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Autumn

Recipes

Spooky

Halloween

Treats

Taster Magazine - October 2015

Delicious

Halloween treatsSPO

OKY

HALLO

WEEN T

REAT

S

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Puds

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@pumpkinhearts

Saturday October 31st

HALLOWEEN

Saturday October 31st

HALLOWEEN

Caramel ApplesIngredients

8 small red apples 435g light brown sugar 325g maple syrup 115g golden syrup 120ml double cream 60g unsalted butter

Toppings of choice, optional, recipes follow

Method

1. 1. Remove the stems from the apples, scrub the apples under warm water and dry them. Insert a chopstick through the

top of the apple all the way to the bottom. Line a baking sheet with waxed

paper and set aside.

2. Put the su2. Put the sugar, maple syrup, golden syrup and cream in a saucepan. Bring to the boil over a medium-high heat and

cook, swirling the pan but not stirring, until the mixture reaches 180C (firm ball

stage) on a candy thermometer.

4. Pull the pan f4. Pull the pan from the heat and stir in the butter. Tilt the saucepan and dip and

spin each apple into the caramel, covering about 3/4 of the apple. Place

the dipped apple on the prepared baking sheet until set.

5. I5. If using a topping, spread the topping out on a sheet pan or waxed paper and

immediately roll the caramel coated apples in the topping. Transfer to the

prepared baking sheet until set.

For the biscuit topping: Put the wafers or cracker of choice in a plastic storage bag and smash until

coarse.

For the nut topping: PPreheat the oven to 180C/Gas 4.

Spread the nuts on a baking tin and toast until fragrant and brown, about 8 mins. Pulse the nuts, cranberries, and ginger in a food processor until mixture resembles very coarse sand.

Food Network UKPPrep Time 10 minutesCook Time 10 minutes

WITCHES FINGER COOKIES

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Ultimate

Hot Chocolate

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Pumpkin LatteIngredients

250g pumpkin puree

Your favourite Coffee - add to

taste

1 litre milk

4 tablespoons caster sugar

1 teaspoon ground cinnamon

1 tablespoon vanilla extract

Method

Combine all the Combine all the

ingredients in a large

saucepan over medium

heat. Use a whisk to blend

well. Heat to a simmer; do

not boil.

Serve with whipped cream.

1. Core the pears, then peel as neatly as possible and

halve.

2. Tip the sugar, butter, star anise, cardamom and

cinnamon into an ovenproof frying pan, about 20cm wide,

and place over a high heat until bubbling. Shake the pan

and stir the buttery sauce until it separates and the sugar

caramelises to a toffee colour.

3.3. Lay the pears in the pan, then cook in the sauce for

10-12 mins, tossing occasionally, until completely

caramelised. Don’t worry about them burning – they won’t

– but you want to caramelise them as much as possible.

Splash in the brandy and let it flambé, then set the pears

aside.

4.4. Heat oven to 200C/fan 180C/gas 6. Roll the pastry out

to the thickness of a £1 coin. Using a plate slightly larger

than the top of the pan, cut out a circle, then press the

edges of the circle of pastry to thin them out.

5.5. When the pears have cooled slightly, arrange them in

the pan, cut side up, in a floral shape, with the pears

around the edge pointing inwards. Rest the cinnamon

stick on the top in the centre, with the cardamom pods

scattered around.

6.6. Drape the pastry over the pears, then tuck the edges

down the pan sides and under the fruit (see Gordon’s

guide). Pierce the pastry a few times, then bake for 15

mins. If a lot of juice bubbles up the side of the pan, pour

it off at this stage (see guide). Reduce oven to 180C/fan

160C/gas 4 and bake for 15 mins more until the pastry is

golden. Leave the tart to stand for 10 mins, then invert it

carefully onto a serving dish.carefully onto a serving dish.

Pear Tarte TatinBy Gordon Ramsey, Serves 8. 8 pears

100g caster sugar 100g butter 2 star anise 3 cardamom pods 1 large cinnamon stick 2 tbsp brandy 500g block all-butter puff pastry

/

½½

1. Place the pumpkin in a large

saucepan, cover with water and bring to

the boil. Cover with a lid and simmer for

15 mins or until tender. Drain pumpkin;

let cool.

2.2. Heat oven to 180C/160C fan/gas 4.

Roll out the pastry on a lightly floured

surface and use it to line a 22cm

loose-bottomed tart tin. Chill for 15 mins.

Line the pastry with baking parchment

and baking beans, then bake for 15

mins. Remove the beans and paper, and

cook for a further 10 mins until the base cook for a further 10 mins until the base

is pale golden and biscuity. Remove

from the oven and allow to cool slightly.

3. Increase oven to 220C/200C fan/gas 7.

Push the cooled pumpkin through a

sieve into a large bowl. In a separate

bowl, combine the sugar, salt, nutmeg

and half the cinnamon. Mix in the beaten

eggs, melted butter and milk, then add to

the pumpkin purée and stir to combine.

Pour into the tart shell and cook for 10 Pour into the tart shell and cook for 10

mins, then reduce the temperature to

180C/160C fan/gas 4. Continue to bake

for 35-40 mins until the filling has just

set.

4. Leave to cool, then remove the pie

from the tin. Mix the remaining

cinnamon with the icing sugar and dust

over the pie. Serve chilled.

Time 2 Hours Servers 8

Sticky Toffee Pudding.

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