcrumbs. Put in the fridge.
2. Separate the egg yolks from the egg whites and put aside.
3. Warm the milk until it’s lukewarm. Add the yeast and sugar. Set aside.
4. Put the flour, vanilla extract, egg yolks, butter and salt into a large bowl. Gradually add the yeast, milk and sugar mixture. Knead the dough for 10 minutes.
5. Put the dough aside in a bowl for 1 hour. Cover with a clean kitchen towel.
6. The dough then needs to be divided into 16 balls. Put these on a floured surface and leave for another 30 minutes.
7. Warm up the oven to 190 degrees (gas mark 5).
8. Line a tray with baking paper and put the 16 balls of dough onto it. Press each ball with your hand to slightly flatten and then use the bottom of a cup to form a small cavity in the middle of each dough ball.
9. Put the chopped fruits into the cavity.
10. Brush the sides of the buns with the reserved egg whites.
11. Put the crumble mixture on top
12. Bake for 15 – 17 mins.
13. Remove from the oven and cool on a rack.
We also loved Pudsey’s Extra Moist Chocolate Cake baked by Erin, Chocolate Cookies baked by Jan and Tymon and Dried Fruit Muffins baked by Evelina. Great job!
Extra Moist Chocolate Cake
On Thursday, some Year 6s had the opportunity to see the theatre production of ‘Nativity’. We travelled on the coach and stopped off to eat our lunches at a service station on the way. When we arrived at the theatre, we were given our tickets and sat in our spaces ready for the show to begin. The show was fabulous with lots of singing, dancing and fun! Our favourite scene was when the two teachers were competing and Gordon Shakespeare (one of the teachers) acted as a rock-star King Herod!
Roza and Jennifer
Over the past couple of weeks in our Hands at Work and Play sessions, we have been learning all about our bodies and the names of our body parts. On Wednesday, we learnt how to use our fingers to rip tiny pieces of coloured paper to make rainbows. We had lots of fun developing our fine motor skills!
On Wednesday night, we competed against 4 other teams in the Year 6 English Challenge competition. It was a tough competition where we had to take part in 4 challenging rounds: naming book authors, finding out who the book characters were, grammar and memorising. We worked really well as a team and listened to each other to do our best. At the end, although we didn’t win overall we were the best team in the memorising round!
On 1st October, Year 3 went on a Stone Age visit to Ferry Meadows. During this time we made Stone Age huts; which involved moving huge branches as a team. We also learnt to make fire using a fire striker and collected lots of different natural materials to create artwork, just like a Stone Age person would of done. Last but not least, we explored the natural surroundings and discovered all different types of bugs and minibeasts. We had a brilliant day!
On Tuesday 25th September the Lions’ Class proudly made margherita pizzas.
We squashed and squeezed the squishy soft dough until it was as flat as a pancake.
Then we swirled the juicy, tasty tomato sauce with a shiny silver spoon. Carefully we
sprinkled and spread the cubes of marvellous mozzarella cheese all over our pizzas.
Lastly we pushed our perfect pizzas into the burning oven.
When we went home we shared them with our families.
What a roarsome trip!
An important part of the Forest School sessions each class in St Johns
have every week is to allow for natural Free Play. This allows
children to use their creativity and develop their imagination,
dexterity, and other strengths. It also helped them to practice
decision-making skills and try on different roles within a group.
This week 4DR used their forest school session to build a viking
Longship out of Pallets and Sticks!
To celebrate the European day of languages, year 4 were very reflective and were thinking about why learning about languages and culture were important. The children really impressed me with some of their thoughts on this. We started the lesson with a quiz on language facts – the children (and I!) were really surprised by some of the answers. For example, did you know that Papua New Guinea has the most number of languages spoken in one country – 836! We also thought about how everyone smiles is the same language – so if in doubt – smile!