Halloween Recipes

It’s that time of year again! Crack out your pumpkins and cobwebs for these festive Halloween treats. Whether you’re trick-or-treating, hosting a spooky gathering, or just getting into the Halloween spirit, these recipes will hit the spot.

Pumpkin and Bacon Soup

1 tbsp vegetable oil

50g butter

1 onion, finely chopped

150g maple-cured bacon, cut into small pieces

½ Crown Prince pumpkin or onion squash, peeled, deseeded and cut into medium chunks (you need about 500g pumpkin flesh)

1l chicken stock

100ml double cream

3 tbsp pumpkin seeds, toasted maple syrup, for drizzling

  1. In a large, heavy-bottomed pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft. Add 60g bacon and cook for a further 5 mins until the bacon releases its fat.
  2. Then increase the heat to medium, add the pumpkin and stock and season. Bring to a boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Pour in the cream, bring to a boil again and remove from the heat. Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, adding liquid back into the pan bit by bit as you go (add more liquid if you like it thinner). Strain through a fine sieve, check the seasoning and set aside.
  3. Melt the remaining butter in a pan over a high heat and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon between four bowls, reheat the soup and pour over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup.

Recipe from BBC Good Food

Frozen Banana Ghosts

200g bar white chocolate (supermarket brand Belgian is good), broken into chunks

4 medium-large, ripe bananas

85g desiccated coconut (you won’t use it all)

Handful dark chocolate drops

Lolly sticks

  1. In a small bowl, gently melt the chocolate either in the microwave – in short bursts on high or over a pan of simmering water (make sure the bowl isn’t touching the water). Set aside for a moment while you get the bananas ready.
  2. Peel the bananas, cut in half, and push a lolly stick into the middle of each piece. Spread the coconut out in a shallow bowl. Line a large baking tray with baking parchment, and make sure there is room for the tray in the freezer.
  3. Using a pastry brush, coat a banana half in chocolate, letting excess drip away. Sprinkle with plenty of the coconut until coated, then set it on the prepared sheet. Now add two chocolate eyes and a mouth, and if you like, cut a few little eyebrows from the chocolate drops too. Freeze the lollies for at least 4 hours, and up to a week.

Recipe from BBC Good Food

Halloween Cupcakes

These spooky ghost cupcakes are perfect for bake sales, parties or simply for fun!

For the cupcakes

100g caster sugar

100g very soft butter

100g self-raising flour

2 eggs

1 tsp vanilla extract

Paper cupcake cases

For the decoration

2 x 410g cans apricot halves in light syrup, drained (reserve the syrup)

100g raspberry jam

A little icing sugar or cornflour, for dusting

500g pack ready-to-roll white fondant icing

Black icing pen

  1. Turn the oven on to 180C/160C fan/gas 4. Put a paper case in each bun hole.
  2. Put the sugar and butter, softened, in a bowl and mix it together. Sift in the flour.
  3. Break the eggs into a separate bowl and add them to the bowl with the vanilla. Mix everything together.
  4. Divide between the cases using a spoon, scraping it off with a knife. Put the tray in the oven for 20 minutes.
  5. Remove the cakes from their paper cases – if the tops are rounded, trim them with a serrated knife to make a flat surface.
  6. Flip the cakes over and arrange on a large board or cake stand. Brush the cakes all over with the syrup from the drained apricots, then place 1 tsp jam on top of each cake. Put an apricot half on top of the jam, rounded-side facing up.
  7. Clean your work surface, then dust with a little icing sugar or cornflour. Roll out the icing to the thickness of a 50p piece – it will be easier if you work with half at a time, keeping the remaining icing well wrapped so it doesn’t dry out. Use a 12cm fluted cookie cutter to stamp out 12 circles and, as soon as you cut each one, drape it over a cake. Draw on spooky faces using the black icing pen, then serve. Can be made up to a day ahead; eat leftover cakes within 1 day.

Recipe from BBC Good Food

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