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Enjoy some delicious Easter recipes from our community.

A message from Father Colin, Charity Committee Member:

Mr Yates, one of our Deputy Heads, famously once said: “This is the Lentiest Lent I’ve ever Lented!”  We find ourselves coming towards the end of Lent, and hopefully some of our lockdown restrictions too, so what better way to celebrate Easter, and to move towards this by indulging in some of these sweeter recipes! 

'From our kitchen to yours'

Warm Strawberry and Cinnamon Cake from Seaford mum Naomi Garbett

This cake is perfect for a Summer Sunday lunch using sweet ripe English strawberries. The cake can be made in advance and stored in the fridge until just before cooking. It is delicious served warm with vanilla custard or cream. This is such a family favourite in our house that the children even want it on Christmas Day sadly not a winter dish.


175g ground almonds

175g butter softened

160g golden caster sugar

175g self-raising flour

1 teaspoon of ground cinnamon

1 egg plus one egg yolk

450g of fresh ripe strawberries sliced

Icing sugar for dusting



1. Pre-heat the oven to 180 c and butter and line to base of a 23 cm loose-bottomed cake tin.

2. In a food processor mix the ground almonds, butter, sugar, flour, cinnamon, egg and egg yolk until evenly mixed. It will be quite a thick paste similar to marzipan.

3. Take about just under half of the mixture and spread onto the bottom of the tin. A back of a teaspoon works well. You need slightly more than half for the top.

4. Spread the strawberries onto the mixture and then top with the remaining mixture. Depending on how soft your butter was will depend on how easily the mixture spreads. You need to make sure all of the strawberries are covered.

5. Bake in the oven for about an 1 hour 5 minutes. Check after 40 minutes if the top is getting too brown then loosely cover with tin foil.

6. When cooked the cake should be slightly risen and dark golden brown.

7. When it has cooled slightly push the bottom up and place on a plate. Dust with icing sugar and serve.


If your tin is bigger, then make 1 and ½ the quantity of mixture. The riper the strawberries the better once cooked the contrast with the cake is perfect.


Abbie Biggs’ Favourite Chocolate Treats

Mrs Woolgar’s Essential Coffee Cupcakes

These cupcakes were an early lockdown experiment and I have enjoyed making them and sharing them ever since. My husband loves them (as pictured!), and so do my lovely neighbours and colleagues.

They are absolutely delightful with a cup of tea when they’re still a little warm. They’re also a brilliant cure for a very ‘Monday’ Monday.

Makes 10-12


113g unsalted butter

142g caster sugar

About 15g dark muscovado sugar (if you have it)

2 medium eggs

170g self-raising flour

½ tsp baking powder

½ tsp salt

1tbsp instant coffee dissolved in 2tbsp hot water

2tbsp semi-skimmed milk


For the icing:

113g unsalted butter (softened)

170g icing sugar

1tbsp instant coffee dissolved in 2tbsp hot water

Pecans or walnut halves for decoration



1. Preheat your oven to 180 degrees and put 10-12 paper cases in a muffin tin.

2. Cream the butter and sugar together until light and fluffy.

3. Add the eggs one by one, mixing after each addition, and then fold in the flour, baking powder and salt.

4. Add the coffee and milk and mix gently.

5. Spoon the mixture into the cases, ensuring they are no more than two thirds full.

6. Bake for 14 to 18 minutes until golden. Test the cakes with a skewer to check they’re cooked all the way through.

7. Place on a cooling rack and allow to cool.

8. Make the icing by creaming together the softened butter and icing sugar until soft and fluffy and it has turned pale. Add the coffee and mix through well.

9. Put the icing in a piping bag and pipe a generous swirl on top of each cake. Decorate with nuts or a chocolate coated coffee bean.


Banoffee Pie – Oliver Horton – Year 8



225g digestive biscuits

150g butter, melted

397g can caramel or 400g dulce de leche

3 / 4 small bananas, sliced

300ml double cream

1 tbsp icing sugar

1 square dark chocolate (optional)



Crush the digestive biscuits either by hand using a wooden spoon or in a food processor.

Once the biscuit crumbs are fine, tip into a bowl.

Mix the biscuit crumbs with the melted butter until fully combined.

Tip the mixture into a 23cm loose bottomed tin. Cover the sides and the bottom of the tin with the mixture and push down into an even layer.

Put in the fridge to chill for 1 hour (or overnight if you prefer).

Pour the caramel over the biscuit base and spread evenly.

Gently push the chopped banana into the top of the caramel until the whole base is covered. Then return it to the fridge.

Whip the cream with the icing sugar until thick.

Remove the pie from the fridge and spoon the whipped cream on top of the bananas.

Grate the dark chocolate over the cream, if you like, and serve.


We are looking for recipes to feature in the Seaford Community Charity Cookbook, the proceeds of which will be divided between three charities for which the students of Seaford College have voted.

Sharing food is tied to memories and plays an important role in bringing people together – something that is more important than ever in times of lockdown. Food is a universal language and is a wonderful way to help us feel more connected in this time of isolation.

Cooking together provides a bonding experience, promotes emotional wellbeing and, although we cannot gather with family and friends to share a meal, the next best thing is to share your favourite recipes and allow others to create more memories associated with your favourite food.

Please share your recipes to cookbook@seaford.org.