Just want you need for Bonfire Night, these square have the flavours of bonfire toffee and Yorkshire parkin, mixed in one. Make up to a day ahead and store in an airtight container.

Makes 25 squares

Ingredients

• 3 tbsp pumpkin seeds
• 175g butter
• 100g light muscovado sugar
• a pinch of ground ginger
• 3 tbsp black treacle
• 100g dried ready-to-eat apricots, chopped
• 250g porridge oats
• 2 balls stem ginger, chopped

Method

1. Preheat the oven to 180°C, fan 160°C, gas 4.
2. Tip the pumpkin seeds into a small baking tray and toast in the oven for 6-8 minutes; set aside to cool.
3. Melt the butter, sugar, ground ginger and treacle in a large pan, stirring until melted. Take the pan off the heat.
4. Tip the apricots, oats, stem ginger, 2 tablespoons pumpkin seeds and a pinch of salt into the pan and stir to mix.
5. Transfer the mixture to a 20cm shallow square loose-bottomed tin. Top with the remaining pumpkin seeds. Bake for 30 minutes.
6. Cut into squares while warm, then leave to cool in tin.