Many of us will have fond memories of Bonfire night as children. How can you forget how tightly wrapped up you were? Wellies on, scarves and hat on, sticky hands clasped around a toffee apple watching the most explosive fireworks light up the black November skies.

This Bonfire Night we want to ensure that you and your family have the most magical evening and have concocted a few ideas to ensure that you are well fed, watered and ready to enjoy the displays.

Fire & Ice cocktail


25ml Rum

10ml apple liqueur

10ml chilli sugar syrup

25ml apple juice

5ml lime juice


Place all ingredients into cocktail shaker, shake over ice and strain into a rocks glass.

Garnish with a slice of lime


Traditional Parkin cake


200g of golden syrup

200g of butter

50g of black treacle

200g of soft brown sugar, dark

2 tsp ground nutmeg

4 tbsp of ground ginger

2 tsp ground mixed spice

200g of self-raising flour

150g of oats

2 eggs, beaten


Pre-heat oven to 160C/140C

Add the syrup, butter, treacle and sugar to a large saucepan and heat to melt together.

Add the spices, flour, oats and eggs to the pan and mix until smooth.

Pour the mix into a greaseproof-lined 24cm wide cake tray and bake in the oven for 10-12 minutes. Remove and allow to cool in the tray before serving, this will keep for up to 5 days if you can keep it that long!


Mini toffee apple, to make


1x Tinned baby apples (Brover Whole Mini Apple with Stems)

200g Sugar


Open apples and drain.

Place sugar in small heavy bottom saucepan, and heat to 180c, occasionally stirring to ensure it doesn’t catch. Bring the sugar to even amber colour.

Tilt the pan to create depth in the caramel, using stalk of mini apple carefully dip into caramel.

Allow any excess to drain and place on greaseproof paper to cool at room temperature.