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Is your child aged<br />
between two-and-a-half and<br />
school age?<br />
St Chad’s<br />
Pre-school<br />
Monday to Friday<br />
opposite Abbey Lane School<br />
56 Abbey Lane, Woodseats S8 0BP<br />
NOW OPEN UNTIL 3:15 ON CERTAIN WEEK DAYS!<br />
Currently opening until 3:15 on Wednesdays, Summer term will see more<br />
afternoon openings! Call Claire our Manager for more information.<br />
• A fun and exciting environment for your child<br />
• Experienced and qualified staff<br />
• Learning through play to help your child reach their potential<br />
• Free early learning funding for eligible children<br />
Rated Good by Early Years Ofsted 2016<br />
A member of the Pre-school Learning Alliance<br />
Call in for an information pack<br />
or ring 07526 100755<br />
Here’s how little it costs<br />
to advertise in<br />
Adverts are priced<br />
at the following rates for<br />
one year (six editions):<br />
1/8 page: £110<br />
1/6 page: £155<br />
1/4 page: £225<br />
1/2 page: £445<br />
Full page: £915<br />
Call St Chad’s Church office on<br />
0114 274 5086<br />
or email<br />
impact@stchads.org<br />
for more information<br />
My Baking<br />
Pastry chef and chocolatier, Will<br />
Torrent is an Ambassador for<br />
Christian international relief and<br />
development agency, Tearfund.<br />
Here he shares one of his<br />
very fi rst food memories and baking<br />
inspiration: his Nan’s chocolate fudge<br />
cake.<br />
For the cake<br />
50 g cocoa<br />
200 g unsalted butter, softened, plus<br />
extra for greasing tins<br />
150 g caster sugar<br />
125 g soft light brown sugar<br />
4 medium eggs<br />
1 teaspoon vanilla extract<br />
250 g plain fl our<br />
1 ½ teaspoons baking powder<br />
½ teaspoon bicarbonate of soda<br />
A pinch of salt<br />
4 tablespoons milk<br />
Frosting<br />
100 g dark chocolate, chopped<br />
200 g unsalted butter, softened<br />
225 g icing sugar<br />
2 tablespoons cocoa, sifted<br />
2 tablespoons golden syrup<br />
2 tablespoons full-cream milk<br />
1 teaspoon vanilla extract<br />
2 x 20 cm round cake tins, buttered and<br />
base-lined with baking parchment<br />
Method<br />
1 Preheat the oven to 180C (350F)<br />
Gas 4. In a small bowl combine the<br />
cocoa with 5 tablespoons boiling<br />
water and mix until smooth. Cream the<br />
softened butter with both sugars in a<br />
free-standing mixer for 3-4 minutes until<br />
pale and light. Scrape down the bowl<br />
with a rubber spatula, add the eggs one<br />
at a time, mixing well between each<br />
I<br />
St Chad’s Church, Linden Avenue, Woodseats<br />
Church Offi ce: Linden Avenue, Sheffi eld S8 0GA<br />
Tel: (0114) 274 5086<br />
Page 22<br />
email: offi ce@stchads.org<br />
website: www.stchads.org
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