Odlums Pumpkin Cupcakes

odl pumpkin cupcakes


125g/4oz Odlums Self Raising Flour

125g/4oz Butter or Margarine (room temperature)

125g/4oz Caster Sugar

2 Eggs (room temperature)

Few Drops Vanilla Essence

To Decorate

For Buttercream:

125g/4oz Butter (room temperature)

225g/8oz Icing sugar (sieved)

Few Drops Vanilla Essence

Selection of food colouring

Halloween Novelty/Sweets to decorate with matching ribbon for cake case


  1. Preheat oven to 180°C/350°F/Gas 4. Line cup cake tin with baking cases.
  2. Beat the butter and sugar together until light and fluffy. Gradually beat in the eggs and the vanilla essence. If mixture starts to curdle, add a little of the flour.
  3. Gently stir in remaining flour with a spoon. Place spoonfuls of the mixture into the baking cases and bake for 15 – 20 minutes until firm to the touch.
  4. Remove from the oven and leave on a wire tray to cool.
  5. Make buttercream by beating the butter, icing sugar and vanilla essence together until smooth and creamy.
  6. Divide the icing into separate bowls for each colour you want to use, gradually add the colouring, mixing well until required colour is achieved.
  7. Pipe or ‘swirl’ icing onto each cupcake & add Halloween Novelty Pumpkin/Sweet & wrap matching ribbon around cake case



“Bloody” Halloween Cup Cakes by Avonmore

avonmore h'ween cup cakes


  • 175g Avonmore butter
  • 2 tbsp Avonmore Fresh milk
  • 175g caster sugar
  • 3 eggs
  • 225g plain flour
  • 1½ tsp baking powder
  • 2 tsp vanilla essence
  • 3 tbsp red food colouring
  • 300g icing sugar, sifted

Decorating Ingredients:

  • 50g Avonmore Butter (room temperature)
  • 125g full-fat cream cheese
  • 250g icing sugar
  • 1tsp orange food colouring
  • Assortment of Halloween themed sweets


  1. Preheat the oven to 180⁰C.
  2. Cream the butter and sugar until soft.
  3. Once the butter mixture is smooth, beat in the eggs one at a time.
  4. Gradually stir in the rest of the ingredients until well mixed.
  5. Use a tablespoon to divide the bun mix between 12 bun cases.
  6. Place the buns in the oven for 15 minutes.

To make the icing:

  1. Beat the icing sugar and butter together in a bowl until the mixture is well combined. It is easiest to use an electric beater for this.
  2. Then add the cream cheese and beat until well mixed. Eventually the mixture will become light.
  3. When the buns have cooled, use a piping bag or simply a knife and spoon to cover the top of the buns with the icing.
  4. Use an assortment of jellies and sweets to create Halloween toppings. Tip: red and black liquorice is great for making spooky figures.

Flahavans oatally perfect brekkie

flah keeling brekkie



Makes 2 x 40g servings on the hob.

Stir one cupful of Flahavan’s Progress Oatlets  into 2½ cupfuls of water or milk.
Bring to the boil and cook for 3 minutes stirring continuously.
To serve:
Pour porridge into serving dish.  Scatter fruit such as raspberries,blueberries, apple, strawberries or bananas on top.
Add milk or cream to taste.
Alternatively, serve with some honey, yogurt or seeds.
Quick Tips
For a creamier porridge, try soaking the oats in milk or water in the fridge overnight. Cooking time can be reduced if you soak the oats overnight.
If you prefer, you can also use half water and half milk.
For extra plump and juicy fruit, soak dried fruit such as raisins or sultanas in apple juice and they will keep in the fridge for several days.

Flahavans Oaty Pancakes

flahavns bank hol pancakes


  • 100g Self-Raising flour
  • 50g Ground Almonds
  • 50g Oat Bran
  • 50g Flahavan’s Quick Oats
  • 20g brown sugar
  • 20g butter
  • 2 eggs
  • 150ml low fat milk or almond milk
  • 1/2 punnet of Keelings raspberries
  • 1/2 punnet of Keelings strawberries


  • 1. Melt butter in a pan over a low heat and allow to cool.
  • 2. In a large bowl mix self-raising flour, oats, ground almond, oat bran and sugar.
  • 3. Blitz the berries with milk until fully blended then mix in cooled butter
  • 4. Make a well in the flour and oat mix and crack in 2 eggs. Immediately add in half the blended milk and mix well.
  • 5. Slowly add in the remaining blended milk while whisking continually.
  • 6. Heat a non-stick frying pan over a medium heat then add a ladle of pancake batter.
  • 7. Cook until the top of the pancake begins to bubble then flip over and cook for a further minute.  Serve with honey, Greek yoghurt and more fresh berries.


Odlums Fruit Crumble



125g/4 tablespoons Odlums Cream Flour
125g/4 tablespoons Light Brown Sugar
175g/6 tablespoons Odlums Porridge Oatflakes
125g/Half a block of Margarine
Fruit of your choice – Apples, Rhubarb, Gooseberries

You will also need

a bowl and wooden spoon
a microwave oven


  1. Ensure oven is fully preheated to 190°C, Gas 5
  2. Put the flour into a bowl. Add in the margarine and rub into the flour with your fingers.
  3. Add in the sugar and the oatflakes and mix together.
  4. To prepare fruit – if using apples, peel them first. Chop fruit into a microwaveable bowl. Add 2 tablespoons of cold water and about 3 spoonfuls of sugar to sweeten. Microwave on High power for 5 – 7 depending on power of microwave.
  5. Put fruit in ovenproof dish. Spoon crumble over fruit. Bake in oven for about 20 minutes.

To stew apples

  1. Peel two large cooking apples
  2. Roughly chop into a microwaveable bowl. Add 2 tablespoons of cold water and about 3 spoonfuls of sugar to sweeten.
  3. Microwave on High power for 5 to 7 minutes depending on power of microwave.

Odlums Flapjacks




225g/8oz Odlums Porridge Oats
125g/4oz Margarine
125g/4oz Shamrock Brown Demerera Sugar
75g/3oz Golden Syrup


  1. Preheat the oven to 180°C/350°F/Gas 4 and grease and line an 8”/20cm square tin.
  2. Melt the margarine with the sugar and syrup.
  3. Stir in the oats.
  4. Turn into the prepared tin. Smooth top and press down well.
  5. Bake for 20 to 30 minutes.
  6. When baked, cool in tin for 5 minutes. Cut into fingers.
  7. Cool completely before removing from tin.


Odlum’s Berry & Oat Crème Fraiche

od berry & oat creme fraiche


50g/2oz Odlums Porridge Oatflakes
4 tablespoons Honey
1 teaspoon Chopped Ginger (optional)
225g/8oz Fresh Berries of your choice
125g tub Natural Yoghurt
200g tub low fat crème Fraiche
Grated rind of 1 Lemon


  1. Preheat oven to 180°C/350°F/Gas 4.
  2. Mix oatflakes with 2 tablespoons of the honey and spread over a sheet of greaseproof paper on a baking sheet.
  3. Cook in the preheated oven for approx. 15 minutes, stirring at regular intervals.
  4. Remove from the oven, mix in the ginger, if used, and leave to one side to cool.
  5. Clean and chop the berries.
  6. Mix the yoghurt and crème fraiche with the grated lemon rind until well combined and sweeten to taste with the remaining honey.
  7. Layer the berries, oats and the yoghurt mixture alternately in a serving bowl or individual serving dessert glasses.
  8. Refrigerate for 1 -2 hours before serving.