It’s that time of year again and whilst we don’t want to dampen the spirit, we have some great tips to help you stay safe.
Sparklers can be perceived as harmless fireworks. However they actually burn at very high temperatures and therefore can cause serious damage and injuries. When handling sparklers remember to,
- Always light one sparkler at a time. Lighting several at a time will increase the risk of creating a flare up.
- Wear gloves when handling sparklers. This will reduce the risk of burning your hands.
- When sparklers are lit, hold them at arm’s length and ensure you remain a safe distance from others.
- Don’t light sparklers near any other fireworks you may have. This increases the risk of fire.
- When the sparkler is finished, put it in a bucket of cold water. Sparklers retain their temperature even after they have been extinguished. Emerging them in cold water will reduce the temperature quickly.
Check out our favourite recipe for Bonfire Banoffee Pie!
- 300g Ginger nut biscuits or digestives
- 100g Butter
- 5 Bananas (Peel, Slice Lengthways, then in half)
- 1 X 397g tin Carnation Caramel
- 3 x 200g Bags of Marshmallows
- Line the base of a 21cm loose bottomed tart tin (3.5cm deep) with nonstock baking paper. Blitz the biscuits in a food processor until they reach a fine crumb with the melted butter and spoon into the tin. Use the back of a spoon to press the biscuits into the base and up to the side. Chill in the fridge for 30minutes.
- Lay the bananas on the base in an even layer. Spoon the caramel into a bowl, stir well until smooth, then pour evenly over the bananas, to the top of the biscuit case. Chill for a further 30minuntes.
- Preheat the grill to high. Arrange the marshmallows on top, starting with an even layer all over, then pile up to 2 or 3 high in the centre. Grill for 15 secs or until gooey and brown on top. Decorate cake with sparklers if you like.