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The Howard Partnership Trust (THPT) is a Surrey based Multi-Academy Trust, comprising 4 secondary and 6 primary phase schools. We are proud of our ethos of collaboration and inclusion, "Bringing out the best" in students of all abilities and backgrounds. Visit website

Part of The Howard Partnership Trust

Year 9 Recipes

w/c 9 September – Victoria Sponge

Ingredients:

113g self raising flour
½ tsp baking powder
2 medium eggs
113g butter or margarine
113g caster sugar

Optional:
grated zest of 1 lemon or 1 orange

You will make 1 sponge which will be ready to fill at home using jam or another filling eg whipped cream & fruit.  You could also use a punnet of fresh fruit for decorating

A good sized tin or large plastic container to take it home in

w/c 16 September – Dutch Apple Cake

Ingredients:

100g caster sugar
100g soft margarine
2 eggs
100g self raising flour
1 x 5ml spoon baking powder
1 eating apple
1 x 5ml spoon cinnamon
1 x 5ml spoon Demerara sugar

Please remember to bring a 20cm square or round cake tin for the apple cake, if you have one.  You can purchase 2 foil trays from school for 20p if you don't have a cake tin

A good sized named sealable container to carry it home in 

w/c 23 September  – Swiss Roll

Ingredients:

Cake mixture:

3 eggs
75g self-raising flour or 50g self-raising flour
25g cocoa powder
75g caster sugar

Filling:

4-6 tbsp of jam or lemon curd or a small pot of double cream and 200g soft fruit

A named sealable container to carry it home in

w/c 30 September – All ingredients will be provided at school this week

Open Evening Preparation 9Y

Teacake Presentation Challenge 9W and 9Z 

w/c 7 October

Teacake Presentation Challenge - 9Y – All ingredients will be provided at school this week

Future Chef Competition Entry - 9W & 9Z

Please bring all your ingredients to cook your dish you have planned for the competition and a container to take your cooked food home in

No nuts or nut products are to be brought into school

w/c 14 October

Future Chef Competition Entry – 9Y

Please bring all your ingredients to cook your dish you have planned for the competition and a container to take your cooked food home in

No nuts or nut products are to be brought into school

INSET DAY - 9W & 9Z – There is no practical lesson this week

w/c 21 October – Mini Whisked Sponges

Ingredients:

25g butter, melted and cooled, plus extra butter for greasing
5 eggs
140g caster sugar
125g self-raising flour or 25g cocoa powder and 100g self-raising flour

Filling and items to decorate eg jam, fresh fruit, cream, chocolate etc