THOUSANDS of people will be heading off to bonfires this weekend.

Below is a map of the bonfires and displays people have let the Examiner know about.

Just click on the blue marker for details of the bonfire event - when it opens there will be a date, make sure it's an event taking place on the 4th, 5th or 6th of November.

If you know of other displays and bonfires we haven't included, leave a comment at the bottom of the article or e-mail us on digital@examiner.co.uk.

CHILDREN are being warned of the dangers of fireworks in the run-up to Bonfire Night.

Officers from West Yorkshire Trading Standards and West Yorkshire Fire Service have been visiting schools in Kirklees.

Clr Mohan Sokhal of the Trading Standards Committee said: "By raising awareness of the dangers of fireworks misuse we can remind our young people of the serious consequences involved and work towards improving our local communities, and the part that they each can play."

For more information on firework safety call 08454 040506.

See Page Two for a Parkin recipe from local chef Eric Paxman.

Huddersfield chef Eric Paxman is chef and proprietor of Eric's in Lindley.

Here's the Parkin recipe that's perfect for you to use at your own bonfire or wherever you intend to be.

 Ingredients

For the parkin (this is best served chilled, so you could make this ahead)

100g/3½oz of self-raising flour

1 dessertspoon of ground ginger

80g/3oz of rolled oats

175g/6oz of golden syrup

50g/2oz of black treacle

100g/3½ of butter

100g/3½oz of sugar

1 egg

For the butterscotch sauce:

25g/1oz of butter

25g/1oz of soft brown sugar

25g/1oz of golden syrup

1 vanilla pod

squeeze of lemon juice

30ml/1 fl oz of double cream

clotted cream to serve

Method

Preheat oven to 150ºC/300F/Gas2 and line a 1lb loaf tin. Sieve the flour, sugar, & ginger into a large bowl.

Then in a small pan, gently heat the butter and syrup until melted.

In a separate bowl, beat the egg into the milk and put to one side.

Now gradually pour the butter, treacle and syrup into the flour mixture and stir – it will be thick & gooey.

Add the egg and milk, stirring again until smooth. Pour your mixture into the tin & bake for 1 hour.

When baked, allow to cool & chill until needed. For the butterscotch sauce; place the butter, brown sugar, golden syrup and vanilla pod in a small saucepan and bring to a gentle simmer.

Remove from the heat and add a squeeze of lemon juice to taste. Finally stir in the double cream & remove the vanilla pod. Serve with clotted cream.

Eric said: "A decadent treat for an autumn night!"