The best of traditional Halloween desserts that are simple to make

Beyond the colorful assorted cupcakes, cookies, and candies, Halloween, or rather the day that honors the dead, has some traditional Halloween desserts that are not-so-flashy-looking. These cakes and pies are rooted in old traditions some going beyond the existence of complex religions that exist today. So celebrate the joy of simplicity and the good old times with these classic Halloween dessert recipes.

1. Soul Cakes

(Makes 18 pieces)

Ingredients:

• 175 gm butter, room temperature
• 175 gm granulated sugar
• 3 egg yolks
• 450 gm flour
• 2 tsp pumpkin pie mix
• 70 gm raisins
• 100 ml milk, as needed
• 2 tbsp caster sugar, for dusting (optional)
  
  

Instructions

1. Preheat the oven to 190°C and work on the dough while it heats.
2. Take a large bowl and add the room temperature butter and sugar. Plug in a hand mixer or stand mixer, and beat on high speed, until light and fluffy.
3. Add the egg yolks and beat until combined well. Put the mixer down.
4. Sift the flour into the butter-egg bowl, followed by the pumpkin pie spice mix. Mix using a spatula, then gradually pour milk while mixing as the dough comes together.
5. Transfer the dough to a flour-dusted surface and knead the dough for a while. Work in half the raisins through kneading. Then add the remaining raisins and continue kneading.
6. Roll dough to half a centimeter thickness and cut rounds using a cookie cutter. Place them on a parchment-lined baking tray, leaving space between each cookie.
7. Score a cross on top of each cookie and bake for 15-20 minutes until golden.
8. Remove from the oven, cool for 10 minutes and dust with powdered sugar.

1. Pumpkin Pie

For the Pumpkin Pie:

• 1x 9-inch unbaked pie crust, homemade or store-bought
• 150 gm granulated sugar
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 2 eggs
• 425 gm fresh pumpkin puree
• 340 gm evaporated milk
  
  

Instructions

1. Preheat the oven to 220°C and meanwhile prepare the pumpkin puree from a roughly 1 kg pumpkin.
2. Cut the pumpkin, peel then scoop out the seeds. Reduce the flesh to large chunks and add to boiling water, cooking for 10 minutes to soften. Drain the water and let it cool for 30 minutes. Blend to get a puree. Use only 425 grams of the puree, and add it to a large bowl.
3. Take a big bowl, and beat eggs and pumpkin puree until mixed well.
4. In a separate bowl, mix sugar, cinnamon, salt, ginger, and cloves. Add this to the pumpkin bowl and mix well. Gradually stir in evaporated milk until smooth
5. Pour the mixture carefully into the unbaked pie crust.
6. Bake at 220°C for 15 minutes then reduce temperature to 175°C and continue baking for 40-50 minutes.
7. The pie should be mostly set with a slightly wobbly center. Test by inserting a knife in the center, it should come out clean. The center will continue setting as it cools
8. Cool completely on a wire rack and serve with whipped cream or vanilla ice cream.

1. Barmbrack

Ingredients:

• 250 gm raisins
• 250 gm sultanas
• Zest of 1 large lemon
• Zest of 1 large orange
• - 225 gm dark brown sugar
• 500 ml strong black tea, hot
• 425 gm all-purpose flour
• 2 tsp baking powder
• 1 tsp pumpkin pie spice
• 2 eggs, beaten

Instructions

1. Mix raisins, sultanas, citrus zests, and sugar in a bowl a day in advance. Then pour the freshly brewed hot black tea over it. Stir well and cover with plastic wrap. Leave it out for 24 hours.
2. The next day -preheat oven to 170°C and butter and line a deep 9-inch cake pan.
3. Take a large bowl, whisk flour, baking powder, and spices, and whisk to combine.
4. Alternate between adding and mixing the soaked fruit mixture and the beaten eggs in the flour bowl. Continue to mix until lump-free, smooth, and no dry streaks are visible.
5. Pour batter into prepared pan and bake for 80-90 minutes. The cake should be golden on the top and spring back when pressed.
6. Cool in the pan for 20 minutes on a wire rack. Then remove from pan and cool completely for one to two hours.
7. Serve sliced with butter and store in an airtight container up to four days.
   
   

Note: As the Barmbrack tradition of adding a charm to the cakes goes. You can add a wrapped charm to the batter before baking. Just ensure you wrap it securely in parchment paper and use something that is food-safe.