Scouting in the time of Covid

We've done quite a few scavenger hunts with cubs this year. The idea is that in online meetings, they have to find the item in their house as quickly as possible. We don't tend to keep track of who was quickest. Examples of prompts we've used are: Something red Something that smells nice Something that makes music Something spicy Something warm to the touch Something with batteries in Something you would use to cook Something you can wear on your head (that you are currently not wearing) A book with the most pages Something to clean with Something that you would show aliens to convince them that humans are smart Something that would help you in a zombie apocalypse Something that would help a secret agent sneak into a private party Something that would help you if you were stuck on a deserted island Something that you would show people in the past to prove you are a time traveller Something that is older than you Your favourite stuffed animal/soft toy Something that is small...

As we were unable to do our camp in May, I planned a 'night away at home' for our cubs. If you want to run it yourself, you will need to change some of the information, but these should give you an idea of where to start:

This presentation is about Rangoli. Rangoli is an artform that traditionally is done with sand or coloured rice. We challenged the cubs to draw their own Rangoli.

This is a presentation I made to teach cubs about different map symbols. It has examples from places in the UK on OS Maps, with some questions and things to find on each map. 

We made these at cubs in 2019, they don't need baking so they're perfect for a scout hut.  Coconut Ladoo 250g desiccated coconut powder 300g condensed milk (232 ml) 1/3 teaspoon cardamom powder 3 tablespoons desiccated coconut for coating (17g) In a heavy-bottomed pan on a stove, saute the coconut for 1 minute.  On a medium-low flame with non-stop stirring, saute the mixture until it starts to leave the pan.   Turn off flame and add cardamom, mix very well.   Let the mixture become warm or cool down at room temperature.  With a spoon, scoop out the ladoo mixture and shape into round ladoos.  On a plate, roll the ladoos in the desiccated coconut   Chocolate Ladoo 24 rich tea biscuits  25g Unsweetened chocolate powder   150g condensed milk (116 ml) 75g condensed milk (63ml)  for coating   Sprinkles Break biscuits into small pieces and grind to a powder  Add powder to a mixing bowl with chocolate powder and condensed mil...

   We made these cornflake cakes before covid, but would translate well to online meetings. You will need: 50g butter 150g milk chocolate broken into chunks 75g cornflakes 2 tbsp golden syrup Method: Weigh out the ingredients. Put the butter, chocolate and golden syrup in a saucepan or microwavable bowl.  Put the cornflakes in another large bowl.  Heat up water in a pan.  When the water is boiling, put the bowl with the chocolate in, over the water.   Stir the butter, chocolate and golden syrup until the chocolate is all melted.   Allow to cool a little before pouring the chocolate mixture into the cornflake bowl.   Stir the ingredients together gently using a wooden spoon.   Spoon the mixture into 12 cupcake cases.   Put in the fridge to set.

Cubs and explorers both really enjoyed making mug cakes. I would say that this recipe makes a pretty big cake, so worth sharing with someone else! You will need:   A large mug A microwave 4 tbs self-raising flour 2 tbs sugar 2 tbs cocoa 1 egg 3 tbs milk 3 tbs vegetable oil 1/2 tsp vanilla essence 1 tbs milk chocolate chips (or broken up easter egg) Method: In a large mug, place all the dry ingredients and mix well with a spoon. Use the spoon to grind all the cocoa against the side of the cup so there are no lumps. Add the egg and beat it a little on top of the dry ingredients to break the yolk. Add the oil, milk and vanilla and mix until well combined. Stir the chocolate chips in and put into the microwave on high for 3 minutes.