Canteen News

Ice Cream Day Tuesday 14th December 2021

Qkr is the only way to place your order. Click on the Event tab “Ice Cream Day” 

Orders close at 10.00am Friday 3rd December. Late orders cannot  be accepted.

Please read the allergen details of each product before making a choice for your child. 

Everest ice cream states that their ice cream and sorbet may be present with eggs, various nuts, soy and sesame.

Great care is taken to prevent cross-contamination of known allergens for those students with allergies/anaphylaxis. The canteen is a NUT FRIENDLY kitchen,EGGS are used in both baking and mayonnaise. Allergens are clearly stated for menu items on Qkr. Please read these carefully before making your choice. Please remember to opt-in for your child’s allergies/anaphylaxis.

When placing your child’s order please check you have the correct date – a wrongly selected date means lunch will not be prepared until the date selected. You should receive a message and email if notifications have been activated. Check your receipts for confirmation.

Please place your orders with plenty of time ahead in case of unexpected hiccups, check your order has been processed and gone through.

If you forget your Qkr password, reset it to avoid adding in an incorrect one and being locked out.

If a student is absent – please cancel orders before 8.30am. Credit will be offered for your next order. If you miss the cut off, please call before 9.30am to reschedule your order for another day.

If you cannot see your child’s preferred items, they may be temporarily sold out or no longer unavailable.

If the canteen is closed on a specific day, it will be blacked out on Qkr and orders cannot be accepted.

If you have any questions or queries, please feel free to contact me via the office Monday – Thursday before 9.30am. 

Due to the high volume of orders on a Friday I am unable to take your call, a message can be left with Admin staff.

Thank you 

Justine

Canteen Manager

Important Canteen Dates

• Monday 15th November – Orders open on Qkr for Special Icypole day on Tuesday 14th December
• Thursday 2nd December – last day to order icy pole for Tuesday 14th December – special icy pole day
• Thursday 9th December – Canteen Closed
• Friday 10th December – Curriculum Day
• Tuesday 14th December – whole school special icy pole  day (optional)
• Thursday 16th December – Last canteen lunches for 2021

Plum Pudding

• 375g raisins, 
• 300g currants
• 150g sultanas
• 170g craisins 
• 1 cup finely grated carrot
• 200g pitted prunes, chopped
• 250ml (1 cup) rum or brandy
• Melted butter, to grease
• 250g butter, at room temperature
• 200g (1 cup) firmly packed brown sugar
• 4 eggs
• 175g (2 1/2 cups) fresh breadcrumbs
• 75g (1/2 cup) self raising flour
• 75g (1/2 cup) plain flour
• 2 tsp mixed spice
• 2 tsp ground cinnamon
• 1 tsp nutmeg

Combine raisins, currants, sultanas, craisins, carrot & prunes in a bowl. Pour over the alcohol, cover & set aside for 6 hours or overnight to macerate.

Grease & line the base of a 2L (8-cup) capacity pudding basin.

Beat the butter and sugar in a bowl with an electric mixer until pale and creamy. Add eggs, 1 at a time, beating well after each addition (mixture may appear curdled). Stir in breadcrumbs, combined flours, mixed spice and cinnamon. Add the fruit mixture and stir until combined.

Spoon into basin.

Place an upturned heatproof saucer in the base of a saucepan. Fill one-third of the saucepan with boiling water and bring to a simmer over low heat.

Cut a 30cm-square piece of non-stick baking paper and a 30cm-square piece of foil. Place paper on foil and fold to make a pleat in the centre. Place over basin, foil-side up. Tie a double piece of kitchen string around basin to secure. To make a handle, tie a double piece of string loosely over the top of the basin.

Lower the basin onto the saucer in saucepan. Add enough boiling water to reach two-thirds of the way up the basin. Simmer, covered, over low heat for 4 hours, adding extra boiling water if necessary, until a skewer inserted in the centre of the pudding comes out clean.

Remove basin from saucepan. Set aside for 5 minutes.

Turn pudding out onto a plate.

Serve with custard, cream or ice cream.

Suitable to make in advance, keep refrigerated or freeze.

You can make this recipe up to 2 months ahead. Cover the pudding in the basin with plastic wrap and foil. Store in fridge. To reheat a pudding: Remove the plastic wrap and foil from the pudding. Repeat step 5. Place an upturned heatproof saucer in the base of a large saucepan. Fill one-third of the saucepan with water and bring to a simmer over low heat. Lower the pudding basin into the saucepan. Simmer, covered, over medium-low heat for 1 hour or until the pudding is heated through. Remove basin from the pan and serve.