I love spider cupcakes for Halloween. Gruesome food ideas always entertain the children.
Preparation time: 15 minutes
Cooking time: 25 minutes
175g (6 oz) Stork tub
175g (6 oz) golden caster sugar
300g (11 oz) self raising flour, sieved
3 medium eggs
5 tablespoons milk
½ teaspoon baking powder
100g cooked pumpkin or butternut squash, mashed
50g chocolate and hazelnut spread
Zest of 1 orange
115g icing sugar
A little orange juice
55g (2 oz) plain chocolate, melted or use chocolate and hazelnut spread
Liquorice sweets and laces to decorate
1. Place 12 muffin cases into a muffin tray.
2. Place the first six ingredients into a bowl, and beat with a wooden spoon until the mixture is smooth.
3. Stir in pumpkin mash and orange zest and divide half the mixture evenly between the paper cases, add a half teaspoon chocolate spread and then top with remaining mix.
5. Bake in a pre-heated oven for 20-25 minutes oven 200°C, 180°C (fan assisted), Gas mark 6 for 20-25 minutes.
6. Add a little orange juice to the icing sugar until thick and spread over the muffins. Pipe the melted chocolate in 4 circles over the top and then drag a skewer through to give the cobweb effect. Place the sweets and laces on top to look like a spider
I hope you try these spider cupcakes.
Witches fingers are a must-have for any Halloween party. Perfectly tasty and gruesome too!
Makes: about 32
Preparation time: 15 minutes, plus 1 hour rising
Cooking time: 12-15 minutes
225g strong plain white bread flour
½ teaspoon salt
½ teaspoon caster sugar
½ teaspoon fast- action dried yeast
1 teaspoon Very Lazy Garlic Paste
1 tablespoon Very Lazy Basil Paste
1 tablespoon olive oil
150ml warm water
1 egg, lightly beaten
25g freshly grated Parmesan cheese
32 blanched almonds
For the dip:
125g soft cream cheese
150g roasted red peppers, from a jar, drained
1 tablespoon tomato purée
½ teaspoon Very Lazy Piri Piri chillies with oil, drained
1. Place the flour, salt, sugar, yeast and garlic and basil paste in a large mixing bowl and make a well in the centre. Using a wooden spoon stir in the olive oil and enough of the water to form a dough.
2. Place the dough on a lightly floured surface and knead for 7- 10 minutes until smooth and elastic.
3. Place the dough in a lightly oiled bowl, cover with cling film and leave to rise in a warm place for 1-1½ hours, or until doubled in size.
4. Preheat the oven to 190ºC, Gas Mark 5. Line two large baking trays with baking paper.
5. Using your fist punch the dough to knock out the air bubbles. Knead on a lightly floured surface, then roll of the dough to a rectangle about 32 x 26 cm. Using a pizza wheel or sharp knife cut the dough in half horizontally, then into 2cm thick strips. Fold one strip of dough in half, so it is 1cm thick, then roll to make a thin finger about 12cm long. Repeat with remaining strips. Pinch the dough to form knuckles and mark with lines. Bend to make scraggy fingers. Place on the baking sheets and brush with the beaten egg. Sprinkle over the cheese.
6. Toss the almonds in a little paprika, then press into the end of the fingers. Bake for 12- 15 minutes.
7. Meanwhile make the dip. Place the roasted peppers in a food processor and blend until smooth. Stir into the cream cheese, tomato purée and chillies.
8. Serve the witches fingers with the dip.
Will you indulge in witches fingers?
Pumpkin and sweet potato soup combines two of my favourite things for a taste sensation.
2 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
700g (1/b 6oz) pumpkin flesh, roughly chopped
2 sweet potatoes, peeled and roughly chopped
1.2 litres (2pts) water or vegetable stock
200ml (7fl oz) Alpro Soya Original alternative to milk
4 tbsp Alpro Soya Alternative to cream
For the breadsticks:
4 assorted part baked bread sticks
2 tbsp olive oil
1 Heat the olive oil in a large pan, add the onion and garlic and cook for a few minutes to
2 Add the pumpkin and sweet potato and cook for a couple of minutes, then add the water or stock. Season with salt and ground black pepper, cover and bring to the boil, then simmer for 25 mins until the pumpkin and sweet potato are really tender.
3 Meanwhile, preheat the oven to 200ºC (180ºC fan, Gas 6). Cut the bread in half lengthways, then make several cuts one third of the way up the length to look like broom bristles. Repeat with the other bread, put onto a large baking sheet and drizzle with olive oil.
Bake for 5-8 mins until becoming golden.
3 Stir the Alpro Soya Single alternative to cream into the soup, whiz everything together in blender or processor in batches until smooth. Return to the pan, gently warm through to
serve. Pour into bowls and finish with a swirl of Alpro Soya Alternative to cream.
Oozing Eyeballs with Spaghetti Worms
Preparation time: 20 minutes
Cooking time: about 30 minutes
500 g minced turkey
3 tablespoons pesto sauce
25 g fresh white breadcrumbs
1 egg, beaten
salt and freshly ground black pepper
50 g Mozzarella cheese, from a block, cut into thin sticks
350 g jar Newman’s Own Basilico sauce
4 extra large pitted black olives, sliced into 12
300 g dried spaghetti
1.Preheat the oven to 180˚C, Gas mark 4. Place the minced turkey in a mixing bowl, with the pesto sauce, breadcrumbs and egg. Season and mix until all the ingredients are combined. Shape into 12 meatballs and place on a non-stick baking tray.
2.Make a hole through the centre of each meatball with the handle of a teaspoon, but not all the way through. Drizzle in a little of the Basilico sauce then poke a mozzarella stick into each, so just poking out the top. Top each with a slice of olive.
3.Bake for 20- 25 minutes until cooked through and the cheese has melted and is oozing.
4.Meanwhile bring a large saucepan of slightly salted water to the boil and add the spaghetti, cook for 8-10 minutes or according to packet instructions and drain well. Return to the pan to keep warm.
5.Place the remaining Basilico sauce in a small pan, heat gently until hot, then pour over the spaghetti and toss well.
6.Divide the spaghetti worms between 4 bowls and top each with the oozing eyeballs. Serve immediately.