Mrs Hardman’s Macaroni Cheese Recipe

The children at nursery LOVE macaroni cheese so you will probably have a clean plate if you make this with them



  1. Cook the macaroni in a large saucepan of boiling salted water for 8–10 minutes. Drain well and set aside.
  2. Melt the butter over a medium heat in a saucepan slightly larger than that used for the macaroni. Add the flour and stir to form a roux, cooking for a few minutes.
  3. Gradually whisk in the milk, a little at a time. Cook for 10–15 minutes to a thickened and smooth sauce.
  4. Meanwhile, preheat the grill to hot.
  5. Remove the sauce from the hob, add 175g/6oz of the cheese and stir until it is well combined and melted.
  6. Add the macaroni to the sauce and mix well. Transfer to a deep suitably-sized ovenproof dish.
  7. Sprinkle over the remaining Cheddar and the Parmesan and place the dish under the hot grill. Cook until the cheese is browned and bubbling.
  8. Serve straightaway!

Snack Ideas

Thank you to everyone who has already completed the questionnaire that was emailed out this morning and posted here on the nursery blog.

One parent/carer had a suggestion of sharing some snack ideas that we do at nursery. We thought this was a great suggestion so under “Home Learning” in the menu is a new page for snack ideas.

Please feel free to share with us your other favourite snacks that you give your children and we can add them to the list.

Miss Neil made French Toast today for her son’s snack. It looks delicious!

Scone Recipe

Miss Banks made delicious looking scones today!


350g self-raising flour, plus more for dusting

1 tsp baking powder

85g butter

3 tbsp caster sugar

175ml milk

1 tsp vanilla

beaten egg, to glaze


* Heat oven to 220C/fan 200C/gas

* Pour 350g self-raising flour into a large bowl with 1 tsp baking powder, then mix.

* Add 85g butter, then rub in with your fingers until the mix looks like fine crumbs then stir in 3 tbsp caster sugar.

* Put 175ml milk into a jug and heat in the microwave for about 30 secs until warm, but not hot.

* Add 1 tsp vanilla extract then set aside for a moment.

* Put a baking  tray in the oven.

* Make a well in the dry mix, then add the liquid and combine it quickly with a cutlery knife – it will seem pretty wet at first.

* Scatter some flour onto the work surface and tip the dough out. Sprinkle the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.

* Take a 5cm cutter and dip it into some flour. Plunge into the dough, then repeat until you have used all the dough.

* Brush the tops with a beaten egg, then carefully place onto the hot baking tray.

* Bake for 10 mins until risen and golden on the top. Eat warm or cold with a topping of your choice or just plain!


Banana bread

Baking involves a lot of numeracy and maths skills. Can you measure/weigh the ingredients? How many spoonfuls do you need? Do you need to set a timer or can you check the clock to see when it should be ready? Finally, now that it’s ready, can you share it equally with your family?

Mrs Hardman’s banana bread. Here is her recipe. Why not try making it at home and don’t forget to send us your pictures at


115 g butter (room temperature)

2 very ripe bananas

150 g light brown sugar (or white sugar will be ok😊)

2 Large eggs

225 g self-raising flour

1 tsp. baking powder

2 tbsp. semi-skimmed milk


Preheat the oven to 180ºC (fan 160ºC/350ºF/Gas 4). Grease the loaf tin and line with baking parchment.

Mash the bananas. Put the butter, sugar, eggs, flour, baking powder, and milk in a large bowl and beat using an electric hand whisk for 1 minute (or 2 minutes with a wooden spoon) until blended. Add the banana and beat for 30 seconds or until mixed in. Spoon the mixture into the prepared tin. Level the top.

Bake for about 1 hour or until well risen and golden brown. Check after 45 minutes. If the top is browning too much, lay a piece of foil over it. To see if the loaf is done, insert a fine skewer in the middle; it should come out clean.

Leave the loaf to cool in the tin for a few minutes. Run a palette knife around the edge of the tin, turn out the loaf, peel off the lining paper, and finish cooling on a wire rack.

“😊Remember it’s the making not the end product, Mrs Hardman isn’t the best cook but even her boys eat this😊” Mrs Hardman