Like so many other holidays, Halloween has a great reputation for yummy food traditions and games. Bobbing for apples, monkey nuts and finding the ring in the barmbrack are all favourites from our childhood that should be continued on for future generations. New traditions can be started among the family too and we have some great Halloween recipes here for you from the members of Created in Cavan. Be sure to take a picture and share them with us if you try any of these at home.

Barry Johns Pork Sausage Halloween Mummies

Try these delightful pork sausage Halloween Mummies with the kids this Halloween from Barry John Sausages. They are great fun to make and tasty.


Easy | Prep 15/20 mins | Cook 20 mins preheated 180°C oven


Packet of Barry John Gourmet Pork Sausages (Use their Bramley Apple flavour)

Packet of ready-made pastry

Egg for glazing (optional)

Googly eyes (non-edible – for decoration only)



  • Remove skins from the Bramley Apple Flavoured Sausages.

  • Roll out the pastry and cut it into thin strips. Begin at the top of the sausage and start wrapping it around, leaving slight gaps, so that it looks like a bandage being wrapped. Repeat with all the 8 sausages.

  • Place on a cooking tray lined with greaseproof/parchment paper. Glaze with egg wash. Cook in a preheated oven until golden brown and cooked through.
  • Decorate with googly eyes and serve immediately.


Virginia Cookery School Rich Tea Brack

A traditional treat at Halloween, Barm brack would sometimes have a ring baked into it so that whoever got the slice with the ring would marry within the year! Watch the video below for Finola’s step by step ingredients and method.

Rich Tea Halloween Barm Brack


The Good Crop Co Ginger Biscuits

There’s nothing like a good ginger biscuit with a cup of tea! They taste even better when you have made them yourself. Here is the perfect ginger biscuit from the Good Crop Company based in Belturbet.


  • 100g butter, at room temperature
  • 100g coconut sugar
  • 100g flour
  • 1 heaped tsp ground ginger powder
  • Pinch of sea salt
  • 50g of crystallized ginger, grated
  • 1 egg yolk
  • A little water



  • Beat together the butter and the sugar in a large bowl. Mix in the flour, together with the ground ginger powder and sea salt. Grate the crystallized ginger and add to the mix. Separate the egg yolk from the egg white. (You can save the egg white in the fridge and use it for something else later, such as an addition to an omelette, for example). Use the egg yolk to combine the ingredients in your mixing bowl and, if the mixture is still too dry and not quite coming together, add a little drop of water.
  • Knead the cookie dough mixture and then turn out onto a floured work surface. Rolling pin at the ready, roll out your dough into a smooth, flat surface and cut out shapes with your cookie cutters (I don’t know why but star shapes work best with ginger biscuits!)
  • Place them in the oven, at 170 degrees celsius, for 8 – 10 minutes and keep checking on them as they can burn quite easily.

You can purchase the following ingredients from the Good Crop Company directly:  Coconut Sugar, Maldon Sea Salt, Organic Ground Ginger Powder and Organic Crystallized Ginger.


Coole Swan Smoky Orange Cocktail

The perfect addition to a Halloween Party that will impress your guests.


25ml Coole Swan

25ml spiced rum

15ml Cointreau

2 drops of edible orange oil

1tsp honey

Garnish with a dried orange slice and a smoked sprig of rosemary



  • Pour all ingredients into a shaker or mixing glass with ice
  • Shake well
  • Strain into a chilled cocktail glass
  • Garnish with a dried orange slice and a smoked sprig of rosemary
  • How to make smoked garnishes: Add aroma and flavour to your cocktails by placing a sprig of rosemary, thyme, or cinnamon stick in the glass or on top of the glass and lighting it with a match, lighter or blow torch. The smoke will bring out some interesting earthy notes as you drink the cocktail. Something to impress your friends with.


Lakeland Dairies Bread and Butter Pudding with Basil, Orange, and Coconut

This delicious desert is perfect for a bank holiday lunch dessert and the entire family will thank you for it. This recipe serves 4.



35g Lakeland Dairies Butter

4 slices white bread (1-2 days old is best)

15g desiccated coconut

4 large basil leaves, torn into small pieces

65g orange segments, chopped and well drained

30g granulated sugar

2 medium eggs

15g marmalade

400ml Pour & More Double

1/2 tsp orange extract

1 orange



  • Preheat the oven to 180°C.
  • Grease a dish using some of the butter. Spread the rest of the butter onto one side of the bread, then remove the crusts and cut into quarters.
  • Arrange a layer (overlapping) of bread on the base of the dish and around the sides, then put the remainder aside.
  • Spoon over all the coconut and basil, half of the chopped orange segments and half of the sugar.
  • Dress the top with the remainder of the bread (overlapping).
  • Place the eggs into a bowl and lightly whisk. Add the marmalade, Pour & More Double and the orange extract then carefully pour over the bread.
  • Cut the fresh orange into slices and dress the top as you wish.
  • Sprinkle over the remaining chopped orange, then the sugar and leave to stand until the bread has soaked up all the liquid.
  • Place in the oven for 30-40 minutes.


Make some memories this Halloween and involve the entire family with these great recipes full of Cavan produce!


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