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Spooky Recipes For Halloween
It's Halloween which means just one thing - time to put on your scariest ghoulish costume and throw a party for everyone to enjoy. To help kick start the festivities, the nation's favourite ice cream maker, Wall's, has created some fiendishly good Halloween recipes with the help of celebrity cake maker extraordinaire, Mich Turner. Having made sweet creations for the likes of Madonna, David Beckham Ashley Cole and Cheryl Tweedy, there's no better chef to be inspired by this Halloween.
Mich has cast her cake making wizardry to create two fantastically chilling desserts to really get you in the Halloween party spirit.
Meringue Ghost Sundae
Create your very own ghostly apparitions with this supernatural sundae. A delicious combination of Wall’s Soft Scoop Vanilla ice cream and a warm apple and blackberry sauce served with our hauntingly good ghost meringues.
Recommended portions - Meringue Ghost Sundae yields 4 - with enough meringue ghosts for 3 each.
Ingredients for meringue ghosts, makes 10 – 15
- 2 medium egg whites
- 115g caster sugar
- ½ tsp vanilla extract
- ½ tsp vinegar
- Preheat oven to 120C (fan) gas 2. Have all ingredients at room temperature. Place egg whites in clean, grease free bowl and whisk on high speed until egg white reaches the stiff peak stage. Add the sugar 1 tbsp at a time until the mixture is thick and glossy. Whisk in the vanilla and vinegar. Fill a piping bag with large plain nozzle. Line a baking sheet with non-stick parchment. Pipe meringue ghosts following the template given. Reduce the oven to 110C (fan), gas mark 1 for 30 minutes. Turn the oven off and leave the meringues to dry out overnight.
Ingredients for stewed apple and blackberry
- 900g bramley apples, peeled, cored and chopped
- 400g blackberries
- 3tbsp honey
- 1tsp ground cinnamon
- Place all ingredients in a heavy based saucepan together with 3tbsp water and gently cook for 20 minutes until soft and pulpy.
To serve
In a glass sundae dish place a rounded scoop of Wall’s Soft Scoop Vanilla ice cream. Spoon over 2 generous tablespoons of stewed apple and finish with a meringue ghost. Serve immediately.
Wall's Witches' Cauldron
A delicious treat guaranteed to put a smile on even the most wicked of witches faces. A carrot cake cauldron served with an orange cheesecake brew and topped with a witches’ hat – the Mini Cornetto.
Recommended portions - Witches' Cauldron yields 12 servings - with one full box of Mini Cornettos (contains 12 Mini Cornettos)
Ingredients for carrot cake
- 100g sultanas
- 175g plain flour
- 2tsp cinnamon
- 1tsp nutmeg
- 1tsp bicarbonate of soda
- 150ml sunflower oil
- 75g golden caster sugar
- 75g light brown sugar
- 2 medium eggs beaten
- zest of 1 lemon
- zest of 1 orange
- 175g peeled, grated carrots
- 55g desiccated coconut
- 55g chopped pecans
- 1tsp vanilla extract
Ingredients for the citrus syrup
- 75g light brown sugar
- juice of 1 lemon
- juice of 1 orange
- Preheat the oven to 140C (Fan ) Gas 3. Brush a 6” ring tin with sunflower oil (alternatively use a 6” cake tin and cut out the middle) Have all ingredients at room temperature. Sieve the flour together with the cinnamon, nutmeg and bicarbonate of soda. Beat together the sunflower oil, sugars and eggs until smooth.
- Stir the flour into the batter. Add the lemon and orange zest, grated carrot, desiccated coconut, pecans and sultanas. Stir well to combine. Pour into the prepared tin and bake for 1hr 30 mins until a skewer inserted into the centre comes out clean.
- While the cake is baking, prepare the syrup. Place the sugar in a jug and pour over the lemon and orange juice through a tea strainer. Stir well to dissolve.
- As the cakes comes out of the oven skewer it several times all over. Pour all the syrup over the cake and allow to cool.
Ingredients for orange cheesecake:
- 150g fresh cream cheese
- 75g golden caster sugar
- 1tsp vanilla extract
- 200ml whipping cream
- 2 oranges – zest and 3tbsp juice
- Beat the cream cheese, caster sugar and vanilla until light and fluffy. Add the cream and beat until stiff (but do not overbeat or the mixture will separate). Stir in the orange zest and orange juice until smooth and well combined.
- Remove the carrot cake from the tin and place upside down on a large orange plate / cake stand. Spoon the orange cheesecake into the central well and level with the back of a spoon. Refrigerate overnight.
- To serve, decorate the cake with inverted Wall’s Mini Cornetto cones pressed gently into the cheesecake for a real Witches’ Brew!
Guide to a Truly Enchanting Halloween
10 Steps to the Perfect Halloween Party
Halloween Printable Puzzles
Chilli Chicken Stew
Chilli Beef and Red Pepper Mexican Style Wraps
Mexican Rice with Steamed Lemon Salmon
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