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Thursday, 5 December 2013


This afternoon the children in reception from Burston and Tivetshall worked together to bake some cookies.
They are very easy to make and taste scrummy!


4oz marge
4oz sugar
2 dessert spoons of golden syrup
1 level teaspoon bicarbonate of soda
8 oz self raising flour
1 teaspoon ground mixed spice

Measure the marge, sugar, golden syrup and bicarbonate of soda straight into a large saucepan.
Ask a grown up to help you melt this over a low heat on the cooker until all the ingredients have melted together and look smooth. Do not let the mixture boil.
Remove from the heat and allow to cool for a few minutes.
Measure out the flour and mixed spice.
Tip the flour and spice into the saucepan and mix really well with a metal spoon.
Take a small amount of the mixture (about a teaspoonful) and gently roll it in your hands to make a ball.
Place the balls of mixture onto some lined baking trays and space them well apart as they spread out when they cook.
Cook for about 12-15 minutes at 160 degrees.
Remove from the tray but leave on the foil on a cooling rack until they are cold.
Now you can eat them!

Don't forget to wash up!

You were all very well behaved this afternoon. I look forward to cooking with you again.

Tuesday, 26 November 2013

Salt dough recipe - not for eating!

We made some salt dough decorations for the Christmas tree competition.
You must not eat this.

You will need:

A large bowl
A rolling pin
A baking tray
Some cutters
2 cups of plain flour
1 cup of table salt
1 cup of warm water

Put all the ingredients into the bowl.
Mix it with your hands.
Squeeze it all into a ball and make it smooth so there are no cracks.
Roll out the dough evenly so it is about 1cm thick.
Use the cutters to make your shapes.
Place the shapes on a tray and leave to dry in a warm place until they have gone hard. Or ask a grown-up to dry them in the oven for you.
You can paint your shapes when they are dry if you like.

Tuesday, 19 November 2013

Gruffalo Crumble

The children in reception tried to find a Gruffalo for this recipe, but there were none around so we had to use apples instead!

                   KNIVES ARE VERY SHARP
                   ASK A GROWN UP TO HELP YOU


4 large cooking apples (peeled, cored and chopped)
6 ounces of plain flour
3 ounces of sugar
3 ounces of margarine

Put the chopped apple in your crumble dish.

To make the crumble put the flour and margarine in a big bowl. Use yoru fingertips to rub them together until it looks like small crumbly lumps.
Next stir in the sugar.
Now pour the topping over the apple chunks.
Get a grown up to help you use the oven.
Bake for 20-30 minutes at 180 degrees until golden brown.

This will be very hot so please take care.

Chocolate Tree Trunks

These are really chocolate Swiss rolls and taste much better than tree trunks! Step-by-step photo instruction can be found on the Class1 Tivetshall Blog, so go and have a look at what you made and show your mums and dads.


4 eggs
4 ounces sugar
4 ounces self raising flour
1 ounce of cocoa powder

You will also need:

A little margarine for greasing the tin
Some grease proof paper for lining the tin
A Swiss roll tin or a large shallow tin (about 30x20cm)

Chocolate Swans Nests

These are really chocolate cornflake cakes! They are super easy to make. 
Check out the photos and step-by-step instructions on the class 1 Tivetshall blog.


2 bars of dark chocolate
4 tablespoons of golden syrup
2 tablespoons of margarine
Half a box of cornflakes

Sunday, 6 October 2013

Chocolate Orange Marble Cake

Another recipe from the Macmillan coffee morning for you to try.
It's a simple sponge mixture but it looks super when you cut it into squares.

Ingredients and method

6oz margarine
6oz sugar
3 eggs
6oz self-raising flour

2 tablespoons cocoa powder
1 teaspoon orange essence
  • Put the top 4 ingredients into a bowl and mix with an electric mixer or wooden spoon until smooth and creamy. 
  • Next get another bowl and put half of the mixture into it and add the orange essence. Mix well.
  • Use a sieve to add the cocoa powder to the other bowl and mix in really well until it goes chocolatey.
  • You should now have two bowls of cake mix, one that looks creamy and smells of orange and another bowl of chocolatey mixture!
  • Grease and line a swiss roll tin with greaseproof paper to stop the cake sticking.
  • Add dollops of each cake mixture into the tin until it's all used up.
  • Swirl it gently with the handle of a teaspoon and smooth the top.
  • Bake in the oven at 180 degrees for 25-30 minutes or until springy to the touch.
  • Cool on a wire rack.
  • Cut up into squares and decorate with your favourite toppings.

Marvellous Muffins

We made these for the Harvest Festival and Macmillan coffee morning in September. We loved decorating them to make them look special and they tasted great!


6oz margarine
6oz sugar
3 eggs
6oz self-raising flour
1 teaspoon vanilla essence
Decorations - icing and sprinkles


Wash your hands before you begin and wear an apron if you have one.

  • Put some muffin cases into a muffin tin.
  • Heat the oven to 180 degrees.
  • Put all the ingredients into a large bowl and mix it all together with an electric mixer or a wooden spoon. Make sure you get all the lumps out!

  • Use a metal dessert spoon to half fill the bun cases. 
  • Carefully put into the hot oven and bake for 15-18 minutes or until golden brown and springy to the touch.
  • Cool the muffins on a wire rack.
  • Decorate with icing and sprinkles!

You can add any flavour to this mixture, we also made chocolate muffins by adding 2 tablespoons of cocoa powder to the mixture. 

Monday, 30 September 2013

Fabulous Flapjacks

This recipe has been requested by Aiden. 
We made these for the Macmillan coffee morning and they are very tasty!

100g / 4oz butter or maragrine 
75g / 3oz golden syrup 
75g / 3oz granulated sugar 
200g / 8oz porridge oats  

1. Put the butter, syrup and sugar in a large saucepan and gently heat until everything has melted. (Or you can do this in a large plastic bowl and melt it in the microwave). 
2. Stir in the porridge oats and mix really well. 
3. Spread into a greased and tin and press down well with the back of a spoon. 
4. Bake in the oven (180 degrees) for about 20 minutes. 
5. Let the flapjacks cool in the tin for 5 minutes then cut into squares. 
6. Remove from the tin when they have cooled completely.