Recipe
STRANGER THINGS
Have a happy Halloween with Annabel Karmel’s fang-tastic recipes (no cauldron required)
As the nights draw in and the temperature drops, you might be thinking about whether the boiler still works, but your kids will almost certainly be thinking about Halloween
AS the nights draw in and the temperature drops, you might be thinking about whether the boiler still works, but your kids will almost certainly be thinking about Halloween.
So, before you call the plumber, check out these great recipes for frighteningly fabulous food and when it's trick or treat time, make sure you give them a treat.
Spiderweb cake
(Serves 16)
3
Prep time: 30 minutes
Cooking time: 35 minutes
Cals: 831/Sat fat: 28g
For the cake:
- 300g butter
- 5 large eggs
- 40g cocoa powder
- 275g self-raising flour
- 300g caster sugar
- 2tsp baking powder
- 2tbsp plain yoghurt
- 100g plain chocolate, melted
For the icing:
- 1kg icing sugar
- 3tbsp milk
- 500g soft unsalted butter
- 2tsp orange extract
For the decoration:
- Black food colouring paste or gel
- Orange food colouring paste or gel
- Black sprinkles
- White icing pen
- Edible eyes
- Licorice
- Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line 2 x 20cm deep cake tins. Put three muffin cases into a 12-hole mini muffin tin.
- Beat all the cake ingredients in a large bowl using an electric hand blender until light and fluffy. Spoon some into the three muffin cases, then spoon the rest into the two tins and level the surface. Bake in the oven – the mini muffins will take 10-12 minutes and the cakes about 35 minutes, or until well-risen and firm in the centre. Remove from the tins and leave to cool on a wire rack. Once cool, remove the paper and slice each cake in half to create four layers of sponge.
- Next, make the icing. In a bowl, add the milk and half the icing sugar to the butter. Whisk until smooth, then add the remaining icing sugar. Beat until light and pale. Add the orange extract and beat in. Measure 400g of the icing into a small bowl. Add black food colouring and mix. Add orange colouring to the remaining icing.
- Put one layer of sponge on a cake stand. Spread some orange icing on top, then repeat twice, topping the cake with the fourth sponge. You should have four layers of sponge and three layers of icing.
- Spoon the remaining orange icing into a piping bag and do the same with the black. Pipe half the orange around the bottom of the cake, followed by a layer of black on the next tier, along with black sprinkles. Repeat and finish with the black on top of the cake (reserve some for the spiders), and add the sprinkles. Using a white icing pen, draw a spider’s web all over.
- Remove the paper from the mini muffins. Trim the cakes to make a neat round. Cover with black icing and sprinkles, then add eyes and liquorice for the legs. Finally, stick them on to the cake with some of the remaining orange icing.
3
MOST READ IN FABULOUS
Monster veg burgers
(Serves 6)
3
Prep time: 5 minutes
Cooking time: 6 minutes
Cals: 289/Sat fat: 3g
- 30g pecan nuts
- 3 spring onions, sliced
- 75g courgette, grated
- 75g butternut squash, grated
- 50g red pepper, diced
- 3tbsp tinned sweetcorn
- 200g extra-firm tofu, grated
- 100g Panko breadcrumbs
- 1tbsp soy sauce
- 2tsp sun-dried tomato paste
- 2tbsp basil, chopped
- 30g Parmesan, grated
- Flour, for dusting
- 2tbsp olive oil
To serve: Buns, lettuce, tomatoes, cheese, mini gherkins, olives
- Put the pecans into a processor and blitz until finely chopped. Add the remaining ingredients except the flour and oil and blitz until fine. Season and shape into 6 burgers. Coat in the flour.
- Heat a little oil in a frying pan. Add the burgers and fry for 3-4 minutes each side until cooked through. Serve in buns with the lettuce, tomatoes, cheese, gherkins and olives.
Burger King claims Halloween ‘Nightmare burger’ really does give the person eating it bad dreams
- Food styling: Maud Eden
- Prop styling: Jenny Hodges
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