Alone on a Wide Wide Sea by Michael Morpurgo

Alone on a Wide Wide Sea by Michael Morpurgo

For a long time I would be recommended Michael Morpurgo books whenever I asked a friend or teacher for a suggestion. Although I never particularly disliked them, he would never have been my first choice of author when choosing a new book. After reading 'The Wreck of the Zanzibar' as a class read in Year 5, I decided to read 'Alone on a Wide, Wide Sea. 

Inspired by the English orphans transported to Australia after WWII, Michael Morpurgo tells the story of Arthur Hobhouse. Forced to leave his sister Kitty and the orphanage he grew up in, he is made to work at a farm called Cooper's Station, tyrannized by their cruel foster father. Eventually, Arthur and his friend Marty are able to escape, and taken by bushmen to Aunty Megs who looks after injured and orphaned animals. The boys attribute their luck to a key Kitty gave Arthur, and treasure it.

After becoming an apprentice at a boat-building business and developing a love of the sea, Arthur becomes ill, however meets his soon-to-be wife and has a beautiful daughter, Allie. Allie is determined to undertake a dangerous solo voyage to England to find Kitty and give her the key, on a boat she built with her father. 

The second half of the book is narrated by Allie, as she embarks on her trip following her father's death. She finds comfort in the presence of an albatross, believing it to be her father's spirit, and begins to interact with an astronaut on board the International Space Station.

Despite the complex story, the book is filled with beautiful imagery, mapping the changing nature of childhood time, and exploring what could have been the story of any one of the young children sent to Australia following the war. Although it deals with some difficult themes, I would recommend it to anyone upwards of 10, but I would expect it to be enjoyed best by an 11 or 12 year old.

FictionFan1 Rating: 9/10

If you liked this author you might like: Adam Silvera, E B White

About the author: Sir Michael Morpurgo has written over 100 books for various age groups, and also won several medals and awards. His works are often regarded as some of the best children's literature available, due to the constantly relevant and accessible themes.

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My Chocolate Brownie Recipe 

I often bring spare baking to school with me, as there is simply no way for my household to eat it as quickly as I bake it. This means I sometimes receive requests from my friends, whether for something I haven't previously brought to school, or a favourite. More often than not, the request will be for my chocolate brownies, and although I am commonly asked for the recipe, it can be difficult to explain exactly how I make them, as my recipe has developed slightly from the original one I used over time. 

I sat down this week and thought about what recipe to share, and I realised that this is quite a complicated recipe. It doesn't require too much skill, but takes time as there are several parts to it. Despite this, they are definitely worth it, and taste absolutely delicious! 

I bake these brownies in a traditional 8" x 10" traybake tin, but I have also used a 9" x 12" tin before. It just depends on how thick you like your brownies. If you want to double the recipe (which I frequently do), you will need a much larger bowl, but also I recommend using two tins rather than one larger one, otherwise the baking isn't always even, and can leave some raw or burnt areas. I have never tried halving, but assume it would be difficult to find an appropriate tin size. The brownies do however last for up to two weeks in an airtight container (tried and tested) which is plenty of time to eat them!

Good quality chocolate is the best way to guarantee amazing brownies - I use any supermarket brand of cooking chocolate chips, but for the dark chocolate I recommend 'Dr Oetker' if you can get hold of it. Using milk and white chocolate chips makes the brownies look much better, but I'm sure they would taste great with only one.

Prep Time: 25 minutes

Cook Time: 25-30 minutes

Total Time: 55 minutes

Servings: Depending on size, makes approx. 30 brownies

Ingredients: 

• 185g unsalted butter
• 185g dark chocolate
• 85g plain flour
• 40g cocoa powder
• 3 large eggs
• 275g golden caster sugar
• approx. 50g white chocolate chips/chunks
• approx. 50g milk chocolate chips/chunks

Method

Preheat the oven to 350F/18C/160C fan. Don't forget to do this, and line your traybake tin!

Melt the butter and dark chocolate. Cut the butter and chocolate into small pieces, and melt in a glass bowl over a pan of boiling water (make sure the bowl doesn't touch the water), stirring frequently until melted. Remove from heat once melted to cool slightly.

Beat the eggs. Crack all three eggs into a large bowl, and using either a stand mixer or an electric hand whisk beat them until pale and they have doubled in volume. This is the most important step, and stops the brownies being too dense.

Mix eggs and melted chocolate/butter. Pour the chocolate/butter mix into the beaten eggs, and fold using a figure of eight motion. Take your time, as it's important not to knock too much air out.

Sieve the dry ingredients and fold in. Place the bowl on weighing scales with a sieve on top and set to zero. Pour in the flour and cocoa powder, shake to pass through the sieve, and fold using a figure of eight motion. It will look way too floury, but bear with it. Stop mixing before you think you should!

Stir in chocolate chips. Pour in the chocolate chips and fold ion, again taking care not to knock out too much air.

Bake! Pour into the lined tin and bake in a preheated oven for 25 minutes. Gently shake the tin, and if the brownie wobbles at all give it five more minutes. A skewer should come out of the centre clean when it is ready.

ENJOY!! - Allow to cool in the tin, then slice into squares and store in an airtight container for up to two weeks. I doubt they will last that long though!

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Journey to the River Sea by Eva Ibbotson

Journey to the River Sea by Eva Ibbotson

Growing up, Eva Ibbotson was one of my favourite authors. She has written so many books, and I read and enjoyed them all. However, my favourite by a long stretch has always been Journey to the River Sea. Maybe because it was the first Eva Ibbotson book I read, or maybe it was simply the best - but either way it was unlike anything I had read previously, and that really excited me.

Set in 1910, English orphan Maia is sent to live with her distant relatives, on a rubber plant in Manus, Brazil. Maia cannot wait, dreaming of the bright colours, and all the animals she will encounter, despite warnings from her classmates of man-eating alligators and wild, murderous Indians. But when she arrives in Manus, she is taken aback by the unwelcoming nature of her cousins and forbidden to leave their compound, begins to have her own adventures.

Over the course of the book, Maia meets a mysterious "Indian" with an inheritance, an up-and-coming actor dreading growing up, and embarks on a remarkable journey along the Amazon in search of a giant sloth.

This book will appeal to children of a range of ages, and although it would probably be best enjoyed by 9-13 year olds, it is accessible to everyone, and would probably make a fun bedtime reading book with a parent for a slightly younger child!

I really recommend this book, it is so enjoyable, with constant twists and turns, and never a dull moment. It is sure to be a fun read, that you won't be able to put down! 

FictionFan1 Rating: 10/10

If you liked this author you might like: Adam Silvera, E B White

About the author: Eva Ibbotson was an Austrian-born British novelist, best known for her work in romance and children's fantasy. Unfortunately, she passed away in 2010, having written over a dozen successful children's books.

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Wonder by R.J Palacio

 Wonder by R.J. Palacio

Published in 2012, when Wonder was first released it was very popular through all age groups. Since then it has been made into a film, which portrays the book perfectly, a rare occurrence in my opinion. Although I haven't seen Wonder on a reading list for a while, I think it is a really great book, that provides a more unusual take on the world, through the eyes of a young boy names Auggie Pullman.

Auggie has a serious medical condition, resulting in a disfigured face, and has therefore been homeschooled by his mother due to various hospital visits. The book begins with Auggie's mixed feelings about starting school for the first time, and what he believes the other kids will think of him. Following a tour of the school, he slowly gets used to the environment, even making a few friends. Unfortunately, he encounters some bullies, and struggles to overcome this challenge. Auggie also attends a school trip, on which he faces several more challenges, each more adverse.

The perspective of the book switches every few chapters, between Auggie's perspective, his sister Via's perspective, and occasionally that of his friends. This enables the reader to better understand the thoughts and emotions of each character, contributing to the compelling read that this is.

Auggie & Me, also by R.J. Palacio, provides insight on how Auggie has impacted the lives of bully Julian, oldest friend Christopher, and classmate Charlotte, and is also an amazing read. I would recommend though that you read Wonder first, otherwise Auggie & Me may either spoil Wonder or confuse you!

Wonder is probably one of my favourite books, and will always be one of the first books that comes to mind when someone asks me for a recommendation. The characterisation coupled with a unique view on the world, makes this book so exciting! I would definitely recommend to any 11 year old or older, but any adult would probably also enjoy it!

FictionFan1 Rating: 10/10

If you liked this author you might like: Adam Silvera, E B White

About the author: R.J. Palacio is an American writer, and has written several novels for children, the most famous of which being Wonder, which has been turned into a film.

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They Both Die at the End

 They Both Die at the End by Adam Silvera

They Both Die at the End has to be one of my favourite books. You don't have to read any further than the title to know exactly how it ends (SPOILER ALERT - THEY BOTH DIE!!), which is possibly what makes the book so enthralling. It is set in a alternate contemporary universe, which is almost the same as our world, except for a major technological advancement, known as 'Death-Cast'. 

'Death Cast' is a globally available service which alerts you with a phone call if you are going to die that day. The phone calls (identifiable by a famous ringtone) occurs between midnight and 3am, and Death Cast provides no information other than that you will die that day. If you ask how, why or when, they cannot answer, all they know is that you will die before the day is over. 

When teenager Mateo receives his call, his father in a coma and his mother dead, he only wants to say goodbye to his best friend and her young daughter, but struggling to convince himself to leave his apartment and faced with all the possible dangers and ways he could die, he turns to the 'Last Friend' app, designed to match Deckers, or simply well-wishing strangers with Deckers, who want to provide company to somebody on their last day alive.

Rufus, also a teenager, hears the Death Cast ringtone while beating up his ex-girlfriend's new boyfriend. He only wants to spend the day with his foster parents and siblings, but when the police appear it is clear he must leave his home behind. He too turns to the Last Friend app, where he meets Mateo, and they spend their day making each other's last days a memorable one. 

The book does deal with some more difficult themes - violence and death - but it can be enjoyed by a wide audience, as long as you are aware of this. I would recommend it to anyone over 11, or possibly a mature 10 year old reader, but with this book it really depends on each person and how comfortable they are with loss. 

FictionFan1 Rating: 9/10

If you liked this author you might like: Rebecca Stead, Sharon Creech, E B White

About the author: Adam Silvera is an American author, who writes young adult fiction novels. He is best known for 'They Both Die at the End' and 'Infinity Son'.

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Lemon Syrup Yoghurt Cake

 Lemon Syrup Yoghurt Cake

One of my favourite summery cakes is Lemon Drizzle Cake, and I have always hated that it is only popular in the summer! I was actually given this recipe by a teacher, and I love how it turns a summery cake into a more suitable cake for winter or spring. Hopefully , at some point I will share my trusty lemon drizzle recipe, but for now I hope you enjoy this delicious Lemon Syrup Yoghurt Cake!

It works very well as cupcakes, but if you are using a cupcake tray instead you should reduce the cooking time to 30 minutes, and check them then to make sure they're not overcooked. I would also recommend pouring the syrup on while they are still in the cupcake tray, to make sure you don't make too much mess (because the tray will need washing anyway). If you are using a loaf tin, then it is best to also pour the syrup on while the cake is still in the tin, also to prevent mess! 

This cake also works very well in a round cake tin (use a 20cm one), and is delicious topped with chopped summer fruits. If you want to slice the cake in half to make a more appropriate cake for serving at a party (after COVID only please!), then I recommend using whipped cream to sandwich the halves together, but the cake will need keeping in the fridge.

Prep Time: 15 minutes

Cook Time: 35-45 minutes

Total Time: 55 minutes

Servings: One loaf (2lb loaf tin)

Cake Ingredients: 

• 125g butter, softened

• 200g (1 cup) caster sugar
• 3 eggs
• Zest of a lemon (the juice is used in the syrup)
• 200g (1.5 cups) self-raising flour
• 200g (3/4 cup) natural yoghurt

Syrup Ingredients:

• 150g (3/4 cup) sugar
• 1/4 cup water
• Strained juice of a lemon

Method

Preheat the oven to 175C fan. Don't forget to do this, but also make sure there is space for a cake tin

Line a loaf tin with baking paper. I do this by cutting a large rectangle, then a line perpendicular to each corner, then place in the tin and conform to the tin by folding the edges behind the other sides.

Cream the butter and sugar until pale and lights. When baking a cake, it is very important not to cheat and melt your butter, but I recommend allowing it to soften first. I also tend to use a wooden spoon, with a long handle, to prevent blisters.

Beat in the eggs. Beat them in one at a time to reduce chance of curdling, but if it does curdle a little it is ok in a cake as we are adding plenty of flour!

Fold in lemon zest and flour. To fold effectively (without knocking out any air), use a figure of eight motion until the mixture is combined. Because at this point there is a large volume of dry ingredients and fewer wet ones, the consistency may seem strange, especially to more experienced bakers, but stick with it!

Fold in the yoghurt. Use a similar figure of eight motion, making sure to evenly distribute it.

Put in the cake tin. Use a spatula to spoon into the prepared cake tin, making the centre a little lower than the edges as it will rise

Bake for 35-45 minutes. Know your oven! Bake until a skewer or toothpick comes out clean when you stick it into the palest section. If you shake the tin and the loaf wobbles, its not ready yet. It should take about 40 minutes to bake.

Make the syrup. Just before the cake is ready heat the sugar, water and lemon juice listed as ingredients for the syrup in a small saucepan and simmer for five minutes.

Poke holes in the cake. Once the cake is cooked, take a toothpick and make 30-40 holes in the top of the cake.

Spoon the syrup onto the cake. Spoon the syrup on, trying to make sure it is even, so all the cake gets a share. 

Allow the cake to cool. It is best to allow the cake to cool for a further 15 minutes in the tin, before taking it out to cool on a rack and removing the baking paper from the edges.

Serve and enjoy! This cake is delicious with a spoonful of plain yoghurt, some fresh fruit or whipped cream, or can be enjoyed plain too! It should keep for 5-6 days covered or in an airtight container.

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