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Resourceful Baking with Health & Food Technology

  • Senior School

Following last night’s trick or treating, you might be tempted to throw away your spine-tingling but perfectly carved pumpkins. What could they possibly be used for now the ghosts and ghoulies are away for another year?

Watson’s has the answer!

Across the school, we are keen to promote sustainable practices in all we do. What better way than to take your Halloween ‘waste’ and create some delicious treats; all while being eco-friendly in the process.

We teamed up with our Health & Food Technology Department to bring you a firm favourite autumnal recipe, perfect for the post-Halloween blues - our Pumpkin Passion Cupcakes.

The best part? All you need is your leftover pumpkins. Bring them indoors, take the tealights out and get baking!

Don't worry, if you don't like pumpkin, you can try Health & Food Technology's other favourite, Toffee Apple Cookies. See below for the recipe.

If you manage to make either of our seasonal treats, send us a photo so we can see how sustainable and creative you can be this November.

And finally, in the words of The Great British Bake Off

“On your marks. Get set. BAKE!”

Pumpkin Passion Cupcakes



90ml sunflower oil

90g light muscovado sugar

2 medium eggs

2.5ml vanilla extract

100g grated pumpkin 

50g sultanas 

½ orange zested 

5ml ground cinnamon

100g SR flour

2.5ml bicarb of soda


100g cream cheese

45g icing sugar 


Heat the oven to fan 180c or gas 4. Line a muffin tin with 6 paper cases.

Pour the oil into a large bowl and add the sugar, eggs and vanilla. Beat these together.

Zest the orange and grate pumpkin, add these to the large bowl.

Stir in cinnamon, flour and bicarbonate of soda. The mixture will be quite wet.

Divide the mixture between the cases.

Bake for 25 minutes until springy to the touch. 

To make the frosting, beat together the cream cheese and sugar until smooth. 

Spread over the cooled cupcakes. 


Toffee Apple Cookies


125g butter, softened

100g light brown sugar

125g caster sugar

1 egg

1 × 5ml spoon cinnamon

225g self-raising flour

2.5ml spoon salt

50g dried apple

75g fudge caramel


Preheat the oven to 180°C, gas mark 4. Place a sheet of greaseproof paper onto a baking tray.

Beat egg, using a fork in a small plastic bowl.

Sieve the flour, salt and cinnamon onto a plate.

Chop the dried apple and fudge into small pieces.

Cream the butter and sugars together until soft and creamy using a wooden spoon.

Add the flour, salt and cinnamon gradually to the creamed mixture, using a round-bladed knife. Mix in the chopped dried apple and fudge.

Roll into walnut size balls or for a homemade look, roll into a long thick sausage shape and slice to make neater looking cookies.

Bake for 7 minutes, until the cookies are just setting - they will be doughy and delicious. Otherwise cook for about 10 minutes until golden round the edges

Once out of the oven leave to harden for a minute before transferring onto a cooling rack.

  • Senior School
Toffee Apple Cookies

Toffee Apple Cookies