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Bonfire Toffee
Ingredients
1 lb sugar,
preferably Demerara
1/3 pint water
1 ¼ ozs butter
2 level tablespoons golden syrup
1 teaspoon vinegar
Method
Put all the ingredients into a strong saucepan and stir over a steady heat until the sugar has dissolved.
Bring to the boil and cook until the mixture reaches the 'hard crack' stage, 290 degrees F. To test for the hard crack stage drop about half a teaspoon of the mixture into a cup of cold water, if it is hard then it is done, if still soft and chewy cook for a little longer and test again. Pour into oiled or buttered tin and either allow to set as a slab or mark in squared as toffee becomes partially set. Break when completely set.
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Lancashire Parkin
Ingredients
1 1/2 lb oatmeal
1 teaspoon ground ginger 8 oz brown sugar
8 oz butter 1 lb treacle
1 teaspoonful allspice
Method
Mix the dry ingredients . Heat treacle and butter; add to the dry mixture and leave to stand overnight. Place in a well-greased shallow baking tin and bake in a moderate oven for about 2 hours. It is done when the parkin springs back when touched.
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Yorkshire Parkin
Ingredients
8 ozs self raising flour
4 oz butter 8 ozs oatmeal
1 teaspoonful ground ginger 8 oz treacle
2 teaspoonfuls bicarbonate of soda
4 oz sugar
1 egg
1 gill milk Pinch of salt
Method
Rub the butter into the sieved flour, then add the rest of the dry ingredients, the treacle, milk and beaten egg. Mix well together. Put the mixture in a prepared shallow tin and cook in a slow oven for about 2 hours. When cool, cut into squares.
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Guy Fawkes Casserole
Ingredients
one and a half pounds (675g) stewing beef
2 large carrots, sliced
1 large onion, peeled and roughly chopped
1 tsp. curry powder
1 tsp. chilli powder
half an ounce (13g) plain flour
half an ounce (13g) dripping
salt and pepper
half a pint (250ml) beef stock
Method
Dice the beef into 1 inch cubes. Melt the dripping in a saucepan and fry the onions and carrots for about 5 minutes. Add the beef and brown it on all sides. Gradually stir in the flour then add the chilli, curry, stock, salt and pepper. Bring to the boil then reduce heat, cover and simmer gently for about 2 hours. Serve with a baked potato.
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Creamy Ember Jackets
Ingredients
baking potatoes
sour cream
chopped chives
bacon fat
butterk
Method
Pre-heat oven to 400F, Gas Mark 6, 200C. Scrub the potatoes and dry with absorbent kitchen paper.
Rub the poetess with bacon fat and bake in the pre-heated oven for one to one and a half hours or until soft when pinched. Open top of potatoes and fill with sour cream, chives and a knob of butter.
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Houses of Parliament Soup
Ingredients
1 lb.(450g) mixed vegetables
half a pint (285ml) milk
half a pint (285ml) stock
1 bay leaf
sat and pepper
Method
Peel or skin vegetables according to type and chop very finely. Place them in a pan then add the stock, milk, bay leaf and seasoning. Cover the pan, bring to the boil, and simmer for 25-30 minutes. Serve with warm crusty bread.
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Chocolate Catherine Wheels
Ingredients
8 oz. (225g) self-raising flour
4 oz. (9125g) caster sugar
4 oz. (125g) soft margarine
1 egg
1 tsp. cocoa
2 tsp. rumbr
Method
Pre-heat oven to 375F, Gas mark 5, 190C.
Cream together the soft margarine and sugar until light and fluffy.
From the egg, keep one dessertspoon of egg white and add the remaining egg to the margarine mixture.
Add the flour and knead to form a firm dough.
Divide the dough into two then add the cocoa to one part and rum to the other.
Knead both separately until the cocoa and rum have blended into the dough.
On a lightly floured board, roll out the dough to form to oblongs 12 inch (30cm) x 8 inch (20cm).
Use the reserved egg white to brush the chocolate dough, cover with the rum dough and roll up the two pieces.
Wrap the dough roll in foil and chill in the refrigerator for 30 minutes.
Cut into catherine wheels of a quarter inch (5mm) in thickness.
Arrange on a greased baking tray and cook in the pre-heated oven for about 10 minutes or until lightly coloured.
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Fireworks Fruit Punch
Ingredients
1 pint (570ml) orange juice
1 pint (570ml) ginger ale
1 pint (570ml) bottle of liquid apple
1 pint (570ml) pineapple juice, unsweetened
Selection of fresh fruit such as grapes, strawberries, apples and oranges
Method
Wash the fruit and arrange in a glass dessert or punch bowl.
Blend together the apple, orange and pineapple juice then pour over the fruit.
Chill thoroughly. Chill the ginger ale, pour into the punch bowl and ladle into tumblers. |
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