Indulgent Winter Warmer Recipes
With Bonfire Night nearly upon us, it’s time to start indulging in our favourite autumn flavours and try out a few seasonal bakes. If you’re planning on putting on your own firework display this Thursday and are looking to celebrate with a few extra sweet treats, here are our selection of indulgent winter warmer recipes that are sure to steal the show.
A Bonfire Night classic, the 5th November wouldn’t be complete without a toffee apple. Incredibly simple to make, you can whip up these fruity favourites the day before so there’s no last minute rush to put them together.
8 Granny Smith Apples
400g golden caster sugar
4 tbsp golden syrup
1. Place apples in a large bowl, cover with boiling water, remove any stalks and insert a skewer into the end of each apple.
2. Place apples on baking parchment. Pour sugar into pan, add 100ml water and set over a medium heat. Simmer for five minutes until sugar dissolves, then stir in vinegar and syrup. Use a sugar thermometer to monitor temperature, boil to 150˚C – the hard crack stage.
3. Quickly and carefully, cover each apple by dipping and twisting the apple in the hot toffee, place on parchment to harden.
Perfect for Bonfire Night, these delicious toasted marshmallow topped cupcakes are sure to go down a treat. Great fun to make with the kids, you can put the mix together from scratch, or keep things simple with a pre-made chocolate cake mix.
140g light muscovado sugar
100g self-raising flour
50g cocoa powder
1tsp baking power
125ml vegetable oil
3 tbsp milk
50g milk chocolate chips
30g mini marshmallows
Chocolate popping candy or biscuit crumb (optional)
1. Pre-heat oven to 180˚C/ 160˚C fan/ gas mark 4.
2. Put sugar, flour, cocoa, and baking powder into a mixing bowl. Separately whisk the eggs, milk and vegetable oil, then stir into the dry ingredients. Stir in the chocolate chips and then divide into 12 paper buncases placed into a 12-hole bun tin. Bake for 20 minutes.
3. Decorate just before serving. Arrange the marshmallows on top of the cakes, heat grill to medium and put the cakes under the grill for 30 seconds. Remove once slightly browned and add biscuit crumb or popping candy for an extra crackle if desired. Serve straight away.
Caramel Apple Loaf Cake
For a seasonal loaf cake, try combining apple and caramel for an extremely moreish recipe. This bake is ideal for sharing and uses a mouth-watering concoction of autumnal flavours.
175g soft butter
175g golden caster sugar
1 tsp vanilla extract
225g self-raising flour
½ tsp cinnamon
4 rounded tbsp Greek yoghurt
2 eating apples
50g walnuts, roughly chopped and 1 tbsp, chopped for decoration
50g soft toffees
2 tbsp double cream
1. Preheat oven to 160˚C/ 140˚C/ gas mark 3. Grease a 2lb loaf tin and line with baking paper.
2. Cream butter, sugar and vanilla, then beat in the eggs one at a time. Fold in flour, cinnamon and yoghurt. Peel, core and chop apples into small pieces, then add to the bowl and mix in with a wooden spoon.
3. Pour mixture into the tin, smooth and scatter walnuts down the centre. Bake in centre of the oven for 1 hour and 20 to 30 minutes until skewer comes out clean. Leave to cool in tin.
4. To decorate, place toffees in a small saucepan, add the double cream and gently heat. Stir continuously until toffees have melted into a smooth caramel sauce. Cool for 1 minute, turn out cake and then drizzle the toffee sauce over the cake. Scatter the remaining walnuts and leave 10 minutes before serving.
An inspired American creation, these gooey, chocolatey bite size snacks make a perfect pre-firework display treat. Really simple to make, you can put these together in a matter of minutes and are a great family friendly recipe.
12 digestive biscuits (or a suitable alternative)
12 pink and white marshmallows
6 squares of chocolate
1. Place marshmallows on skewers and toast over the bonfire. Children will need to be supervised.
2. Assemble s’mores sandwiching two marshmallows and one square of chocolate between two digestive biscuits and eat immediately.
3. If you’d rather not use an open fire, you can assemble your s’mores and pop them in the oven for 3-5 minutes.
Sticky Ginger Cake
Spice up your Bonfire Night by indulging in this sticky ginger cake topped with a zingy lime buttercream frosting. An exceptionally warming, winter pudding, this cake could be served as a post dinner dessert or as a cheeky midday snack.
120g unsalted butter
125g black treacle
100g golden syrup
120g light muscovado sugar
225g plain flour
1tbsp ground ginger
½ tbsp bicarbonate of soda
2 eggs, lightly beaten
3 brandy snaps, lightly crushed (optional)
For the buttercream:
150g icing sugar, sifted
100g unsalted butter
Zest and juice of ½ large lime
1. Preheat oven to 180˚C/ fan 170˚C/ gas mark 4. Grease a 20cm, 7.5cm deep square tin and line with baking paper.
2. Tip treacle, syrup, milk, sugar and butter into a pan and gently melt together on a low heat. Remove from heat and slightly cool.
3. Sift flour, ginger and bicarbonate of soda into a large bowl and fold in the treacle mixture. Add the eggs, mix and transfer the batter to the tin. Knock a couple of times to release air bubbles and bake for 40 minutes. Remove from oven once skewer comes out clean.
4. Cool in tin for 15 minutes, then turn out onto cooling rack. Once cold, wrap in baking paper and then in foil and leave for two days to allow the cake to become moist and sticky.
5. When ready to serve, make the lime buttercream. Whisk together icing sugar and butter until smooth. Add lime zest and slowly pour in the juice whilst mixing. Spread the buttercream over the cake and scatter the brandy snaps across the top if desired.
If you’re in need of any baking ingredients or baking supplies to get these autumnal bakes underway, check out our extensive range products to make sure you’ve got everything you need. Remember, remember if you try out any of these delicious recipes this Bonfire Night, let us know by tweeting us your creations!