4 Brilliant Bonfire Snacks

 

Four brilliant bonfire snacks

 

One of the best things about our latest cookbook, Dairy Diary Favourites, is the bakes.

These best-loved tried-and-tested recipes have been cooked countless times across the land, and they are truly scrumptious.

The cookbook is crammed full of fabulous comfort food, which is just perfect for warming you up on Bonfire Night.

Here’s our selection for November 5th,
or indeed any autumnal evening when
you’re in need of a little comfort food.

Enjoy folks – I’m convinced you will!

 


Pigs in Blankets

 

Pigs in Blankets

  • Servings: 6
  • Time: 40-50 minutess
  • Difficulty: easy
  • Print

Calories 328 per portion
Fat 22g (9.7g sat) per portion

Perfect for outdoor feasts and teatime treats, these crisp wrapped sausages from the 2007 Diary are a popular choice with everyone.

Ingredients

  • Medium-sliced white bread 6 slices
  • Butter 50g (2oz)
  • Tomato ketchup 4 tsp
  • Mild Dijon mustard 1 tsp
  • Cumberland sausages 6, skins removed

Instructions

  1. Preheat the oven to 200°C/180°fan/Gas 6. Cut the crusts off each slice of bread, then gently roll out each slice, using a rolling pin, to make it thinner.
  2. In a small saucepan, gently heat the butter and tomato ketchup together until melted, then stir in the mustard.
  3. Brush some of the butter mixture over one side of each slice of bread, then place a sausage diagonally across each one. Bring the opposite corners up and over the sausages to meet in the centre, and secure with wooden cocktail sticks.
  4. Place on a baking tray, brush with the remaining butter mixture and bake for 30–40 minutes until the sausages are cooked. Check halfway through cooking and if the bread is browning too much cover with strips of foil.

Cook’s tips. The points of the bread tend to brown more quickly in the oven than the rest of the bread, so check on the progress once or twice during cooking and cover with strips of foil if needed to stop them browning too much.


Savoury Muffins

 

Savoury Muffins

  • Servings: 8
  • Time: 40 mins
  • Difficulty: easy
  • Print

Calories 351 per portion
Fat 22g (11g sat) per portion

These fluffy muffins from 2007, flavoured with bacon and chives and served with a tomato butter, are perfect for elevenses when you fancy a savoury fix.

Ingredients

  • Rindless streaky bacon rashers 175g (6oz), chopped
  • Fine cornmeal 110g (4oz)
  • Plain flour 175g (6oz)
  • Baking powder 1 tbsp
  • Finely snipped chives 3 tbsp
  • Butter 150g (5oz)
  • Eggs 2, beaten
  • Milk 225ml (8fl oz)
  • Sun-dried tomatoes 40g (1½oz), finely chopped

Instructions

  1. In a dry frying pan, gently fry the bacon until lightly browned and crisp. Leave to cool.
  2. Preheat the oven to 220°C/200°fan/Gas 7. Line a muffin tray with muffin cases.
  3. Sift the cornmeal, flour and baking powder into a mixing bowl, mix in 2 tablespoons of chives and the bacon, then make a well in the centre.
  4. Melt 75g (3oz) of the butter, mix with the eggs and milk, then pour into the flour. Mix gently, then spoon into the muffin cases and bake for 15–20 minutes until well risen, lightly browned and springy to touch.
  5. Meanwhile, blend the remaining butter with the tomatoes and the remaining chives. Serve with the warm muffins.

Cook’s tips. Unlike other bakes, muffins need only the minimum of mixing to get a light fluffy texture. Too much stirring and they will be heavy.


Crunchy Peanut Brittle

 

Crunchy Peanut Brittle

  • Servings: makes 425g (15oz)
  • Time: 25 minutes plus cooling
  • Difficulty: easy
  • Print

Calories 72 per portion (15g/½oz)
Fat 3g (0.8g sat) per portion
Suitable for vegetarian

Crunchy and utterly moreish, this nutty brittle from the 2014 Diary, is wonderful served with a hot cup of coffee.

Ingredients

  • Caster sugar 175g (6oz)
  • Golden syrup 75g (3oz)
  • Unsalted peanuts 175g (6oz)
  • Unsalted butter 15g (½oz)

Instructions

  1. Oil a baking sheet and fill a jug with boiling water.
  2. Put the sugar and golden syrup into a heavy-based pan and add 125ml (4fl oz) cold water. Heat gently, stirring continuously, until the sugar has completely dissolved, occasionally brushing down the sides of the pan with hot water.
  3. Add the peanuts to the sugar syrup and bring to the boil. Boil, without stirring, for 7–10 minutes until the mixture turns a rich golden caramel colour.
  4. Immediately remove from the heat and add the butter. Do not stir, but mix into the caramel by tilting the pan. Quickly pour onto the oiled baking sheet. Leave to cool and set hard.
  5. When cold, break into pieces and store in a jar or tin, interleaved with non-stick baking paper.

Cook’s tips. Always keep a watchful eye when boiling sugar syrup. It can feel as though it is taking ages then it will suddenly begin to change colour around the edges then quickly darken all over.


Auntie Lou's Bread Pudding

 

Auntie Lou’s Bread Pudding

  • Servings: 16 squares
  • Time: 90 mins
  • Difficulty: easy
  • Print

Calories 228 per portion
Fat 9.8g (5.6g sat) per portion
Suitable for vegetarians
Suitable for freezing

Moist and packed full of fruit, you can guarantee everyone will want a second square of this bread pud from the 2006 Diary.

Ingredients

  • White bread, crust removed 225g (8oz), 2–3 days old, torn into small pieces
  • Milk 375ml (13fl oz)
  • Oranges 2, grated zest of both, juice of 1
  • Mixed spice 1 tbsp
  • Raisins 175g (6oz)
  • Sultanas 150g (5oz)
  • Chopped mixed peel 50g (2oz)
  • Ready-to-eat dried prunes 75g (3oz), chopped
  • Ready-to-eat dried apricots 75g (3oz), chopped
  • Glacé cherries 75g (3oz), quartered
  • Granulated sugar 25g (1oz) plus extra to sprinkle
  • Eggs 3, beaten
  • Butter 150g (5oz), melted
  • Black treacle 1–2 tbsp

Instructions

  1. Preheat the oven to 180°C/160°fan/Gas 4.
  2. Grease a 23cm (9in) square shallow ovenproof dish.
  3. Soak the bread pieces in the milk in a large bowl for 10 minutes. Add the rest of the ingredients and mix well.
  4. Transfer to the baking dish, spread evenly and bake for 45–50 minutes until the pudding is lightly browned and set in the centre.
  5. Sprinkle with sugar and serve hot. Or leave to cool, cover and chill. Serve cold, cut into squares.

Cook’s tips. Bread pudding is one of those bakes meant to use up the leftovers, so if you don’t have quite enough of one ingredient, mix and match with what you do have.

 


Dairy Diary Favourites cookbookDairy Diary Favourites

is available to buy for just £8.25 and showcases 100 of the top Dairy Diary recipes from the past 35 years.

But get in quick – they’re selling like hotcakes.

READ MORE

 

 

 

 

 

#bonfirerecipes

#comfortfood

#dairydiaryfavourites

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