This squidgy Yorkshire
favourite is a traditional
bake for Bonfire Night!


4oz /110g soft butter
4oz/110g soft brown sugar
8oz /225g medium
4oz /110g plain flour
2 tsp baking powder
2 tsp ground ginger
1 large egg, beaten
1 tbsp milk
2oz / 55g black treacle
7oz / 200g golden syrup


Heat the oven
to 275°/140°C/gas 1 and
grease an 8" x 8"/ 20cm x
20cm square cake tin.
Melt together the butter,

sugar, treacle and golden syrup
in a large heavy-based
saucepan (don't heat it too
much). Stir all the dry
ingredients together in a big
mixing bowl. Gradually add the
melted butter and stir it into the
dry ingredients. Add the
beaten egg and mix thoroughly
before adding the milk. Pour the
mixture into your greased
baking tin and cook for 1 1/2
hours until firm.

Take the tin out of the oven
and leave it to cool in the tin.
Once cool, store in an airtight
container for a minimum of
3 days (up to a week) before
eating; this allows the flavours
to develop and gives the
mixture a better texture.

The Parkin will keep for up
to two weeks if it's kept
in something airtight.


Make this simple, tasty soup
and pop it into a flask. Sip it
while you watch the fireworks.


1 x 4kg/8lb 13oz pumpkin
125g/4oz butter
2 medium onions,
peeled, finely chopped
1 cinnamon stick
Some grated nutmeg
1.7 litres chicken stock
(use vegetable stock if
you're vegetarian)


Melt the butter in a large pan with
a lid over a low heat and add the
onions. Cook them for 10-15
minutes, until they are softened
and golden-brown. Add the
roughly chopped pumpkin flesh,

cinnamon and nutmeg,
and season with salt and

Increase the heat and
cover with the lid.
Cook for 40-45 minutes,
stirring occasionally to
prevent the base from
burning, until the
pumpkin is cooked
through. Add the stock
and bring to the boil.
Remove from the heat
and allow to cool slightly.

Transfer the soup to a food
processor in batches and
blend until smooth. Return
the soup to the pan and
cook on a low heat for a
further half an hour

Pour the soup into a bowl
or flask if you're dining
al fresco!


These tasty treats are
easily portable; guaranteed
to make any bonfire night
party go off with a bang!


450g/1lb sausages, skinned
225g/8oz Bramley apples,
peeled, cored and chopped
2 tbsp fresh sage or
2tsp dried sage
Black pepper
A bit of flour (for dusting)
1x375g/13oz pack
ready-rolled puff pastry
Beaten egg to glaze


Preheat the oven
to 200°C/425F/Gas7.
Mix the sausage meat with
the apples and sage.

Season well with black

Divide the mixture into two
even portions and roll into two
long tubes.Unroll your pastry
onto a flour-dusted baking
sheet. Cut it into two, creating
two long rectangles.

Put the sausage meat into the
centre of each. Fold the pastry
over the sausage meat and
brush the edges with beaten
egg (pinching with your fingers
to seal). Brush with more egg
and bake for 25 minutes or
until golden and crisp.

Cool for 5 minutes before
cutting and transferring
to a warm plate.


Warm and toasty, the Hot
Toddy is our favourite
cold-weather warmer.
We've replaced traditional
honey with golden syrup
to make it sweeter


1 teaspoon golden syrup
50ml boiling water
1 1/2 measures whisky
3 whole cloves
1 cinnamon stick
1 slice lemon
1 pinch ground nutmeg


Pour the honey, boiling water,
and whisky into a mug.

Add the cloves, cinnamon
and a slice of lemon.

Leave the mixture
to stand for five
minutes so the
flavours can mingle,
then sprinkle with
a pinch of nutmeg
on top before serving.

Enjoy responsibly!

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