Bonfire Night Recipes
As the flames crackle and the air turns crisp, I’m sharing traditional Bonfire Night bakes and drinks to enjoy with friends and neighbours. These recipes are perfect for Bonfire Night gatherings, Christmas markets, or a quiet evening by the fire.
Yorkshire Parkin
Dark, sticky and full of spice — the taste of Bonfire Night tradition.
There’s something wonderfully comforting about a square of Parkin on a chilly November evening. Originating in Yorkshire, this oat-and-treacle cake was traditionally baked for Bonfire Night, and like all the best things, it gets better with age. Moist, gingery and rich with treacle and golden syrup, it’s the sort of bake that fills the kitchen with warmth and the air with nostalgia.
Serves: 12
Prep time: 15 minutes
Cook time: 1 hour
Keeps: up to a week (and improves as it rests)
Ingredients
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200g self-raising flour
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100g medium oatmeal (or finely ground porridge oats)
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2 tsp ground ginger
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1 tsp mixed spice
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¼ tsp salt
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100g dark brown sugar
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200g golden syrup
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100g black treacle (or molasses)
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150g butter
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1 large egg, beaten
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4 tbsp milk
Method
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Preheat the oven to 150°C (fan 130°C) / gas 2. Grease and line a deep 20cm (8-inch) square tin with parchment.
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Mix the dry ingredients: In a large bowl, combine the flour, oatmeal, ginger, mixed spice, salt and brown sugar.
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Melt the butter and syrups: In a small saucepan, gently warm the butter, golden syrup and treacle until melted and smooth. Don’t let it boil.
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Combine: Pour the melted mixture into the dry ingredients and stir well. Add the beaten egg and milk, mixing until smooth and glossy. The batter will be quite runny — that’s exactly right.
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Bake: Pour into the prepared tin and bake for 50–60 minutes, until the top is firm and a skewer comes out clean.
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Cool and rest: Leave to cool completely in the tin. Once cool, wrap tightly in parchment and foil, and leave for at least 2–3 days before cutting. This resting time transforms it — the texture softens, and the flavours deepen beautifully.
To Serve: Cut into squares and serve with a drizzle of cream, custard or a cup of tea by the fire. It’s also lovely warmed slightly and topped with a spoonful of whipped cream and a sprinkle of crystallised ginger.
Meg’s Tip: For a Scottish twist, replace half the treacle with dark honey from your local producer — it adds a mellow, floral note that pairs perfectly with the ginger and oats.
Toffee Apples
Makes: 8
Prep time: 15 minutes
Cook time: 15 minutes
Setting time: 15 minutes
Ingredients
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8 small firm apples (such as Braeburn, Cox or Discovery)
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400g caster sugar
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100ml water
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1 tsp vinegar (white or cider)
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4 tbsp golden syrup
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Wooden sticks or skewers
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Optional; Sprinkles, nuts, edible glitter
Method
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Prepare the apples:
Wash the apples in hot water to remove any wax coating — this helps the toffee stick properly. Dry thoroughly, then push a wooden stick firmly into the top of each apple where the stem was. -
Line a tray:
Lay out a sheet of parchment paper and set your apples close by. -
Make the toffee:
In a heavy-based saucepan, combine the sugar, water, vinegar and golden syrup. Heat gently, stirring until the sugar dissolves.
Once dissolved, increase the heat and boil without stirring until the syrup reaches 150°C (hard crack stage) — the toffee should turn a rich amber colour. If you don’t have a sugar thermometer, test by dropping a small amount into cold water — it should harden instantly and crack when tapped. -
Coat the apples:
Working quickly but carefully, tilt the pan slightly and dip each apple into the hot toffee, swirling to coat evenly. Let the excess drip off before placing onto the parchment to set. -
Cool and set:
Leave to cool completely for about 15 minutes until hard and glossy. -
To Serve: the toffee apples on sticks at room temperature — perfect for sharing around the bonfire or wrapping in parchment for autumn fairs and school fêtes.
Meg’s Tips
🍏 For extra sparkle: Roll freshly coated apples in chopped nuts, desiccated coconut, or edible glitter before the toffee sets.
🍎 For adults: Add a splash of cider or Calvados to the toffee syrup for a subtle, grown-up twist.
🔥 Safety first: The toffee is extremely hot — best kept out of reach of small hands while dipping.
Storage: Store in an airtight container in a cool, dry place for up to 4 days. Avoid refrigerating, as the moisture will soften the toffee.
Mulled Apple Cider
Steaming mugs, spiced air, and the comfort of a November night.
As the chill sets in and bonfires crackle across the countryside, nothing captures the spirit of the season quite like a pot of mulled cider gently steaming on the hob. Fragrant with cinnamon, cloves, and citrus, it’s the perfect drink to wrap your hands around while the fireworks light the sky. Simple to make and endlessly adaptable, this cosy classic is a celebration of autumn apples and good company.
Serves: 6–8
Prep time: 5 minutes
Cook time: 20 minutes
Ingredients
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2 litres cloudy apple cider (or good-quality apple juice for a non-alcoholic version)
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1 large orange, sliced into rounds
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2 cinnamon sticks
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6 whole cloves
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3 star anise
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3 tbsp soft brown sugar or honey (to taste)
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1 thumb-sized piece of fresh ginger, sliced
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Optional: 100ml Calvados, brandy, or dark rum for extra warmth
Method
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Combine the ingredients:
Pour the cider into a large saucepan or casserole dish. Add the orange slices, cinnamon sticks, cloves, star anise, ginger, and sugar or honey. -
Heat gently:
Warm over a low–medium heat until the mixture is steaming but not boiling — boiling drives off the flavour and alcohol too quickly. Simmer gently for 15–20 minutes to let the spices infuse. -
Taste and finish:
Taste and adjust the sweetness, adding more honey or sugar if you prefer. For a little extra warmth, stir in the Calvados, rum, or brandy just before serving. -
Serve:
Ladle into heatproof glasses or mugs, adding a slice of orange and a cinnamon stick to each.
Meg’s Tips
🍎 Apple juice swap: Use cloudy apple juice for a family-friendly version that’s just as aromatic.
🍊 Spice variation: Add cardamom pods or allspice berries for a deeper, more complex flavour.
🍯 Make-ahead: The flavours develop beautifully overnight — just strain, reheat gently, never boil and serve.
