I’m in the process of working out whether or not I can save money by packing a lunch up for the kids instead of paying…
Currently the little one gets a free school lunch (he is only 4 – thank you Government) but for the eldest son I pay £2.10 a day for
Little one however doesn’t like his school dinners and looks back with rose-tinted-glasses on the days he spent on ‘pack-up’
I’m slightly biased…I don’t miss getting up 15 minutes early to prepare a lunchbox, I don’t miss washing out the manky yoghurt from the corner of his lunch bag….and I don’t miss the mad dash to the local shop at 8am because I don’t have any bread, cheese or fruit to put in that day!
The school lunches seem very healthy, and I’m worried that I can’t compete with that kind of competition and stick to the budget. Husband certainly thinks it’s impossible so I started searching the internet for recipes and tips from other mums.
It seems about a 50/50 response with some thinking it is much cheaper to pack-them-up and others thinking that to achieve such a healthy lunch is impossible on such a tight budget…and then I looked closely at the School Lunch Menu…..Chocolate Chip Brownie……surely that’s not so healthy?
I found this blog ‘Frugal Family’ and decided to give her ‘Packed Lunch Cake’ a try….the result was a success….easy to make and I now have enough cake in the freezer to pop in without paying a fortune for shop bought ‘Cake Slices’
So here is the recipe for all those that want to give it a try. This is not my recipe….I have cut it from her blog!
Packed Lunch Cake
- 150g self raising flour
- 150g sugar
- 150g softened butter / margarine
- 3 eggs
- Vanilla essence
- Icing Sugar
- Beat together the margarine and the sugar.
- Add in the 3 eggs and the vanilla essence and and beat until combined.
- Fold in the flour.
- Pour the mixture into a greased baking tin – I used a smaller square one today so my squares look quite chunky but you can use a larger one and make more delicate looking sponge fingers.
- Bake in a preheated oven at around 200 c until your cake is looking golden on top – I’m not going to specify a time as it depends on the size of the cake tins you use and the thickness of the cake. I start my time off at 15 mins and take it from there.
- When the cake is completely cool, mix the icing sugar with some water and ice the top of the cake. The icing sugar mix needs to be not to runny but not too stiff as you want it to spread easily but not run straight off the top.