Category Archives: Bonfire Night Recipes


Bonfire night this year falls on a Saturday for a change so the children can join in the fun making sweet treats for you, your family and friends to enjoy.

The first recipe involves a little bit of frying ..


1/2 pint milk

4 oz butter

2 lb flour

2 x 7gm sachets of fast acting dried yeast

4oz caster sugar (plus an extra couple of oz for dusting)

Pinch of salt

1 tsp ground cinnamon (plus an additional half tsp for dusting)

2 large beaten eggs

2 large sweet apples grated

1 tin carnation caramel

Oil to fry Method:

Warm the milk and add that butter and set aside until all the butter has melted and the milk mixture is no more than hand hot. Put all the dry ingredients into a bowl and make a well in the middle. Pour the slightly warm milk mixture, grated apple and beaten eggs into the well of flour etc and mix to a SOFT dough.

Gently knead the dough on a lightly floured surface before putting into a greased bowl and sealed with cling film till the dough has proved (around 2 hours).

After the first prove, tip out the dough and re-knead and then pull off walnut sized balls of dough. Roll into small balls and place them onto a greased baking tray and keep going until all your mixture has been used up. Cover again and leave for a further 40 minutes.

In the meantime, mix the dusting sugar and cinnamon and place on a dry tray ready to roll your fried donuts in.

Lightly fry around 4 at a time until golden brown and pop onto some kitchen roll to drain. Whilst still warm, toss in the cinnamon sugar and leave to cool.

To fill the donuts, simply poke a hole with a skewer in each donut and pipe in the caramel mixture.

Keep a little of the caramel to swirl over the top of them – DELICIOUS


12 oz Butter

6 oz Brown Sugar

6 oz peanut butter

10 oz rolled oats

8 oz plain chocolate chips

2 tsp vanilla extract

Put the butter and demerara sugar in a pan to melt down until the sugar disolves. Add the rolled oats and stir until all the oats are covered and the butter and sugar are absorbed into the oats.

In the second pan, melt together the peanut butter and chocolate chips until smooth.

Divide the oat mixture roughly into four and put one quarter into each of the two greased trays you have ready. Press down to the edges keeping it flat. Then, pour over each half of the melted chocolate and peanut mixture and spread to the sides. Before it goes hard, sprinkle the remaining quarters of the oats over the top of the chocolate mixture on each tray. It will settle a little.

Once you have all the mixture in the baking trays, chill overnight before cutting into small even squares.



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.