Tuesday, 23 October 2012

Caramel Crunch Toffee Apples

Caramel Crunch Toffee Apples

Toffee apples rolled in crunchy caramelised biscuit pieces, then drizzled with chocolate. Impress friends at your Halloween party or on Bonfire Night with this yummy and unique treat.


Serves: 6
  • 6 dessert apples
  • 6 wooden sticks
  • 400g dairy toffees, unwrapped
  • 2 tablespoons water
  • 1/2 teaspoon vanilla extract
  • 1 (250g) packet Lotus Caramelised Biscuits, roughly crushed
  • 125g milk chocolate, chopped
  • 125g white chocolate, chopped

Preparation method

Prep: 25 mins |Cook: 10 mins | Extra time: 10 mins
1.Insert wooden sticks 3/4 of the way into the stem end of each apple. Place apples on a baking tray covered with lightly greased aluminium foil.
2.Combine toffee and water in a saucepan over low heat. Cook, stirring often, until toffee melts and is smooth. Stir in the vanilla. Dip each apple into the toffee and gently run apples around insides of saucepan to scrape off some of the toffee. Scrape excess toffee from the apple bottoms using the side of the saucepan.
3.Spread the crushed biscuits out on a dinner plate. Roll toffee apples in the biscuits and place on the aluminium foil. Place the milk chocolate and white chocolate into separate microwave-safe bowls. Heat in the microwave at 30 second intervals, stirring between each, until melted and smooth. Drizzle milk chocolate over the apples, then drizzle the white chocolate over the milk chocolate. Refrigerate until ready to serve.

Thursday, 18 October 2012

Creamy Curry Pumpkin Soup

Creamy Curried Pumpkin Soup
Serves: 8
  • 2 tablespoons pumpkin seeds
  • 30g butter
  • 3 tablespoons plain flour
  • 2 tablespoons curry powder
  • 1 litre vegetable stock
  • 825g pumpkin puree
  • 375ml single cream
  • 2 tablespoons soy sauce
  • 1 tablespoon caster sugar
  • salt and pepper to taste

Preparation method

Prep: 5 mins |Cook: 15 mins
1.Preheat oven to 190 C / Gas 5. Arrange pumpkin seeds in a single layer on a baking tray. Toast in preheated oven for about 10 minutes or until seeds begin to brown.
2.Melt butter in a large pot over medium heat. Stir in flour and curry powder until smooth. Cook, stirring, until mixture begins to bubble. Gradually whisk in stock and cook until thickened. Stir in pumpkin and single cream. Season with soy sauce, sugar, salt and pepper. Bring just to the boil, then remove from heat. Garnish with roasted pumpkin seeds.


Monday, 15 October 2012

Pumpkin Loaf Cake

Pumpkin loaf cake


  • 200g (7 oz) plain flour
  • 1 1/4 teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 255g (9 oz) pureed pumpkin
  • 200g (7 oz) dark brown soft sugar
  • 110ml (4 fl oz) buttermilk
  • 1 egg
  • 2 tablespoons butter, softened

  • Method:=

    Preheat oven to 180 C / Gas mark 4.

    Halloween Cupcakes

    Halloween cupcakes


  • 250g plain flour
  • 200g sugar
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 4 eggs
  • 250ml vegetable oil
  • 7 tablespoons honey or golden syrup
  • 325g grated carrots

  • 1 recipe cream cheese icing
  • orange food colouring paste
  • green food colouring paste
  • 1 tube black writing icing

  • Method:-

    Preheat the oven to 180 C / Gas 4.