Halloween

250g/9oz unsalted butter, softened, plus extra for greasing 250g/9oz caster sugar 4 free-range eggs, lightly beaten 1 tsp vanilla extract ½ tsp black gel food colour (optional) 50g/2oz cocoa powder 200g/7oz self-raising flour 200g/7oz dark chocolate (at least 70% cocoa solids), chopped into small pieces 200ml/7fl oz double cream 10 white marshmallows edible candy eyes

Method

1. Preheat the oven to 180C/350F/Gas 4.

2. To make the cake, grease and line a 20x30cm/8x12in rectangular cake tin with baking paper.

3. Beat together the butter and sugar with a hand-held mixer until pale and fluffy. Add the eggs, a little at a time, beating well between each addition. Add the vanilla extract and the black gel food colouring, if using, with the last of the egg.

4. Sift together the cocoa powder and flour into a bowl. Fold the flour into the butter mixture until fully combined. Spoon the batter into the prepared tin and smooth the surface with the back of a spoon.

5. Bake for 30 minutes, or until springy to the touch (a skewer inserted into the centre of the cake should come out clean). Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.

6. To make the chocolate ganache icing, put the cream into a saucepan and bring just to the boil. Pour into a heatproof bowl. Add the chopped chocolate, a little at a time, and stir until completely melted and the ganache is smooth and glossy. Leave to cool for a few minutes until it feels just warm to the touch.

7. Place the cake (on the cooling rack) onto a large sheet of newspaper or baking paper. Pour half the ganache onto the centre of the cake and spread out evenly to coat the top and sides, adding more as needed, to make a nice even coat. Allow to cool and set.

8. Meanwhile, lightly butter a non-stick saucepan, add the marshmallows and melt over a low heat, stirring frequently (or place in a lightly buttered heatproof bowl and microwave in 10 second bursts until melted, stiring often). The marshmallows don’t need to melt completely before you remove them from the heat – they will continue melting on their own – but don’t burn or overheat the marshmallow.

9. Check the marshmallow isn’t too hot before taking a pinch between your fingers and pulling it appart so it makes thin strands. Drape the strands all over the cake in an irregular zig zag fashion. When the marshmallow in your fingers cools too much to pull, rinse your fingers in warm water and start again with another pinch. Place the edible eyes in pairs in the gaps between the marshmallow cobweb.

225g/8oz digestive biscuits

60g/2oz butter

juice and zest 1 lemon

340g/12oz cooked pumpkin (steamed or roasted)

225g/8oz caster sugar

450g/1lb cream cheese

1 tsp ground cinnamon

2.5g/½ tsp freshly grated nutmeg

4 eggs

90ml/3fl oz double cream

90ml/3fl oz natural yoghurt

1. Heat the oven to 170C/325F/Gas 3.

2. Bash the digestive biscuits into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and lemon zest. Lightly grease a 25cm/10in loose-bottomed cake tin and press the crumbs into the base and up the sides slightly.

3. Mix together the cream cheese, pumpkin flesh, sugar, cinnamon and nutmeg until smooth. Beat the eggs and fold into the pumpkin mixture. Turn into the tin and bake in the oven for 90 minutes until the surface is set but the underneath still slightly squidgy.

4. Take the cheesecake out of the oven and let it cool in the tin. When cool, turn it on to a serving plate, cover with foodwrap and chill overnight.

5. Whip the double cream until thick and fold in the yoghurt and the lemon juice. Spread over the top of the cheesecake and serve at room temperature.

For the Cupcake

125g/4½oz plain flour

25g/1oz cocoa powder

1½ tsp baking powder

150g/5oz caster sugar

150g/5oz unsalted butter, softened at room temperature

1 free-range egg

8 tbsp milk

For the buttercream

125g/4½oz unsalted butter, softened

250g/9oz icing sugar, sifted

1 tbsp milk

1 tsp vanilla extract

green food colouring paste

red food colouring paste

For decoration

Edible candy eyes

chocolate sprinkles

chocolate flake, crumbled soft black licorice twists

1. Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases.

2. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined.

3. Whisk in the egg and milk until the mixture is thick and smooth.

4. Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack.

5. Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy.

6. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined.

7. Add the milk and the vanilla, then beat until creamy and smooth.

8. Set aside 1 tablespoon of the icing to colour red. Colour the remaining icing green (you may need to add the tiniest amount of red to make an olive green colour).

9. Place a heaped tablespoon of icing on each cupcake. Use a palette knife to smooth the sides at an angle and flatten the top.

10. Decorate with licorice twists, candy eyes, crumbled flaked chocolate and chocolate sprinkles. Use the red icing to draw on stitches with a cocktail stick.

500ml/18fl oz cranberry juice

1.5 litres/2½ pints lemonade

3 limes, juice only large

handful gummi worms

For adults only – Just add a slug of gin or vodka 

1. Pour all of the ingredients into a large glass bowl and mix until well combined.

2. Drape the gummi worms over the edge of the bowl

1(6 ounce) package raspberry gelatin powder or 1 (6 ounce) package grape gelatin

3(1/4 ounce) envelopes unflavoured gelatin

3 cups boiling water

100 flexible plastic straws

1 tall slender

4 cup container (same height as extended straws)

³⁄₄ cup whipping cream

12 -15  drops green food colouring

1. In a bowl, combine gelatins.
2. Add boiling water; stir until gelatin is completely dissolved. Chill until lukewarm, about 20 minutes.
3. Meanwhile, gently pull straws to extend to full length; place in tall container.
4. Blend cream and food coloring with the lukewarm gelatin mixture. Pour into container, filling straws.
5. Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.
6. Pull straws from container (if using a carton, tear carton away from straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers; lay worms on waxed paper-lined baking sheets.
7. Cover and chill until ready to use, at least 1 hour or up to 2 days.
8. Worms will hold at room temperature up to 2 hours.