Spooky Halloween recipes
Having a Halloween party and looking for some spooky treats to make with the kids?
We welcome former Bake Off champ Jo Wheatley into our crypt of a kitchen. She'll be whipping up some devilishly delicious treats that your kids will love and are dead easy to make.
Mint chocolate mud pots
Ingredients
1 pack of jelly (green or red)1/2 pint of boiling water36 bendy straws500g milk chocolate cadets600ml double cream200g mint matchmakers1 pack of chocolate filled Oreos
Method
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, 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 until 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.
Meringue ghosts
Ingredients
3 egg whites150g caster sugar50g dark chocolate
Method
Preheat the oven to 90⁰C
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 temperature 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.
Apple cauldrons
Ingredients
6 eating applesLemon juice6 Strawberry pencils sweetsJelly Belly Green Apple Jelly (2x120g pack)6 plastic spiders
Method
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 too low or the apples will leak.
Brush the insides with a little lemon juice. Mash the jelly slightly and divide equally between the apple cauldrons, fashion handles from the strawberry pencil sweets and add a spider to decorate.
Halloween punch
Serves: 6
Ingredients
18 frozen black grapes18 frozen blackberries1 litre of Cloudy apple juice1 litre of raspberry lemonade6 scoops of lemon sorbet
Method
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.