Devilishly Delicious Halloween Recipes

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Gingerbread
Gingerbread - © Mae Reddaway

Whether you are having a haunted Halloween party or just wanting some ghoulishy good grub to eat on All Hallows Eve, then follow these simple recipes for some sweet treats to scare away those hunger pains.

 

Pumpkin Cake:

Although many people will have heard of pumpkin pie, this is maybe not the most appetising, so I managed to find a simple recipe for pumpkin … cake?! Yes, cake. I can almost see all your eyes prick up at the mere mention of it. If you have no idea how to use up leftover pumpkin then this is the recipe for you and your housemates to enjoy, you’ll definitely be the favourite witch or wizard with this Halloween inspired cake.

 

Ingredients:

300g self-raising flour

300g light muscovado sugar

3tsp mixed spice

2tsp bicarbonate of soda

175g sultanas

½ tsp salt

4 eggs, beaten

200g butter, melted

Zest of 1 orange

1tbsp orange juice

500g pumpkin flesh, grated

 

Method:

1.Heat oven to 180C/Gas mark 4. Line a 30×20 cm baking tin.

2.Put the flour, sugar, spice, soda, sultanas and salt into a mixing bowl and stir to combine.

3.Beat the eggs into the melted butter, stir in the orange juice and zest.

4.Mix this into the dry ingredients until all combined.

5.Stir in the pumpkin.

6.Pour the mixture into the tray and bake for 30minutes or until golden.

7.Once cooled, spread your favourite icing, glace or even a cream cheese frosting. Cut into squares and serve!

 

Haunted Gingerbread:

This is quite a simple recipe for gingerbread but instead of gingerbread people you could make gingerbread zombies- they’re like zombies but only tastier (and a little less scary!)

 

Ingredients:

300g Self-raising Flour

Pinch salt

3tsp ground ginger

100g caster sugar

50g margarine

3 tbsp golden syrup

4 tbsp milk

 

Method:

1.Heat oven to 160C/Gas Mark 3 and grease a baking tray.

2.Place flour, salt and ginger into a large mixing bowl.

3.Warm sugar, fat and syrup until melted then add to the dry ingredients and combine until all mixed well.

4.Add milk and then mix until the dough has a firm consistency, knead slightly.

5.Roll out and cut into your favourite Halloween shapes; ghosts, gravestones, witches hats, pumpkins!

6.Bake in the oven for 10-15minutes.

7.Decorate using ANYTHING you want…glace icing, smarties, sultanas, cherries…

 

Cute Ghostly Cupcakes:

If scary isn’t tickling your witch’s hat, then get cracking on these cute ghost cupcakes, quite simple to make and it’s really the marshmallow fluff icing that makes it!

 

Ingredients:

Cupcakes:

115g Self Raising Flour

115g Butter/Margarine

115g Caster Sugar

60g Cocoa Powder

2 eggs

Marshmallow Icing

250g sugar

120g golden syrup

4 free-range eggs, whites only

2 tbsp chocolate sugar strands

 

Method:

1.Heat an oven to 180C/Gas Mark 4.  Line a muffin tray with muffin/cupcake cases.

2.Beat the sugar and butter together until creamy.

3.Beat the eggs together in a separate bowl.

4.Add flour and eggs into butter and sugar mixture and fold until creamy.

5.Once mixed together well, add cocoa powder and combine together well.

6.Spoon the mixture evenly across the muffin cases and bake for approx. 15-20minutes or until golden and spring back when touched.

7.Take out and leave to cool on a wire rack.

 

Icing Method:

1.For the icing, place the sugar, golden syrup and four tablespoons of water into a large saucepan. Heat gently, stirring until the sugar has dissolved.

2.Bring the sugar syrup to the boil and cook for about 5-6 minutes until the syrup reaches 115C/239F when measured with a sugar thermometer. Remove the pan from the heat.

3.While the syrup is boiling, in a large bowl whisk the egg whites until soft peaks form when the whisk is removed. Then, with the mixer on a low speed, pour in the sugar syrup in a thin steady stream – be careful not to pour the syrup onto the beaters as it may splash onto your hands.

4.Once all the syrup has been added increase the speed of the mixer and mix for about 10 minutes until the icing is completely cool, thick and glossy. Do not skimp on the whipping or your icing will be too soft and your ghosts will sag.

5.Place the icing into a piping bag fitted with a large plain nozzle. Pipe a circle of icing onto each cupcake. Then, holding the bag upright over the centre of the cake, pipe a tall mound of icing, then quickly pull the tip away to form a small peak on the top.

6.Add chocolate sugar strands for eyes or any decoration you fancy.