This month we're keeping things traditional with three Irish Halloween classics — a fortune-telling fruit loaf, a hearty mash with a history of hidden charms, and the treat every trick-or-treater hopes for. Cosy, a little nostalgic, and perfect for sharing around the table this October.

1. Barmbrack (Irish Halloween Fruit Loaf)

No Irish Halloween table is complete without barmbrack. This spiced fruit loaf has been baked every October for generations, and traditionally, a few small items were wrapped and hidden inside — a ring for marriage, a coin for good fortune, a pea for the year ahead. Whoever found which item in their slice was said to know a little of what was coming.

Serves: 8–10

Prep time: 20 minutes (plus overnight soaking)

Cook time: 1 hour 15 minutes

Ingredients

•       300g mixed dried fruit (raisins, sultanas, currants)

•       250ml strong black tea, cooled

•       175g soft brown sugar

•       1 large egg, beaten

•       350g self-raising flour

•       1 tsp mixed spice

•       ½ tsp ground cinnamon

•       Zest of 1 orange

•       Butter, to serve

•       A few coins or a ring, wrapped individually in greaseproof paper (optional, for tradition)

Method

1.      The night before, place the dried fruit and sugar in a large bowl, pour over the cooled tea, and stir well. Cover and leave to soak overnight — the fruit will plump up and soak in the flavour.

2.      The next day, preheat the oven to 160°C (fan 140°C) and line a 900g loaf tin with baking paper.

3.      Stir the beaten egg into the soaked fruit mixture. Sift in the flour, mixed spice, and cinnamon, then fold through gently along with the orange zest until just combined.

4.      If keeping the tradition alive, tuck a few wrapped charms into the batter now (let your guests know they're in there before slicing!).

5.      Pour the batter into the prepared tin and level the top. Bake for 1 hour 10–15 minutes, until a skewer inserted into the centre comes out clean. Cover loosely with foil if the top browns too quickly.

6.      Leave to cool in the tin for 10 minutes, then turn out onto a wire rack. Slice and serve buttered, with tea.

2. Colcannon (Buttery Potato & Kale Mash)

A true Irish Halloween staple, colcannon is comfort food at its simplest — soft, buttery mashed potato folded through with kale or cabbage. Like barmbrack, it was traditionally served with small charms hidden inside for the same bit of Halloween fortune-telling fun.

Serves: 4

Prep time: 15 minutes

Cook time: 25 minutes

Ingredients

•       1kg floury potatoes (such as Rooster), peeled and quartered

•       200g curly kale or Savoy cabbage, finely shredded

•       4 spring onions, finely sliced

•       100ml milk

•       75g butter, plus extra to serve

•       Salt and black pepper, to taste

Method

1.      Place the potatoes in a large pot of salted water and bring to the boil. Cook for 15–20 minutes, until tender when pierced with a knife. Drain well and return to the pot.

2.      While the potatoes cook, steam or boil the kale (or cabbage) for 4–5 minutes until just tender. Drain well, pressing out any excess water.

3.      Gently warm the milk and spring onions together in a small saucepan for 2–3 minutes, until the spring onions have softened slightly.

4.      Mash the drained potatoes until smooth, then beat in the warm milk and spring onion mixture along with the butter, until light and fluffy.

5.      Fold the cooked kale through the mash. Season generously with salt and pepper.

6.      Serve in warm bowls with a well of melted butter in the centre of each — as tradition demands.

3. Classic Toffee Apples

The treat every Halloween night calls for. Crisp autumn apples dipped in a deep amber toffee, left to set into a satisfying crack with every bite — simple, nostalgic, and always a crowd-pleaser at any Halloween gathering.

Makes: 8 toffee apples

Prep time: 15 minutes

Cook time: 15 minutes

Ingredients

•       8 small-to-medium eating apples, stalks removed

•       8 wooden lolly sticks or skewers

•       400g caster sugar

•       100ml water

•       2 tbsp golden syrup

•       ½ tsp white vinegar

•       Red or brown food colouring (optional)

Method

1.      Line a baking tray with baking paper. Wash and thoroughly dry the apples (any moisture will stop the toffee sticking), then push a lolly stick firmly into the top of each.

2.      Place the sugar, water, golden syrup, and vinegar in a heavy-bottomed saucepan over low heat, stirring gently until the sugar has fully dissolved.

3.      Increase the heat and bring to a steady boil without stirring, until the mixture reaches 150°C on a sugar thermometer (or turns a deep amber colour) — this usually takes about 10–12 minutes. Stir in a few drops of food colouring now, if using.

4.      Remove from the heat and carefully tilt the pan to dip each apple, twirling to coat evenly. Work quickly, as the toffee will begin to set.

5.      Place each dipped apple on the lined tray to set fully, about 15–20 minutes, before serving.

A note on safety: toffee gets extremely hot — take care when dipping and keep young children well away from the pan while you work.