Odlums Spooky Gingerbread Skeletons

odl spooky ginger


250g / 8oz Odlums Cream Plain Flour

75g / 3oz Butter, softened

75g / 3oz Brown Sugar

1/2 teaspoon Bicarbonate of Soda

50g / 2oz Golden Syrup

1 Egg Yolk

1/2 teaspoon Ground Cinnamon

1/2 teaspoon Ground Ginger

You will also need:

gingerbread cutter

baking sheets

a wire tray for cooling

White Icing Pen to Decorate


  1. Cream butter and sugar together until light and fluffy.
  2. Add bicarbonate of soda, golden syrup and egg yolk and stir well.
  3. Sift the flour and spices into the bowl and mix with a wooden spoon until well combined.
  4. Shape into a ball and knead lightly on a work surface until smooth.
  5. Wrap and chill for about 30 minutes before using.
  6. Thinly roll out dough a use gingerbread cutters to cut out shapes.
  7. Place on lightly greased baking sheets, leaving a space between each.
  8. Bake at 180°C/350°F/Gas 4 for about 10-12 minutes until slightly risen and golden in colour.
  9. Transfer to a wire tray to cool.
  10. When cold, add Skeleton ‘bones’ and faces with a white icing pen available in supermarket baking aisle



Odlum’s Ghostly Fairy Cakes

odl ghostly


175g/6oz Odlums Self Raising Flour

125g/4oz Caster Sugar

125g/4oz Margarine (half a block)


Black Icing Pen (available in supermarket baking aisles)

2 Eggs

2 tablespoons cold Water

To decorate

Roll out Royal Icing (white)

You will also need:

electric mixer (optional)

paper cases & a bun tray

a wire tray for cooling


  1. Ensure oven is fully preheated to 200°C, Gas 6.
  2. Next, put bun paper cases into bun tins.
  3. Put the flour, sugar, margarine, eggs and water into a bowl. Beat all the ingredients together with an electric mixer or wooden spoon until the mixture is smooth.
  4. Put heaped teaspoons of the mixture into each bun case.
  5. Place in the oven on the top shelf and bake for about 15 minutes until golden brown.
  6. Cool on a wire tray.
  7. Open Roll out royal icing and allow to soften at room temperature. Then roll out and cut small circle with cake cutter and place onto each bun.. Using Black icing pen, paint ghosts faces on or better still get the kids to do it !


Mary Flahavan’s Apple & Cranberry Crumble

blackberry crumble
Deep Filled Apple and Cranberry Crumble
Makes 8-10 servings.
Sweet Pastry
160g (6oz) plain flour
55g (2oz) caster sugar
75g (3oz) butter
1 egg
4 large cooking apples, peeled and sliced
150g (6oz) cranberries (fresh or dried)
100g (4oz) caster sugar
2 tbsp. water
75g (3oz) flour
75g (3oz) butter
75g (3oz) brown sugar
75g (3oz) Flahavan’s Progress Oatlets
  1.  Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  3. Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
  4. Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
  5. Meanwhile boil the ingredients for compote for 3 – 4 minutes.
  6. When pastry is baked, fill with the apple and cranberry compote.
  7. To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
  8. Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
  9. Serve with ice cream or whipped cream.

Flahavan’s Porridge with apple, sultanas & creme fraiche

apple & raisin porr
Ingredients (Serves 2-3)
  • 350 – 450ml (12-16 oz) Apple juice (according to desired consistency)
  • 100g (3½ oz) Flahavan’s Progress Oatlets
  • ½ apple grated
  • 1 tbsp. sultanas
  • Freshly grated nutmeg to taste
  • 1 tbsp. crème fraiche
Cooking and Serving Instructions 
  1. Place the oats and apple juice in a saucepan and bring to the boil.
  2. Reduce the heat and simmer for 3-4 minutes until soft and creamy.
  3. Add in the sultanas and grated apple and stir gently.
  4. To serve, pour the porridge into a bowl and grate over a light dusting of fresh nutmeg.
  5. Top with a spoonful of crème fraiche.

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.