The minature pumpkin in the picture caught my eye when shopping at a farmers’ market last weekend. I bought several, confident that they would make excellent decorations which could then be cooked or hollowed out and used as decorative soup bowls when Halloween is over.

YOU WILL NEED A dozen paper cup cake cases 5oz (150g) soft butter 5oz (150g) caster sugar 5oz (150g) SR Flour Two free-range eggs ½ tsp mixed spice 1 tbspn cold pumpkin puree Milk Pinch salt For the topping: 3oz (75g) soft butter 6oz (175g) icing sugar Orange or yellow colouring.

METHOD Turn the oven to 180C/350F or gas mark 4 Place sugar and butter into a mixing bowl and cream together until the mix is fluffy and pale.

Beat the eggs together and gradually add to the bowl until the egg is absorbed.

Add the flour, mixed spice, salt and the pumpkin purée and stir well, adding a little milk to obtain dropping consistency.

Place the paper cases into a muffin tray and carefully divide the mixture into each.

Bake for about 15 to 20 minutes or until they have turned golden and are springy to the touch. When done, remove to a cooling rack and prepare a topping.

Mix together the icing sugar and butter, gradually adding a few drops of colouring until you have obtained the colour you require.

Wait until the cakes are cool before you decorate them otherwise the butter will melt.

For the cup cakes pictured, I poured melted chocolate on the cakes first, then decorated with the orange coloured mixture — when it had cooled. But how you decorate them is really up to you.