Bonfire Night Tips For Dogs

Make sure your Fireworks Night is a happy one for your furry friend too with these tips from the Kennel Club to keep them calm…

Do:

  • Acclimatise your dog to noises prior to the big night. There are many noise CDs on the market which give you the opportunity to introduce your dog to a variety of potentially disturbing noises in a controlled manner.
  • Seek help from an experienced animal behaviourist. If your pet is severely noise phobic, sound CDs may make the situation worse.
  • Make a safe den for your dog to retreat to if he or she feels scared. Alternatively, let your dog take refuge under furniture and include an old, unwashed piece of clothing like a woolly jumper so that your dog can smell your scent and feel comfortable.
  • Distract your dog from the noise by having the TV or the radio switched on.
  • Try to act and behave as normal, as your dog will pick up on any odd behaviour. Remain calm, happy and cheerful as this will send positive signals to your dog. Reward calm behaviour with dog treats or playing with toys of interest.
  • Check where and when firework displays are being held in your local area. Also ask your neighbours to let you know if they are planning anything.
  • Consult your vet if your dog has any health problems or is taking any medication before giving remedies to help him cope with fireworks night, and always follow the manufacturer’s instructions.
  • Feed your dog a while before you expect any disturbances, as once the fireworks start your dog may be too anxious to eat.
  • Walk your dog before dusk. It may be some time before it’s safe to venture outside again for your dog to relieve himself.
  • Make sure you shut all doors and windows in your home and don’t forget to draw the curtains. This will block out any scary flashes of light and reduce the noise level of fireworks. Don’t forget to block off cat flaps to stop dogs (and cats) escaping.
  • Shut your dog safely inside a room before opening the front door.
  • Your dog might choose to hide under the bed; if he or she comes to you for comfort, make sure that you give it to him/her. Ignoring your dog would only make things worse as he or she wouldn’t understand your withdrawal from them.
  • Keep a collar and ID tag on your dog, just in case they do accidentally escape. Make sure your dog is microchipped too, as if he or she does escape without a collar on this will ensure you are reunited as quickly as possible and is a legal requirement.

Don’t:

  • Take your dog to a firework display, even if your dog does not bark or whimper, don’t assume he or she is happy. Excessive yawning and panting can indicate that your dog is stressed.
  • Tie your dog up outside while fireworks are being let off.
  • Assume your garden is escape proof. If your dog needs to go out keep him on a lead just in case.
  • Leave your dog on his own or in a separate room from you.
  • Try to force your dog to face his fears – he’ll just become more frightened.
  • Forget to top up the water bowl. Anxious dogs pant more and get thirsty.
  • Change routines more than necessary, as this can be stressful for some dogs.
  • Try and tempt him out if he does retreat, as this may cause more stress.
  • Tell your dog off. This will only make your pet more distressed. It is important to remember that it is natural for a dog to be scared of loud noises and unfamiliar sights and sounds.

Official Peamutt Butter Taster Announced

We’re pleased to announce that after months of receiving entries on Instagram and twitter from wannabe tasters and thousands of votes, likes and retweets, six-year-old Hamish from Mansfield, Nottingham has been crowned the official Peamutt Butter taster!

As well as helping to tail-or the recipe, Hamish can look forward to being the furry face of Peamutt Butter – featuring extensively on Instagram and twitter and receiving a year’s supply of the nutty treat.

Hamish’s owner, Corinne Peat said: “Hamish is wagging his tail with joy to be the official Peamutt Butter taster and can’t wait to get to work! Peamutt Butter is his favourite treat so he is more than willing to put in the overtime to get the recipe absolutely perfect!”

Richard Duerr, sales and marketing director for Peamutt Butter maker Duerr’s, says: “We’ve been blown away by all the entries we received. Hamish faced some tough competition but we think that he’s is definitely the dog for us and we’re looking forward to getting his expert opinion.”

September Competition Winner

Congratulations to Wayne Mearns who is the winner of our September creative competition. He uses our marmalade as a glaze for this mouthwatering ham – save some for us!

Lucky Wayne will be receiving the full range of our new marmalades and citrus conserves – ENJOY!

If you fancy the chance to be next month’s winner send us your most creative ways to use our marmalades or globe jars via our competition page. Good luck!

 

National Sponge Cake Day

Happy National Sponge Cake Day…we don’t know about you but we’ll be making this oh so tasty marmalade cake (recipe from www.bakingmad.com). What will you be baking?

Ingredients

For the cake
225g Butter (unsalted)
225g Unrefined golden caster sugar
4 Eggs (beaten)
3 tbsp Water (warm)
1pinch Salt
225g Self-raising white flour

For the filling and icing
150g Butter (softened)
300g Icing sugar (sieved)
2 tsp Vanilla extract
1 tsp Orange peel (finely grated )
4 tbsp Duerr’s Sunny Seville Fine Cut Marmalade

Method

Preheat the oven to 190°C (fan 170°C, gas mark 5). Prepare two 20cm cake tins by greasing and lining with baking paper.

In a large mixing bowl, beat together the butter and sugar until you get a creamy consistency. Add the beaten eggs one at a time, followed by the warm water and a pinch of salt.

Mix the flour and beat well. Pour half the mixture into each tin or mould and bake in the centre of the oven for about twenty five minutes or until golden and risen.

Turn the sponges out of the tins and leave to cool completely on a wire rack. For best results, remove the baking paper a few minutes after the cake has cooled.

Cream together the butter and icing sugar until you get a soft but not runny consistency, adding two or three drops of vanillla extract.

Sandwich the sponge halves together with a layer of marmalade and a thin layer of the buttercream. Spread the buttercream thickly on top of the cake and sprinkle with the finely grated orange peel.