Week beginning 17th October

This week is International Week and the children have been learning about the United Kingdom. The children have learnt about the four highest mountains in the four countries which make up the UK, made and tried traditional baked goods from each country and learnt about Queen Elizabeth II. It has been a really exciting week and the children have made some fantastic contributions with their knowledge and places they have visited. (Recipes are posted below if you wish to try any at home!)

We would still appreciate any photographs you have of places you have visited in the UK over the last couple of months or any where you may visit over half term. You can either print a photo off, send one in for us to photocopy or email a copy to Mrs Ellis at       rellis37ru@nsix.org.uk 

For your home learning this week over half term we would love for all children to read their book banded school reading book and practice reading and spelling their tricky words. These don't have to written down but you could make up songs, rap the words or make up silly rhymes to help remember how to spell them (e.g. whack - a - sausage w-a-s).
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Parent teacher interviews start after half term and the dates are as follows:

Mrs Ellis
Thursday 2nd November morning appointments
Tuesday 7th November evening appointments
Wednesday 22nd November afternoon appointments

Mrs Prophet
Monday 6th November morning appointments
Tuesday 7th November evening appointments
Friday 17th November afternoon appointments 

These are 10 minute appointments for us to discuss how your child has settled in to year 1. 
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Please remember there is NO SCHOOL on FRIDAY 20th OCTOBER.

Children start back at school on Monday 30th October.

Have a wonderful half term from all of the 
year one team :)  

Recipes we have used this week:

Welsh bara brith

• 450g dried mixed fruit
• 250g brown sugar
• 300m warm black tea
• 2 tsp mixed spice
• 450g self-raising flour
• 1 free-range egg, beaten

1. In a large bowl soak the fruit and sugar in strained tea and leave overnight.
2. Next day preheat the oven to 170C/325F/Gas 3. Line a 900g/2lb loaf tin with baking parchment.
3. Mix the remaining ingredients into the fruit mixture and beat well.
4. Pour the mixture into the loaf tin and bake the oven and bake for 1½ hours or until a skewer inserted into the middle comes out clean.

Scottish shortbread
150g unsalted buttter
50g icing sugar
200g plain flour
50g cornflour

Mix / whisk butter and sugar. Sieve in flour and cornflour. Mix into dough. Halve mixture and flatten. Pinch edges with fingers and score with a knife. Bake for 30 mins at 180 C.


English scones

• 400g plain flour
• 100g caster sugar
• 1/2 tsp baking powder
• 1/2 tsp bicarb of soda
• 3/4 tsp salt
• 175g soft butter
• 250ml buttermilk
• Preheat oven to 220 degrees C.
• Sift dry ingredients in a bowl. 
• Add room temperature butter and cut into the dry ingredients with a fork until the mixture resembles dry breadcrumbs. 
• Add buttermilk and mix. 
• Roll half the dough into a ball and flatten on floured surface. Cut into six pieces with a scone cutter or simply cut into wedges. Repeat with the remaining dough.
• Place on ungreased baking sheet and bake for 12 minutes. You can brush buttermilk on top and sprinkle with sugar before baking if desired.

Irish soda bread

• 170g/6oz self-raising wholemeal flour
• 170g/6oz plain flour
• ½ tsp salt
• ½ tsp bicarbonate of soda
• 290ml/½ pint buttermilk

1. Preheat the oven to 400F/200C/Gas 6.
2. Tip the flours, salt and bicarbonate of soda into a large mixing bowl and stir.
3. Make a well in the centre and pour in the buttermilk, mixing quickly with a large fork to form a soft dough. (Depending upon the absorbency of the flour, you may need to add a little milk if the dough seems too stiff but it should not be too wet or sticky.)
4. Turn onto a lightly floured surface and knead briefly.
5. Form into a round and flatten the dough slightly before placing on a lightly floured baking sheet.
6. Cut a cross on the top and bake for about 30 minutes or until the loaf sounds hollow when tapped. Cool on a wire rack.