The Bake Off may have finished but we’re keeping in the spirit this Halloween with the most frighteningly good recipes for you to try ..go on we dare you!
They’re all from businesses in the same areas – or on the way to – some of our parks. And they’re super easy to make, so you can have a bit of baking fun during your spooky stay (we’re going to have a go ourselves!)
By Liggy’s Cake Company
These easy-to-make cookies will be great fun to bake in your caravan. And with some Halloween shaped cutters, coloured icing and a few sweets for decoration – they’re perfect for a quick, not-too-scary to make snack.
- 60g unsalted soft butter
- 100g light brown caster sugar
- 100g wholemeal self-raising flour
- ½ tsp. mixed spice
- 40ml coconut water
- 60g sultanas
- 40g oats
- 40g desiccated coconut
How to make:
- Turn the oven to 180 degrees, grease and line two baking trays and start by mixing the butter and sugar together. Then add the flour and mixed spice until it’s all gooey and doughy!
- Chuck in whatever dry ingredients you want (sultanas, oats and coconuts are extra tasty – but the kids always love some choc chips, which go great too).
- Mix it all up and pour in your coconut water. Then plop a heaped tablespoon amount onto your baking tray, leaving about 5cms between each spoonful and pressing down gently.
- Bake for 10 – 15 minutes, and when they’re cool, you can have loads of fun decorating with ready-to-roll icing and sweets!
The legends behind this recipe at Liggy’s Cake Company bake on William Street, which is 40 mins from Seton Sands in Edinburgh.It’s the perfect pit-stop if you’re going on a day trip to visit the Castle and galleries.
Toffee apple yorkies
By Hobbs Bakery
A real winter warmer, this twist on the Yorkshire pud is a genuinely tastebud-tingling comfort food. And it’s great right throughout winter – not just Halloween.
- 2 eggs
- 25g of butter
- 200ml milk
- 4 apples (russets are best), peeled, cored and cut into 8th’s
- 115g plain flour
- 2 tablespoons of caster sugar
- The seeds from 1 vanilla pod
- More butter and caster sugar for greasing
- Zest of 1 orange
For the toffee sauce:
- 50g butter
- 50g golden caster sugar
- 50g light brown muscavado sugar
- 100ml double cream
Vanilla ice cream
How to make:
- Stick the oven on 230 degrees or Gas Mark 8 and while it’s warming up, you can make a start on the pud. Mix the eggs, milk, flour, vanilla seeds and orange zest in a large bowl and whisk until all the lumps have gone. Leave to stand for 15 mins
- Melt the butter in a pan, then throw the apples, sugar and a splash of water in. Cook for 10 mins, until the apples are soft and squidgy.
- Next, to make the toffee sauce, melt some butter and sugar until it bubbles! Then lower the heat, add the cream, give it a good beating until smooth and leave aside for a min.
- Grease up a six hole jumbo muffin tin and sprinkle in a little sugar, then just dish the apple up into the holes. Pop in the oven for 3 mins and you can pour your batter into a jug while you’re waiting.
- Take the dish out of the oven, and get your batter in quick – until it’s about half full. Pop back into the oven for another 10 mins.
- Then serve up with ice-cream and some toffee sauce. Mmm!
Hobbs House Bakeryis a chain of shops exclusive to the Cotswolds. Just under an hour away from Burnham on Sea in Somerset is the Chipping Sodbury-based shop, where if you’re paying the Medieval market town a visit, you can enjoy a range of homemade breads, cakes and baking kits!
Scream egg Halloween brownies
ByMy Sugar Coated Lifefrom Swirl’s Bakery
We’re a bit frightened to make these special Halloween brownies in case we can’t stop eating them… but it is half-term… and what’s Halloween without eating too many things you shouldn’t?J
- 115g unsalted butter, melted
- 60g unsweetened cocoa powder
- 60g plain flour
- 225g caster sugar
- 2 medium eggs (room temp)
- 2tsp vanilla extract
- 1/4 teaspoon salt
- However many small ‘screme eggs’ you want to add
How to make:
- Pop the screme eggs in the fridge first, as they’ll be easier to cut.
- Preheat the oven to 180 degrees and grease an 8 inch tin. While the oven’s warming up, melt some butter then stir it up with some cocoa.
- Mix with sugar, vanilla and the eggs, one at a time. Next, pop in the flour and salt – and then pour it all into your tin at once.
- Bake for 10 mins then take out and place your screme eggs in, then pop back into the oven for another 20 mins. When you next take it out, stick a toothpick in to test – if it’s done, the toothpick will come out clean. And there you go!
Swirls Bakery’s a great little online business in Nottingham that specialises in occasion cakes and cupcakes – so if you’re passing through on your way to Golden Sands in Lincolnshire, you could order one of their delicious cakes if you’re celebrating someone’s birthday …or even just a random Friday.
Parmesan and pumpkin soup
By Yorkshire Pudd
If you’re staying at any of our Yorkshire-based holiday parks, then chances are you’ll enjoy one of the many local businesses supported by theYorkshire Puddwebsite. And we’ve got this next recipe from them:
This dish is soup-er easy to make (sorry, couldn’t resist) and served up in pumpkins, it’ll impress everyone! Better still, it’s quick to prepare and cooks itself – just get your prep out the way and you’re flying (not literally, unless you’ve got a witch’s broomstick J)…
- Cream, 300ml
- Buttermilk, 300ml (cultured)
- Milk, 150ml
- Parmesan, 150g, finely grated
- Parmesan or Grana Padano, 1 small piece, shaved (to add as garnish when finished)
- Fresh thyme, 1 small bunch, leaves only (approx 15 stems)
- Garlic, 3 cloves, crushed
- Fresh bread, cut into bite-size pieces (we loved the beer and cheese bread, small multigrain baps topped with pumpkin seeds, and little white rolls)
- Dried chili flakes, 1 pinch for heat – can add on top or make available for guests
How to make:
- Get the oven warmed up to 180 degrees, while you chop the top off the pumpkins and keep for little lids. Scoop the flesh out of both, making sure there’s no annoying, orange stringy bits or seeds left!
- Stir up the cream, buttermilk and milk with thyme leaves, crushed garlic – and once it’s hot, some parmesan for good measure.
- Share it out between the pumpkins, then tightly wrap each of them up in tin foil and stick them on a tray (a high sided one if poss!) and leave in the oven for 1 hr 20 mins.
- Then take out of the oven – and checking there are no splits – leave to cool and firm up before serving. When you do, add a bit more cheese around if you feel posh! And serve with some nice bread and butter.
- TOP TIP: Don’t worry if it goes wrong! Just pour the soup into a bowl, stick some nifty cocktail sticks in the pumpkin to hold it together and pop it next to the soup. That’ll do. J
If you’ve got any Halloween recipes of your own or if you want to ask any questions about these ones, please give us a shout in the comments section.