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Journal

Favourite Halloween Recipes

There are so many great Halloween Recipes that is hard to choose. You can find some of my favourites below.


Halloween Recipes – Toffee Apples

These toffee apples are always a favourite and one of the classic Halloween Recipes we always made as children. Easy too ! Just remember to be careful with hot toffee and little fingers.

halloween toffee apples


Ingredients

8 small apples
Lollipop sticks
300g Sugar
50g Golden Syrup
40g Butter
25ml Water
1 tsp Vinegar

Method:

Line a little tray with baking or greaseproof paper.

Wash and dry the apples and push a lollipop stick in the stalk securely so that it can not fall out. If your apples are waxy put them first in a bowl and pour over boiling water to wash the wax off.

Put the sugar, syrup, butter, water, and vinegar in a heavy-based pan.

Heat, stirring until the sugar has dissolved.

Boil on high for 5 to 10 minutes until golden.

Then one at a time working quickly but safely (be very careful with hot toffee !) dip the apples in the toffee and swirl until covered.

Let the excess drip off and then set on the tray to cool and harden.



Pumpkin Pie


Top of my list in Favourite Halloween Recipes is Pumpkin Pie.

Not traditional by any means here in Ireland but I love to make Pumpkin Pie at least once a year and it is fitting for Halloween. But don’t use the Halloween pumpkins, look out for a good pumpkin such as Crown Prince or Onion Squash and Butternut Squash also works perfectly.

Pumpkin Pie


Pastry:

200g (7oz) plain flour
100g (3½ oz) cold butter
1 teaspoon icing sugar
Pinch salt
1 egg yolk
3- 4 tablespoons cold water

Filling: Pumpkin Pie

1 medium butternut squash or approximately 450g
2 large eggs + 1 yolk
75g soft dark brown sugar
1 tablespoon treacle
1 tsp ground cinnamon
½ tsp grated nutmeg
½ tsp ground allspice
½ tsp ground ginger
275ml (10fl oz) double cream

Tart tin 9” x 1 ½ deep

Preheat oven to 180°C/350°F

Pastry:

To make the pastry, put the flour in a bowl and rub in the butter until the mixture resembles fine breadcrumbs.

Beat the egg yolk with two tablespoon of cold water and add to the flour using a fork and then your hand until it starts to come together. Add the extra water if needed. It should just come together and leave the bowl clean.

Rest in the fridge for at least 30 minutes and then roll out and line the tart tin.

Chill again for 15 minutes and bake blind for 20-25 minutes until nicely golden.

Filling:

For the filling, peel the squash. Remove the seeds and cut in smallish chunks, place in a baking dish with a knob of butter and a splash of water, cover with tinfoil, sealing the edges and bake for 30 minutes -1 hour until soft.

Blitz in a food processor until you have a smooth puree.

Meanwhile put the treacle in a small pan with the cream, sugar and spices and bring up to simmering point. Set aside.

In a large bowl, whisk the eggs and yolk together then pour over the hot cream mix, whisk in and finally add the pumpkin puree and whisk until all combined.

Pour into the tart tin and bake for 35-40 minutes until just set.

Serve warm or at room temperature with cream or crème fraiche. 

Pumpkin pie slice




Apple Tart

Another traditional Halloween Recipe here in Ireland is Apple Tart. It was made in homes around the country. It is traditional to hide a few coins or charms in the tart, just warp them in foil or baking paper first.

apple tart


Pastry:

9 oz plain flour
4 ½ oz butter
1 teaspoon icing sugar
Pinch of salt
2 egg yolks + approximately 5 – 6 tablespoons cold water

Filling: Apple Tart

3 large Bramley apples
Granulated sugar about 5-6 oz
Ground cinnamon 1 teaspoon

1 x 10” plate

Preheat oven to 180°C

To make the pastry put the flour in a bowl, rub in the butter until combined but do not over work it.

Add the sugar and salt.

Beat the egg yolks with half of the water and add, mix in with a knife and bring together with your hand.  Add more water as required.

There should be just enough liquid to make the mixture come together so it leaves the bowl clean but is not sticky.

Alternatively, using a food processor, blitz the flour and butter together with the sugar and salt.  Add the egg mixture and blitz until it just starts coming together.

Divide the pastry in two and wrap in cling film, rest in the fridge for about 30 minutes – 1 hour. The resting allows the gluten in the flour to relax so that the pastry is easier to roll out.

On a floured surface, roll out half of the pastry just large enough to fit the plate.

Roll the pastry up on the rolling pin and then lay on the plate (no need to grease).

Peel the apples and slice directly on to the pastry, add the sugar and a good sprinkling of cinnamon.

Roll out the other half of the pastry, dampen the edges of the pastry on the plate with water and using the rolling pin, lay the other piece on top.

Press down around the edges and then crimp the edges together with a knife to seal.

Cut a little hole in the top.

Place on a tray and then bake in the oven for about 35-45 minutes until light golden brown.   Dust with caster or icing sugar before serving.




Ghost Buns

Ghost Buns


Fun and deliciously chocolatey Ghost Buns.

View Ghost Buns Recipe here



Graveyard Cake

A Halloween Recipe for the junior bakers

Graveyard Cake


A fun and delicious Graveyard Cake Chocolate Cake for Halloween.



Chocolate Halloween Apples

Chocolate Covered Apples Recipe


My Chocolate Covered Apples are a frighteningly good Halloween treat.

For more Halloween Inspiration and to read about some of our halloween Traditions see my Halloween In Ireland blog post.

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Testimonial

MaryAnne

Thank you for a super morning. Thoroughly enjoyed every part 🙂

Everyone in my house loved the chocolate cake.

Sarah

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