Halloween recipes

Make the most of your Halloween party this year with these ghoulishly great, spooky recipes.

70g butter 50g peanut butter 150g golden caster sugar 1 medium egg 1tsp vanilla extract 180g plain flour ½ tsp bicarbonate of soda 20 peanut butter cups, Maltesers or Rolos 100g milk chocolate Icing sugar

8 red apples 400g caster sugar 1tsp lemon juice 4tbsp golden syrup 8 sticks, chopsticks and lolly sticks SPOOKY HALLOWEEN RECIPES

No Halloween party is complete without a scary selection of creepy cupcakes, candy apples and devilish dinners. Here we have put together the best selection of recipes to ensure your spooky night goes off without a hitch.

SPIDER BISCUITS

Preheat oven to 180c/160c fan and line two baking sheets with parchment. Cream the butter, peanut butter and sugar together until fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb and ¼ tsp salt. Scoop 20 tbsps of the mixture onto the trays leaving enough space between each. Bake for 10-12 minutes or until firm at the edges but soft in the middle. Leave to cool before topping each biscuit with a peanut butter cup, Malteser or Rolo. Melt the milk chocolate before scraping into a piping bag and then add the legs onto each spider before finally adding icing eyes.

CANDY APPLES

Remove the stalks from the apples and put them in a heatproof bowl. Pour over boiling water and cover and leave for 3-4 minutes. Remove with a slotted spoon and pat dry. Push the sharpest end of each stick into the stalk-end of each apple. Tip the sugar into a large saucepan, add the lemon juice and 100ml water. Bring to a simmer and cook until the sugar has dissolved. Add the golden syrup and simmer again. Test the toffee by dropping a small amount into cold water, if it doesn’t harden immediately and become brittle when removed, it’s not ready yet. Dip each apple into the toffee. Lift out and allow any excess to drip off before placing on baking parchment to set.

135g pack of lime jelly 700ml apple juice 300ml lemonade 435g can lychees in syrup 10 cocktail cherries 10 raisins

TO DECORATE:

1 egg white 50g icing sugar 200ml single cream 200g dark chocolate 125g rich tea finger biscuits 100g double chocolate cookies 25g white chocolate silver balls to decorate

FOR THE CAKE:

85g cocoa powder 200g self-raising flour 375g light brown muscovado sugar 4 eggs 200ml milk 175ml vegetable oil

EYEBALL COCKTAIL

Make the jelly following the pack instructions and chill until set. Combine the apple juice with the lemonade in a large jug and chill. Drain the lychees and poke a hole in each cherry with one of the cocktail sticks. Put the cherry inside the lychee, then push the raisin into the cherry. These are your eyes. Press each one onto the end of a cocktail stick and set aside. When the jelly has set, use a whisk to break it into small chunks. Spoon the cocktail into glasses and tup up with the apple and lemonade mix. Put an eyeball into each glass before serving.

HAUNTED GRAVEYARD CAKE

Preheat the oven to 110c/90c fan. Whip the egg whites in a bowl until stiff peaks form. Whisk in the sugar a tbsp at a time and keep whisking until the mixture is thick and resembles shaving foam. Spoon the mixture into a large freezer bag and cut a 1.5cm hole in one of the corners. Cover a baking sheet with some baking parchment and carefully squeeze a small circle of whipped egg white out of the bag, pulling upwards as you do to make a ghost shape. Repeat until you run out of the mixture. Bake for 1 ½ hours until crisp. Turn the oven up to 180c/160c fan. Tip the cocoa powder, self-raising flour and sugar into a large bowl, breaking up any sugar clumps. Mix together the eggs, milk and oil in a bowl then pour over the dry ingredients and stir evenly until smooth. Grease and line a deep baking dish with parchment and then pour the mixture in and bake for 30 minutes. Leave to cool and turn out onto a serving plate. Heat cream in a saucepan until just boiling. Place the dark chocolate in a large bowl and pour over the hot cream. Stir until melted, then use a clean brush to paint a layer over 7 rich tea finger biscuits, then set aside to cool. Pour the remaining chocolate over the cake and smooth over with a knife. Whizz or bash the chocolate cookies until small crumbs form and then sprinkle over the cake. Place the white chocolate in a bowl over a pan of simmering water. Once melted, spoon into a freezer bag and wait for 10 minutes until it is no longer runny. Put a tiny hole in the corner of the bag and pipe two blobs onto each ghost and place a silver ball onto each to make eyes. Write on the gravestones, leave to set and then push the biscuit gravestones into the cake.