Remember, remember the fifth of November,
The gunpowder treason and plot,
I know of no reason
Why the gunpowder treason
Should ever be forgot.
It's fireworks night tonight, where we we burn effigies of Guy Fawkes, eat toffee apples and watch fireworks.
We are celebrating tomorrow night, no school the next day ;) We invite the whole family over for Sausages and Mash and my cousins set off fireworks down the end (of my very long) garden. The kids and adults sit on the garden chairs on the deck under mountains blankets going 'Ooh' and 'aah'
Heres a reciepe that we eat instead of getting very sticky with toffee apples
Toffee, Apple and Almond Crumble
S E R V E S 1 2
FOR THE TOFFEE SAUCE :
250g (9oz) golden syrup
250g (9oz) light brown sugar
100g (4oz) butter
200ml (7fl oz) single cream
2 tsp vanilla extract
FOR THE C RUMB L E :
350g (12oz) self-raising flour
Finely grated zest of 2 lemons
175g (6oz) butter, chopped or cubed
175g (6oz) light brown sugar
100g (4oz) ground almonds
FOR THE F I L L ING:
12 eating apples, peeled, quartered, cored and cut into 2cm (3/4in) chunks
50g (2oz) butter
Preheat the oven to 180°C (350°F), Gas mark 4.
Put all the ingredients for the toffee sauce into a saucepan over a medium heat and boil for 2–3 minutes, stirring regularly until smooth.
Next, make the crumble topping. Place the flour and lemon zest in a bowl, rub in 75g (3oz) of the butter, leaving it a little rough and uneven. Stir in the sugar and ground almonds. Place the crumble in the fridge until you are ready to use it.
Melt the remaining butter in a wide saucepan or frying pan, add the chopped apples and toss on the heat for a few minutes until the apples start to soften. Add 125ml (4fl oz) of the toffee sauce (about half; keep the rest for serving) and continue to simmer for few minutes longer until the apples are just cooked.
Pour into two 1.25 litre (21/4 pint) pie dishes. Sprinkle the crumble over the top and place in the preheated oven for 20–30 minutes, or until the crumble is light golden and with toffee sauce juices bubbling up the sides.
Serve warm with softly whipped cream and a jug of the remaining warm toffee sauce.