Year 5 Blog

What Year 5 have been up to! 

23/09/21

Today, Year 5 have been looking at the Anglo-Saxon Sutton Hoo burial. They thoroughly enjoyed determining which Anglo-Saxon king may have been buried there and examining evidence to support their opinions. 

Here's the link to all of the artefacts found in the burial for all our budding historians! 

https://www.britishmuseum.org/collection/search?place=Sutton%20Hoo&image=true&view=grid&sort=object_name__asc&page=2 

And the link to the video we watched... 

https://www.youtube.com/watch?app=desktop&v=RjxXQif6VMI 

Enjoy researching :)

08/10/21

Yesterday, we celebrated National Poetry Day in 5B by looking at examples of poems and discussing the features. We have since had lots of children working on some lovely poems at home and even one written by a team of poets :) 

Here are a few examples! Well done to all of the children that have given it a go. 

 Week beginning 18th October: 

This week, the Year 5s have been writing adventure narratives based on the thrilling tale of Aron Ralston, who inspired the film 27 Hours by having to cut off his own arm to save himself while exploring. The children came up with some fantastic ideas for their plots, devising exciting and scary twists in the story to engage the reader. 

These will be shared with the whole class and available to read in a 'class book' - here's an example of 5B's book and some of their brilliant writing!

Honey Cake Recipe - Cooking 18/03

Honey cake

Ingredients for each table group

200g margarine, softened

4tbsp caster sugar (50g)

8 tbsp clear honey (120ml)

4 eggs, beaten

350g self raising flour

1 tsp baking powder

2 tsp cinnamon, ground

2 tbsp water

Lightly greased and lined 20cm/8 inch cake tin – label group on edge

Oven Gas mark 5

1. Measure 200g softened margarine and place in mixing bowl
2. Measure 4tbsp / 50g of sugar and add to mixing bowl.
3. Cream together sugar and margarine.
4. Measure 8 tbsp clear honey ( 120ml) into mixing bowl and mx in.
5. Crack and beat 4 eggs (unless using egg replacer) and mix in.
6. Measure 350g self raising flour, 1tsp baking powder and 2 tsp ground cinnamon and sieve into mixing bowl. Fold into mixture so fully combined.
7. Spoon into the cake tin using spatula.
8. Bake in the oven for 25 minutes until well risen and springy to the touch. Poke skewer into cake and check it comes out clean.
9. Wash up and dry – greasy utensils will need warm soapy water! Remove excess food first.
10. Cool on wire rack. Cut and Enjoy J