Halloween Recipes

 

 

Pumpkin Pie

Ingredients:
For the pastry
sweet short crust pastry case or a packet of ready made sweet short crust pastry
For the filling
450g/1lb prepared weight pumpkin flesh, cut into 1in/2.5 cm chunks
2 large eggs plus 1 yolk
3oz/75g soft dark brown sugar
1 tsp ground cinnamon
½ level teaspoon freshly grated nutmeg
½ tsp ground allspice
½ tsp ground cloves
½ tsp ground ginger
10 fl oz/275 ml double cream

Method:
1. Pre-heat the oven to 180C/350F/Gas 4
2. Use a shop bought sweet crust pastry case, about 9 inch/23 cm diameter and 1½ inches/4 cm deep
3. To make the filling, steam the pumpkin then place in a coarse sieve and press lightly to extract any excess water
4. Lightly whisk the eggs and extra yolk together in a large bowl
5. Place the sugar, spices and the cream in a pan, bring to simmering point, giving it a whisk to mix everything together. Then pour it over the eggs and whisk it again briefly
6. Now add the pumpkin pureé, still whisking to combine everything thoroughly
7. Pour the filling into your pastry case and bake for 35-40 minutes, by which time it will puff up round the edges but still feel slightly wobbly in the centre
8. Remove it from the oven and place the tin on a wire cooling rack

 

Toffee Apples

Ingredients:
5 medium-sized dessert apples
450g soft caramel or toffee sweets
2 tbsp water

Method:
Wash and thoroughly dry the apples, and stick a wooden skewer through the stem end. Slowly heat the caramel sweets with the water in a double boiler (or in the microwave) until melted and smooth. Dip the apples in the toffee and swirl until completely coated. Lay on greaseproof paper or stand upright in a flower holder then place in the fridge to harden.