Bonfire Night Recipes

hearty homemade goodies for family & friends

Whether you’re hosting your own Bonfire Night party or heading out to take in some local firework display splendor, it’s always nice to indulge a little with family and friends and treat yourself to some tasty, toasty goodies on a cold autumn night!

We know that hot dogs, burgers and lukewarm tomato soup isn’t everyone’s cup of tea, so we thought that we would share a couple of our favourite winter warmer recipes so that you can enjoy something a little different this Bonfire Night – think hearty soups, sticky toffee and all things autumnal.

Both of these Bonfire Night recipes are quick and easy to throw together, but that doesn’t take away from how delicious they are! Wow your loved ones this Bonfire Night with these fabulous creations…

Bonfire Toffee Apple Cake

Skip the actual toffee apples this year and go for something less likely to shatter your teeth and more likely to please your tum! This satisfyingly sticky tray bake is bound to become a Bonfire Night family favourite and all the festive flavours of nutmeg and ginger will get you well in the Bonfire Night mood.

Want to make it low sugar? Try cooking up your own applesauce and using that instead of the brown sugar. Add a pinch of cinnamon for a truly warming finishing touch.

bonfire night

Ingredients

6oz/170g butter

12oz/340g dark brown sugar

3 eggs

1tsp freshly grated nutmeg

1tsp ground ginger

12oz/340g self-raising flour

1lb/450g peeled, cored and diced cooking apple (prepared weight)

For the topping:

6oz/150g dark brown sugar

2oz/60g butter

A pinch of salt

1tbsp golden syrup or treacle (optional)

2 tbsp Demerara sugar

Instructions

Preheat oven to 170C.

Build the base of this scrumptious Bonfire Night treat by creaming the butter and dark brown sugar. Beat the eggs separately and add gradually to ensure they are well mixed. Sprinkle in the nutmeg for that festive flavour and beat well for an even spread.

Sift the flour and add to the mix, incorporating thoroughly. Mix in the apple and then pour your mixture into a greased cake tin. Bake for about an hour or until your cake has risen, browned and you can pop in a skewer and bring it out clean.

For the optional topping, cook up the dark brown sugar, butter, salt and syrup or treacle in a pan with 2tbsp water. Heat gently until the butter melts and the sugar dissolves. Then bring to the boil and bubble hard. Test every minute or so by dripping a tiny amount into a cup of cold water. As soon as it forms a lump, which you can roll into a squidgy ball, remove the pan from the heat.

Spread the bonfire night toffee topping over the cake whilst still warm and serve with a dollop of freshly whipped double cream– who’s hungry?!

bonfire night

Perfect Pumpkin Soup

Pumpkins are often overlooked as a cooking ingredient, but if you’re going to all the trouble of carving one then why not make it one of the cooking variety and reap the benefits of your hard work? They are quite a bit smaller than your average carving pumpkin, but there’s still plenty of room for some spooky artwork and this pumpkin soup is an absolute must-have for Bonfire Night! The seeds are delicious too – just roast on a low temperature with a little oil and salt until nice and crunchy.

Ingredients

750g pumpkin, peeled, seeded and cubed

2 carrots, coarsely chopped

2 onions, cut into wedges

2 1/2 tablespoons olive oil

1 large potato, sliced

1 litre water

2 or 3 cubes vegetable or chicken stock

250ml double cream

1 1/4 tablespoons ground nutmeg, or to taste

1 teaspoon ground black pepper

salt to taste

Instructions

Preheat oven to 220C

Open up your pumpkin and remove all the stringy bits inside – you can ditch this, but hold onto those yummy seeds as mentioned above! Rather than leaving it there as you would if you were going to go ahead and do your carving for Halloween or Bonfire Night, carefully cut out the chunky white flesh. You may find this easiest to do in cubes. Pop the cubed pumpkin, peeled and chopped carrots and diced onions into a roasting tin, drizzle with olive oil and bake in your preheated oven for about 40 minutes, until soft but not blackened.

Bring water and the crumbled stock cubes to the boil in a large pan and cook potato in simmering water until soft.

Once your roasted veg is ready, add that into your water containing the stock and potato. Decant into a liquidiser or food processor and blend well until smooth. Return the mix to the pan and cook over low heat. Stir in the double cream for a decadent edge, and add nutmeg, pepper and salt to taste. Heat gently and serve.

For presentation to make anyone swoon, why not bake the left-over pumpkin shell and serve inside? A super-cute touch to your Bonfire Night party!