Useful Links

Useful Links

The Howard Partnership Trust (THPT) is a Surrey based Multi-Academy Trust, comprising four secondary, six primary and two special schools with two further under development. We are proud of our ethos of collaboration and inclusion, "Bringing out the best" in students of all abilities and backgrounds. Visit website

Part of The Howard Partnership Trust

Year 10 Recipes

Please pay £12.50 online to cover the annual cost of ingredients supplied at school  

w/c 28 March – Hot Cross Buns

Ingredients:

1 sachet (7g) yeast
130g milk
35g butter
25g sugar
½  egg – supplied at school

Make up a bag of flour mixture containing:

  • 1 tsp salt
  • 250 g plain flour
  • 1 tsp cinnamon
  • 1 tsp mixed spice
  • ½ tsp nutmeg

90g fruit combination of sultanas currants, cranberries, whatever you like

For the Cross Mixture – all supplied at school

30g cornflour
1 tsp castor sugar
2 tbsp plain flour
1½ tbsp water

For the Glaze Syrup – all supplied at school

115g castor sugar
2 tbsp water
2 tbsp sieved apricot jam 

A named sealable container to carry your hot cross buns home in

w/c 18 April – Tuile Biscuits and Brandy Snaps

Ingredients

For the Tuile Biscuits

67g flour
2 egg whites
67g sugar

For the Brandy Snaps

55g butter
55g demerara sugar
55g golden syrup – supplied at school
50g plain flour
½ level tsp ground ginger – supplied at school
½ tsp lemon juice – supplied at school

A named, sealable container to take your tuile biscuits and spare brandy snap baskets home in 

w/c 25 April – Crème Patissiere

Ingredients

480ml milk
90g sugar
2½ tbsp cornflour – supplied at school
3tsp vanilla extract
3 large egg yolks
1 large egg 
43g unsalted butter softened
Handful of fruit to decorate your finished baskets

Two named sealable containers to carry your crème patissiere and filled brandy snap baskets home in 

w/c 2 May and 9 May - Mini NEA1 project 

All ingredients will be provided at school

w/c 16 May – Chicken Curry (including deboning chicken thighs)

Ingredients

45ml olive oil – supplied at school
1 medium onion
500g chicken thighs BONE IN
2 cloves of garlic
1 green chilli or green pepper
¼ tsp salt – supplied at school
¼ tsp turmeric– supplied at school
½ tsp ground cumin – supplied at school
¼ tsp ground coriander – supplied at school
1 tsp tomato purée – supplied at school
¼ tsp garam masala or 1 tsp curry paste – supplied at school
30ml double cream

A named sealable container to carry your curry home in 

w/c 23 May – Teacake Challenge and Chocolate Work 

All ingredients will be provided at school this week