The time is finally upon us… ladies and gents, boys and girls… ITS HALLOWEEN TIME!
How quickly has Halloween come round this year? I’m actually late in sharing my Halloween bakes compared to last year but I just can’t believe how quickly October’s crept up on us. It’s madness!
I was toying with the idea of doing plum turnovers for today’s bake when I thought to myself, why not make them into coffins? Boy, am I glad I did because these came out exactly how I envisioned.
This year I wanted to make my Halloween bakes as quick and easy as possible BUT, I wanted the end result to look like you’ve put huge amounts of time into them. These coffins are perfect for anyone of any skill set and age to make, they are honestly so simple yet look so effective. I’m obsessed!
Category: Sweet Treats
Prep Time: 30 Minutes
Cook Time: 20-25 Minutes
Decorating Time: 10 Minutes
Ingredients You Need For Pastry:
- 2 Rolls Of Ready-Made Shortcrust Pastry
- 1 Egg, Beaten
Ingredients You Need For Plums:
- 6 Plums, Diced
- 4tsp Of Granulated Sugar
- 1tbsp Of CornFlour
- 2tsp Of Cinnamon Or Mixed Spice
- 1tbsp Of Water
Ingredients You Need For Decorating:
- Black Gel Icing Pen
How To Make The Pastry Coffins:
- Firstly, gather together your equipment and ingredients, line two baking trays with parchment paper and preheat the oven to 180C / 160C Fan / Gas Mark 4.
- Secondly, take your ready-made shortcrust pastry out the fridge and out their boxes, then allow to sit for around 10 minutes before use.
- Whilst your pastry is sitting, on a piece of paper, draw and cut out a coffin shape so you have a stencil to use when cutting the pastry (you can do this freehand of course, I just felt more confident having a stencil).
- Once the 10 minutes is up, roll out the pastry (TIP: if there’s any tears whilst rolling out the pastry, wet your fingertips and lightly push back together).
- Place your stencil onto the pastry and cut round the edges, placing 6 of the cut out coffins onto your prepared baking tray (the other 6 coffins leave on the side until assembling the coffins together).
- Continue to do this until you’ve used up the pastry.
- Then, set aside.
How To Make Filling:
- In a large bowl, place your diced plums, 1tbsp of cornflour, 2tsp of cinnamon or mixed spice and 4tsp of granulated sugar.
- Toss the ingredients together until the plums are fully coated.
How To Assemble Coffins:
- Get a spoonful of the coated plums and place into the centre of the 6 coffins which are on the baking trays (TIP: make sure you keep the filling away from the edges of the pastry so it doesn’t leak whilst cooking).
- Once you’ve placed the fillings in the centre, carefully place the remaining coffins (which were left on the side) on top of the filling.
- Using a fork, press together the edges of the top and bottom coffin to seal them together.
- Next, brush the beaten egg over the top of the sealed coffins.
- Place the coffins into the oven for around 20-25 minutes, until the tops are golden brown.
- Remove from the oven and allow to cool down on the tray for 5 minutes before transferring to a wire rack to cool completely.
How To Decorate The Coffins:
- Once the coffins have completely cooled down it’s time to decorate.
- Using your black gel icing pen, pipe on a spider web in the corner of the coffin, then draw a spider hanging down from the web in the centre of the coffin.
That’s your Plum Stuffed Coffins prepared, stuffed, baked, decorated and ready for you to devour.
I can’t quite believe I’m sharing my first Halloween post of 2021 but it’s kickstarted with a good one!
How easy are these to make though? Honestly, I was blown away whilst making them at how little effort I had to put into them YET they turned out looking amazing (if I do say so myself, haha).
Are you Halloween baking this year? If so, let me know if you end up making these and if you did, what your thoughts were on them!
Sending you all tons of love & hugs as always,