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November 6th, 2015

Banging Bonfire Night Recipes

Bonfire night is a great time of year for foodies with seasonal foods and sweet treats galore. If you’re looking for some inspiration for your own bonfire night party this year then here are a few easy recipes.

Bonfire toffee (treacle toffee)

This is one moreish treat so if you’re going to try treacle toffee, make sure there’s enough to go around. Prepare a 30cm x 10cm tin by buttering it generously. Then, dissolve 450g of dark brown sugar in 120ml water in a heavy bottomed pan. Add a quarter of a level teaspoon of cream of tartar, 115g black treacle and 115g golden syrup. Heat to 140°C (you’ll need a thermometer) and then pour into the tin and leave to set.

Yorkshire parkin

This warming cake is perfect for cold nights with its combination of ginger, treacle and soft spices. Melt together 220g soft butter, 110g soft, dark brown sugar, 55g black treacle and 200g golden syrup. Do not boil. In a separate bowl combine 120g medium oatmeal, 200g self raising flour, 1 tsp baking powder, 4 tsp ground ginger, 2 tsp nutmeg, 1 tsp mixed spice and then gradually add the melted butter mix to this. Finally, slowly add 2 beaten eggs and 2 tbsp milk and cook for around 90 minutes until firm.

Bangers and mash

There’s nothing quite so comforting as well cooked bangers on Bonfire Night. Fry your sausages (or oven cook) for around 20 minutes and then put aside to keep warm. Boil 900g of peeled potatoes for around 20 minutes and then leave in the warm water. In the meantime, fry up 2 onions in 2 tbsp each of butter and oil for around 10 mins. Add 1 tsp sugar and 1 tsp balsamic vinegar and cook for another 5 minutes before adding 700ml of beef stock. To thicken, combine 4 tsp corn flour with 4 tsp cold water and add to the gravy when a smooth paste, before boiling for a further 10 minutes. Finally, add 6 tbsp milk and 110g cubed butter to the potatoes, mash and serve.

Toffee apples

The most seasonal of bonfire treats, we never really grow out of toffee apples. Dissolve 200g demerera sugar in 50ml water and then add 1tsp balsamic vinegar 2tbsp golden syrup and 20g butter then boil for 5-6 minutes. The toffee is ready when a drop of it in water hardens instantly. Stick lolly sticks in the apples and then dip into the warm toffee. Of course if you prefer something just as tasty but easier to enjoy, Ski’s Toffee Apple mousse is the perfect Bonfire Night indulgence. This is the newest limited edition flavour – a tasty apple mousse with a swirl of toffee sauce.