Good morning darlings, can’t you just smell Bonfire night? Even last night the sky was lit with booms and stars and spectacle and organised events were on up and down the country,a little premature don’t you think with the majority on tonight. Whatever happened to the 5th?
Autumn envelops us with smells and sounds and glorious colours. Breath it all in, Winter will come soon enough .
A blanket of leaves and a Spaniel’s favourite season. Chasing a leaf is great fun apparently.
Mr. Lee is already excited for Monday and loves nothing more than firework shopping. A rocket man through and through , I’m afraid one is more of a sparkler girl.
We have to try this darlings!!!
This year we are going to an F.F’s ( fabulous friend) home for a Bonfire supper. Lets hope the chef doesn’t burn down the garage with the BBQ as we are pulling out jacket potatoes and toasting marshmallows on the bonfire.
Apart from glow sticks and masks( don’t ask ) and rockets galore we will be taking booze.
Yes darlings, there’s nothing new there.
Blackberry booze, Autumn in a bottle. Something to keep the chill out.
Maybe a new hat will help?
A frightfully nice Fedora from Joules.
The same colour as a chocolate Lab non?
Stay safe and warm darlings and have fun.
Needless to say the Sega Firework projector than one winged and whined for will forgotten for another year.
Preparation time: 10 minutes
Cooking time: 10-15 minutes
You will need
6 eating apples
175g light buttery spread
100g maple or golden syrup
225g light brown soft sugar
200g condensed milk
1. Dunk the apples into a large bowl of boiling water for 30 seconds, remove with a slotted spoon and allow to cool slightly before wiping the skins with kitchen paper – this will remove any wax from the apples and allow the toffee to stick better to the skin.
2. Holding the apple firmly, insert a chopstick or lolly stick into the apples near the core. Place a piece of parchment onto a baking sheet.
3. Place the remaining ingredients into a large pan and melt gently over a low heat. Then bring to the boil for about 15 to 20 minutes stirring frequently – if you have a food thermometer the temperature you need is about 130ºC – it is very hot so be careful. It will be quite a deep brown caramel colour and will have a cinder toffee smell.
4. Remove from the heat, and very carefully take each apple and roll in the toffee to coat completely. Leave to set on the parchment until hard.
Recipe Kirstie Allsopp
Light buttery spread??? Cripes! One wouldn’t have that muck in the house so will substitute with butter.