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Halloween Recipes from Ballynocken House & Cookery School
1 litre apple juice (sparkling if possible)
120ml lemon juice
5 cloves
1 tsp nutmeg
2 cinnamon sticks
Mix all ingredients in a large pan. Bring to a boil.
Simmer for 10 minutes. Cool slightly and serve with fun plastic spiders floating on top!
Halloween Spiders
(A handy no-cook recipe)
2 tbsp / 30ml peanut butter
2 tbsp / 30ml icing sugar
2 tbsp / 30ml digestive biscuits, crumbled
2 tbsp / 30ml desiccated coconut
Liquorice
Raisins
Mix the peanut butter, sugar and crumbs together and form a ball.
Divide the ball into 2 parts to form 2 balls, 1 slightly smaller than the other.
Roll balls in coconut and place smaller ball on top of larger one.
The smaller ball with be the head and the larger 1, the abdomen.
Add 8 liquorice legs and 8 raisin eyes.
Trina’s Barm Brack
This is my Aunt Trina’s recipe much enjoyed by my bothers, sister & I growing up at Ballyknocken.
350 ml cold water
540g sultanas
275g sugar
275g butter
400g self raising flour
1 tsp mixed spice
3 – 4 beaten eggs
Optional: Chopped nuts, glace cherries mixed into cake
22.5cm square cake tin
Preheat the oven to 180˚ / Gas 4
Line the cake tin with greased parchment paper
Wrap trinkets such as coins, rings in parchment paper (as tightly and neatly as possible)
Put the water, fruit, sugar and butter in a saucepan and bring to boil.
Boil for 5 – 10 minutes. Remove from the heat and allow to cool.
Sieve flour and mixed spice into a large bowl.
When boiled mixture has cooled, pour into the flour and mix well.
Add beaten eggs and beat well. Pour into the prepared cake tin.
Push the wrapped trinkets into the cake mixture (i.e. below the surface so there is no trace of them when the cake is cooked)
Bake in a preheated moderate oven for approximately 1 ½ hours. After 30 minutes reduce oven temperature to 160˚C / Gas 3 for the remainder of the cooking time. Test with a skewer – if skewer is dry, the cake is ready.)
This cake can easily be made without the trinkets. If you are putting the trinkets in, don’t forget to forewarn your guests.
Recipes supplied by Catherine Fulvio, Ballyknocken House & Cookery School in Ashford, Co Wicklow
Web: www.thecookeryschool.ie
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