Traditional Bonfire Night Food

Traditional Bonfire Night Food Ideas

Bonfires glowing, whizz, bang, a crackle of fireworks in the distance. These bonfire night food recipes have been enjoyed for hundreds of years on Guy Fawkes night.

Traditional Potatoes wrapped in foil:

Traditional jacket potatoOne Traditional Bonfire Night Food is the Jacket potato, It has been loved and eaten in the UK for many years. It wasn’t until mid-19th-century jacket potatoes become popular in the UK.
They began to sell in the streets of London during autumn and winter by hawkers a vendor of merchandise, it’s believed that estimated 10 tons of baked potatoes were sold each day by this method.

A common jacket potato fillings during these months are cheese and beans, tuna mayonnaise, chilli con carne and chicken and bacon.

Jacket Potato Method:

  • Wash and wrap a potato in tin foil
  • Add a pinch of salt.
  • Place it in the bonfire. Be Careful not to burn yourself, use a long stick to get it back out after an hour and check on it, and place it back into the bonfire if it needs longer.
  • Fill with any topping you wish.

Traditional Yorkshire Parkin:

Traditional Yorkshire parkingAnother fabulous traditional Bonfire night food is the Yorkshire Parkin is a cake traditionally made of oatmeal and black treacle and eaten mainly around the Bonfire Night season.

It is believed to originated in northern England. and it is often associated with Yorkshire but no one knows its precise origins. The Cake is very much widespread and popular in other local UK Regions. Parkin is generally moist and can be sometimes sticky.

Yorkshire Parkin Method:

Preheat the oven to 140C/120C fan/Gas Mark 1. Grease and line a 20cm x 20cm square cake tin.

  • Over a gentle heat, melt, 110g soft butter, 110g soft dark brown sugar, 55g black treacle, 200g golden syrup. Don’t get too hot or bubble.
  • In a large mixing bowl sift, 225g medium oatmeal, 110g self-raising flour, 2 tsp ground ginger, 1 tsp ground mixed spice.
  • Make a well in the centre. Gradually add the melted butter mixture and fold together.
  • Pour in the 2 medium eggs, beaten, 1 tbsp milk, and combine together.
  • Pour into your baking tin and bake for 1 1/2 hours, however, keep an eye on it as Parkin can easily become dry and over baked.
  • Leave in the tin for 20 minutes, then transfer to a cooling rack until completely cool.
  • Store the Parkin in a cake tin and wrapped in greaseproof paper. You must keep it in a tin for a minimum of 1 day and up to a week before you cut it.

Traditional Toffee Apples:

Traditional Toffee ApplesThe Toffee Apple is loved traditional bonfire night food, by many kids and adult alike. Well, more of a misleading name but the Americans have it spot on with the candy apple. Traditionally the apple would be coated in a cinnamon sugar candy coating, According to one source, in 1908 American William W. Kolb invented the red toffee apple.

He was experimenting in his sweet shop and thought to dip an apple into a red cinnamon sugar candy coating, to accommodate for the Christmas trade. Then he put them in the window and sold his first batch for 5 cents.

He then carried on selling thousands each year. It’s not surprising how easy it is to make toffee apples, and they do make it much of an appealing treat for Halloween and bonfire night.

Toffee Apples Method:

Preheat the oven to 140C/120C fan/Gas Mark 1. Grease and line a 20cm x 20cm square cake tin.

  • Place a pan of water onto a medium heat hob.
  • Place an empty bowl on top of the hot boiling water.
  • Add and slightly stir the chunks of chocolate until it is all melted.
  • Insert the lollipop stick at the end of an apple.
  • Dip the apple into the melted chocolate.
  • Decorate with edible stars or sprinkles.

Traditional Lancashire Bonfire Black Peas:

Traditional Lancashire Bonfire Black PeasThe Traditional Bonfire Black Peas, Is a must-have treat for a bonfire night party food.

These peas have been called various other names such as Maple peas, or parched peas. The trick with the peas for a nostalgic memory is to when cooking bring them to a boil.

It is believed they originated in the great gardens of the early monasteries, With great blossoms, the plant grew rather high.

These are mainly used around the end of the season running from October. As they are the perfect food for a bonfire night party.

Lancashire Bonfire Black Peas Method:

  • Soak the peas for at least 24 hours
  • After, boil them till they reach a mushy texture.
  • You will then need to drain the peas soon as they are cooked.
  • Add back to an empty pan, and Add roughly, a cup of fresh water.
  • Bring to a boil, then turn the heat down to a simmer.
  • Give a pinch of salt/and pepper, 1 teaspoon of vegetable stock and 1 teaspoon bouillon powder to the peas and also 2 teaspoons of cider vinegar.
  • You will need to high simmer for at least 10 minutes, Then the peas should be ready to be served.

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