Drayton Manor’s War of the Worlds Fireworks Spectacular Review

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Last night I took my family along to the best firework display I’ve ever seen! Full of atmosphere, drama and sparkle it’s an event you really shouldn’t miss. But if that isn’t enough to convince you then read on for sneak peaks in today’s Drayton Manor’s War of the Worlds Fireworks Spectacular review.

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We arrived shortly before 4pm and delighted at the Halloween decorations strewn around the park (nothing overtly scary for the little ones either 🙂 ).firework9+

 

As the sun went down, the lights came on and a wonderful sense of atmosphere flowed thoughout. Some areas (like the zoo) shut at 5pm, but most of the rides have been covered with lights and can be enjoyed right up until 9pm. The carousel is always a firm favourite and creates a magical blur of lights and sounds in the evening.

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Shortly after 7pm we made our way to the lake to wait for the firework display. The show started at 8pm but if you want a front place view you have to get there reasonably early. Although I should add that the fireworks are huge so you can actually see them from most of the park. There’s also a screen provided from one of the lawns which is great if you’re taking smaller children.

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At 8pm Liam Neeson’s voice came over the speaker and we knew that the Fireworks were about to start. For those unfamiliar with the War of the Worlds musical, Liam provided the narration.

firework5+The fireworks began in stunning style as they shot high above the lake. All perfectly timed to the music it made for a truly breath-taking display.

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Complementing this was a kind of smoke cloud set upon the lake showing images from the critically acclaimed musical, plus an alien spaceship to one side which was shooting lasers!

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I’ve seen many fireworks over the years and certainly some very impressive displays but never such a perfectly choreographed event that utilises images, lasers, music and the most stunning and gigantic fireworks! I would wholeheartedly recommend a visit if you can get there.

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The fireworks close out the 65th Anniversary season at Drayton in epic style and they continue tonight and tomorrow (31st Oct, 1st Nov, but fireworks at 7pm) so there’s still time to get tickets and book a visit to the event.

 

firework8+For more information and to book your tickets (you know you want too!) then pop over to Drayton Manor’s website here.

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Finally a short video showing the amazing fountain that rested on the lake playing images from the War of the Worlds musical.

 

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Rachel’s Organics Spider Cupcakes Recipe

Spider-cupcakes

It’s nearly Halloween which means sweets galore! Although I think homemade treats are the best and with today’s recipe from Rachel’s Organics you can enjoy wonderful homemade Spider Cupcakes with a creepy twist.

Ingredients

100g plain chocolate

150g unsalted butter, softened

150g caster sugar

20g cocoa, sifted

3 eggs, beaten

125g self raising flour

1 ½tsp baking powder

2 tbsp Rachel’s Greek Style natural yogurt

Ingredients for Frosting

4tbsp golden syrup

80ml double cream

100g milk chocolate

100g plain chocolate

3tbsp Rachel’s Greek Style natural yogurt

Decorations

Chocolate sugar strands

Smarties or similar sweets (for the eyes)

Liquorice laces or Catherine wheels

Step 1. Pre-heat the oven 180°C, Gas Mark 4 and line a muffin tray with paper cases.

2. Put the chocolate in a heatproof bowl and microwave on medium power for 1 minute until melted, alternatively place over a pan of simmering water.

3. In a mixing bowl beat the butter, caster sugar, cocoa powder and eggs, until soft and creamy. Add the flour and baking powder. Lastly add in the yogurt ensure the mixture is well combined.

4. Spoon the mixture into the cases and bake for 20 minutes until risen and firm to touch. Leave to cool.

5. Meanwhile in a small bowl gently heat the icing ingredients (except the yogurt). Either do this in a microwave, medium power or over a pan of simmering water until the chocolate has melted, leave to cool then add the yogurt. The frosting should be soft but not runny.

6. Spoon the frosting onto each cake and carefully spread with the back of a knife. Dip each cake into  chocolate sugar strands then place the Smarties for eyes, cut the liquorice laces into 8 equal pieces and push into the icing – work quickly before the frosting sets. To make the eyes stand out and a mouth simply place some of the frosting in a piping bag with a small plain nozzle and pipe for the desired effect.

Rachel’s Organics Pumpkin Pie Recipe

PPierecAutumn means pumpkins and if there is one dessert that all my family anticipate then that is Pumpkin Pie! We’ve made it using fresh pumpkins, and I even created mini pie-lets. But that doesn’t mean we have one favourite recipe and we’re always looking for new variations. Rachel’s Organics sent me over their new Pumpkin Pie recipe and we’ll be trying it out this weekend in time for Halloween!

Ingredients

320g ready to roll short crust pastry

425g canned pumpkin (we used Libby’s)

140g caster sugar

½ tsp ground nutmeg

½ tsp ground cinnamon

2 eggs beaten

25g butter melted

100g Rachel’s Greek Style Low Fat Yogurt

Topping

200g Rachel’s Greek style Apple & Cinnamon Yogurt

A sprinkle of ground cinnamon

Method

1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Roll out the pastry on to a floured surface, and line a 22cm fluted loose bottom tart tin with the pastry. Once lined with pastry, place in the fridge for 10 minutes to relax (this will stop the pastry from shrinking).

2. Remove the pastry case from the fridge and line with a sheet of parchment paper and baking beans. Bake the pastry for 15-20 minutes, then remove the paper and beans and cook for a further 5 minutes. Remove from the oven and leave to cool.

3. In a bowl combine the pumpkin puree, caster sugar and spices, then beat in the eggs, melted butter and yogurt.

4. Pour the mixture in to the tart shell and cook for 35-40 minutes until the filling has just set and has a slight wobble.

5. Leave to cool then remove the pie from the tin.

6. To serve top with swirls of apple & cinnamon yogurt and a sprinkle of ground cinnamon. Serve chilled.