Headteacher Message

Hello all,

We have had a very busy morning here.  We moved our whole school reading assembly to the morning and had everyone in the hall celebrating our shared love of reading. Over 10 children were able to choose a free book of their choice as they had reached 100 dots.  I would like to thank you all for your support with the reading logs and dots.  It is a simple system that works well. Please continue to encourage your child to read for enjoyment every day.  If they read everyday then they can potentially return to school with 9 dots owed after the half-term. Just for reference this is what I am talking about.

Another big thank you for the food donations for our picnic today,  You can hardly get into the office!  This speaks to your generosity.  In these challenging financial times money, time and effort has been put into providing this food to share.  A short newsletter today because there is so much still to organise.  I really hope to see you at the picnic today but if I do not, please have  a lovely half-term with your families and friends.  Look for happiness where you can. 

Joe Porter

Cooking Corner

Named after Queen Victoria, this quintessentially British bake is simplicity at its best; sweet strawberry jam and pillowy soft cream, sandwiched between two light sponge cakes and a dusting of icing sugar. So put the kettle on and help yourself to a slice or two.

Ingredients

• 160g unsalted butter, softened
• 160g self-raising flour, sifted
• 160g caster sugar
• 3 large eggs, lightly beaten
• 1 tsp vanilla extract
• 100ml double cream
• 125g strawberry jam
• 1 tbsp icing sugar, for dusting

Method

1. Pre-heat the oven to gas 3, 170°C, fan 150°C. Grease and line 2 x 8 inch (20cm) springform cake tins with nonstick baking paper.
2. In a large mixing bowl, cream together the butter, vanilla extract and sugar using an electric hand held whisk until light and fluffy. Add the lightly beaten egg a tablespoon at a time, beating well between additions, until fully incorporated. Carefully fold the flour in using a large metal spoon and spoon the batter evenly into the two prepared cake tins.
3. Bake for 25-30 minutes until springy to the touch and a cake tester comes out clean when inserted into the centre of the cakes. Remove and allow the tins to cool on a wire rack for 5 minutes before turning out and peeling away the nonstick baking paper.
4. Whip the cream to soft peaks as the cakes cool, then spread the bottom half of the cake with the cream in an even layer. Spread the strawberry jam evenly and carefully on top of the cream. Sandwich the cake with the other half of the cake and transfer it carefully to a serving plate. Dust with the icing sugar and serve.