Ingredients Utensils

75g ground almonds Baking tray 20 x 16 x 3 cms deep
10g flaked almonds Baking paper to line
95g caster sugar (60g + 15g)
2 eggs
1 teaspoon baking powder
20g breadcrumbs
100ml sunflower oil
Zest of 1 satsuma or ½ orange
100g fresh raspberries

1. Preheat oven to 210C/Fan 190C/Gas Mark 6

2. Grease the Baking Tray with a little butter and line with Paper

3. Put the ground almonds, flaked almonds, 60g caster sugar, baking powder and breadcrumbs into a Large Mixing Bowl.

4. Crack the eggs into a Measuring Beaker/Jug and loosen with a Fork. Add to the mixing bowl and beat everything together with a Wooden Spoon. Beat in the oil and the orange zest.

5. Spoon the mixture into the baking tray and level off the surface.

6. Put the raspberries in a Sieve and rinse in cold water. Dry in a clean Tea-towel. Scatter over the cake mixture and then sprinkle over the remaining 15g sugar.

7. Bake in the oven for about 25-30 minutes or until the cake is golden brown and firm to the touch in the middle.

8. Serve as cake or as a pudding with crème fraiche or ice cream


(serves 4-6)

Ingredients Baking dish 20cm square
2 x 415g cans pear halves in juice
125g plain flour Baking paper to line
25g cocoa powder
125g caster sugar
150g Stork margarine
1 teaspoon baking powder
¼ teaspoon bicarbonate of soda
2 eggs
2 teaspoons vanilla extract

1. Preheat oven to 200c 180c FAN Gas Mark 6

2. Drain the pears and arrange them on the base of the dish, rounded side up

3. Put the margarine, sugar and vanilla in a large mixing bowl. Cream together until light and fluffy.

4. Crack the eggs into a measuring jug and loosen with a fork.
Add slowly to the creamed mixture.

6. Mix the cocoa powder, flour, baking powder and bicarbonate of soda together. Sift over the creamed mixture. Fold in with a large metal spoon.

7. Spoon the batter over the pears and bake in the oven for 25 -30 minutes or until firm to the touch in the middle.

8. Allow to cool for 10 minutes and then serve with cream, ice-cream or chocolate sauce.

Chocolate sauce
200g Bourneville chocolate
142ml double cream
150ml full fat milk

Put all the ingredients in a pan and heat very gently until melted
and warm.


Qualification BTEC Level 1 Award in Home Cooking Skills
Unit number and title Unit 1: Home Cooking Skills (level 1)
Start date Friday 4th May 2012
Name of Assessor Gaye Whitwam

Assignment Dinner for 4 people
The aim of the assignment
1. Be able to use cooking skills to prepare home-cooked meals that do not use prepared, ready-cooked food.
2. To understand the value of passing on information about home cooking

Your parents have invited two friends for dinner. You are to cook a two-course meal. Either a starter and main course or main course and dessert. The food must be prepared from scratch, using fresh, raw ingredients.

You write up about the dinner on your Cookery Blog. You mention the skills that you have learnt and the advantages of learning to cook. You ask the dinner guests and parents to make comments on the Blog entry.
Task 1
Write an email to your guests inviting them to dinner on a specific day and time. Ask them if they have any special dietary requirements or if there are any food that they dislike. Send a copy of your email and their reply to your Assessor.
Task 2
Plan and prepare the meal. Produce a menu, recipe, shopping list and time-plan. This needs to be given to your Assessor before the assessment date.

The meal needs to be cooked within the 2 hour class. Photographic evidence will be taken as you cook.

The main course needs to be balanced nutritionally (Eatwell Plate) and suitable for reheating at home. The starter or dessert does not need to be cooked.

You need to indicate what needs to be done to store and prepare the food safely (good food hygiene)
Task 3
You write an email to a friend telling them about the course you are on and what you have learnt. Ask them to look at your Cookery Blog and to sign up as a “Follower”.

Ingredients Utensils
75g chopped dates Baking tray 20 x 16 x 3 cms
100g Stork margarine
100g self-raising flour
100g muscovado sugar
2 eggs

50g block butter (preferably unsalted)
100g light soft brown sugar

Preheat oven to 180c 160c FAN Gas 4

Line baking tray with baking paper

Put the sauce ingredients in a Small Pan and heat gently until the sugar and the butter have melted. Pour into the baking tray. Tip the tray around so that the sauce covers the base.

Put the dates in a bowl and cover with boiling water. Leave to soak.

Put the margarine and muscovado sugar in a Mixing Bowl and cream with a Wooden Spoon

Crack the eggs into a measuring beaker and loosen with a Fork. Add slowly to the creamed mixture while beating with the Wooden Spoon.

Put the flour into a Sieve and sift over the creamed mixture. Fold in with a Large Metal Spoon

Drain the dates in the Sieve and fold into the creamed mixture. Place in blobs over the toffee sauce and then level off

Bake for about 25 minutes or until golden brown and firm to the touch in the middle

Serve warm with cream or ice-cream


Ingredients Utensils
Base Baking tray 20 x 16 x 3 cms deep
60g chocolate digestive biscuits Baking paper to line
30g unsalted butter
200g Nestle caramel
100g Bourneville dark chocolate
2 eggs
200g fresh raspberries
25g Bourneville dark chocolate

1. Grease the Baking Tray with a little butter and line with Paper

2. Put the biscuits in a Plastic Bag and crush with a Rolling Pin or base of a Pan.

3. Melt butter in a Pan and add the biscuit crumbs. Mix together and then line the base of the baking tray. Chill while you make the filling.

4. Put the caramel in a Bowl and beat until smooth. Spoon onto the biscuit base and level out (be careful not to dislodge the crumbs).

5. Put the raspberries in a Sieve and rinse under cold running water. Pat them dry in a clean Tea Towel. Sprinkle the raspberries over the caramel.

6. Separate the eggs. Put the yolks in a Small Bowl and the whites in a large Mixing Bowl.

7. Melt the chocolate in a Bowl on top of a pan of simmering water*. Take the bowl off the heat and mix in the egg yolks.

8. Whisk the egg whites until stiff with a Balloon/Electric Whisk

9. Add about ⅓ of the egg white to the chocolate and mix in thoroughly to loosen the mixture.

10. Add the rest of the egg white and fold in with a Large Metal Spoon.

11. Spoon the chocolate filling on top of the raspberries.

12. Either grate the 25g chocolate and sprinkle on top, or melt the chocolate and drizzle over the top. Chill in the fridge for about an hour to firm up.


A sneaky peek into the day of a happy baker making bread. Flour, water, salt, time and passion, is all you need to make good bread (…you might want to get an oven also…) This video was made by Vincent Talleau a talented young baker working with the Aston Bakery in Waterloo. He really hopes that young people will want to become bakers after watching it, and also to have more respect for bread in general, once they see how much work goes into making good bread.

Boris Johnson and Seb Coe were at the Sutton Community Farm on Thursday. They were there to promote the Big Dig Volunteering weekend on Saturday 17th March. The farm is London’s only community farm and one of the biggest food spaces in the capital.

The farm is a successful social enterprise selling its produce to local people and giving local volunteers – 400 so far – the opportunity to gain growing skills. Boris particularly stressed the importance of getting young people interested in growing.

As a member of the Real Bread Campaign I bake bread each week to be included in the farm’s Vegetable Bags. Knowing that there were two important guests coming along I made an extra couple of loaves which I was able to give personally to Seb and Boris.

The Sticky Mitts & Wallington High School for Girls Community Kitchen runs every Saturday morning. So, on the 17th March, we shall be making picnic food and taking this along to the farm for lunch. We can then help with the Big Dig in the afternoon.

If you would like to buy fresh local vegetables and handmade, slowly fermented, additive-free bread visit www.suttoncommunityfarm.org

Congratulations to Namita Kohli, a member of our Community Kitchen, for winning the first round of the Sainsburys Big Bake Off with this fantastic looking dish. Best of luck with the semi-final Namita!


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