IT was 411 years ago that a man called Guy Fawkes, a member of the Gunpowder Plot gang, was arrested while guarding explosives the group had placed beneath the House of Lords in London.

Fortunately, Mr Fawkes was betrayed and discovered in the act and immediately after people began celebrating the fact that King James I had survived the attempt on his life. They lit bonfires around London, and months later the introduction of the Observance of November 5 Act enforced an annual public day of thanksgiving for the plot's failure.

Ever since, we have been celebrating the day with community bonfires, fireworks and Guy Fawkes effigies thrown atop the flames. Then of course there is the bonfire night food. Wrapped up in knitwear, bobble hats and wellies there is no better time to enjoy toffee apples, hot dogs, treacle fudge and parkin.

To get you in the mood for their bonfire celebrations this weekend we have compiled some of our favourite Fawkes-tastic recipes from south Cumbria.

THE CAKE - Thomas's Bakery's best-selling bonfire night Parkin Delight

Stage 1

Golden Syrup 200g

Treacle 85g

Brown sugar 85g

Butter 200g

Melt in suspend.

Stage 2

Oatmeal 100g

Ground ginger 60g

Self-raising flour 250g

Blend together by hand and add to stage 1.

Egg 60g

Milk 60g

Whisk together and add to stages 1 and 2.

-The mix is now complete so just stir until smooth, usually about 1-2 minutes by hand.

-Empty in to a baking tray and bake in a medium oven on 60c for 50-60 minutes.

-The finished product should feel firm to touch by hand, allow to cool over night and cut into two inch squares.

This recipe comes straight from Brian O'Loughlin, the proprietor of Thomas's Bakery, which has branches in Ulverston and Barrow, where you can find the best-selling parkin delight as well as other bonfire night baked goods such as date and treacle scones, hot apple pies and hot mince pies as well as their eternally popular meat and potato pies.

THE DRINK - Lake District Kin Vodka's Toffee Apple Martini

Award-winning entrepreneur Judith Wren has gone from strength to strength with her caramelly vodka which has earned a well-deserved place in the heart of the Lake District. After many requests for a Kin Vodka cocktail, Judith came up with this seasonal delight just in time for Halloween and bonfire night. The recipe is simple:

Mix together

50ml Kin Toffee Vodka

50ml apple juice

25ml lemon juice

Garnish with an apple slice and serve in a martini glass.

THE SAVOURY DISH - Haverigg Prison Smokery's Smoky Campfire Stew

Smoking supervisors Morag Hopkins and Mary Tyson from the Millom-based smokery will be working at Holker Winter Market this weekend but they have also whipped up this bonfire night themed warming dish and encourage people to try it at home!

1. Take one pound of smoked sausage and cut up into cubes.

2. Two tins of baked beans.

3. Two tins of tomatoes.

4. Two onions.

5. Two orange peppers, chopped.

6. Two tablespoons of paprika.

-Add these ingredients to a slow cooker or casserole dish and slow cook for eight hours.

Remember to stay safe this bonfire night. Have fun, get cooking and always spare a thought for our pets and wildlife that might be traumatised by the fireworks.

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