Spread the spook with these Halloween treats

Spread the spook with these Halloween treats


Posted 26th Oct 2016


We've got some more delicious Halloween treats for you to try making - prepare for some devilishly tasty delights...

Bloodshot Eye Balls

You will need:

1 x 490g Madeira cake, crusts cut off
6 tbsp Lyle’s Strawberry Squeezy Syrup
600g white ready-to-roll icing
A little icing sugar
Green, blue and red food colouring
Lyle’s Strawberry Squeezy Syrup, for drizzling

Directions

1 Break the Madeira cake into chunks and put them into a food processor to process into crumbs. Add 6 tablespoons of Lyle’s Strawberry Squeezy Syrup and process for a few more seconds.

2 Tip the mixture into a bowl and work it with your hands until it sticks together. Form into 32 neat balls, rolling them in the palms of your hands. Set aside.

3 Roll out 500g of the ready-to-roll icing very thinly on a surface dusted with icing sugar. Use an 8.5cm plain cutter to cut out circles, re-rolling the icing as needed. Cover the cake balls with the icing, snipping off the excess to form neat balls.

4 Colour half the remaining icing blue with 2-3 drops of blue food colouring, and the rest with 2-3 drops of green food colouring. Roll out thinly and cut out 32 small circles to form the irises. Mix the blue and green trimmings together with 1-2 drops of red food colouring. Roll out thinly and cut out tiny circles for the pupils of the eyes. Position the irises and pupils on the white cake balls, fixing them in place by brushing them with a little water.

5 Paint undiluted red food colouring onto the ‘eyeballs’ with a fine brush to represent the ‘veins’.

6 Put the finished eyeballs into mini muffin cases, pinching the opposite sides of the paper cases, so that they look like the eye sockets. Just before serving, drizzle a little Lyle’s Strawberry Squeezy Syrup into the corners of the eyes.

Cook’s tip: Keep in an airtight container in a cool place for up to 3 weeks.

Mummies' revenge

You will need:

2 tbsp Lyle’s Golden Syrup
2 tbsp Lyle’s Black Treacle
1 large egg
350g plain flour
Pinch of salt
1 tsp bicarbonate of soda
½ tsp ground cinnamon
2 tsp ground ginger
175g light muscovado sugar
125g butter, at room temperature

To decorate:

500g white ready-to-roll icing
12 mini marshmallows
Black and red writing icing

Directions

1 Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Line 3 baking trays with non-stick baking paper.

2 Measure the Lyle’s Golden Syrup and Black Treacle into a jug and add the egg. Beat well until thoroughly mixed, then set aside.

3 Sift the flour, salt, bicarbonate of soda, cinnamon and ginger into a large mixing bowl. Stir in the sugar. Rub in the butter until the mixture looks like fine breadcrumbs.

4 Add the egg mixture and stir to combine, then draw the mixture together and knead lightly until smooth. Wrap and chill for 15 minutes.

5 Roll out the dough on a lightly floured work surface to a thickness of 0.5cm. Cut out gingerbread men with cutters and arrange on the baking trays, allowing some room for spreading. Bake for 12-15 minutes until golden. Cool for 10 minutes on the trays, then transfer to cooling racks until completely cold.

6 To decorate, roll out the icing thinly and use the gingerbread man cutter to cut out shapes, placing them onto the biscuits. Cut the mini marshmallows in half, and fix them in place with a little writing icing for the eyes. Use the black icing to mark out the ‘bandages’ and the red icing to highlight the eyes.

Popcorn brains with maggots

You will need:

100g butter
110g light muscovado sugar
60g Lyle’s Black Treacle
60g Lyle’s Golden Syrup
175g plain flour
Pinch of salt
2 tsp ground ginger
1 large egg, beaten
150ml milk
1 level tsp bicarbonate of soda

To make the topping:

150g cream cheese
2 tsp icing sugar
2-3 drops green food colouring
100g sweet popcorn
30g white fondant icing
2-3 drops yellow food colouring
Lyle’s Strawberry Squeezy Syrup, for drizzling

Directions

1 Preheat the oven to 190°C/Fan 170°C/Gas Mark 5. Put 12 cup cake cases into a muffin tin.

2 Put the butter, sugar, black treacle and golden syrup into a saucepan and heat gently until melted. Don’t allow the mixture to get too hot. Cool slightly.

3 Sift the flour, salt and ginger into a mixing bowl. Add the melted mixture and beaten egg, stirring them in thoroughly.

4 Heat the milk until lukewarm, then add the bicarbonate of soda. Stir them into in the mixing bowl. Transfer to a jug and pour into the cake cases. Bake for 22-25 minutes until risen and firm. Cool on a wire rack.

5 For the topping, mix the cream cheese and icing sugar with 2-3 drops of green food colouring. Spread onto the cakes and top with popcorn arranged to resemble brains.

6 Colour the fondant icing with 2-3 drops of yellow food colouring, then roll tiny pieces into shapes to look like maggots. Arrange on the cakes and serve, drizzled with Lyle’s Strawberry Squeezy Syrup

Cook’s tip: Make 20 smaller fairy-cake buns if you prefer, baking them for 20 minutes.

Spider's web pancakes

You will need:

150g plain flour
Pinch of salt
2 eggs
350ml milk
2 tbsp unsweetened cocoa powder
A few drops of vegetable oil

To decorate:

2 kiwi fruit, peeled
8 blueberries
12 raisins
Flaked almonds
Lyle’s Golden Syrup Breakfast Bottle

Directions

1 Put the flour, salt, eggs and milk into a mixing bowl and whisk together to make a smooth batter. Pour about one quarter of this batter into a separate bowl and beat in the cocoa powder to make chocolate batter.

2 Put the chocolate batter into a squeezy bottle (you could use a rinsed-out washing up bottle for this).

3 Heat a non-stick frying pan and add a few drops of vegetable oil. Remove from the heat. Using the squeezy bottle, carefully pour in concentric circles of chocolate batter, then ‘draw’ a few lines from the middle of the pan to the outside, so that you are making a spider’s web pattern. Heat gently until just set.

4 Ladle plain batter over the surface of the ‘web’. Cook gently until the batter sets on the surface, then flip the pancake over to cook the other side. Make 4 pancakes like this, keeping them in a warm place as you make them.

5 To make the ‘spiders’, cut slices of kiwi fruit for the bodies, with thin pieces for the legs. Place on the pancakes as you make them, then position the blueberries on top for the eyes.

6 Make ‘flies’ out of raisins, with flaked almonds for the wings. Serve, drizzled with Lyle’s Golden Syrup.


Vampire's pumpkin muffins

You will need:

300g prepared pumpkin or butternut squash, chopped
100ml vegetable oil
1 large egg
240ml milk
1 tsp Lyle’s Golden Syrup
1 tsp Lyle’s Black Treacle
250g plain flour
1/2 tsp salt
1 tbsp baking powder
1 tsp dried Italian mixed herbs
100g finely grated Cheddar cheese
TO DECORATE:
10 cherry tomatoes, halved
100g mozzarella cheese

Directions

1 Preheat the oven to 190°C/fan oven 170°C/ Gas Mark 5. Put 10 paper muffin cases into a muffin tin.

2 Cook the pumpkin or butternut squash in lightly salted boiling water until tender, about 10-12 minutes. Drain thoroughly and puree with a stick blender, or mash until smooth. Cool.

3 In a jug, beat together the oil, egg, milk, golden syrup and black treacle. Sift the flour, salt and baking powder into a large mixing bowl and stir in the dried herbs and Cheddar cheese.

4 Pour the liquid into the dry ingredients and add the cooled pumpkin. Stir until just combined – do not beat or stir too much!

5 Spoon the mixture into the muffin cases. Bake for 20-25 minutes until risen and golden.

6 Cut a small slit in the cherry tomato halves and push in a tiny slice of mozzarella. Place on top of the muffins to look like ‘eyes’. Cut ‘fangs’ from the rest of the mozzarella and arrange on the muffins. Serve whilst warm.

Cook’s tip: Use 2 tsp Lyle’s Golden Syrup or Black Treacle instead of 1 tsp of each, if you prefer.

Recipes courtesy of Lyle’s Golden Syrup: This recipe is made using Lyle’s Golden Syrup, for more delicious recipes visit Lylesgoldensyrup.com





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