Trick or Treat?

For the most spooktacular Halloween yet, sink your fangs into our gruesome guide for creating some terrifying treats …if you dare…

Why not have a stab at carving your own petrifying pumpkin?

You’ll need:
A pumpkin
A marker pen
A sharp serrated knife
A serving spoon
A tealight
String
A responsible adult

1. Using the knife, cut the crown off the pumpkin. Keep it whole and put it to one side.
2. Scoop out all of the pumpkin’s seeds and fibres and discard. Carve out some of the flesh, put this in a bowl and put it in the fridge so you can make some scrumptious pumpkin soup (see below!).
3. With a marker pen, draw a scary  face on the pumpkin. Keep it simple so you can cut it out easily – will yours be friendly or frightening?
4. Cut out the face using a small knife – ask a responsible adult to help with this and make sure the blade faces away from you as you’re cutting.
5. Take the crown, and pierce a hole on either side of the stalk, about an inch away on either side. Thread string through the holes and tie a knot at each end on the underside – this will make a handle.  Make sure no string is left hanging down inside the pumpkin.
6. Pop a tea light inside the pumpkin and replace the crown.

For more ideas about what you can make with your filling, see http://www.bbcgoodfood.com/content/recipes/features/pumpkin_carve/1/

These creepy crawly cakes with their spooky spider design always go down a treat with ghoulish guests at Halloween parties! They’ll be ‘goblin’ them up in no time and left dying for more!

This recipe makes 12 cakes. You can easily adjust the recipe to make as many as you like!
You’ll need:
200g butter
200g caster sugar
200g self-raising flower
4 eggs
½ tsp baking powder
1 tsp vanilla extract
6 tbsp chocolate chips/chopped chocolate
2 packs liquorice Catherine wheels
12 tbsp chocolate spread
24 White chocolate buttons
Black writing icing tube
Red laces

1. Put the butter, sugar, and flour together in a large mixing bowl. Break the eggs over the mixture, taking care not to get any shell into it.
2. Add the baking powder and the vanilla extract, then whisk everything until the mixture is smooth, with no lumps. Stir in the chocolate drops or chopped chocolate.
3. Line a muffin tin with 12 cake cases. Divide the mixture evenly between the cases and place the tin into a pre-heated oven at 180C/Gas 4.
4. Bake for 20-25 minutes until golden, then take them out and allow them to cool on a wire rack.
5. Once the cakes are cool, it’s time to start decorating! To make the legs, cut 8 strips of liquorice for each cake and push them into the tops, using a sharp knife to create small slits, allowing them to sit securely in place.
6. Spoon a dollop of chocolate spread on the top of each cake and spread it evenly, creating a round body.
7. Take the white chocolate buttons and place a dot of black icing in the centre of each, to create eyes. Place 2 on each cake, and cut the red laces into small strips to create a mouth.

Find the original recipe and pictures at http://www.bbcgoodfood.com/recipes/7734/spooky-spider-cakes
Concoct a poisonberry potion with this blood-red punch brewed with cranberry juice and gummy worms.

You’ll need:
500ml cranberry juice
1.5l lemonade
3 limes
Gummy worms

1. Take a large bowl and pour the cranberry juice and lemonade into it.
2. Add the juice from the limes and gently stir until all combined.
3. Add the worms, draping them over the edge of the bowl and mixing some into the liquid.

For serving suggestions, see http://www.bbc.co.uk/food/recipes/halloween_punch_45819

You’ll have a scream making this eerie entrance way with our devilish decorations…

You’ll need:
An old shoebox
Craft Knife
Twigs
Black Spray Paint
Glue Gun/PVA Glue
Cobwebs & Plastic Spiders
Newspaper

1. Take your shoebox and unfold it so you can lay it out flat. Draw two circles, one inside the other, to create the outline of your wreath.
2. Using a craft knife, cut around the large circle, then, keeping the outer circle intact, cut out the inside circle and discard, so you’re left with a ring.
3. Using the glue gun, stick the twigs around the circle, following the same direction. Layer them up and don’t worry about making it neat. If you’re using PVA glue, be sure to cover the sticks with a layer afterwards to make sure they stay firmly in place.
4. Lay down the newspaper, and spray the whole wreath black. Make sure your room is well ventilated – you might want to do this outside.
5. Allow the wreath to dry, then weave and stretch the cobwebs across the twigs.
6. Glue on some plastic spiders for a truly creepy finish!

Find more ideas to decorate your entrance, as well as pictures at http://www.goodhousekeeping.com/holidays/halloween-ideas/halloween-decorations#slide-1

Prepare some scrummy pumpkin soup with our Halloween how-to. It’s the perfect winter warmer and is a great way to use the filling before  you carve your Jack-O-Lantern!

You’ll need:
1 pumpkin
125g butter
2 medium onions, finely diced
1 cinnamon stick
freshly grated nutmeg
Salt and freshly ground black pepper
1.7l chicken stock
3 tbsp sherry

1. Using a sharp knife, cut the crown off the pumpkin. Put it to one side.
2. Scoop out all of the pumpkin’s seeds and fibres and discard. Carve out some of the flesh, leaving about 2cm of flesh all around the inside.
3. Roughly chop the scooped out flesh.
4. Melt the butter in a large pan, and add the onions, cooking for around 10 minutes on a low heat until they are soft and golden brown.
5. Add the pumpkin flesh, cinnamon and nutmeg, seasoning with salt and pepper to taste. Cover with the pan lid and cook for 40-45 minutes on a medium heat, stirring occasionally.
6. Add the stock and bring to the boil. Remove from the heat and allow to cool slightly.
7. Transfer the mixture to a food processor and blend until smooth. You may need to do this in batches.
8. Return the soup to the pan and set on the heat, bringing  to a low simmer and cooking for 30 minutes.
9. Pour the soup mixture into the hollow pumpkin shell, replacing the crown.
10. Place on a large baking tray and cook in the oven on a low heat for about 45 minutes, to bring the soup up to temperature.
11. To serve, bring the pumpkin to the table and dish into bowls with some warmed crusty bread.

Find the original recipe and pictures, see http://www.bbc.co.uk/food/recipes/pumpkinsoup_89904