Posts Tagged ‘Bonfire Night’

Cakes & Bakes: Plot toffee

Thursday, November 6th, 2014

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Jar of home-made plot toffee | @hisforhome

Plot toffee otherwise known as bonfire toffee is a traditional Yorkshire sweet eaten in the autumn around Halloween and – you guessed it – Bonfire Night!

It’s called Plot toffee after the Gunpowder Plot. It’s referred to by different names in different parts of the country; loshin du or taffi triog (Wales), Tom Trot (Yorkshire), claggum, clag or clack (Scotland).

Some recipes include a little milk and malt vinegar like this one I’m using from A Yorkshire Cookbook by Mary Hanson Moore. Others I have come across include ginger, cayenne pepper and even chilli powder.

Cakes & Bakes: Plot toffee

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 300g

Cakes & Bakes: Plot toffee

Ingredients

  • 225g Demerara sugar
  • 55g black treacle
  • 55g butter
  • 2tsp water
  • 2tsp milk
  • 2tsp malt vinegar
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Instructions

  1. Bring all the ingredients except the vinegar to the boil stirring constantly
  2. Boil gently for 15-20 minutes, still stirring, until the mixture becomes brittle when a small piece is dropped into cold water. Even better, if you have a jam thermometer the temperature needs to reach the hard crack stage of 149-154°C / 300-310°F
  3. Stir in the vinegar and then pour into a well-greased tin
  4. When nearly set, you can score it deeply into squares. Alternatively, allow to cool and give it a bash with a toffee hammer
  5. Store in an airtight jar or container
http://hisforhomeblog.com/cakes-bakes/cakes-bakes-plot-toffee/

Gimme Five! Things for Bonfire Night

Friday, October 31st, 2014

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Five things for Bonfire Night | H is for Home

Tonight is Halloween, but next week is a celebration that’s a lot more home-grown – Bonfire Night. We prefer Bonfire Night to Halloween; the history, the spectacle of the fireworks, the comfort food like black peas (a Lancashire tradition), parkin and bonfire toffee.

When last have you seen a group of kids asking for, “A penny for the Guy?”? Perhaps it’s not as economically viable an option as “Trick or treat?” has become! :-)

  1. Small gold indoor sparklers – tube of 10: £3, Paperchase
  2. B is for Bonfire alphabet silkscreen print by Sarah Young: £19, Notonthehighstreet
  3. Bonfire kit: £60, Garden Trading
  4. 1950s print of children & penny Guy: £15, Etsy
  5. Original cinder toffee: £8.50 Fortnum & Mason

Tuesday Huesday: Brock’s Fireworks poster

Tuesday, November 8th, 2011

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vintage Brock's Fireworks illustrationWith it having been Bonfire Night on Saturday, here’s a gorgeous vintage Brock’s Fireworks advertising poster that will blow you away! ☺

Banana Parkin

Saturday, August 27th, 2011

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sliced banana ginger parkin on a vintage wooden chopping board alongside a vintage tiered cake tin

I opened the car’s glove compartment yesterday in search of a CD… but came across a couple of “past their sell by date” bananas instead. They’d been put there a few days earlier as an “on board” snack for a trip we’d made to Penrith. Rather than throw them out (or giving them to Fudge as a treat) I decided to make some banana parkin… with a ginger twist!

sliced banana ginger parkin on a vintage wooden chopping board sliced banana ginger parkin on a vintage wooden chopping board

Parkin is a cake traditionally eaten in the autumn – and especially on Bonfire Night. It’s very popular, and thought to have originated, in the north of England – probably Yorkshire or Lancashire.

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The method I used was taken from The Great Big Cookie Book by Hilaire Walden.

ingredients to make banana ginger parkin sitting on a vintage wooden butchers block

Banana parkin

Yield: Makes 26

Banana parkin

Ingredients

  • 200g/7oz/1¾cups plain flour
  • 10ml/2tsp bicarbonate of soda
  • 10ml/2tsp ground ginger
  • 150g/5oz/1¾cups medium oatmeal
  • 60ml/4tbs muscovado sugar
  • 75g/3oz/?cup margarine
  • 150g/5oz/?cup golden syrup
  • 1 egg, beaten
  • 3 ripe bananas, mashed

Instructions

  1. Preheat the oven to 160°C/325°F/Gas mark 3. Grease & line an 18cm x 28cm / 7” x 11” tin.
  2. Sift together the flour, bicarbonate of soda and ginger, then stir in the oatmeal.
  3. Melt the sugar, margarine and syrup in a saucepan over a low heat, then stir into the flour mixture. Beat in the egg and mashed bananas.
  4. Spoon into the prepared tin and bake for about an hour until firm to the touch.
  5. Leave to cool in the tin, then turn out and cut into squares. (I made mine in a loaf tin, so I cut it into slices).

Notes

Parkin improves with age and, if stored in an airtight container, keeps for a couple of months.

http://hisforhomeblog.com/cookery/banana-parkin/

sliced & buttered banana ginger parkin on a plate with a mug of tea

Perfect with a mug of strong (Yorkshire or Lancashire) tea!