Bonfire Night

Hallowe’en is past, but you’ve still got bonfire and Fireworks nights to come, so tuck into ‘s festive recipes to celebrate


Toffee apples
150g caster sugar
75ml water
2 apples
2 tbsp yoghurt

1) Heat the water and sugar in a small saucepan over a low heat until the sugar dissolves, then simmer for 12-15 minutes, or until the caramel is a deep amber colour. (Do not stir during the cooking process as the caramel will become grainy.)
2) Thread each apple onto the end of a wooden skewer. Dip the apples into the caramel until coated evenly, then set aside on greaseproof paper to set. Pour any remaining caramel over the apples.

Bacon and pumpkin soup

1 whole pumpkin
2 onions
1 tablespoon curry powder
400g bacon, cut into small pieces
salt and pepper to taste
400ml double cream
1 tablespoon garlic, crushed or kept whole
1 to 3 heaping tablespoons sugar

1) Cut pumpkin into small wedges (discarding seeds and skin) and add to large pot of water. Dice the two onions and add to pumpkin and water and cook until tender and soft.
2) Whilst the pumpkin is cooking, fry the garlic along with bacon pieces. Set aside when browned.
3) When pumpkin and onion are cooked, drain and mash or use a food processor. Add salt and pepper to your taste and curry powder. Mix well. Slowly pour in cream. When mixed, add bacon pieces. Consistency should be thick. Stir in sugar, to taste.


Marshmallow Brownies

240g butter
150g dark chocolate (a spicy one works well)
60g cocoa
150g plain flour
500g caster sugar
5 eggs, beaten
150g marshmallows, chopped
1) Heat the oven to 190C/375F/Gas 5. Line a 30cm square tin with baking parchment.
2) Melt the butter and the chocolate together very gently.
3) Mix the cocoa with the flour and the sugar and, off the heat, mix this mixture into the butter and chocolate. Mix in the eggs and fold in the marshmallows.
4) Turn the brownie mixture into the tin and bake in the oven until the surface has set but still feels squidgy underneath. This will take about 20 mi

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