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The Southern Cross : April 2012
The Southern Cross Page 20 April 2012 www.thesoutherncross.org.au | schools Students pranked Year 4 and 5 students of St Mary's Memorial School at Glenelg fell victim to the ABC children's television program, Prank Patrol, recently. After successfully auditioning for the program's Adelaide stint, Year 5 student Hannah Taylor nominated her classmates to be pranked. A deceitful plot was contrived whereby a documentary about a "National Spelling Bee" was to be the avenue to hoodwink the students. The crew spent several days at the school filming, and another Year 5 student, Verity Lopresti-Zotti, was recruited as an accomplice in the scam. A panel of six students took part in the "Spelling Bee" contest, but this quickly dwindled to two, with Hannah and Verity exchanging verbal blows as they correctly answered the most challenging spelling questions -- thanks to the aid of hidden ear pieces that were providing the answers. A crew member disguised as Prime Minister Julia Gillard made an appearance before a dumbstruck audience of students and parents were told they had just been pranked. The prank will be aired on the national television program later this year. Easter wouldn't be complete without the spicy, sweet and fruity flavours of Hot Cross Buns. Last year over 60 million Hot Cross Buns were sold by supermarket chains and with the introduction of more varieties to include fruit, gluten free, chocolate, fruitless and mocha, bakers have been working overtime to ensure that people won't miss out. As customers prepare to stock up ahead of Good Friday and Easter celebrations, students from Tenison Woods College unleashed their inner baker and perfected the art of Hot Cross Bun making, testing a number of recipes along the way in search of the best Hot Cross Bun. Although they have been a Good Friday tradition for centuries, Hot Cross Buns were not always associated with Christianity. Today, the cross on the bun symbolises the Crucifixion however it is believed their origins date back to pagan times when the cross represented the moon and its four quarters. This Easter holiday why not try your hand at baking your own Hot Cross Buns with the kids and enjoy the delicious smells of freshly cooked Hot Cross Buns straight from your oven. Ruby Tonkin left behind the school she had attended for 11 years to study at Samaritan College in Whyalla, 100kms away from her home and family in Cowell, to maximise her SACE Stage Two studies. The move paid off with Ruby being awarded one of the inaugural Governor of South Australia SACE Awards earlier this year. Ruby's principal at Samaritan College, Damien Judd, said Ruby was a "genuine all round achiever". Her move to Whyalla meant she had to live independently throughout Year 12 and without the hands-on support of her family. Despite this, she achieved A in her Research Project and the school assessed components of Biology, English Communications, Physical Education and Mathematical Applications. Mr Judd said Ruby was a keen and talented sportswoman. During Year 11 at Cowell she was heavily involved in netball -- as a member of the Eyre Netball Academy and representing Eastern Eyre at the regional Under 17 championships. Her involvement in regional netball continued in Year 12, as a player (locally and as a regional representative), coach and umpire. "Whyalla's local netball league would not be as strong or successful as it is without dedicated members like Ruby -- not only as a player but helping to develop the next generation of players," said Mr Judd. Ruby is studying physiotherapy and playing for City Coasters netball team this year. Tasty touch to learning Bradley Braithwaite and Harry Fisher from Tenison Woods College, Mount Gambier, show their baking talents. Photo: Nethanel Sutton Hot Cross Buns Ingredients 3 cups self-raising flour ½ teaspoon salt ½ teaspoon mixed spice 60 g butter ½ teaspoon cinnamon 4 tablespoons sugar ½ cup sultanas ½ cup raisins 1 egg beaten 1 cup of milk Crosses 3 cup plain flour 1/3 cup water Glaze 1/3 cup caster sugar 1 tablespoon lemon juice Method Preheat oven to 220 degrees celsius. Sift dry ingredients into a bowl. Rub in butter until mixture resembles fine breadcrumbs. Stir in sugar, dried fruit and egg into the dry ingredients and enough milk to form a soft dough. Turn onto a floured board and knead lightly. Pat out to approximately 1cm thickness and using a 5cm round cutter, cut into buns. Place onto lightly greased oven tray. Crosses: Mix together flour and water to make a soft paste. Using a piping bag and small plain tube, pipe a cross on each bun. Bake at 220 degrees celsius for 12-15 minutes. Remove from oven and brush buns with glaze. Glaze: Combine sugar and lemon juice and 80ml (1/3 cup) of water in a small saucepan and slowly bring to the boil, swirling pan occasionally to dissolve the sugar. Simmer over medium heat for 5 minutes or until the mixture has reduced a little and is syrupy. Cool slightly, then brush mixture over the top of the bun. Big move TAKE ONE: Hannah and Verity with the Prank Patrol crew at St Mary's Memorial School, Glenelg.