Category Archives: Bonfire Night Recipes

Catherine Wheel Cookies

Bonfire Night is just around the corner and the children are off school – what to do?

Why not bake?!

This is a recipe I have tried and tested with my grand-daughter (as I did with my gramma years ago) and I think it is delightful.

You will need:

12 oz plain flour
6 oz caster sugar
7 oz softened butter
1 egg
2 tsp vanilla extract
Two food colourings (I used yellow and blue but you can use any two contrasting colours)
Hundreds and thousands (or silver sugar balls/sugar strands)

You will need to pop the butter and sugar into a bowl and beat together until it is a light creamy colour. Add the vanilla extract, plain flour and egg and mix thoroughly until it comes together into a dough – Split it into two, mix the colouring in to either portion and wrap and cool till the dough stiffens a little.

Once cooled, remove from the fridge and roll out each different colour into a square and place one on top of the other and roll out to the thickness of a pound coin then roll into a swiss roll and again, chill.

Slice into 1cm thick pieces and place on a baking tray. Press into the surface of each ‘wheel’ the hundreds and thousands (or similar) and bake for 15 minutes and then cool.

Simply delicious.

Bonfire Cake

There are of course a myriad of Bonfire Night Cake recipes about but personally, I am all about speed and efficiency and of course letting the children join in the fun. As a child, I spent many hours baking with both my grandma’s and my grampy (grandfather) who were all cooks in their day-to-day lives, one in service, one at the hospital and grampy a cook in the merchant navy so we were always about food.

This brilliant little cake takes little or no time to prepare and is messy fun at its best.


1 large swiss roll
Chocolate finger biscuits (you could also consider using kit kat, Mikado sticks or matchmakers)
Red and yellow roll out fondant icing
Chocolate butter cream

First of all, make the buttercream. This is fun. Put all the ingredients into a large deep bowl (or if you are working with young children, it will be everywhere) and whisk until all combined and smooth and leave to chill.

Cut your swiss roll up into 1 cm rings and pile into a pyramid type shape which will be the base of your bonfire cake.

Then, using a spatula or a spoon, smooth the creamy rich buttercream over the top making a small peak at the top.

Now, start creating the structure by sticking the ‘wood’ in the form of the choc fingers and pieces of breadstick. Don’t forget to put some round the base of the bonfire!

Now, get the little ones to roll out the icing and cut into flame shapes and add to the bonfire. Of course, this is meant to be eaten and fun too so it doesn’t matter much about the artistry but it will taste brilliant and it’s a great way of entertaining children when the nights are drawing in.

There you have it, Bonfire Night.

Gluten Free Bonfire Night

Food & Fireworks

Bonfire Night, like most celebrations can be a bit of a nightmare for anyone either suffering with a gluten allergy themselves or those who have family members who are wheat and gluten intolerant or those who suffer from Coeliac’s Disease. There are however, a huge number of foods that can be used in celebrations so as this subject directly relates to us here at Epic, we thought we would recommend a few ideas for food for your Bonfire Night celebrations.

Gluten Free Chicken Leek and Potato Soup

• 3 large, peeled and cubed baking potatoes
• 1 finely sliced, washed leek
• ½ lb Fresh cooked chicken pieces (either from left-overs or cooked in stock)
• 3 finely minced cloves garlic
• 3 tablespoons olive oil
• 3 tablespoons amaranth flour (or other suitable Gluten free flour)
• 1 quart gluten-free chicken stock
• ½ pint full fat milk
• 2-3 teaspoons dried, crushed thyme leaves
• Salt and pepper to taste


Peel and dice the potatoes and cook until tender (but not overcooked as they will disintegrate in the soup) in well seasoned water. Drain and set aside. In a large saucepan, melt the oil and add the gluten-free flour and continue to whisk until the mixture is thickened. Add the leeks and garlic until they start to soften and then add the drained potatoes, chicken pieces, chicken stock, herbs, seasoning and milk and stir thoroughly. Cook for around 15-20 minutes over a low heat. Easy peasy – a hearty, warming soup – perfect for Bonfire Night.

Gluten Free Yorkshire Parkin

• 8 oz softened butter
• 8 oz dark brown sugar
• 4 oz dark treacle
• 4 oz golden syrup
• 4 cups gluten-free flour
• 1 tsp. baking soda
• 1 Tbsp. ground ginger
• 1lb gluten-free porridge oats, whizzed in food processor until coarsely ground
• 4 tsp ground ginger
• 2 tsp nutmeg
• 1 tsp mixed spice
• 2 large eggs, beaten and mixed with 2 tbsp milk


In a large pan, melt together the butter, sugar, treacle and golden syrup until liquid but not hot. In a large bowl, combine ALL the dry ingredients and add the liquid sugary mixture and the eggs and milk and stir thoroughly. Put all the soft mixture into a large greased baking tin (min 1 ½ inches deep and 8 inches square) and cook in the oven until a deep golden brown for around 1 ½ hours at 140C/120C fan/Gas Mark 1.

Keep an eye on it from around an hour as it should still be slightly sticky and not over browned. Once cooked, leave in the tin until slightly cooled (otherwise as there is a fair amount of sugar and butter in the recipe, they could end up being attractive and tasty oatmeal pancakes!) and then turn out, cut into squares or around 2 inches and leave till cooled and then pop them into a cake tin until they mature and turn into yummy sticky loveliness. Job done – Gluten free and fabulous.

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