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Wednesday, 1 November 2017

Sweet and Salty Bonfires Traybake


It's the 1st of November! Can you believe it?

This part of the year really does jump from one thing to another, so from Halloween last night, to Bonfires this weekend. I have so many fond memories of Bonfires night from over the years. From the amazing fireworks displays, to the food and smells of the night. My favourite ones, are when it's very cold and crisp, when there is frost on the ground and you have warm drinks to keep you toasty. Any excuse to leave the house in multiple layers of knitwear, and I'm a happy girl.

We have so many things we love to make for Bonfires night. A few of our favourites that I've mention before are our chilli and cornbread (that I might make this weekend), ginger cake, and potato skins. This year I wanted to make something sweet, but something that can be eaten by hand and after playing around with a few ideas, I settled on this and it's so ridiculously good that I promise you won't regret giving it a try! It has the pecans that are cooked in the shortbread, and the toasted marshmallows that give you the smoky taste. It has popping candy because, well, fireworks. And it's sweet and salty, so even though there is a lot of sugar going on, it's not too much.


180g plain flour
125g butter -room temperature
55g caster sugar
50g chopped pecans
397g tin of condensed milk
60g caster sugar
120g butter
2 tablespoons of golden syrup
marshmallows (depending on size, I used normal size marshmallows, 250g bag)
popping candy
rock salt


- Pre-heat your oven to 170°C. In a large bowl, cream together the butter and caster sugar. I find with things like shortbread it's fine to do it with a wooden spoon -no need for mixers.

- Once they've been creamed together, add in the flour and work it together with your hand until you have a dough forming. Add in the chopped pecans and keep going until everything comes together.

- Press your shortbread dough into the bottom of an 8 inch square tin that's lined with greaseproof, pressing it out until it's even and there are no gaps around the edges. Then place in your pre-heated oven for 15 minutes.

- Into a pan, add the condensed milk, caster sugar, butter, and golden syrup. On a low heat, keep stirring until everything is melted. Keep stirring until the mixture has thickened and is darker in colour. This does take quite some time, but don't be tempted to turn up the heat or your caramel could burn.

- Pour the hot caramel on top of the shortbread base, it's fine if the base is still hot. Let this cool for 1-2 hours in the fridge, or leave overnight.

- On top of the caramel, add your salt and popping candy. Cover the top in marshmallows and either pop under a hot grill for a minute or two -watching very closely! Or use a kitchen blow torch for a more precise finish. That's what I like to do, as it allows you to get the sides toasted as well, but please remember to remove it from the greaseproof paper before torching.

To make the traybake easier to slice, with some kitchen roll, rub a little oil on a sharp knife.

Enjoy the sweet sticky mallowy bake, outside possibly near a bonfire. Or of course, it tastes just as good at home with a cup of tea in your pj's.



1 comment

  1. It looks so good!
    xo Erika


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