Get­ting in­volved

The fes­tive sea­son is the per­fect time to get chil­dren ex­cited about food

EDP Norfolk - - Food & Drink -

This year’s win­ners of the Best School Food Project, spon­sored by the Royal Nor­folk Agri­cul­tural As­so­ci­a­tion, was Park­side School and White Lion Café in Nor­wich. Tran­si­tion co-or­di­na­tor He­len Hold­er­ness, who looks af­ter the project, says that giv­ing the chil­dren, who have spe­cial ed­u­ca­tional needs, the chance to learn more about food and to work in the café, has an enor­mously pos­i­tive im­pact on their devel­op­ment, both in the class­room and out of it.

“By the time our pupils leave, we aim to en­cour­age them to be as in­de­pen­dent as pos­si­ble at a level ap­pro­pri­ate to the in­di­vid­ual. We are very for­tu­nate to have the White Lion Café in the cen­tre of Nor­wich. Our pupils’ many suc­cesses in this real-life work en­vi­ron­ment raise con­fi­dence and self-es­teem, de­velop their abil­ity to work as a team and pro­vide them with the skills that may help them find em­ploy­ment,” she says.

Here is a recipe we shall be try­ing out in the café. Why not give our Christ­mas pud­ding cakes a try with your chil­dren to give to guests on Christ­mas Day?


Pre­heat the oven to 180C. Weigh two eggs and use this weight to mea­sure the same amount each of self-rais­ing flour, caster sugar and mar­garine. Re­move 60g from the to­tal amount of flour and re­place with 60g of co­coa pow­der and add two tea­spoons of ground mixed spice.

Cream the sugar and mar­garine un­til pale and fluffy and add one egg at a time. Once mixed, add the flour, co­coa and mixed spice mix­ture and very gently com­bine with a spoon. Fill dome-shaped sil­i­cone moulds with a spoon­ful of the mix­ture. Bake for about 20 min­utes, then leave to cool be­fore turn­ing them up­side down to make “Christ­mas pud­dings”.

While cool­ing, make a thick ic­ing and dol­lop it on the top of each, let­ting it run down the sides. Buy or make some dec­o­ra­tive green ic­ing and cut out holly leave shapes. Dec­o­rate the top of each pud­ding with two holly leaves and half a glace cherry.

He­len Hold­er­ness with pupils Jaiden Howard, Han­nah Boon and Alex Adams

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