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Surprise Mini Pumpkins

Surprise Mini Pumpkins

Brought to you by: OcadoLife

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These Halloween puddings look like cute little pumpkins, but they're actually whole cooked apples, filled with lightly spiced raisin butter. Kids can help mix the filling and wrap the apples in puff pastry before baking. If you don't have time to make your own icing, a ready-to-use tube of orange will work just as well for the finishing touches. Recipe by Georgina Hayden. Looking for more halloween recipes? Look no further.
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  • 40g salted butter, at room temperature
  • 40g light brown soft sugar
  • ½ tsp mixed spice
  • ¼ tsp ground cinnamon
  • ½ orange, zest and juice
  • 30g raisins
  • 4 bramley apples, peeled
  • 2 tbsp plain flour, for dusting
  • 350g ready-made puff pastry
  • 6 drops orange food colouring (vegetarian if required)
  • 1 large egg yolk, beaten
  • 100g icing sugar


Step 1

Place the butter in a mixing bowl with the sugar, spices and orange zest. Beat together with a hand mixer till smooth, then stir in the raisins using a wooden spoon. Remove the core from each apple with an apple corer or a paring knife, to create room for the filling.

Step 2

Line a baking tray with baking paper. Lightly dust your work surface with flour. Cut the puff pastry into 4 equal pieces, then roll each into a 20cm x 15cm rectangle. Slice each piece into 4 long strips. Cross 2 of the strips to make a cross. Place the remaining 2 strips on top in an ‘X’, so you have an 8-pointed star. Press down the middle where they join to thin the pastry a little. This allows the apple to sit firmly and helps the pastry to cook.

Step 3

Place an apple on top, then spoon in one-quarter of the spiced raisin butter, pressing it into the hollowed-out core. Bring both sides of one of the strips up, so they meet at the top of the apple, and press together, so they point upwards like a stalk. Stir a couple of drops of orange food colouring into the beaten egg yolk, then brush a little over the pastry. Repeat with another strip; they will overlap a little on the sides – you may need to stretch them a little so that you get full coverage. Brush with egg. Finish with the remaining 2 strips and brush again. You should have a striped effect on the sides. Pinch the tops together to finish the stalk shape; cutting off any excess. Brush all over with egg, and transfer to the lined baking tray. Repeat with the remaining pastry, apples and raisin butter. Place the tray in the fridge and chill for 30 mins.

Step 4

Preheat the oven to 200°C/180°C fan/gas 6. Place the tray in the oven and bake for 30-35 mins, or until the pastry is golden. Halfway through, brush the pastry with a little more of the orange-tinted egg. Once cooked, remove from the oven and leave to cool for 20 mins.

Step 5

Meanwhile, make the icing. Sift the icing sugar into a bowl and add just enough orange juice to make a thick glaze. Stir in a few drops of orange food colouring and mix until smooth. When the pastry apples have cooled for 20 mins, spoon the icing into a piping bag and snip off the end so you have a fine point. Pipe stripes down the side of the pastry, running along the pastry strips, and leave for 5 mins. These are best eaten soon after baking, with vanilla ice cream on the side.

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