Still, we have a few celebrations to help us through. Made your parkin for the firework party yet? Parkin and other ginger cakes come under the classification of melted cakes because the syrup, sugar and milk used to moisten the batter are heated to melt before being added to the dry ingredients. Other cakes using this method are the likes of German fruit and the classic Italian panforte.

Here's a traditional recipe given to me by a real Yorkshire lass, with a couple of other treats for November 5.

Yorkshire Parkin

100g/4oz butter, 125g/5oz black treacle (golden syrup will work but give a lighter taste/colour, 100g/4oz clear honey, 225g/9oz oats,; 100g/4oz Demerara sugar,
100g/4oz plain flour, 1tsp ground ginger,;
1tsp baking powder, 1tsp bicarbonate of soda; 50ml warm milk.
Method: Pre-heat your oven to 170C/300F. Place the butter, honey and treacle into a pan and gently heat until melted. Mix the bicarbonate of soda into the warm milk.
Place the rest of the ingredients into a mixing bowl and add the melted ingredients. Mix well, then add the milk and continue to mix to complete the parkin batter.
Pour into a prepared baking tin (square 20cm/16in, greased and lined) and bake in the oven until the top is firm to the touch. (Approx 50 min). Remove and place on to a cooling tray.
Cut into squares and place into an airtight container – if everyone hasn't already eaten the lot…

Bonfire Toffee

450g/1lb Demerara sugar,; 115g/4ozs golden syrup, 115g/4ozs black treacle, 85g/3oz unsalted butter, ¼tsp cream of tartar, 125ml/¼ pt of water.
Method: Place the water and sugar into a thick-bottomed pan and gently heat until the sugar has dissolved, stirring occasionally. Add remaining ingredients and bring to the boil until it reaches 270F/140C. Do not stir.
Remove from heat and pour into a lightly greased tray, 12in x 4in x1in/30cm x 10 x 2.5. Allow to stand for approx 5 min and score into squares. Allow to set and break into pieces.

Toffee Apples

450g/1lb granulated sugar, 225ml/½ pt water, 6 medium sized eating apples, ½tsp cinnamon (optional).
Method: Place the sugar and water into a thick-bottomed pan and gently bring to the boil, stirring occasionally. Lower the heat slightly and continue to cook, not stirring, until it reaches a golden colour.
Meanwhile wash and dry the apples and skewer through the core with a wooden stick.
Remove the toffee from the heat, add cinnamon for added flavour and dip each apple into the toffee and completely coat. Stand each on greaseproof paper to set.