I had a bumper baking session at the beginning of this month - parkin for Hallowe'en, bonfire toffee for the following week and my first ever Christmas cake, based on my granny's recipe.
Most of the bonfire toffee is still sat in the back of the fridge - it doesn't work well in warm weather and we don't have a toffee hammer. We'll have to get the rolling pin out again and bash it up into bite-size pieces. I was really pleased with how authentic the finished result was - I think the sugar thermometer was the key to my success. Next time I'll be trying that other northern classic, cinder toffee.
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