Sunday, 8 November 2015

BONFIRE NIGHT, BANGERS & MASH





We always have bangers and mash on bonfire night, big swirly sausages (these ones bought from the farm shop at Gloucester Services), lashings of creamy mash, peas and gravy. 

This year we made some salted caramel apples too, our take on the traditional toffee apple. They are really easy to make, use apples from your local farmers' market, I try to get ones that aren't shiny. We use hazel twigs from the garden as sticks.

To make the sauce I melt together 250g of light brown sugar, 150g/200g of butter and a pinch of salt on a low heat, then once melted turn up the heat and using a thermometer heat the mixture to 230/240 degrees. To test that it's done, a drop a couple of drops into a glass of water to see if it solidifies, if it does it's done. It only took me about ten minutes! I then remove from the heat and leave to cool for a little while before dipping in the apples and leaving them to set on greaseproof paper. 

They were perfect for eating whilst watching the village bonfire and fireworks. 

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