Traditional Irish Halloween recipes for colcannon and barmbrack

Delicious colcannon.

Line the base of a 20cm round cake tin or 900g loaf tin with greaseproof paper. Grease the tin and pile in the mixture.

Bake in a pre-heated oven at 340F for about an hour until risen and firm to the touch.

You can brush melted honey or golden syrup over the brack before cutting. Or glaze the brack with a syrup made from two teaspoons of sugar dissolved in three teaspoons of boiling water.

*Originally published October 2010.