For me, baking is simply a perfect half-term activity – it doesn’t cost a fortune, it takes up a whole morning or afternoon, you can teach your kids about weighing and measuring and there will be something delicious to eat afterwards. Get your kids into the spirit (!) of Halloween with these delicious tea-time treats.
Phil Vickery’s Web Chocolate Triangles
Preparation time: 15 minutes
Chilling Time: 30-45 minutes
225g (8oz) dark chocolate, broken into pieces
115g (4oz) butter
397g can Carnation Condensed Milk
275g (10oz) digestive biscuits, coarsely crushed
25g (1oz) raisins
White royal icing
Line an 18 x 28cm (7 x 11″) baking tin with foil. Place the chocolate, butter and milk into a saucepan, heat gently until melted. Add the biscuits and raisins. Stir well. Press mixture into prepared tin and chill until firm. Cut into triangles and pipe three circles using the white royal icing over each. Using a cocktail stick drag from the centre to the edges of the circles to form a spider’s web.
For more recipes from celebrity chef Phil Vickery plus a chance to become the ‘Ultimate Pud Star’, visit www.carnation.co.uk/competition
Halloween Carrot Muffins
200g/7oz soft light brown sugar
200ml/7floz sunflower oil
2 medium eggs
200g/7oz plain flour
2.5ml/1/2 tsp baking powder
2.5ml/1/2tsp bicarbonate of soda
pinch of salt
5ml/1 tsp ground cinnamon
200g/7oz carrots, peeled and grated
50g/2oz walnut pieces, chopped
5ml/1 tsp vanilla essence
For the icing:
225g/ icing sugar, sifted
25g/1oz unsalted butter
75g/3oz chilled full fat cream cheese
food colouring and writing icing
Preheat the oven to 170C/Fan 150C/325F/Gas Mark 3. Line a deep 12-hole muffin tin with paper cases. Place the sugar, oil and eggs in a large bowl, then beat together with a wooden spoon until the mixture is smooth and thickened. Sift over the flour, baking powder, bicarbonate of soda, salt and cinnamon then fold in until well mixed. Fold in the carrots, walnuts and vanilla essence. Divide the mixture between the paper cake cases.
Bake in the middle of the oven for 25mins or until golden, risen and the middle bounces back when lightly pressed. Leave to cool in the tin for 5mins before transferring to a wire rack to cool completely. For the icing: Use an electric whisk to beat the icing sugar and butter together in a large bowl until fluffy. Add the cream cheese and briefly beat together again until just combined. Don’t overbeat or it will become runny. Spread the icing over the muffins, then let the kids go mad icing the cakes with spooky characters.
Courtesy of: www.britishcarrots.co.uk/
written by Liz Jarvis