Halloween Goodies

As you all know I've been developing lots of Halloween recipes over the last few weeks. I loved throwing my boys halloween parties when they were little. Pin the rib on the skeleton, blindfold bumps, apple bobbing and of course a ghoulish feast. I really hope you enjoy recreating these recipes that I've developed as much as I enjoyed developing them. I'll be demonstrating how to make 3 of these recipes tomorrow morning (Thursday 30th October) on ITV's This Morning, so please do tune in.

Pumpkin, coconut and spiced sultana cake

This will fill one Bundt tin. If you'd like to create the pumpkin shape just double the mixture and bake two. Then sandwich together using the frosting (when both cakes are cold).
250g unsalted butter, softened
300g soft brown sugar
4 eggs 
1 tbsp of lemon juice
100ml double cream
440g self-raising flour
1 tsp baking powder
100g grated pumpkin
1 tsp Apple pie spice
100g sultanas 
50g desiccated coconut

Icing
300g icing sugar
150g butter
100g cream cheese

You will also need a bundt tin, greased with cake-release spray, plus a piping bag.

Preheat the oven to 170ºC/325ºF/gas mark 3.

Cream the butter and sugar  together in a large bowl, or in a free-standing machine, until light and fluffy. 

Beat the eggs together in a jug then gradually add to the creamed butter. 

Mix together 1 tbsp of the lemon juice with the cream to thicken it. Add to the bowl along with the grated pumpkin and coconut. 

Fold in the flour, spice and baking powder carefully. Pour the mix into the prepared tin. Bake in the preheated oven on the middle shelf for 55-70 minutes or until golden and a skewer inserted into the cake comes out clean. If you notice the cake is colouring too quickly, cover with foil.

Remove from the oven and leave to cool in the tin for 10 minutes and then carefully transfer onto a wire rack to cool completely. 

Meanwhile, whip your butter for 5 minutes until soft and creamy add  the icing sugar whip for a further 3 minutes, now add the food colour and cream cheese whip until combined, don't over whip at this stage as the cream cheese will split. Spoon into a piping bag and pipe swirls over the top of the cold cake. 

Chocolate Spider Bark
300g milk chocolate (melt to 41ºC
8 dark chocolate buttons
dark chocolate 
white chocolate 
6 chocolate mice

Pour the milk chocolate into a bowl and place over a pan of water, heat over a medium heat until it reaches 42ºC or until it just starts to melt, remove from the heat and set to one side stirring until completely melted. When it feels cool to the touch pour into a lined 10x7 baking pan. Leave to set slightly before adding dark or white chocolate buttons. Melt the dark and white chocolates in disposable piping bags popped into a cup of boiling water. When the chocolates have melted remove from the cup of water and leave to cool and firm slightly for a couple of minutes before snipping the ends from the bags and piping the spiders legs and eyes. Now in the gaps add some chocolate mice. 

Apple Cauldrons
6 apples
lemon juice
6 Strawberry pens  
1 pkt of 2 ‘jelly bean’ green jellies
6 plastic spiders

Slice the tops from 6 apples, now scoop out the centres using a dessert spoon leaving about a third of the apple flesh, and being careful not to scoop out to low or the apples will leak. Next brush the insides with a little lemon juice. Mash the jelly slightly and divide equally between the apple cauldrons, fashion a handles from the sweet strawberry pens and add a spider. 

Bugs Life Rocky Road 
500g milk chocolate
1 tbsp golden syrup
50g Weetos cereal 
150g popcorn
50g mini marshmallows
200g halloween jelly sweets

Gently heat the chocolate until melted, either in 20 second bursts in the micro or over a pan of warm water, once melted stir in the golden syrup set to one side to cool a little.  Now tip the Weetos, popcorn, mini marshmallows and 50g of the jelly sweets into a large bowl, pour over two thirds of the melted chocolate, and stir until everything is well covered, spoon into a lined 10x10 tin. Add the oil to the remaining chocolate, stir then pour over the rocky rd and leave for about 5 minutes to settle until tumbling the remaining jellies over the top. Pop into the fridge until complete set. Cut into small squares to serve.


Halloween Punch


serves 6

18 frozen black grapes

18 frozen blackberries
1 litre of Cloudy apple juice
1 litre of raspberry lemonade
6 scoops of lemon or Raspberry sorbet

Place a scoop of sorbet into each glass, now add the frozen fruits, mix together the lemonade and apple juice and pour into the glasses and serve

Meringue Ghosts
3 egg whites
150g caster sugar
50g dark chocolate

Preheat the oven 90

Whisk the egg whites in a clean bowl until they reach a soft peak stage, now turn down the machine and slowly add the caster sugar, turn up the machine and whisk until firm and glossy.

Spoon into a disposable piping bag, snip off the end and pipe cone shaped meringues onto a parchment lined baking tray, bake in a very low oven for 90 minutes, this will give you beautifully white ghosts. Leave to cool completely before melting a little dark chocolate and piping on the details.

Baked Beans, Cheesy Pus and Sausage Brains
6 good quality sausages
120g grated cheddar 
1kg baked beans 

preheat the oven 200

Start by skinning the sausages and dividing into 3 pieces, pop into a baking tray, place into a preheated oven and cook for about 12-16 mins, you want them to be cooked through but without much colour. Now make 6 little mounds of grated cheese on 2 lined baking sheets and cook in the hot oven for about 3-5 mins until they become lacy, pop to one side to cool completely. Heat up the baked beans, and spoon into a serving dish, add the sausage brains and the second before serving place on the cheesy pus. Serve either with thickly sliced toasted bread or on jacket potatoes. 

Cheese & Bacon broomsticks
6 cheese strips (I used Dairylea)
6 rashers of pancetta or streaky bacon
6 twigglets 

Place the pancetta onto a lined good quality baking tray, place another sheet of parchment over the top of the bacon, and cover this with a second good quality baking sheet,place into a preheated oven and cook for about 8-10 mins. Meanwhile to make the broomsticks tops, pull the stings apart to about a third down the cheese strip. Remove the pancetta from the oven, and take away the top baking sheet and top piece of parchment, while the pancetta is still warm wrap it around the un-shredded ends of the cheese strips. Push a twiglett into the base to make the handles. These can be served immediately or will keep for a couple of hours. 

Witches hat pizzas
serves 6

pizza dough
320g S/R Flour
300g Greek Yogurt
pinch of salt
1 tsp of baking powder
toppings
150g grated mozzarella
3 Tbsp tomato puree
3 pinches dried mixed herbs
10 black olives  
polenta

Preheat the oven 210

Place 2 baking trays into the oven to heat up

In a freestanding mixer or by hand mix together all the pizza base ingredients until you have a soft dough. Divide into 6 pieces. Sprinkle a piece of parchment with a little polenta and  shape your dough into the shape of a witches hats, cover with a smear of tomato puree, then sprinkle with a pinch of dried herbs and cover with the grated cheese. Cut the olives in half length ways making  half into a spiders bodies and then 2 halves into 8 to make the legs.

Place onto the hot baking trays and bake for 8-12 mins depending on the thickness of the pizza base.

Krispie Snake
100g Mini Marshmallows
100g Rice Krispes
20g unsalted very soft butter
green food gel
60g chocolate
1 red jelly sweet

Melt the marshmallows in the micro in 20 second bursts, mix in the butter and food colour, stir in the rice krispes, leave to cool for a couple of minutes. To shape the snake I sprayed my hands with some 1 cal butter spray but you could use a little oil or a little melted butter, its just to stop you becoming a sticky mess, once your hands are nicely greased shape the Krispes in to a snake shape. Place on to a board and melt a little chocolate, pipe some detail onto the snake, then slice a mouth for him and pop in the red sweet for a tongue. 


Mint Chocolate mud pots
1 pkt of jelly (green or red)
1/2 pint of boiling water
36 bendy straws

500g milk chocolate cadets 
600ml double cream 
200g mint matchmakers
1 pkt of chocolate filled Oreo’s 

The day before you want to make this, make up the jelly with the half a pint of boiling water, this is half of the normal stated amount but this is correct. Pull the bendy bit of the straws so they are fully extended, and now cram them into a pint glass and wrap an elastic band around the middle to keep them standing upright , pour the jelly into them and pop into the fridge to set overnight. 

Now bring 350ml of the cream to the boil, leave to cool for 10 minutes or the chocolate will split, add the chocolate to the cream and stir until well combined and glossy. Chop the matchmakers into small pieces and stir into the chocolate, divide into 6 small glasses. Pop into the fridge for at least 4 hours or overnight to chill. 

To serve, whip the remaining cream to soft peaks, and spoon into a piping bag, pipe a large blob onto the chocolate, pop the Oreo’s into a food processor and pulse until you have a sandy consistency. Spoon a sixth over each dessert, to release the jelly worms, pinch the end of the straws and squeeze the worm out straight onto the desserts.