Recipes: Bonfire Night

LANCASHIRE PARKIN

Serves 12

Bake time: 55 minutes

Spiced with ginger and cinnamon, this easy-to-make cake has a deliciously nutty texture.

Ingredients

  • 100g Trex, plus a little extra, for greasing
  • 100g Light muscovado sugar
  • 100g Golden syrup
  • 1 Large egg
  • 4 tbsp Milk
  • 100g Self-raising flour
  • ¼ tsp Salt
  • 2 tsp Ground cinnamon
  • 2 tsp Ground ginger
  • 100g Fine or medium oatmeal

Method

  1. Preheat the oven to 170°C/fan oven 150°C/ Gas Mark 3. Lightly grease a 18cm (7in) square cake tin with a little Trex, then line the base with a square of greaseproof paper. Lightly grease the paper.
  2. Melt the Trex, muscovado sugar and golden syrup in a saucepan. Remove from the heat and set aside to cool for a few minutes.
  3. Beat together the egg and milk.
  4. Sift the flour, salt, cinnamon and ginger into a mixing bowl, then stir in the oatmeal. Make a well in the middle, then stir in the melted mixture and the beaten egg and milk. Mix well until all the ingredients are thoroughly combined.
  5. Turn into the prepared tin. Transfer to the oven and bake for 50-55 minutes. Cool on a wire rack, then turn out and store in an airtight tin.

 

STICKY TOFFEE APPLE BUNS

Serves 12

Bake time: 12 minutes

Ingredients

  • 125g Self-raising flour
  • ¼ tsp Salt
  • 115g Light muscovado sugar
  • 75g Trex, at room temperature
  • 2 Eggs
  • 3 tbsp Milk
  • ½ tsp Vanilla extract

Filling

  • 15g Butter
  • 1 Red eating apple, cored and thinly sliced
  • 2 tsp Light muscovado sugar
  • 6 tbsp Toffee sauce
  • 6 tbsp Clotted cream or whipped fresh cream
  • Icing sugar, for sprinkling

Method

  1. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Place 12 paper bun cases into a bun tin.
  2. Sift the flour and salt into a mixing bowl. Add the sugar, Trex, unbeaten eggs, milk and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes.
  3. Spoon the mixture into the paper cases. Bake for 10-12 minutes, until risen and golden. Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
  4. Meanwhile, melt the butter in a frying pan and add the apple slices, cooking them for 3-4 minutes until softened. Add the sugar and cook for another 1-2 minutes, until caramelised. Leave until cold.
  5. When the buns are completely cold, slice the tops from them and cut these in half. Share the toffee sauce between the buns, top with the clotted cream or whipped cream, then decorate with the apple slices. Replace the tops, then sift a little icing sugar over the buns.

APPLE AND GINGER MINI STEAMED PUDDINGS

Serves 6

Cook time: 40 minutes

These little steamed treats are sure to warm up anyone after watching a firework display.

Ingredients

  • 1 x 395g can Princes Apple Fruit Filling
  • 40g stem ginger in syrup, finely chopped
  • A little margarine, for greasing
  • 150g self-raising flour
  • 1tsp ground ginger
  • Pinch salt
  • 150g caster sugar
  • 150g soft margarine
  • 3 eggs
  • 1tsp vanilla extract
  • Custard, to serve

Method

  1. Tip the can of Princes Apple Fruit Filling into a bowl and stir in the stem ginger.
  2. Lightly grease 6 individual pudding basins with margarine. Share the Apple Fruit Filling between them.
  3. Sift the flour, ground ginger and salt into a mixing bowl. Add the sugar, margarine, unbeaten eggs and vanilla extract. Use a hand-held electric mixer or wooden spoon to beat the mixture together until smooth and creamy – this only takes 1-2 minutes.
  4. Share the mixture between the pudding basins and level the tops. Cover tightly with pieces of greased foil. Place in a steamer with enough just-boiled water to come halfway up the sides of the basins. Steam for 40 minutes, making sure that the steamer doesn’t boil dry. (Top up with boiling water, if necessary).
  5. Carefully lift the puddings from the steamer and remove the foil. Run a knife around the edges of the basins and turn the puddings out into bowls. Serve with custard.

 

JUMBO HOTDOGS WITH CHILLI ONION RELISH

Serves 6

Cook time: 7 minutes

Hotdogs are a bonfire tradition so why not try this simple recipe with a tasty relish?

Ingredients

  • 1 x 560g can Princes Jumbo Hot Dogs
  • 2 tbsp sunflower oil
  • 1 large onion, sliced into rings
  • 1 red chilli, deseeded and thinly sliced
  • 1 garlic clove, crushed
  • 2 tsp sugar
  • 2 tbsp malt vinegar
  • 6 hot dog rolls
  • Salt and freshly ground black pepper

Method

  1. Empty the Princes Hot Dogs into a saucepan and bring to the boil. Reduce the heat and simmer for 5-6 minutes.
  2. Meanwhile, heat the sunflower oil in a frying pan and add the onion, chilli and garlic. Fry for 4-5 minutes until softened and lightly browned, then add the sugar and vinegar. Cook for a further 1-2 minutes.
  3. Split the hot dog rolls and place a hot dog in each one.
  4. Season the chilli and onion relish with a little salt and freshly ground black pepper. Spoon some onto each hot dog and serve.

 

 

WILDERNESS BEANS

Serves 4

Cook time: 20 minutes

Perfect for around the bonfire this recipe is sure to be a crowd pleaser.

Ingredients

  • 6-8 thickly cut rashers bacon, roughly chopped
  • 1 or 2 tsp vegetable oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 1 stick celery, chopped
  • 1 clove garlic, crushed or finely chopped
  • ½ tsp dried mixed herbs
  • ½ tsp paprika
  • 1 red pepper, diced
  • 1 tin or carton chopped tomatoes
  • 1x 410g tin Branston Baked Beans

Method

  1. Fry the bacon in 1 teaspoon of oil in a large pot until crispy and golden, then set aside on a plate.
  2. Add the remaining oil to the pan and sauté the onion, carrot and celery for 4-5 minutes over a medium heat, without browning.
  3. Stir in the garlic, herbs, paprika and red pepper and cook for a further 2 minutes
  4. Add the chopped tomatoes and ½ cup water and simmer for 10 minutes until the carrots are tender
  5. Now add the bacon and Branston Baked Beans and cook for a few minutes until the beans are heated through. Serve with chunks of crusty bread to mop up any sauce.
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