Recipe: Hallowe’en treats

Method

 Gently flatten the slices of bread with a rolling pin to make them more pliable.
 Spread with a little margarine and some cream cheese or peanut butter.
 Roll up the sandwiches and make three indentations with a blunt knife to form the finger joints.
 Trim the ends of the fingers into a ‘V' shape and stick an almond on to each tip with a little cream cheese to form the nails.
 Add a dollop of strawberry jam over the end of the finger for the blood!

Ghoulish Ghost Cakes

Preparation time: 1 hour. Suitable from 2 years.
Makes 12 cakes

Ingredients

175g butter
175g caster sugar
1 tsp vanilla essence
3 eggs
175g self-raising flour
750g ready-to-roll white icing, or you can buy ready rolled white icing
tube of black writing Icing

Method

 Beat together the caster sugar, butter and vanilla essence until light and fluffy. l Add one egg at a time with a tablespoon of flour for each egg. Beat well and fold in the remaining flour.
 Spoon into 12 greased and floured dariole moulds until just over half-full.
 Place on a baking tray and bake in a pre-heated oven at 180°C for 20 minutes (160°C for fan oven).
 Remove from the oven and leave to cool.
 Cut the top of the cakes off to form a flat surface and then turn out onto a board or plate. Leave until completely cold.
 Roll out the white icing on a surface dusted with cornflour and cut out 12 x 15cm circles
 Drape these over the sponge cakes to form ghost figures.
 From the trimmings roll out some tiny balls of white icing into oval shapes .
 Dampen with water and stick onto the front of the ghost.
 Use a blob of black writing icing for the pupils of the eyes.