Ingredients

• For the brownies:
• 1x 400g Delicious Alchemy Chocolate Brownie Mix
• 100g unsalted butter or dairy free alternative
• 2 large eggs
• For the pumpkin swirl filling:
• 100g canned pumpkin puree*
• 85g cream cheese or dairy free alternative
• 1 large egg
• 40g light soft brown sugar
• 1 tsp cinnamon
• ¼ tsp nutmeg
• *If you can’t find canned pumpkin puree you can use cooked and pureed sweet potato or butternut squash instead.

Method

1. Preheat the oven to 180C /160C fan. Line the base and sides of a 20cm (8 inch) square tin with greaseproof paper. Make sure the paper sticks out 2.5cm (about an inch) above the rim of the tin.
2. Place all the pumpkin filling ingredients into a bowl and beat together with an electric mixer on low speed until smooth. Set aside.
3. Add the brownie mix to another bowl. Melt the butter (or dairy free alternative) and pour this over the brownie mix and stir until the mix is starting to form a batter. Lightly beat the eggs, add to the mix and stir together well.
4. Spread three-quarters of the brownie mix into the prepared tin. Pour the pumpkin swirl filling evenly over the top of the brownie batter. Place spoonfuls of the remaining brownie batter evenly over the pumpkin layer. Use a knife or skewer to swirl through the mix several times to create a marbled effect
5. Bake for 30 minutes or until a skewer inserted in the centre comes out almost clean. The cheesecake topping should still have a slight wobble. Cool to room temperature in the tin, then place in the fridge to chill for at least 2 hours before cutting into squares. Store in the fridge.

Ingredients

• 450g (1lb) cubed Welsh lamb shoulder
• 1 onion, roughly chopped
• 5ml (1tsp) ground cumin
• ½ small pumpkin or butternut squash, peeled and cubed (about 450g/1lb prepared weight)
• 300ml (½pt) lamb stock
• 25g (1oz) sultanas
• 25g (1oz) pine nuts
• Seasoning
• 2 sprigs fresh rosemary
• 500g premade all butter puff pastry
• 1 egg and splash milk mixed together for glazing

Method

1. Heat oil in a large pan, add onion and brown slightly. Add the cubed lamb and brown well. Add the cumin and stir well.
2. Then add the pumpkin or squash, stock, sultanas, pine nuts and season well. Add one sprig of rosemary, put lid on pan and allow to gently simmer for about 30 minutes.
3. Remove from heat and ladle into a ‘family’ sized pie dish or four individual pie dishes. Reserve a little juice if quite a lot and save this for additional gravy.
4. Remove the packaging from the pastry and press into it (with your clean fingers!) small pieces from a sprig of rosemary.
5. Take a rolling pin and roll out the pastry to fit the pie dish (pressing in the rosemary if it falls out). Place pastry into dish, brush with egg and milk glaze, and place in preheated oven at Gas 6, 200ºC,
6. 400ºF oven for about 25 minutes until the pastry is risen and golden brown.
7. Serve with a heap of seasonal green vegetables.

Ingredients

• 1 x 490g Madeira cake, crusts cut off
• 6 tbsp Lyle’s Strawberry Squeezy Syrup
• 600g white ready-to-roll icing
• A little icing sugar
• Green, blue and red food colouring
• Lyle’s Strawberry Squeezy Syrup, for drizzling

Method

1. Break the Madeira cake into chunks and put them into a food processor to process into crumbs. Add 6 tablespoons of Lyle’s Strawberry Squeezy Syrup and process for a few more seconds.
2. Tip the mixture into a bowl and work it with your hands until it sticks together. Form into 32 neat balls, rolling them in the palms of your hands. Set aside.
3. Roll out 500g of the ready-to-roll icing very thinly on a surface dusted with icing sugar. Use an 8.5cm plain cutter to cut out circles, re-rolling the icing as needed. Cover the cake balls with the icing, snipping off the excess to form neat balls.
4. Colour half the remaining icing blue with 2-3 drops of blue food colouring, and the rest with 2-3 drops of green food colouring. Roll out thinly and cut out 32 small circles to form the irises. Mix the blue and green trimmings together with 1-2 drops of red food colouring. Roll out thinly and cut out tiny circles for the pupils of the eyes. Position the irises and pupils on the white cake balls, fixing them in place by brushing them with a little water.
5. Paint undiluted red food colouring onto the ‘eyeballs’ with a fine brush to represent the ‘veins’.
6. Put the finished eyeballs into mini muffin cases, pinching the opposite sides of the paper cases, so that they look like the eye sockets. Just before serving, drizzle a little Lyle’s Strawberry Squeezy Syrup into the corners of the eyes.
7. Cook’s tip: Keep in an airtight container in a cool place for up to 3 weeks.

Ingredients

• 2 tbsp Lyle’s Golden Syrup
• 2 tbsp Lyle’s Black Treacle
• 1 large egg
• 350g plain flour
• Pinch of salt
• 1 tsp bicarbonate of soda
• ½ tsp ground cinnamon
• 2 tsp ground ginger
• 175g light muscovado sugar
• 125g butter, at room temperature
• Decoration:
• 500g white ready-to-roll icing
• 12 mini marshmallows
• Black and red writing icing

Method

1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Line 3 baking trays with non-stick baking paper.
2. Measure the Lyle’s Golden Syrup and Black Treacle into a jug and add the egg. Beat well until thoroughly mixed, then set aside.
3. Sift the flour, salt, bicarbonate of soda, cinnamon and ginger into a large mixing bowl. Stir in the sugar. Rub in the butter until the mixture looks like fine breadcrumbs.
4. Add the egg mixture and stir to combine, then draw the mixture together and knead lightly until smooth. Wrap and chill for 15 minutes.
5. Roll out the dough on a lightly floured work surface to a thickness of 0.5cm. Cut out gingerbread men with cutters and arrange on the baking trays, allowing some room for spreading. Bake for 12-15 minutes until golden. Cool for 10 minutes on the trays, then transfer to cooling racks until completely cold.
6. To decorate, roll out the icing thinly and use the gingerbread man cutter to cut out shapes, placing them onto the biscuits. Cut the mini marshmallows in half, and fix them in place with a little writing icing for the eyes. Use the black icing to mark out the ‘bandages’ and the red icing to highlight the eyes.

Ingredients

• 100g butter
• 110g light muscovado sugar
• 60g Lyle’s Black Treacle
• 60g Lyle’s Golden Syrup
• 175g plain flour
• Pinch of salt
• 2 tsp ground ginger
• 1 large egg, beaten
• 150ml milk
• 1 level tsp bicarbonate of soda
• Topping:
• 150g cream cheese
• 2 tsp icing sugar
• 2-3 drops green food colouring
• 100g sweet popcorn
• 30g white fondant icing
• 2-3 drops yellow food colouring
• Lyle’s Strawberry Squeezy Syrup, for drizzling

Method

1. Preheat the oven to 190°C/Fan 170°C/Gas Mark 5. Put 12 cup cake cases into a muffin tin.
2. Put the butter, sugar, black treacle and golden syrup into a saucepan and heat gently until melted.
3. Don’t allow the mixture to get too hot. Cool slightly.
4. Sift the flour, salt and ginger into a mixing bowl. Add the melted mixture and beaten egg, stirring them in thoroughly.
5. Heat the milk until lukewarm, then add the bicarbonate of soda. Stir them into in the mixing bowl. Transfer to a jug and pour into the cake cases. Bake for 22-25 minutes until risen and firm. Cool on a wire rack.
6. For the topping, mix the cream cheese and icing sugar with 2-3 drops of green food colouring. Spread onto the cakes and top with popcorn arranged to resemble brains.
7. Colour the fondant icing with 2-3 drops of yellow food colouring, then roll tiny pieces into shapes to look like maggots. Arrange on the cakes and serve, drizzled with Lyle’s Strawberry Squeezy Syrup.
8. Cook’s tip: Make 20 smaller fairy-cake buns if you prefer, baking them for 20 minutes. - See more at: http://www.lylesgoldensyrup.com/recipe/popcorn-brains-with-maggots/#sthash.UnuFtQ8N.dpuf

Ingredients

• 150g plain flour
• Pinch of salt
• 2 eggs
• 350ml milk
• 2 tbsp unsweetened cocoa powder
• A few drops of vegetable oil
• Decoration:
• 2 kiwi fruit, peeled
• 8 blueberries
• 12 raisins
• Flaked almonds
• Lyle’s Golden Syrup Breakfast Bottle

Method

1. Put the flour, salt, eggs and milk into a mixing bowl and whisk together to make a smooth batter. Pour about one quarter of this batter into a separate bowl and beat in the cocoa powder to make chocolate batter.
2. Put the chocolate batter into a squeezy bottle (you could use a rinsed-out washing up bottle for this).
3. Heat a non-stick frying pan and add a few drops of vegetable oil. Remove from the heat. Using the squeezy bottle, carefully pour in concentric circles of chocolate batter, then ‘draw’ a few lines from the middle of the pan to the outside, so that you are making a spider’s web pattern. Heat gently until just set.
4. Ladle plain batter over the surface of the ‘web’. Cook gently until the batter sets on the surface, then flip the pancake over to cook the other side. Make 4 pancakes like this, keeping them in a warm place as you make them.
5. To make the ‘spiders’, cut slices of kiwi fruit for the bodies, with thin pieces for the legs. Place on the pancakes as you make them, then position the blueberries on top for the eyes.
6. Make ‘flies’ out of raisins, with flaked almonds for the wings. Serve, drizzled with Lyle’s Golden Syrup.

Ingredients

• 300g prepared pumpkin or butternut squash, chopped
• 100ml vegetable oil
• 1 large egg
• 240ml milk
• 1 tsp Lyle’s Golden Syrup
• 1 tsp Lyle’s Black Treacle
• 250g plain flour
• 1/2 tsp salt
• 1 tbsp baking powder
• 1 tsp dried Italian mixed herbs
• 100g finely grated Cheddar cheese
• To decorate:
• 10 cherry tomatoes, halved
• 100g mozzarella cheese

Method

1. Preheat the oven to 190°C/fan oven 170°C/ Gas Mark 5. Put 10 paper muffin cases into a muffin tin.
2. Cook the pumpkin or butternut squash in lightly salted boiling water until tender, about 10-12 minutes. Drain thoroughly and puree with a stick blender, or mash until smooth. Cool.
3. In a jug, beat together the oil, egg, milk, golden syrup and black treacle. Sift the flour, salt and baking powder into a large mixing bowl and stir in the dried herbs and Cheddar cheese.
4. Pour the liquid into the dry ingredients and add the cooled pumpkin. Stir until just combined – do not beat or stir too much!
5. Spoon the mixture into the muffin cases. Bake for 20-25 minutes until risen and golden.
6. Cut a small slit in the cherry tomato halves and push in a tiny slice of mozzarella. Place on top of the muffins to look like ‘eyes’. Cut ‘fangs’ from the rest of the mozzarella and arrange on the muffins. Serve whilst warm.
7. Cook’s tip: Use 2 tsp Lyle’s Golden Syrup or Black Treacle instead of 1 tsp of each, if you prefer.

Ingredients

• 35ml Golden rum
• 15ml Belvoir Ginger Cordial
• 75ml Pomegranate juice
• 10ml Lime juice (Or 2 squeezed wedges)
• Cubed ice
• 1 Lychee stuffed with raspberries on cocktail stick, to garnish

Method

1. Pour all ingredients into a hi-ball glass filled with cubed ice and garnish with the lychees stuffed with raspberries on cocktail stick for a spooky twist.

Ingredients

• 750g pumpkin, peeled, seeded and cubed
• 2 carrots, coarsely chopped
• 2 onions, cut into wedges
• 2 1/2 tablespoons olive oil
• 1 large potato, sliced
• 1 litre water
• 2 or 3 cubes vegetable stock, crumbled
• 250ml double cream
• 1 1/4 tablespoons ground nutmeg
• 1 teaspoon ground black pepper
• Salt to taste

Method

1. Preheat oven to 220 C / Gas 7.
2. Place your pumpkin, carrots and onions in a roasting tin.
3. Drizzle with olive oil.
4. Bake in a preheated oven for 40 minutes, until soft but not charred.
5. In the meantime place the water and crumbled stock cubes into a large saucepan and using a medium heat, bring to the boil.
6. Cook the potato in simmering water, for about 20 minutes until soft.
7. Add the potato and water mix to the roasted vegetables and blend in a food processor until smooth. Return to pan and place on a low heat stirring in cream, nutmeg, pepper and salt. Heat gently to serve.

Ingredients

• 25ml Belvoir Blackcurrant and Apple cordial
• 1 wedge fresh lime
• 50ml cranberry juice
• Highland Spring sparkling water, to top

Method

1. Fill a tall glass with cubed ice. Squeeze a fresh lime wedge over the ice and drop in the glass.
2. Add Belvoir Blackcurrant and Apple Cordial and the cranberry juice.
3. Top up with Highland Spring sparkling water. Stir, serve and enjoy!