by mia ben yosef
Artwork: Mia Ben Yosef
Copyright © 2020
Bonfire recipe book
Copyright © 2020
Homemade toffee apples
Ingredients:
- 8 Granny Smith apples
- 400g golden caster sugar
- 1 tsp vinegar
- 4 tbsp golden syrup
Method:
STEP 1
Place the apples in a large bowl, then cover with boiling water. This will remove the waxy coating and help the caramel to stick. Dry thoroughly and twist off any stalks. Push a wooden skewer or lolly stick into the stalk end of each apple.
STEP 2
Lay out a sheet of baking parchment and place the apples on this, close to your stovetop. Cook for 5 mins until the sugar dissolves, then stir in the vinegar and syrup. Set a sugar thermometer in the pan and boil to 150C. It should harden instantly and should be brittle and easy to break. If you can still squish the toffee, continue to boil it.
STEP 3
Working quickly and carefully, dip and twist each apple in the hot toffee until covered, let any excess drip away, then place on the baking parchment to harden. You may have to heat the toffee a little if the temperature drops and it starts to feel thick and viscous. Leave the toffee to cool before eating. Can be made up to 2 days in advance, stored in a dry place.
Sticky ginger skillet parkin
Ingredients
- 200g salted butter , chopped
- 85g light brown soft sugar
- 85g treacle
- 185g golden syrup
- 250g self-raising flour
- 2 tsp ground ginger
- 1 tsp mixed spice
- 100g porridge oats
- 2 large eggs
- 2 tbsp milk
- 2 balls stem ginger from a jar, chopped, plus 2 tbsp syrup from the jar, and extra to serve.
Method
STEP 1
Heat the oven to 150C/130C fan/gas 2. Put a heavy-bottomed 25cm ovenproof frying pan or skillet over a low heat and gently melt the butter, sugar, treacle and golden syrup together, stirring with a wooden spoon, until the butter is just melted and everything is combined. Remove from the heat and leave to cool slightly for 5-10 mins.
STEP 2
Sieve the flour and spices together, then mix in the oats. Whisk the eggs, milk, stem ginger and ginger syrup together in a bowl or jug. Stir the dry ingredients into the cooled butter mixture until well combined. Stir in the ginger, milk and egg mixture until you have a thick cake batter. Transfer to the oven and bake for 45-50 mins until firm and risen. Serve scooped from the pan with extra ginger syrup and custard or ice cream, if you like, or leave to cool and eat cold. Will keep, wrapped in baking parchment, for up to seven days.
S’mores dip
Ingredients
- 200g milk chocolate
- 2 tbsp full-fat milk
- 350g mini marshmallows
To serve
- 100g digestive biscuits
- 100g strawberries , washed and hulled
- 100g pineapple chunks
Method
STEP 1
Heat the chocolate, milk and 200g of the marshmallows in an ovenproof frying pan over a low heat until melted and smooth. Top with the remaining marshmallows in circles so that the whole surface is covered.
STEP 2
Grill on high for 1-2 mins until the marshmallows are toasted. Serve with digestives and strawberry and pineapple skewers for dunking.
Published: Dec 3, 2020
Latest Revision: Dec 3, 2020
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