I have been waiting on the MOE announcement on the staffing support for Tier 2 & 3 for 2025 and it is out at last. It looks like in terms of funding, it will run the same as with Reading Recovery with the MOE and the kura paying half each for the intervention. However, what is different is that it looks like funding won’t be equitably distributed. Only schools that are using the MOEs approved Structured Literacy providers are eligible to apply for funding. This means children who attend other schools won’t have funded MOE support.

Children should not miss out on support because their school is not working with a MOE favoured provider. That is not equitable.

Have you read the new draft 121 page long English Curriculum Years 0–6? Yes, I did say 121 pages. The Ministry wants feedback by September 20^th. Give feedback on the draft English Curriculum.

Coactive is launching an E.C.E. subscription PLD programme where teachers and centres can subscribe, either individually or as a centre for an unlimited number of PLD workshops. I’ll be offering training in early literacy, with other experts presenting on topics such as neurodiversity, recruitment, cultural capabilities, ERO preparation and documentation, team dynamics, and more.

If you’re an E.C.E. teacher, you can get a free ticket to one of four upcoming workshops, including one on Phonological Awareness run by me, by contacting them via the Coactive website and mentioning my email.

• access to view the seven online training course videos which run from 11-28 minutes in duration (total viewing time is 2 hours, 11 minutes)
• you can rewind, fast forward and can view it multiple times over the course of the month.
• the Advanced Phonics manual
• access to course participant only discount offers
• a certificate for completing the course

1) Pre-heat oven to 170°C.

2) Line a 30cm x 20cm baking tin with baking paper.

3) Melt together the golden syrup and margarine over a gentle heat. Remove and cool.

4) Sift flour, baking powder, salt, and ground ginger into a mixing bowl.

5) Add the sugar, coconut, and Brazil nuts and mix well.

6) Pour in the cooled margarine mixture and mix thoroughly until a pastry-like consistency.

7) Press the mixture into the baking tin, spreading evenly.

8) Place in the oven and cook for 20-25 minutes or until the top is a deep golden brown. Remove from the oven.

9) Cut into fingers or squares in the tin while the slice is still quite warm. Ice when cool.

To ice the slice

1) Put the icing sugar, margarine, and lemon rind into a bowl and alternate adding a teaspoon of the boiling water and lemon juice until a pourable icing is made. Beat with a fork to make a smooth icing.

2) Spread the icing all over the slice. Allow to harden then remove the fingers from the tin. Store in an airtight tin for up to a week.

INGREDIENTS

1 Tbsp golden syrup
115g vegan margarine (e.g., Nuttalex, Olivani)
1 C flour (120g)
1 tsp baking powder
Pinch of salt
2 tsp ground ginger
1 C caster sugar (200g)
3/4 C desiccated coconut (64g)
1/2 C chopped Brazil nuts

Icing
1 C sifted icing sugar
2 Tbsp vegan margarine
Finely grated rind and juice of one lemon
Boiling water

Recipe adapted from Ray McVinnie, published in Cuisine magazine.