- 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 the King and Parli'ment.
- Three-score barrels of powder below
- To prove old England's overthrow;
- By God's providence he was catch'd (or by God's mercy*)
- With a dark lantern and burning match.
- Holla boys, Holla boys, let the bells ring.
- Holloa boys, holloa boys, God save the King!
- And what should we do with him? Burn him!
I also took my version of the Deluxe Cocoa Brownies from Vegan Cookies Invade Your Cookie Jar. I really like those brownies but it seemed to me that they could be even more yummy with a couple of additions. I love the combination of raspberries and chocolate. Using frozen raspberries in this recipe means that they remain whole when you fold them into the mixture and then they release their juices as the brownies cook. However it does mean that the brownies take a bit longer to cook.
Deluxe Cocoa, Raspberry, Pecan Brownies
85g/3oz firm silken tofu
60mls/0.25 cup almond milk
120mls/0.5 cup sunflower oil
100g/1 cup golden caster sugar (superfine sugar)
2 tsp vanilla extract
100g/1 cup plain flour
50g/0.5 cup unsweetened cocoa powder
1 Tbsp cornflour (cornstarch)
1/2 tsp baking powder
1/2 tsp salt
125g/1 cup frozen raspberries
60g/0.5 cup broken pecans
Mix tofu, oil and almond milk in a blender or food processor until well combined and frothy. Stir in sugar and vanilla extract. Sift in flour, cocoa conflour, baking powder and salt, mixing well. Fold in broken pecans and frozen raspberries. Pour the mixture into a 19cm/19cm baking tray lined with parchment paper. Bake for around 40 minutes in a preheated oven at Gas Mark 3/325˚F/170˚C. I left mine for additional 5 minutes because my oven temperature runs a little low - I would check them from 35 minutes onwards, but it's important not to leave them for too long or they will lose their gooey yumminess. Leave in the baking tray for at least 15 minutes to cool before slicing.