Thrills and Spills - Scream Machine

Class 4 have completed their Scream Machine Project with a challenge and some fairground food.


The children were challenged to design and build a drop ride for 2 raw egg passengers, where the passengers had to remain intact. The design also had to include a pulley or gear system in order to fulfill the brief.

After several construction afternoons, the time came to test the rides. It was fair to say that some were more successful than others!

We then finished the term by making toffee apples and ice cream. If you'd like to have a try at our recipes you'll find here.

Toffee apples – Serves 4

4 granny smith apples

200g caster sugar

½ tsp vinegar

2tsp golden syrup

50ml water


Place the apples in hot water to remove the waxy skin.

Dry thoroughly and twist off the stalks.

Push a skewer into the end of each apple.

Put the sugar and water in a saucepan and heat for 5 minutes until the sugar dissolves.

Stir in the vinegar and syrup.

Test the toffee by dropping it onto a cold saucer, if it sets then it is ready, if not then heat for a while longer, then test again.

Dip each apple into the toffee, ensure the whole apple is well coated.

Place on baking parchment until cool.


Ice Cream – Serves 2

150ml single cream

4tbsp caster sugar

1tsp vanilla extract

Ice cubes or crushed ice

225g salt

1 medium resealable bag

1 large resealable bag

Tea towel


Place the cream, sugar and vanilla extract in the smaller of the 2 bags.

Place the ice and salt in the larger bag.

Seal the smaller bag.

Place the smaller bag inside the larger bag and seal the large bag.

Wrap the bags in a tea towel and carefully massage the cream mixture until it thickens.

Remove the ice cream from the large bag.

Snip a hole in the corner and squeeze the ice cream into a cone or bowl.


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