Repetition in Autism learning

 What I am finding teaching children with Autism is that repetition is key small steps and all that. So two weeks ago I was tearing my hair out because what  ever I did I just couldn't get them to understand it. I felt terrible because I wanted them to progress and I wanted to know that i  was making a difference in their world and in their learning.
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So first time We started with  Peas went Pop'  and was well and  the child responded at the appropriate time s by saying 'POP' We then moved on to "five Fat sausages sizzling in a pan' and this is where it all went pear shaped as the child said 'POP' at the appropriate times instead of 'Bang' After this I decided to stick to one rhyme "Five Fat Sausages'

I followed 'Five fat Sauages' by doing a phonics sessions just a quick one from Big Cat Phonics and I am finding two weeks on that the child is making huge progress. So by sticking to one ryhme and moving 'Big Cat ' on one session at a time progress is made.

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Apricot, Carrot and Almond Jam

Are you already inspired by the Great British bake off ? Why not make some jam to go into the sumptuous mouth watering cakes they you are going to make!

Apricot, Carrot and Almond Jam

Ingredients

100g/ 3 1/4 oz carrot , grated peeled
600g/ 1lb 5 oz fresh apricots
5cm/ 2 in piece fresh ginger, peeled, grated
400g / 14 oz granulated or caster sugar
1 small lemon, juice only
50g/ 2 oz chopped almonds


Method

Place the grated carrot into a lidded saucepan with 330 ml / 1/4 pint of water, bring to the boil and then cook until the carrot thread are falling apart and the water has mostly evaporated.

Meanwhile , halve the apricots, remove the stones and place the flesh in the pans with the carrots. Cover with a lids and cook for 5 minutes, stirring occasionally, until fruit starts to break down.


Add the ginger to the pan and cook with the lid off until most of the remaining moisture has evaporated.

Add the sugar and lemon juice, bring to the boil and cook until the mixture reaches 105c/220F on a sugar thermometer. Stir the jam as it's cooking, especially around the edges, as it sometimes catches and burns on the bottom.

Stir in the almonds.

Leave the apricot jam for a few minutes to cool; then ladle into hot , clean jars and seal immediately.

( Disclosure a Royalty Free image was used )

Eat Your Greens #snaphappyBritmums