Make popping candy
21 February 2026
Make your edible space dust We’re going to make our own version of space dust! Whaaaaat?! Surely you need a
Today we’re used to seeing Jack-O-Lanterns flickering on doorsteps and window sills in the run up to Halloween, but have you ever wondered where the tradition actually comes from? You might be surprised!
The practice began, not in the United States, but in Britain and Ireland as far back in time as the 1660s. Turnips and beets tended to be used then, rather than pumpkins. Later, when people began to emigrate to the USA in large numbers, they wanted to take their favourite festivals with them.
Pumpkins were much easier to find than turnips, so they simply used them instead.
Traditionally, Jack-O-Lanterns were made and lit at a time of the year when people believed that fairies, sprites, ghosts and ghouls were closest to our world. They were used to light people’s way while out and about on Halloween night, to represent otherworldly beings and to keep wandering evil spirits away from homes and families. Of course, in the real world, people gain a lot more protection from eating the pumpkin’s insides than from plonking the empty shells outside their front doors.
Pumpkin flesh is low in calories, fat and sodium, and very high in fibre. Pumpkins are also good sources of vitamin A, vitamin B, potassium, protein and iron, so they can really help to keep us healthy. Have a go at these yummy recipes and see for yourself just how delicious pumpkin can be.
Please remember, always be careful when using kitchen equipment and ask an adult to help you.
1. In the saucepan melt the butter and fry the onion until soft.
2. Add all the other ingredients apart from the cream. Heat the pan until boiling and then simmer until the pumpkin is soft. Blend the mixture using the handheld blender, season with salt and pepper, stir in the cream and serve.
Fun Pumpkin Facts 🎃
1. Melt the butter in a saucepan over a low heat on the hob.
2. Place the eggs and the sugar in a mixing bowl and mix together well.
3. Stir in the grated pumpkin, melted butter, spices and the evaporated milk and mix thoroughly.
4. Pour the mixture into a casserole dish and bake in the top of a preheated oven at gas mark 8 (230° C/450° F) for 30-45 minutes, or until the mixture has set.
5. Prick it with a fork; if the fork comes out clean, it’s done. Leave the filling to cool.
6. Grease the baking tray and preheat your oven to gas mark 6 (204° C/400° F).
7. Remove the puff pastry sheets from their wrapping and roll slightly thinner using a rolling pin.
8. Cut pastry into circles with a large cookie cutter (about 12 cm across).
9. Take a teaspoon full of the filling and place it in the centre of the pastry.
10. Fold one side of the circle over the filling to form a semi-circle shape and crimp the sides firmly to close.
11. Make some slits in each pasty so air can escape during baking. Bake in the oven for 15-20 minutes or until the pasties have turned a lovely golden brown colour.
12. Leave to cool slightly. Sprinkle with cinnamon and serve warm with vanilla ice cream for a real Halloween treat.
We’d love to see your pumpkin dishes, so why not send us a photo of you and your creations to the usual address. We’ll show the best ones on the AQUILA website.
If you enjoyed these pumpkin recipes, then why not think about a subscription to AQUILA magazine!
Written by the AQUILA team. Illustration by Honyojima via Adobestock.com
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