{"id":6712,"date":"2019-10-29T11:20:50","date_gmt":"2019-10-29T10:20:50","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=6712"},"modified":"2019-10-29T11:21:25","modified_gmt":"2019-10-29T10:21:25","slug":"bonfire-night-treats","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=6712","title":{"rendered":"Bonfire Night Treats"},"content":{"rendered":"

Bonfire Night Treats<\/span><\/strong><\/em><\/p>\n

Chocolate Toffee Popcorn <\/strong><\/p>\n

200g milk chocolate<\/p>\n

200g white chocolate<\/p>\n

2 x 30g bags toffee popcorn<\/p>\n

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.<\/p>\n

Mini – Tiny Toads <\/strong><\/p>\n

2 – 3 tbsp. sunflower oil<\/p>\n

85ml milk<\/p>\n

1 large egg<\/p>\n

50g plain flour, sifted<\/p>\n

12 mini cocktail sausages<\/p>\n

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.<\/p>\n

Chocolate Fingers <\/strong><\/p>\n

125g plain chocolate<\/p>\n

175g butter<\/p>\n

4 tbsp. cocoa powder<\/p>\n

1 tbsp. golden syrup<\/p>\n

1 x 200g packet ginger nut biscuits, crushed<\/p>\n

75g glace cherries, chopped<\/p>\n

125g muesli<\/p>\n

75g chopped walnuts<\/p>\n

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<\/p>\n

 <\/p>\n

 <\/p>\n

\n
\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-1Kg","jetpack-related-posts":[{"id":13720,"url":"http:\/\/wenvoe.org.uk\/?p=13720","url_meta":{"origin":6712,"position":0},"title":"Bonfire Night Nibbles, Parkin, Chocolate Marshmallow Brownies","author":"Alan Williams","date":"31st October 2023","format":false,"excerpt":"Bonfire Night Nibbles 16 milk chocolate oat biscuits [milk chocolate hobnobs] 8 large marshmallows 8 tsp dulce de leche [ use carnation caramel if you can't find it ] 1 banana, cut into 16 slices. 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Put\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":11218,"url":"http:\/\/wenvoe.org.uk\/?p=11218","url_meta":{"origin":6712,"position":5},"title":"Jaffa Drizzle Cake","author":"Alan Williams","date":"6th March 2022","format":false,"excerpt":"Jaffa Drizzle Cake 140g butter, softened 200g SRF 11\/2 tsp baking powder 200g golden caster sugar 3 large eggs 6 tbsp whole milk finely grated zest 1 large orange Topping 3tbsp orange juice 50g golden caster sugar 50g dark chocolate Heat oven to 180C fan. 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