Seasonal recipes



Flapjack Ghosts (Gluten Free)

Flapjeacks will never be the same again once you have experienced this spooky Halloween version. 

· Prep time: 15 mins
· Cooking time: 25 mins Leave to cool for 10 mins
· Skill level: Very easy
· Makes: 25 ghosts


· 125g butter
· 50g marshmallows
· 75g caster sugar
· 3 tablespooons golden syrup
· 150g Gluten 
Free Pure Oats
· 50g Alara Gluten Free Delight Muesli
To decorate:
· 50g unsalted butter, softened
· 1 tbsp golden syrup
· Few drops vanilla extract
· 175g icing sugar
· Very small raisins or chocolate drops for eyes


1. Preheat the oven to 180C (160C fan) gas 4. Grease and line a shallow 20cm square tin with aluminium foil.
2. Gently melt  the butter, marshmallows, sugar and  Golden Syrup together in a medium sized pan.
3. Stir in the oats and muesli until completely coated with the melted mixture,  Turn into the tin and press the mixture down firmly with the back of a spoon until the surface is completely flat. Bake for 25 minutes..
4. Remove from the oven and set aside for 10 minutes. Whilst still warm cut into 25 pieces. Allow to  cool completely cool, turn onto a cooling rack.
5. While the flapjacks are cooling make the buttercream by beating the butter with the golden syrup, vanilla extract and icing sugar until smooth and creamy.
6. Transfer the buttercream into a piping bag fitted with a  plain nozzle and pipe little ghost shapes onto each flapjack. If you do not have a piping bag,you can improvise by snipping off a corner of a  strong plastic bag, fill with butttercream and  squeeze it carefully onto each flapjack
7. To decorate put “eyes” on each ghost

Witch’s Toffee Apples

A traditional favourite combining a sweet coating with the natural goodness of healthy fresh apples

· Prep time: 5 mins
· Cooking time: 10 mins (plus cooling time)
· Skill level: Easy
· Costs: Cheap
· Enough for 6 apples

· 6 apples
· 350g (12oz) granulated sugar
· 25g crushed nuts
· 25g muesli


1. Firmly press a lollypop stick into the stalk end of each apple.
2. Melt the granulated sugar slowly over medium heat, gently swirling it around the pan as it begins to melt
3. When all the sugar has melted, carefully add the nuts and muesli and combine all ingredients together by swirling the pan. HINT: Avoid stirring the sugar while it cooks as it could crystallise. Remove the pan from the heat.
4. Dip the apples into the sugary mixture one at a time holding them by the stick., Turn the apples carefully to ensure they are coated all over with muesli and nuts. Leave the apples to cool on a  greased baking sheet or a large dish covered in aluminium foil.

Scary Zombie fingers

These fun sweets are guaranteed to amuse the little devils. Fun loving grown-ups with a sweet tooth will enjoy them too 

· Prep time: 20 mins plus chilling


· 100g (4oz) white chocolate
· 200g packet marshmallows
· 3tbs dessicated coconut
· 3tbsp muesli
· Strawberry (or any other red coloured) jam - warmed


1. Break the chocolate into pieces and melt in the microwave oven or in a heatproof bowl set over a pan of simmering water
2. Thread a few marshmallows onto a wooden skewer and spoon some of the melted chocolate over them until well coated. Gently shake off any excess chocolate.
3. Sprinkle liberally with coconut and muesli 
4. Place the skewers on a cooling rack HINT: Stick the skewere vertically into a polystyreen block if you don’t have a rack.
5. Chill in the fridge for 30 mins until set
6. .When the chocolate begins to harden, decorate the tips with jam, smuged to look like blood

Spooky Carrot Cupcakes

Add a spooky touch to a traditional recipe by decorating them with spiders, pumpkins etc for the perfect Halloween treat. As an addeds bonus, these fun cupcakes are a brilliant way to get kids to eats carrots
Prep time: 20 mins
· Cooking time: 25 mins (plus 5 mins cooling time) 
· Skill level: Easy
· Makes: 12


200g/7oz soft light brown sugar
200ml/7floz sunflower, rapeseed or any other oil  without strong taste
2 medium eggs
200g/7oz plain flour
2.5ml/1/2 tsp baking powder
2.5ml/1/2tsp bicarbonate of soda
Pinch of salt
5ml/1 tsp ground cinnamon
200g/7oz carrots, peeled and grated
25g/1oz chopped walnuts
 25g/1oz muesli
5ml/1 tsp vanilla essence

For the icing:

225g/ icing sugar, sifted
25g/1oz unsalted butter
75g/3oz chilled full fat cream cheese
Food colouring and writing icing
Green and orange food colouring
Stiff black paper for decorations



1. Preheat the oven to 170ºC for a fan oven or 150ºC/325ºF/gas mark 3. Line a deep 12-hole muffin tin with paper cupcake cases.
2. Beat together the sugar, oil and eggs in a large bowl with a wooden spoon until the mixture is smooth and thickened. HINT: You can also use an electric mixer or food processor.Sift over the flour, baking powder, bicarbonate of soda, salt and cinnamon then fold in until well mixed. Add the carrots, muesli, walnuts and vanilla essence.
3. Spoon the mixture into the paper cupcake cases. Bake in the middle of the oven for 25 mins or until golden and wel risen HINT:The middle should bounce back when lightly pressed. Allow to cool in the tin for 8 mins before transferring the paper cases to a wire rack to cool completely.


Beat the icing sugar and butter together in a large bowl until fluffy, using an electric whisk if available.  Add the cream cheese and briefly beat together until just combined. HINT: Don't overbeat or the icing will become runny. Divide the icing into 2 batches and add a few drops of food colouring to each batch, so half the icing is is green and the rest orange Spread the icing over the cupcakes, then decorate with spooky characters. HINT: You can get your little monsters to cut spiders, bats and witches out of stiff black paper with scissors and place them gently on the icing for quick, easy and effective decorations.

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