Bonfire Night Treats

Bonfire Night Treats

Chocolate Toffee Popcorn

200g milk chocolate

200g white chocolate

2 x 30g bags toffee popcorn

Line a 20 x 30cm baking tray with parchment. Melt the milk chocolate and white chocolate separately, then allow to cool slightly. Pour most of the chocolate onto the tray, roughly swirling together. Sprinkle over the toffee popcorn, then drizzle over the remaining milk and white chocolate, and chill until set. Break into big chunks before serving.

Mini – Tiny Toads

2 – 3 tbsp. sunflower oil

85ml milk

1 large egg

50g plain flour, sifted

12 mini cocktail sausages

Preheat oven to fan 180C. Put a generous half-teaspoon of sunflower oil in the bottom of each cup of a deep 12-hole mini muffin tin set on a baking tray. Pour the milk into a jug, add the egg, flour and a good pinch of salt and whisk everything together with a hand blender or wire whisk until a smooth batter forms. Put the muf-fin pan in the oven for a minute or two until the oil becomes very hot. Remove from the oven and quickly fill the cups just under two- thirds full. Drop a sausage into each cup and bake for 20 – 25 minutes until golden brown, well risen and crisp. Serve with a dipping bowl of tomato ketchup.

Chocolate Fingers

125g plain chocolate

175g butter

4 tbsp. cocoa powder

1 tbsp. golden syrup

1 x 200g packet ginger nut biscuits, crushed

75g glace cherries, chopped

125g muesli

75g chopped walnuts

Break chocolate into pieces and melt in a bowl with the butter over a saucepan of simmering water. Stir in co-coa, syrup, biscuits, cherries, muesli and walnuts. Mix well to combine. Pour into a prepared loose bottomed tin 20 x 28cm tray. Smooth and leave in the fridge for about 6 hours until set. Remove mixture about 15 mins before eating. Mark into 3 x 1in fingers. Remove from tray with a plastic fish knife

 

 

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