Bonfire Night Recipes

BOOM! BANG! YUM! That’s the sound of bonfire night when you whip up our warming recipes…

Cinnamon Eggnog

Ingredients

Instructions

  • In a large mixing bowl, beat six egg yolks until lighter in colour and slowly add the sugar while beating until fluffy.

  • In a saucepan heat the milk, cinnamon and cloves together until steaming hot but do not boil!

  • Carefully pour half of the milk mixture into the eggs, whisk constantly and pour back into the saucepan.

  • Heat the eggnog over a medium heat, stir constantly until the mixture begins to thicken but do not boil!

  • Remove the mixture from the heat, stir in the cream and strain using a sieve to remove the whole spices and any curdled bits. Leave the mixture to cool for an hour.

  • Mix in the vanilla extract, nutmeg and rum (optional) and place in the refrigerator. Serve warm with a cinnamon stick in each mug to stir.

Spiced Cider

Instructions

  • Just 1-2 tablespoons of our mulled wine spice blend – depending how spiced you like the end result to be - will transform any cider into a delicious warming drink; add a little demerara sugar, festive spices and some fresh slices of orange and warm gently. Do not boil, once warmed through, pour into mugs or heat proof glasses and enjoy!

Smore Hot Chocolate

Ingredients

Instructions

  • Heat the milk in a saucepan, add the cacao powder, chocolate syrup, cinnamon, sugar and salt and whisk until combined.

  • Using a low setting on your oven or a microwave, heat some of the marshmallows, rub around the mug, crush the biscuits and dip the mug in the biscuit crumbs so they stick to the mug.

  • Pour the hot chocolate in to the mugs, top with marshmallows, a drizzle of chocolate syrup, a sprinkle of digestive biscuit crumbs and pop a cinnamon stick in to stir.

Non-Alcoholic Mulled Wine

Ingredients

Instructions

  • Just 1-2 tablespoons of our mulled wine spice blend – depending how spiced you like the end result to be - will transform grape or pomegranate juice into a delicious warming drink; add a little demerara sugar to taste as well as some whole spices and fresh slices of apple and warm gently, do not boil. Once warmed through, pour into mugs or heat proof glasses and enjoy!

Cinnamon & Chocolate Chip Cookies

Ingredients

Instructions

  • Preheat the oven to 180C, line a baking tray with baking paper and cream the butter, sugar and vanilla extract together in a mixing bowl.

  • Sift in the flour, cinnamon, baking powder, salt and bicarbonate of soda and beat until smooth. Tip in the chocolate chips and almond milk and mix thoroughly.

  • Scoop out even amounts of dough, place on to the prepared baking tray making sure there's enough space between each biscuit to spread while baking.

  • Bake for 10 minutes or until golden brown, remove from the oven and leave to cool.

Mulled Wine

Instructions

  • Just 1-2 tablespoons of our mulled wine spice blend – depending how spiced you like the end result to be - will transform a bottle of red wine into a delicious warming drink; add a little demerara sugar to taste to the wine and spices, some fresh slices of orange and warm gently, do not boil. Once warmed through, pour into mugs or heat proof glasses and enjoy!

Bonfire Night Pie

Ingredients

Filling

  • 300g Coconut Sugar
  • 5 tablespoons Plain Flour
  • 1/4 teaspoon Salt
  • 125ml Water
  • 325g Fresh Cranberries
  • 4 tablespoons Lemon Juice
  • A pinch of Cinnamon
  • 1 to 2 tablespoon Butter

Pastry

Instructions

Filling

  • Combine the sugar, flour, salt and water in a saucepan, bring to the boil and stir until a thick yet smooth consistency forms.

  • Tip in the cranberries, cinnamon and lemon juice, heat for 5 minutes until all the berries have popped then remove from the heat, stir in the butter and leave to one side.

Pastry

  • Combine the flour, butter, sugar and salt in a large mixing bowl until crumbly. In a separate bowl, mix the egg and water together, pour in to the flour mixture, combine and place in the fridge for a couple of hours.

  • Roll out the pastry on to a clean work surface that's been lightly dusted with flour, cut in to the shape of your pie dish but slightly larger. Line the pie dish with the dough making sure it fits up the sides of the dish and place into the fridge.

  • Roll out the left over pastry and cut out small star shapes (see picture). Remove the pie dish from the fridge, spoon in the filling and pop the pastry stars on top.

  • Preheat the oven to 220c, place the pie in the oven and cook for 40 minutes or until golden brown.

Candied Pecans

Ingredients

Instructions

  • Preheat the oven to 120C and combine the sugar, cinnamon and salt in a bowl.

  • In a separate bowl, whisk the egg white and water together until frothy. Toss the pecans in the egg mixture, mix the sugar mixture into the pecan mixture until evenly coated. Spread coated pecans onto a baking tray lined with baking paper.

  • Place in the oven and bake for an hour or until evenly browned (stirring every 15 minutes).

Tomato & Red Pepper Soup

Ingredients

  • 2 tablespoons Olive Oil
  • 1 Onion chopped
  • 2 Red Peppers chopped
  • 2 Garlic Cloves chopped
  • 500g Tomatoes
  • 1000ml Vegetable Stock
  • 1 tablespoon Basil
  • 1/2 teaspoon Cayenne Pepper
  • 1/4 teaspoon Smoked Paprika

Instructions

  • Heat the oil in a pan, saute the chopped onions and peppers (this will take around 5 minutes) then add the garlic, stir and heat for a minute or two.

  • Tip in the tomatoes, paprika, cayenne pepper, vegetable stock and bring to the boil, reduce to a simmer for 30 minutes.

  • Remove from the heat, leave to cool slightly and puree the soup with a food processor. Strain and add extra vegetable stock if desired.

  • Season with salt and pepper, serve hot and garnish with basil and croutons.

Vegan Pumpkin Soup

Ingredients

Instructions

  • Heat the coconut oil in a pan, saute the onion and the garlic, add the thyme, ginger and cayenne pepper and saute until the onions are softened.

  • Pour in the coconut cream, vegetable stock and pumpkin and bring to the boil, reduce the heat to a simmer until the pumpkin is soft.

  • Use a food processor or blender to blend the ingredients, season with salt and pepper to taste. Serve warm with pumpkin seeds sprinkled on top.

Autumnal Apple Cake

Ingredients

Instructions

  • Preheat the oven to 180C and line a round baking tin with baking paper.

  • Combine the flour, cinnamon, baking powder, baking soda and 150g of sugar in a large mixing bowl. Tip in the chopped apple and mix.

  • Using a separate bowl, whisk the eggs, vanilla, yogurt and oil together. Pour in to the flour mixture, mix until combined then add to the prepared cake tin.

  • Place six apple rings on top of the cake (see picture) and place in the oven for 35 minutes or until golden brown and baked through. Dust with icing sugar to serve.

Perfect Pumpkin Spice

Ingredients

Instructions

  • Add all the ingredients to a bowl, mix thoroughly and there you have it, perfect homemade pumpkin spice!

About the Author

Georgia

As an animal lover and baking enthusiast, Georgia can often be found experimenting with plant-based recipes in her kitchen.

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