Bonfire Toffee

This treacle toffee is rich and buttery and easy to make. A perfect treat for Bonfire Night. 

Bonfire Toffee

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3oz (75 grams) golden syrup

3oz (75 grams) black treacle

6oz (150 grams) dark brown sugar

3oz (75 grams) butter

1/4 teaspoon cream of tartar

1 candy thermometer 

Line a 6 x 8 inch/15 x 20cm baking tray with baking parchment paper.

Measure all the ingredients into a deep, heavy based saucepan. Place over medium heat and stir constantly until the butter is melted and the sugar has dissolved.

When the mixer is well combined and smooth, increase the heat and bring the mixture to a fast boil. When the mixture reaches 285ºF/140ºC, pour carefully into the lined tray. 

 Let the toffee cool completely, then break into shards with a rolling pin.

Or... If you want even pieces, wait until the toffee is cool enough to handle, but soft enough so that a finger pressed in the top leaves a slight indent, about 15 to 20 minutes depending on the room temperature. Partially cut the toffee into even pieces with an oiled knife. When it is cooled completely break along these lines.

Store in an airtight container, with individual layers of toffee separated by baking parchment. If leave exposed to humidity, the toffee will soften and stick together.

Notes: If you can't find treacle than use dark molasses. The toffee shards maybe  broken into smaller pieces and may be added to ice cream or desserts that call for a brittle or toffee crunch.    

Hope everyone had a great weekend! - JD 

Bonfire Night

Our Bonfire feast was a slow cooker seasoned steak, an oven roasted jacket potato and steamed brussel sprouts that were sautéd with a touch of fig balsamic vinegar. We did make a Bonfire cocktail to sip afterwards... 

A cousin of the Nergoni cocktail... the Bonfire Boulevardier. This is a rich and smooth, smoky cocktail; which colour is striking and reminiscent of fiery embers. A very good sipping cocktail on a chilly night. 

Bonfire Boulevardier

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makes 1 cocktail

1 oz whisky

1 oz Campari

1 oz Sweet Vermouth

Add all the ingredients into a cocktail mixing glass, add ice and stir. Once the desired dilution is reached, strain into a cocktail glass with ice and add a twist of orange, if you wish. 

Hope everyone had a good weekend. - JD

Bannock

As most of you know last night was Bonfire Night and we had a bonfire feast of chilli, bannock and oven roasted cauliflower and onions. I have made bannock before for Robert Burns night and thought it would be perfect last night. Traditional Selkirk bannock has sultanas and mixed peel added however there are other variations like adding blueberries or raisins or cranberries or cinnamon. Bannock may be formed into one circular shape or into a loaf pan and baked in the oven. It also can be cooked in a cast iron skillet over a campfire or wrapped around a stick. This bannock recipe is very easy and quick therefore I opted for a more simple in house method using a frying pan and the stovetop range. It doesn't have to be Bonfire Night for you to enjoy bannock; it can be made for breakfast just serve with jam.        

BANNOCK

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Makes 4. Serves 2 - 4. 

1 cup all-purpose flour

1 teaspoon baking powder

1 tablespoon British mixed spice

1/4 teaspoon salt

3 tablespoons unsalted butter

1/2 cup water

In a large bowl, combine flour, baking powder, British mixed spice and salt. Cut in the butter until the mixture resembles a coarse meal. Add 1/2 cup water and stir until flour is moistened and a stiff dough forms. Add more water if necessary.

Lightly oil and preheat a large cast iron or nonstick frying pan/skillet over medium heat.

Turn dough onto lightly floured board or counter. Divide into 4 equal pieces. Flatten each piece to form a disc 1/2 inch (1 cm) thick.

Place first disc in hot skillet and cook for 6 to 7 minutes per side. Serve warm with butter. 

Notes: I did add a bit more water, only adding a tablespoon at a time, to bring the dough to the desired consistency.