Carrot cake made in school

edited 30 November -1 at 1:00AM in Old Style MoneySaving
31 replies 6.6K views
bulchybulchy Forumite
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edited 30 November -1 at 1:00AM in Old Style MoneySaving
My 12 year old son made carrot cakes in school yesterday, and they tasted much better than anything I've ever bought. He had actually eaten 3 of them before they made it home, and we all ended up fighting over them last night. Its a bit annoying though because the teacher provides the ingredients, they just have to take the money in for them, but they give them to the kids already weighed :mad: Cant see how the kids are learning how to follow a full recipe this way, I'm gonna bring this up at parents evening. Its the same in my daughters cooking class as well, she goes to a different school, so its obviously common practice these days.
Anyhoo, I'll get to the point (eventually) the ingredients were flour, brown sugar, marg, an egg, grated carrot and a pinch of ginger powder. He thinks there was about a cup full of the dry ingredients, but the marg, well as you can guess from a 12 year old boy, well it was just a 'lump' can anyone help me with quantities please? I've asked him to ask the teacher, but I know he'll forget to ask.
I remember cookery classes when I went to school, we had to take all the ingredients into school ourselves, and once they had been made, we wrote the method for cooking down in our excercise books, so if we ever wanted to make anything, we had the book to refer back to, not that I ever did this, but my mam and my sister often made things we had previously made at school first, how times have changed.
Sue
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Replies

  • pollyspollys Forumite
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    This sounds very similar to Catowens recipe, which was delicious. I'll try and find it later, it was really easy, got to dash to playgroup now, sorry.
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  • bulchybulchy Forumite
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    Thank you Polly. I've just noticed the 'Is homebaking cheaper' thread, I will have a look through that and see if its on there.
    Sue
  • QuackersQuackers Forumite
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    bulchy wrote:
    Its a bit annoying though because the teacher provides the ingredients, they just have to take the money in for them, but they give them to the kids already weighed :mad: Cant see how the kids are learning how to follow a full recipe this way, I'm gonna bring this up at parents evening. Its the same in my daughters cooking class as well, she goes to a different school, so its obviously common practice these days.

    Thats nuts!! How are they going to learn?

    They dont do this everywhere as my girls have to take ingredients to school. I'm am suprised at how little they actually cook at school though. My eldest daughter is 14 and has probably cooked no more than half a dozen times in 2 years. I know that the lesson varies - sometimes its textiles but I still think the pratical side of cooking instead of learning about nutrition and stuff is just as important. Especially as so many people are buying convinience foods and not seeing any cooking done in the home.

    OMG - I'm getting old :rolleyes: But its true :D

    Sorry I cant help with your question of knowing the recipe :o

    It does sound yummy though.
    Sometimes it's important to work for that pot of gold...But other times it's essential to take time off and to make sure that your most important decision in the day simply consists of choosing which color to slide down on the rainbow...
  • comping_catcomping_cat Forumite
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    Hello!!! Not sure if it is the same, but this is the recipe i use =

    8oz s/r flour,
    1/2 tsp ground mixed spice,
    5oz soft dark brown sugar,
    5 oz carrots, grated,
    2 eggs,
    1/4 pt corn or sunflower oil,
    2 tbsp milk.

    180C - 40 mins, oblong tin, just mix all ingredients together, then bake!

    Topping -

    2oz butter, softened,
    8oz icing sugar.
  • aussielleaussielle Forumite
    705 Posts
    TBH I think it's quite a good idea in some respects. My son's always used to need a small amount of things I never had in and so it did sometimes work out quite costly, so this way is moneysaving but I agree it isn't going to teach kids how to weigh ingredients etc maybe they should improvise and provide the ingredients but let them measure it out themselves, although I suspect time maybe a factor.

    The thing that hacked off my kids was they always seemed to have cookery on the same day as P.E and they ended up with too much to carry.
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  • bulchybulchy Forumite
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    Hi Catowen, thank you, that sounds very similar to my sons recipe, will try it at the weekend.
    Quackers, my son has only cooked once so far this term, and its half term next week, looks like he'll have 'food' as the lesson is called, after Easter, then it will be onto something else next term. TBH they did give him a list of ingredients to take in to make a sandwich a few weeks ago, but he missed this lesson. Also my daughter is taking 'food' as part of her options, she chooses what she wants to cook from a list the teacher provides,(supposedly a healthy menu for kids under 8 but I dont think milkshake made with crusha and choc chip cookies are particularly healthy myself) and the teacher gives her a list of what she has to bring in, plus how much money she needs to pay for the stuff she provides, and gives her these weighed out. I cant see how shes learning much this way, she should be finding her own recipes and ingredients, half the girls in the class dont know how to use the scales.
    aussielle, my son had P.E yesterday as well, this was his excuse for eating the cakes on the way home, he was hungry from all the excercise.
    Thank you all for the replies.
    Sue
  • ChellChell Forumite
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    catowen wrote:
    Hello!!! Not sure if it is the same, but this is the recipe i use =

    8oz s/r flour,
    1/2 tsp ground mixed spice,
    5oz soft dark brown sugar,
    5 oz carrots, grated,
    2 eggs,
    1/4 pt corn or sunflower oil,
    2 tbsp milk.

    180C - 40 mins, oblong tin, just mix all ingredients together, then bake!

    Topping -

    2oz butter, softened,
    8oz icing sugar.

    Will this be ok with light brown sugar? I take it that the colour will just be lighter. The new improved OS shopper can't buy more sugar :p
    Nevermind the dog, beware of the kids!
  • comping_catcomping_cat Forumite
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    chelltune wrote:
    Will this be ok with light brown sugar? I take it that the colour will just be lighter. The new improved OS shopper can't buy more sugar :p

    Im sure that will be fine, i use whichever brown sugar i have in the cupboard and it always comes out lovely!!!!
  • bulchybulchy Forumite
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    When I make it at the weekend it will be light brown sugar that I use.
  • It is also VERY nice made with S/R Wholemeal flour. It gives you more to chew on IMO.
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