LITTLE COOKS
LITTLE COOKS Remember, remember...
Let your Bonfi re Night go with a bang with these recipes: little hands will love to help!
W
hether you’re celebrating with your own fi reworks display, heading out to watch one or simply seeing
if you can spot the odd fi rework from your window, there’s one common way in which everyone can take part in Bonfi re Night…and that’s the food! For a great family celebration, choose dishes that everyone can help to prepare…and that everyone will enjoy eating when they’re ready! T e team at Yeo Valley have shared some great ideas to help your November 5th to go with a bang…
We can’t have a bonfi re party here on the farm, as fi reworks would upset our cows so, in true Yeo Valley style, we like to celebrate with a feast instead. Get your BBQ tongs at the ready and make some sweet, chunky relish to accompany your Bonfi re Night bangers. With red onions, apples, squash and garlic, it’s the perfect way to spruce up your sausages! For a sweet treat to follow and warm you from the inside out, hand over to the children. T ey’ll love the chance to get baking, especially when the result is a dreamy gooey chocolate marshmallow tray bake. Watch out or the marshmallows will be speared and stuck into the bonfi re fl ames!
CHOCOLATE MARSHMALLOW TRAY BAKE
Marshmallows aren’t just for toasting on Bonfi re Night! Little hands will love helping to make and decorate this seasonal chocolate cake.
200g butter 200g light Muscovado sugar 250ml water 250g self-raising fl our 5 tbsp cocoa powder 1 pinch baking powder 2 eggs
125g soured cream 2 handfuls mini marshmallows
FOR THE FROSTING: 175g butter 2 tbsp cocoa powder 100g milk chocolate, chopped
2 tbsp sour cream 200g icing sugar
1 Preheat your oven to 180C / Gas 4.
2 Put the butter, sugar and the water into a pan and gently heat until melted.
3 Take the mixture off the heat,
add the fl our, cocoa powder, baking powder, egg and sour cream and mix into a smooth batter before stirring in the marshmallows.
4 Pour into a lined 20cm x 30cm baking tray and cook for 25-30 minutes. To test if cooked, insert a cocktail stick – it should come out clean with no sticky bits.
5 Cool in a tray then lift out.
For the frosting, gently melt the butter, cocoa powder and chocolate, then add the sour cream and icing sugar and stir until smooth.
6 Cool completely – you can pop it in the fridge or place over a bowl of cold water to speed things up.
7 Beat with an electric beater until pale and lightly spreadable. Don’t worry if it separates, it will come together when fully beaten.
8 Spread over the cake and decorate with marshmallows, hundreds and thousands, little sparklers or whatever takes your fancy.
www.yeovalley.co.uk
SERVES 20
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