OPJS Easter Competitions
Once again we are going to hold our very successful annual OPJS Easter Competitions! Indeed, there are four competitions from which I would like your child to enter one as part homework for this term. As always, every entry gets a prize and here are the categories:
* Make an Easter bonnet
* Make an Easter card
* Decorate a hard-boiled egg
* Decorate an Easter digestive biscuit
All children who take part will receive a little Easter treat! The children will be competing against their own year groups, and will be judged on originality of design and effort.
Not only shall we be having Easter Competitions for children, we have a special competition for all parents, carers and adults! Indeed, there will be an Easter Cake competition and if you would like to enter the recipe, care of Mary Berry(!), is below. Conversely you can go online and follow this link: http://www.bbc.co.uk/food/recipes/mary_berrys_perfect_34317! All entries must stick to this recipe and the cake will be judged on taste and originality of decoration and design.
We will hold the competitions in the Memorial Hall on Monday 19th March with the winners announced from 2pm onwards. Entries must be in school by 10am in order to get everything organised. Parents/Carers are welcome to pop in and view the entries from 3.15pm onwards.
We will also be holding an Easter raffle that will have many egg based prizes to raise money for our amazing PTA. Tickets will be on sale during the second to last week of term and are priced 20p each. Please send money in with you child during week beginning Monday 12th March and tickets will be on sale at break times and at the end of the day.
Here’s to a great remainder of term and, as ever, many thanks for your support.
Mr Dave Goucher
Mary Berry's Classic Victoria Sandwich
Preparation time - less than 30 mins
Cooking time - 10 to 30 mins
Serves - Makes 12 slices
* 4 free-range eggs
* 225g/8oz caster sugar, plus a little extra for dusting the finished cake
* 225g/8oz self-raising flour
* 2 tsp baking powder
* 225g/8oz baking spread, margarine or soft butter at room temperature, plus a little extra to grease the tins