Meals Provided at Monmouth House Nursery


At Monmouth House we have a fully qualified cook Aunty Lorraine and our Assistant cook Aunty Dawn, who prepare well balanced and nutritious meals and healthy snacks for the children. They prepare varied menus of which are displayed at the entrance for you to see. Our cooks use local suppliers for produce and buy organic foods whenever possible. They can also cater for all children with special dietary needs and you are welcome to make an appointment with them to discuss any special requirements needed prior to your child’s start date at Monmouth House. Meals provided to the children are as follows: 

  • Morning Session --- Breakfast And Lunch
  • Afternoon Session --- Tea
  • Full Day Session --- Breakfast, Lunch And Tea

Healthy Snacks And Ample Drinks Will Also Be Provided

Sample Menu

Healthy Snack

Orange Segments and Apple slices


A selection of cereals, warm buttered toast + crumpets


Roast chicken served with creamy mashed potato, broccoli, carrots, potatoes roasted in garlic and rosemary, AuntyLorraine's homemade stuffing + yummy gravy.

Vegetarian Option

Creamy sweet potato and carrot bake served with vegetable gravy.


Aunty Dawn's homemade chocolate sponge with vanilla custard.


Homemade cheese & broccoli quiche served with a side salad.


Monmouth Pudding Recipe

  • 400ml (14fl oz) milk 
  • 50ml (2fl oz) cream 
  • 125g (4½oz) caster sugar, plus 1 tbsp 
  • 100g (3½oz) fresh white breadcrumbs 
  • 25g (1oz) salted butter, cubed 
  • 3 large eggs, separated 
  • grated zest of 1 lemon 
  • 175g (6oz) tart, soft-set berry jam
  • 150g (5½oz) frozen berries (raspberries, blackberries and blackcurrants are all good) 

Heat the milk, cream and 50g (1¾oz) of the sugar then pour over the breadcrumbs and butter. Leave to sit for 30 minutes. Add the beaten egg yolks and lemon zest and mix well. 

Pour this into a 1 litre (1¾ pint) pudding dish and put into an oven preheated to 150°C/300°F/gas mark 2. Bake for 30 minutes. Take the pudding out of the oven and turn it up to 180°C/350°F/gas mark 4. 

Spoon the jam on top of the breadcrumb mixture (be careful not to puncture it) then scatter on the berries. 

Beat the egg whites till stiff then add the remaining sugar (holding back the extra spoonful) and whisk again until stiff. Spread over the top, sprinkle on the extra sugar and put the pudding back in the oven to bake for 10 minutes. It should be a lovely golden colour. 

Leave it to cool a little then serve with cold ice cream. A delicious summer time pudding, or serve with creamy custard for a winter treat.