Razzle Dazzle Em'

The magic of the season is apon us and as you prepare for the winter nights ahead, I will be be providing you with some yumtastic treats for every occassion.  

Remember, remember the fifth of November. I certainly have!!! I love Bonfire night with the glory of the fire and the amazing firework display, that always makes me jump every time it begins. Well, if you found the cupcakes easy to make,  then these bonfire treats will be doddle!!!

Enjoy!

BONFIRE TOFFEE:

A sticky treat - eat fresh from the baking tray.

INGREDIENTS 1 lb sugar, preferably Demerara 1/3 pint water 1 ¼ ozs butter 2 level tablespoons golden syrup 1 teaspoon vinegar

Preparation • Put all the ingredients into a strong saucepan, adding the sugar and syrup gradually to avoid burning, and stir over a steady heat until the sugar has dissolved. • Bring to the boil and cook slowly. • To test for consistency stage drop about half a teaspoon of the mixture into a cup of cold water, if it sets hard then it is done, if still soft and chewy cook for a little longer and test again. • Pour into oiled or buttered tin and either allow to set as a slab or mark in squared as toffee becomes partially set. • Break when completely set.

For variety use black treacle instead of golden syrup or add peanuts or chopped mixed nuts.

PARKIN:

an oatmeal and ginger cake from the North of England.

INGREDIENTS 1½ lb oatmeal 1 teaspoon ground ginger 8 oz brown sugar 8 oz butter 1 lb treacle 1 teaspoonful allspice	Preparation • Mix the dry ingredients . • Heat treacle and butter; add to the dry mixture and leave to stand overnight. Place in a well-greased shallow baking tin and bake in a moderate oven for about 2 hours. • It is done when the parkin springs back when touched.
There are many regional variations on this recipe, and occasionally different names as well. In Derbyshire and thereabouts expect to find Tharf cake.

COINTREAU HOT CHOCOLATE.

Why should children have all the fun?

INGREDIENTS Chocolate powder Cointreau Milk and sugar

Preparation • Make up a mug of instant hot chocolate. Use a good quality chocolate powder such as Galaxy. • Then pour in a shot of Cointreau orange liqueur. Use approx half a pub measure, or 1 tablespoon full. Make it with just a hint of alcohol, or stronger! • Then stir. The warming chocolate orange flavour is delicious, and it is also easy to make in a jug or in a thermos to make pouring faster.

"The flavour is so much more rewarding than any of the hot chocolates you can buy which are merely flavoured".