October Newsletter

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October Newsletter

Happy Birthday!

Julie Horne 12th October

Adam Denson 21st October

Jason Andrews 27th October

Get to Know Me Featuring Amy!

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Recipe Corner

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Halloween Riddles

1. 20002. Ireland3. Orange4. Turnips5. Apples6. Samhainophobia7. Harry Houdini8. It (2017)9. Michael Myers10. 1897

Sonic Quiz

Crossword

1.Dracula, or a stapler.2. A tombstone.3. A Werewolf.4. A casket.

Riddle Answers

1. To the closest thousand, how many years old is Halloween?2. Which country is believed to be the birthplace of Halloween? 3. Which colour is most associated with Halloween? 4. What vegetable was originally carved during Halloween in Ireland? 5. Which fruit is traditionally bobbed for on Halloween? 6. What is the word for "fear of Halloween"? 7. Which famous magician died on Halloween? 8. What is the highest-grossing horror movie of all time? 9. What is the name of the main antagonist in the "Halloween" movie franchise? 10. In what year was the classic horror novel "Dracula" published?

10 year service anniversaryAmy recently celebrated her 10 year service anniversary! Find out more about Amy in our Get to Know me section

Ingredients For the pumpkin purée 1 small pumpkin or squash (such as onion, crown prince and kabocha) For the cake butter, for greasing 250g/9oz light brown sugar 300g/10½oz pumpkin purée 100ml/3½fl oz medium dry cider (or apple juice) 100ml/3½fl oz vegetable oil 2 large free-range eggs 250g/9oz plain flour ½ tsp salt 2 tsp baking powder 1 tsp bicarbonate of soda 1 tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground cloves For the decoration 75g/2¾oz unsalted butter, softened 200g/7oz full fat cream cheese, at room temperature 100g/3½oz icing sugar, sifted brown fondant (optional)

Method 1. Preheat the oven to 180C/160C Fan/Gas 4. 2. To make the pumpkin purée halve the pumpkin, scrape out the seeds and stringy bits with a spoon and discard. Place the pumpkin halves, cut side down, onto a baking tray and bake for 45 minutes, until it feels soft to the touch. Allow to cool, then scrape out the cooked flesh and mash with a fork until smooth. Set aside to cool. 3. Grease and lightly flour a small bundt tin 21cm/8¼in in diameter. 4. In a large mixing bowl, combine the brown sugar, pumpkin purée, cider and oil. Beat with a handheld electric mixer until thoroughly combined. Add the eggs, one at a time, beating until they are completely mixed in. 5. In a separate bowl, sift together the flour, salt, baking powder, bicarbonate of soda and the spices. Beat this into the wet ingredients for 2-3 minutes until it is thick and smooth. 6. Measure out half the batter into the prepared bundt tin (it should be about 550g/1lb 4oz of mixture). Bake for 30-35 minutes, until the top is springy to the touch and a wooden skewer inserted into the cake comes out clean. 7. Allow the cake to cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely. Wash, dry, and grease and flour your bundt tin again, and bake the other half. 8. Meanwhile, make the cream cheese icing. Beat the softened butter in a bowl with a handheld electric mixer until it is light and fluffy. Add the cream cheese and beat until smooth. Gradually add the icing sugar and beat until well incorporated. 9. When both cakes are completely cool, use a sharp knife to slice off a thin layer of the bottom of the cake to flatten it (reserve the cake trimmings). Place the 2 cakes, cut sides together, to see if it makes a convincing pumpkin shape. If necessary, trim off a little more so that the curves of the bundt tin line up with each other. 10. Spread a little of the icing onto the bottom cake, then cover with the top cake layer. Use the reserved cake trimmings to fill in the hole in the middle of the cake. Spoon the icing onto the top of the cake and let it run down the sides. Create a fondant stem from the brown fondant, stick a toothpick in the end of the stem and secure it in the cake.

Congratulations to Donna who was FD Secured star of the month!

I’m Josie. I live in Wakefield with my husband Craig and our 2 boys Albie (7) and Nate (2). We also have a long haired chihuahua called Bertie so I’m completely outnumbered at home! I enjoy getting out for long walks to try and tire my 2 wild children out, we have the lovely Yorkshire Sculpture Park and Nostell Priory nearby which are our fave places to go. I’m a typical virgo so love lists and overthink too much! I love reading self improvement and positivity books and try and start my day with 5 things I’m grateful for 😊

Josie Woodfine

Congratulations to Hannah who has gone on maternity leave this month. Check out how the academy team sent her off below!

1. With pointed fangs I sit and wait With piercing force, I dole out fate Over bloodless victims, I proclaim my might I can eternally join with a single bite. What am I? 2. I have a name but it isn’t mine You don’t think about me while in your prime People cry when I’m in their sight Others lie with me all day and night. What am I? 3. You may see this hairy creature by the light of the moon. You can start running but it will likely catch you soon. You can hope for escape with the rising sun. But you have a better chance with silver bullets and a gun. What am I? 4. Who makes it, has no need for it. Whoever buys it won’t use it. Who uses it, won’t care. What am I?

Amy Davies

Hello, I am Amy and I work in the non standard team. I live in Leeds with my partner Tom, my daughter Seren and my sausage dog Kevin! My favourite animal is a panda or a sausage dog (had to say that as to not hurt Kevin’s feelings!) My go to snack would be salt and vinegar French fries and my star sign is Taurus. In my spare time I can usually be found at the side of a pitch watching my daughter play football or attempting to walk Kevin who dislikes the cold and rain lots! My inbox is always open for anyone who needs a chat :)