Fang-tastic Halloween tea-time treats

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

Makes 20 Preparation time: 15 minutes Chilling Time:  30-45 minutes Ingredients: 225g (8oz) dark chocolate, broken into pieces 115g (4oz) butter 397g can Carnation Condensed Milk 275g (10oz) digestive biscuits, coarsely crushed 25g (1oz) raisins To decorate: White royal icing Method: 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

Preparation: 20mins Cooking: 25mins Makes 12 Ingredients: 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 Method: 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