Remember, remember the fifth of November,
The gunpowder, treason and plot,
I know of no reason
Why the gunpowder treason
Should ever be forgot.
Guy Fawkes, Guy Fawkes, t'was his intent
To blow up King and Parli'ment.
Three-score barrels of powder below
To prove old England's overthrow;
By God's providence he was catch'd
With a dark lantern and burning match.
Holloa boys, holloa boys, let the bells ring.
Holloa boys, holloa boys, God save the King!
My seasonal sparkler of a friend, Sarah, is having a Bonfire Night party tomorrow. Séan’s shopping for the biggest firework he can find (it’s what men do to keep themselves busy once the barbecue season’s over) and I’ve been thinking about a sweet offering which will appeal to the grown ups as well as Sarah and Robert’s gorgeous kids, Louis, Rose and Sonny.
I’ve been dying to make Dorie Greenspan’s Fresh Ginger and Chocolate Gingerbread ever since Karen declared it the best she’d ever tasted. She is a woman whose judgment I trust in all things. And besides, it contains both of the major food groups, chocolate and ginger (fresh, ground and stem, oh glorious triumvirate). Just the thing to keep the cold out and the spirits up on a chilly November evening in North London.
I have 18 cute-orama mini tins, oval and rectangular, so I decided to use those rather than bake the gingerbread in one, big square. If you want to try this, bake them for 15-17 minutes until a toothpick inserted into the middle comes out clean. Cool in the tins for four or five minutes before turning out onto a wire rack. You’ll need twice as much icing, too.