WW2 BakingPosted on: 15/12/2022
In true World War II spirit, Year 6 have been making scones using World War II ingredients and measuring equipment.
The children learnt that pig fat was often used in this type of baking but steered clear of this particular ingredient when treating Ms Coxhead and Ms Sanassy to a well-earned Devonshire cream tea.
Year 6 agreed that margarine gave scones a much fluffier texture but that the clotted cream and Jam was a necessary touch and, much to Ms Sanassy’s protestation, it was clotted cream and then jam, the Devonshire way.
There is no doubt that Year 6 are now ready for baking in their own kitchens all over London!