Bonfire Night Recipe Ideas
For some bonfire night has been and gone, for others you will be watching displays tonight or at the weekend. We don’t mind how long it’s stretched out for, nothing makes us smile more than big bright bursts of glittering fireworks high in the night sky. Whether you’re hosting your own display, or you are going to a friends, Fodder & Plonk’s tasty treats will be sure to make you forget all about the drop in temperature. Grab an old crate, pack it all up inside with your favourite blanket and you’re good to go!
You will need: 6 wooden lolly sticks, a sugar thermometer
6 apples – pink lady, braeburn or granny smith, washed thoroughly and dried
400g light muscavado sugar
4tbsp golden syrup
1tbsp white vinegar
Insert the lolly stick into the core end of the apple, about ½ way in.
Heat the water and sugar in a medium saucepan (with the sugar thermometer placed in the pan) over a medium-high heat.
Once the sugar has dissolved, increase the heat slightly and bring the sugar to 148C, or hard crack.
Prepare a baking sheet lined with waxed paper.
Whilst carefully tipping your pan slightly to one side, dip and turn the apples in the toffee until well coated. Hold above the pan and allow most of the excess toffee to drip back into the pan. Allow the toffee apple to cool on the lined baking sheet.
Salted Toffee Popcorn
2tbsp coconut or sunflower oil
200g popping corn
40g pecans, toasted
40g almonds, toasted
100g unsalted butter
200g light muscavado sugar
4tbsp golden syrup
3/4tsp sea salt
Heat the oil on a medium heat in a large saucepan, add the popping corn and stir to coat. Place the lid on the pan and wait for the popping to start. Turn the heat off when the popping slows, almost at stopping point. It will continue to pop from the residual heat. Add the toasted nuts to the pan.
Melt the butter, sugar, golden syrup and salt in a small saucepan. Allow to bubble for 3 minutes, remove from the heat and pour over the popcorn. Replace the lid and shake vigorously to coat – it may need an extra stir at the end. Spread onto a baking tray and allow to cool.
1 bottle red wine
80g golden caster sugar
1 cinnamon stick
3 star anise
4 whole cloves
3 cardamom pods, crushed
1 vanilla pod
Heat all the ingredients in a saucepan over a low heat. Allow the mulled wine to warm gently, never bringing it to the boil, allowing the flavours time to infuse and the sugar dissolve. It will be ready in 10 minutes but the longer you leave it, the tastier it becomes.
What will you be doing this bonfire night?