5 recipes for Halloween treats
Get ready for 31 October by indulging in these super spooky Halloween sweet recipes and easy-to-make desserts.
Getting creative in the kitchen is a super fun task, especially at Halloween, when bakes and other sweet treats can be decorated with the spooky season in mind. Take a look at some of these Halloween sweet recipes that are perfect for spooky gatherings and for making with the kids during half term.
1. Cinnamon and ginger ghost bakes
Ingredients (serves 12)
For the dough:
- 100g caster sugar
- 1 tsp salt
- 1 sachet (7g) instant yeast
- 350g plain flour, sifted
- 120ml water
- 60ml milk
- 40g butter
- 1 egg
For the filling:
- 75g butter, at room temperature
- 50g caster sugar
- 1 tbsp ground cinnamon
- 3 pieces stem ginger in syrup, roughly chopped
For the glaze:
- 100g icing sugar
- 2-3 tbsp water
- 3 raisins
1. In a large bowl mix together the sugar, salt, yeast and 300g of flour, keeping the other 50g to the side. In a saucepan combine the butter, water and milk then heat gently until the butter is melted. Be careful not to let the mixture boil.
2. Stir the wet mixture through the dry ingredients and then add the egg. Stir until the mixture comes together and you have a soft dough. If the mixture is still a bit sticky, add a little bit of the extra flour. The dough should be soft and should easily pull away from the side of the bowl.
3. Lightly flour a work surface and then remove the dough from the bowl. Knead the dough for 4-5 minutes until it has become quite elastic and is springy. Set aside in a bowl covered with a tea towel and kept in a warm place. Leave for 15 minutes.
4. After 15 minutes, roll out the dough into a 35x20cm rectangle. Spread the butter over the dough leaving a 1-inch gap along the longer side of the rectangle. Combine the sugar and cinnamon in a bowl and then evenly sprinkle over the butter. Scatter the chopped stem ginger on top. Roll the dough along the long edge, towards the side where you have a left an inch with no butter.
5. Divide the long roll of dough into 12 smaller even pieces. Grease a large baking tray and lay the rolls out to form the shape of a ghost. With the shorter side of the baking try in a portrait position, place one roll along the top in the middle, followed by a row of 4 rolls underneath. Then place another 3 rolls in a row under those followed by 2 rows of 2 rolls under that. Leave a gap of about 1cm between each roll and each row to give them space to prove.
6. Loosely cover the tray with cling film or a tea towel and then leave in a warm place for 60-90 minutes until the rolls have doubled in size. Pre-heat the oven to 190°c. Bake the rolls on the middle shelf of the oven for 20-25 minutes. If they begin to brown too quickly, loosely cover with foil. Once baked, remove from the over and leave to cool.
7. To make the glaze, mix the icing sugar with 1 tbsp water and keep adding 1 tsp of water at a time until you have a thick glaze but is can be poured and lightly spread. Drizzle over the cooled rolls starting from the one roll at the top and over the top of the row of 4 rolls. Pour the icing into a v shape so that it comes in between the centre of the bottom two rolls and fill between the v shape. Place two of the raisin on the top roll to create the eyes, and one underneath to create a mouth.
8. Leave the icing to set for 10-15 minutes and then enjoy!
2. Chocolate pumpkin swirl brownies
Ingredients (serves 18)
- 2 tsp ground chia or flaxseeds + 6 tbsp water
- 110g plain or oat flour (use GF oats where needed)
- 80g cocoa powder
- 60g Coconut Merchant coconut sugar
- 2 tsp baking powder
- A pinch of salt
- 180g Divine Ginger and Orange Dark Chocolate, melted
- 200g pumpkin puree
- 240ml plant-based milk, room temperature or slightly warmer
- 1 tsp vanilla essence
1. Preheat the oven to 160 Fan/180ºC and line a tin with baking parchment (approx 18x28cm).
2. Make the chia or flaxseed egg by stirring together the ground seeds with the water and leave to form a gel.
3. Prepare the pumpkin swirl by stirring together all the ingredients until smooth. Meanwhile melt the chocolate and warm if milk, if necessary.
4. Add the flour, cocoa powder, coconut sugar, baking powder and salt to a bowl and whisk well. pour in the melted chocolate, pumpkin puree, milk and vanilla essence and whisk to combine.
5. Pour into the dish and smooth over the top. Spoon the pumpkin swirl on top all over the brownie and use a blunt knife or small spoon to swirl the pumpkin mix through the brownie batter.
6. Bake for 25-30 minutes until firm on top. Allow to cool before slicing into 18 brownies.
3. Halloween pumpkin pies
Ingredients (serves 4)
For the pastry:
- 225 g (8 oz) plain flour
- 50 g (2 oz) caster sugar
- 100 g (4 oz) butter, diced
- 2 egg yolks
- 2-3 teaspoons cold water
For the filling:
- 450 g (1 lb) deseeded pumpkin, peeled, diced
- 75 g (3 oz) Rowse Acacia honey
- 75 g (3 oz) light muscovado sugar
- 3 eggs
- 1 teaspoon ground ginger
- ½ teaspoon ground mixed spice
- Little milk to glaze
- Little caster sugar to decorate
- Add the flour and sugar to a bowl, add the butter and rub in with fingertips or an electric mixer until it resembles fine crumbs. Mix in the egg yolks and enough water to mix to a smooth, soft dough. Chill for 15 minutes.
- Steam the pumpkin for 10-15 minutes over a saucepan of simmering water until tender. Drain and leave to cool then mash or puree in a liquidiser or food processor until smooth. Add the remaining filling ingredients and mix again until smooth.
- Roll the pastry out thinly on a lightly floured surface, stamp out 12×10 cm (4 inch) circles with a plain biscuit cutter, re-rolling the pastry trimmings as needed. Press the pastry circles into the buttered sections of a 12 hole muffin tin. Reserve the trimmings.
- Pour the pumpkin filling into the pastry cases. Roll the reserved pastry trimmings out thinly, cut into narrow strips with a pastry wheel or knife, brush lightly with milk and arrange as a lattice over the top of the tarts, sticking on to the top edge of the pastry cases with a little milk, and leaving the ends of the lattice a little long. Or cut leaves and arrange on the filling or omit the decoration if preferred.
- Sprinkle with a little caster sugar and bake in a preheated oven 180°C (350°F), Gas Mark 4 for 20-25 minutes. Leave to cool for 20 minutes in the tin. Trim off the excess pastry from the lattice, then loosen the edges of the pies with a round bladed knife, lift out of the tin and carefully transfer to a wire rack.
- Serve warm or cold topped with spoonfuls of whipped cream and a drizzle of Acacia honey.
4. Halloween freak shake
Ingredients (serves 1)
- 1 bottle of Shaken Udder milkshake (Vanillalicious or Chocolush work best)
- Chocolate sauce
- Food colouring – black or green
- Squirty cream
- Sprinkles – choose dark or glittery sprinkles
- Halloween jelly sweets
- Open your Shaken Udder milkshake and add a few drops of food colour, put the lid back on and shake to colour it to your liking.
- Take a jar or glass – squirt the chocolate sauce around the inside of the glass and let it drip down.
- Pour the milkshake into the glass and top with squirty cream.
- Decorate with sprinkles and sweets and serve.
5. Halloween spider jellies
Ingredients (serves 6)
- 1 pint of fruit juice (not from concentrate)
- 5 x 12g leaves of gelatin
- Individual, small jelly moulds
- A handful of mixed fruit
- 8 Packs (16g) Fruit Bowl Peelers
- 1 Bag of Fruit Bowl Yogurt Coated Raisins
- Take a quarter of the fruit juice and gently heat in a pan with the gelatin leaves.
- Stir until dissolved.
- Once dissolved, slowly add the remaining fruit juice and stir.
- Take the moulds and place the fruit at the bottom.
- Pour the juice mix into the mould.
- Wait until cool, cover and place in the fridge over night.
- Just before serving, turn out the jellies onto a plate.
- Peel your peelers so you have 8 strips of each jelly.
- Push each strip into the jelly (4 on each side!)
- Add yogurt coated raisins cut in half onto the top of the jelly to make your spider eyes.
Which of these Halloween sweet treats will you be whipping up this year? Tweet us @goodhomesmag, post a comment on our Facebook page or tag us in your pics on Instagram using the hashtag #thisgoodhome for your chance to be featured in the print magazine!
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